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The team at Hay Shed Hill has selected the best vineyard blocks on their Margaret River estate to create the Block Series. The fruit for this wine comes from some of the oldest Semillon and Sauvignon Blanc vines in the region. Full straw with yellow green hue, it presents a plush honeydew melon and warm honey mix with guava and lime juice generosity. The developing palate has a mouth-filling and harmonious mix of lime and melon with deeper traces of tropical fruits and touches of biscuit and honey chiming in on the finish. A complex barrel fermented style and ready to drink.

This Plantagenet Cabernet Sauvignon has everything you're looking for in a great Cabernet Sauvignon. Rich chocolate flavours mix well with a savoury undertone giving the perfect balance. Combined with hints of soft French oak and ripe tannins, this one should not be missed.

FRASER GALLOP ESTATE Parterre Cabernet, Margaret River

The bouquet shows great density, ripe concentrated blackcurrant, anise, black cardamom and lifted lavender with hints of black olives and plum aromas. The entry on the palate is soft and succulent whilst displaying a subtle texture with a black core of fruit including boysenberry, dark cherries and olive tapinade. The tannin and acid are seamlessly integrated from the front through to the long and lingering finish.

'There's some pretty exciting wine coming from the Frankland River region in Great Southern. Not only are there some fine wineries and winemakers in the region, the climate seems to be well suited to growing premium wines. Not a bad combination, in my view. The establishment up the road in Margaret River should be very proud to see another WA region making such fantastic wines, but it should also be wary of complacency. Singlefile has been on my radar for a while and it seldom puts a foot wrong. This cabernet from the Riversdale Vineyard is further proof of its credentials. It's got just the right amount of fruit, balanced with some more complex savoury characters and a palate that has the tension between tannin, acid and fruit in complete harmony. This is a wine of style and grown-up grace and confidence from a relatively young region...' - Canberra Times, 31 May 2014, by Fergus McGhie.

The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé

STELLA BELLA WINES Cabernet Sauvignon, Margaret River