$2399each $287DOZEN EACH DOZEN

$2399each $287DOZEN EACH DOZEN

$2399each $287DOZEN EACH DOZEN

The majority of vineyard blocks contributing fruit for Howling Wolves are bordered by towering eucalypt trees that influence the grapes to develop distinctive qualities which are a trademark of Margaret River. This is particularly recognizable in the red varietals which take on unique mint and gum leaf characters. A spell of ageing under fine French oak further infuses the palate with vanilla bean and light spice.

$1699each $203DOZEN EACH DOZEN Howling Wolves retain access to the finest parcels of Cabernet and Merlot in Willyabrup. Grapes are harvested from blocks which have been earmarked on the basis of strong varietal definition and refined tannins, to a schedule determined by full physiological ripeness. Following a sorting and crush at the winery, the batches are treated to a cold soak for the extraction of flavour and tannins, before being inoculated by a selection of yeasts for temperature controlled fermentations in tank. Matured to soften the tannins and integrate the components under a selection of French oaks, followed by a 100% vegan fining to smooth the palate and make Howling Wolves approachable immediately on release.

Rich dark red colour. A delicious bouquet of mulberry, cherries and fruits of the forest. Blackberry and plums, red ruits and chocolate on the medium bodied palate, finishing softly on a note of fine balance. To accompany roasts, game dishes or a sauced poultry recipe.

Situated in the warmer, northern districts of Margaret River, Willyabrup yields the richest Cabernet Sauvignon wines, some of which are Australian flagships that rival the hegemony of Bordeaux. Originally established to process grapes and provide the best service to local growers, Howling Wolves now collate the most exceptional parcels of Margaret River fruit to be vinified under their own label. An alluringly scented Cabernet wine with long blackberry fruit characters, fragrant regional mint and lightly spiced oak before a satisfying, gentle tannin finish.

$1799each $215DOZEN EACH DOZEN Howling Wolves incorporates traditional winemaking philosophies with cutting edge vinification techiques. As always, the quality of fruit is paramount, grapes are chosen on the basis of profound varietal regional expression. Vines are picked of their fruit, just as the natural balance of sugar ripeness, flavour and tannins are achieved. Grapes are destemmed and lightly crushed before being vinified on skins over a course of seven to ten days. A gentle pumpover regime allows natural extraction of colour, flavour and tannins. Howling Wolves is treated to a term of ageing in a selection of French oak barriques before a light filtration.

Crimson colour with a purple hue. Ripe blackcurrant and mulberry nose over a background of toasty French oak. Exotic compote of blackberry, juicy plums and dark chocolate. Succulent tannins leading to a full flavoured, lingering supply oaked oaked finish. The wine of choice to accompany venison and lamb, tuna steaks and mature cheese.

The Hugos are quiet achievers, McLaren Vale agriculturalists for over a century, they always made good wine, not for profit but just for their own enjoyment. Cabernet Sauvignon was planted in 1970, with a view to sharing the tremendous quality of their fruit, the vines are now fully mature and yield vintages of the most wonderful wine. Intensely perfumed and layered with bramble lozenge flavours, swathed in a robe of soft velvet tannins, the proverbial jewel in a velvet glove. Finely integrated French oak is a highlight, dine with Hugo alongside tender beef or gourmandise game.

$2399each $287DOZEN EACH DOZEN

Bright red maroon colour. Chocolate box mint bouquets, ripe raspberry, blackcurrants and mulberry, white pepper and leafy, varietal capsicum notes over veils of perfumed French mocha oak. A lively, elegant, drying palate on a raft of classic blackcurrant and blueberry flavours, currants, regional chocolate characters and cassis, supported by crisp carob tannins, before a fine, engaging finish.

There are over thirty hectares of superior estate plantings on the Hugo family property, much of the harvest goes to some of Australia's most esteemed brands, the best parcels however, are reserved and released under the Hugo label. Consistency of quality from vintage to vintage is the objective, making wine from the pick of estate grown fruit makes it a reality. A precious component of low cropped, dry grown old vines Grenache, greatly enhances the depth of flavour and overall complexity. A Rosé of precociousness and vitality, to match with salmon recipes, duck prosciutto and all pink fare.

$1999each $239DOZEN EACH DOZEN

The Hugo family property was a mixed farming enterprise, dairy and sheep stud, almonds and tomato, not to mention a paddock or two of grapevine for personal consumption. The first commercial vintage of Shiraz was in 1979 but a Reserve quality Shiraz was not considered for another twenty years. Limited yields from the oldest blocks are treated to an extravagant fermentation in completely new French and American oak barriques, after an inspection and barrel cull, the very finest lots are assembled into the McLaren Flat flagship Hugo Reserve Shiraz.

$5499each $659DOZEN EACH DOZEN

Intense purple ruby hues. Clean, rich aromas of plum, dates and spice, supported by toasty vanilla oak. Concentrated dark berry fruit characters, currants and blackberry, seasoned by spice, cinnamon and black pepper, chocolates and regional spearmint. Discernibly dry grown, a classic complex, velvety mouthfeel with well integrated tannins before an intense, aromatically spiced bramble finish. A match to red wine brisket and melted cheddar pie.

Selection of site was essential to the success of the Hugo property. The climate, soils and proximity of McLaren Flat to the coast are contributing factors in maintaining the quality each and every year. Colin Hugo established Shiraz vines on the family farm during the 1950s, John Hugo followed in his father's footsteps, assuming responsibility as steward of the vineyard throughout the 1970s, ultimately taking the initiative to retain the best grapes for his own estate label. The finest parcels of Hugo Shiraz are treated to an extended term of maturation in a selection of finely coopered American oak barrels.

$2499each $299DOZEN EACH DOZEN

Deep red with ruby/purple hues. Lifted, clean fruit scents of mulberry, raspberry and plum, seasoned by notes of nutty vanilla oak and a twist of milled black pepper. Luscious black and red fruit flavours, currants and mulberry, bramble and mineral oak notes, supported by a length of elegant tannins and hint of cinnamon spice, before a warm, lingering finish.

$2799each $335DOZEN EACH DOZEN

Ron Angas established the illustrious Mount Edelstone vineyard in 1912, the sacred site was eventually acquired by the Henschke family and has since been the source of the nation's most memorable vintages. Cuttings were taken from Mt Edelstone in the 1960s for replanting on Hutton Vale Farm. Cabernet Sauvignon arrived somewhat later, a single five acre block planted by John Angas to challenging soils which yield less than a tonne per acre. An exquisitely small batch Barossa Cabernet of marvelous intensity and the most profound provenance.

$6699each $803DOZEN EACH DOZEN Grapes are all hand picked and destemmed into small open fermenters for a week of vinification, pumped over twice daily for optimal extracts before transfer to a high proportion of new French oak hogsheads for two years maturation.

Opaque purple red robes. Barossa blackberry, dark chocolates and mint, sweet tobacco leaf, leather and cigar box notes. Rich blackberry and mints dominate the palate, Eden Valley minerality over a support of gravely, fine grained tannins, balanced by perfectly pitched acidity to resolve on a refined, polished finish.

A block or two of tough, inhospitable soils on the Hutton Vale property were planted to Grenache in the 1960s. Growing conditions were so disfavourable that many of the vines failed and had to be replaced, a highly opportune setback which turned out to be a windfall, as the recalcitrant parcels were mistakenly planted with Mataro, the stylistic soulmate of Grenache. Fermented on skins for a week, followed by two years in seasoned and new French oak puncheons, loaded with red and black fruits, savouryness and licorice, a fine tannin line, supple and soft.

$6699each $803DOZEN EACH DOZEN