Aromas of bright boysenberry, blood plums and liquorice. Classy oak adds mocha and spice to palate that's bursting with luscious fruit. Medium bodied with soft tannins and a lingering finish.

Spicy blend with some red plummy fruit characters to create a wine with full flavour and lovely length. Just right with slow-roasted veal and mushroom casserole.

CREDARO 1000 Crowns Chardonnay, Margaret River The Credaro family, originally from northern Italy, settled in Margaret River in 1922. Brothers Cesaro and Olympio worked in agriculture and the timber industry and helped build the regions first bridges, railways and major roads. The family also made wine every year for themselves and their neighbours. Commercial involvement in the wine industry had to wait until the 1980s, when the Credaros began supplying other established Margaret River wineries. In 2019 the family owned and/or managed 110ha of vineyard over five sites across the region and built a 1200-tonne winery near Yallingup in northern Margaret River, in 2003. 1000 crowns (nominally $500) was the Credaro familys original investment and the name is today applied to their flagship wines. The 1000 Crowns Chardonnay typically shows fragrant white peach and citrus aromas with pear and nougat nuances. The palate is rich with flavours of stonefruits, grapefruit and citrus blossom complemented by a creamy texture from lees influence. A fine acid line provides a mineral framework and fruit flavours generally linger through a long, flavoursome finish.

An elegant palate with flavours of dried plum, forest fruits and mocha, with some savoury notes. Tight, fine tannins provide length and structure, to this wine that finishes with dark chocolate notes.

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

2020 A mild 2020 spring with reasonable rainfall provided excellent growing conditions. A wet November followed by a warm and dry December and January set the vines for up for a regular season.However wet and humid conditions in February created an unusual vintage with extreme weather. As a result, the 2021 vintage required extra work and attention to detail in the vineyard. The final wines show incredible flavour at lower Baume’s with bright natural acidity. Great fruit purity and varietal expression.

Grape variety - 100% Semillon. Oak maturation - 11 months, 11% new and 89% 2-year-old French oak barriques. Aroma - Intense and complex with herbaceous notes of nettle, snowpea, lemongrass, thyme and lantana. Subtle and well balanced cedar oak intertwines with complex characters of lanolin, wax, citrus and dusty earth. Palate - Rich, full and textured, the palate shows a fine structure from use of skin contact. Intense flavours of dusty snowpea, nettle, thyme and fennel are beautifully layered with fresh lime and subtle hints of smoky lanolin that go on forever. A wine with great depth and potential that will gain even more complexity with time. Food matches - Fresh seafood, French Camembert, Stiffed figs with goats cheese and prosciutto. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2030. Viticulture - Fruit sourced to make this Semillon was grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in this premium block allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a warm year in Margaret River allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - The fruit was harvested early in the morning with 25% being crushed into 1 tonne fermenters for natural fermentation on skins for two weeks. The remainder was drained and pressed with the cloudy juice being sent to new and old barrels for natural fermentation. All barrels were lees stirred over 11 months before clarifying and blending of the best barrels. Storage and Bottling - The 2020 Jack out the Box Semillon was bottled in February 2021 to super premium reverse claret glass with a screwcap closure. This wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2030.

Pale straw green in colour showing complex bouquet of intense citrus, roasted cashew and flinty notes. The palate is fine and creamy with a long crisp finish.

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Our philosophy has always been to give our wines time to age in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, is the reason Umamu wines have developed such a pleasant and sophisticated texture. 2008 is just glorious on its own or with food. It is all grown up and ready to go. This vintage is going down well with Umamu SBS fans, why not have a go?

Winemaker notes Colour: Pale Gold Bouquet: Our Reserve Chardonnay has a bright and lifted nose of sweet pastry, lemon curd and fleshy white stonefruit. Palate: The palate displays a rich and layered mix of fresh stonefruit, citrus and intense vanilla bean flavours. A fine mineral thread ensures a wine of length and persistence. Viticulture The vineyard is planted on Karri loam gravel soils with underlying laterite. Vine rows run north south down a moderate north facing slope and are clone Gin-Gin with trellis structured to vertical shoot positioning. The vineyard is subject to the cool Southern Ocean breezes and ripens slowly, evenly and with naturally high acidity. Winemaking The fruit is handpicked then cooled before whole bunch pressing. New and seasoned barrels are filled directly from the press to enhance complexity. Only the free run fraction is reserved with harder pressings separated to ensure a delicate and fine expression of the fruit in this wine. The juice is left to ferment spontaneously and can take up to three weeks to ferment with some cooling at the height of ferment. After ferment the barrels are topped and gently stirred with inert gas protection monthly. A small number of barrels were encouraged to finish malolactic fermentation to ameliorate the natural acidity. After nine months in barrel the wine is assembled in tank and aged on lees to further encourage complexity.