House of Cards was established in 2011 after owners Elizabeth and Travis returned to Yallingup from travelling overseas where Travis completed vintages in New Zealand and Canada. Their goal for the winery was simple; to passionately create single vineyard wines of exceptional quality.
100 Points - James Suckling "Welcome to one of the most beautiful faces of the Mosel. Essence of yellow fruit, from peach through mango to papaya. So concentrated, yet so vibrant and so pristine with such a mind-boggling number of nuances that your nervous system is pushed to the limit, in the nicest possible way. The generous sweetness is already well integrated, but this is made for the many decades to come. Drinkable now, but better from 2025."
This is the fourth release of an Oliver's Taranga Reserve Shiraz, selected from the best parcels of old vine Shiraz, which were planted in 1948. The Australian wine critic James Halliday awards it 93 Points which is incredible given our price tag!
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17+ Points - Julia Harding (JancisRobinson.com) "Deep cherry red. Elegant after so much sweet fruit throughout this Australia tasting, more stony than leafy. Richer fruit on the palate but there’s freshness to balance. Tannins compact but smooth. A wine with a long future. Tangy long finish. "
97-98 Points - Stuart McCloskey "This has been opened for 48 hours (although not decanted) and sampled after the Obsidian. The bouquet pulls you in as the fruit is incredibly deep and brooding – extraordinary concentration. In short, the palate is broad and loaded with ripe, black fruits – the tannins are suede like. The overall feel is impeccable and moreish and a very different animal compared to the Obsidian. In long, this straddles potency and finesse, with a masterful touch – quite a skill. There’s a date-like richness with minerality and florality, providing lift. This flows with charisma and ribbons of silk, those seeking textural paradise need to look no further. I will add a caveat – the tannins do provide a framework which keep building, but I believe this is very much needed to balance the plushness. Yet again, this is driven by purity and nothing dominates. There’s a stony minerality which is fascinating and works a treat alongside the dark, inky fruit. A magnificent wine and one which will keep delivering for a decade or more… Served using Zalto Bordeaux glassware." Sampled July 2021.
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95 Points - Robert Parker
The 2012 Syrah Eddie’s Patch (a 410-case, 100% Syrah aged 18 months in 40% new French oak hogsheads) comes from 16-year-old Syrah vines. Aromas of bouquet garni, roasted meats, blackberries and blackcurrants soar from the glass of this blue/black-colored Syrah. Full-bodied with olive tapenade notes, sweet tannin and an expansive, multilayered mouthfeel, this fabulous Syrah should be drunk over the next 12-15+ years.
95 Points - James Halliday's Wine Companion "From the Zerk vineyard at Lyndoch. An almost ethereal bouquet, displaying aromas of raspberry, rose perfume and sweet vanillin spice. Rich and easy drinking (in a positive way) on first impression, there's depth and dimension to the flavour and texture which builds in the mouth and develops further as the wine breathes. High quality for now or later."
Medium to full red-purple; rich, ripe blackberry and cassis aromas are mirrored in the palate, which does however dip slightly in the middle, rising again with lingering tannins and subtle oak on the finish.
Winemaker "Cherry red with blueberry hues. Aromas of raspberries and red currants with hints of white pepper and strawberry blossoms. Juicy and generous. The vibrant red berried fruits are at the fore with supporting layers of sweet kitchen spices and rhubarb stems providing vibrancy to the mid palate. The oak is playing a supporting role, framing the mineral/stonewashed tannin profile that creates a creamy balance to the wine.
Hand harvested and de-stemmed without being crushed. Fermented in concrete open fermenters for 7-10 days with 4 pump overs to maintain a fermentation temperature of 20-22’C. Drained and pressed though our wooden basket press before being transferred into seasoned oak for 15 months. Bottled un-fined and un-filtered."