Flowstone

95 Points - James Halliday

The cabernet comes from a 25-year-old vineyard in Wilyabrup, the touriga from a 35-year-old patch of vines in Yallingup. The parcels were separately open-fermented, and thereafter spent two years in French oak (20% new); once blended and bottled, the wine was held for 2 years prior to release. Some colour development; a super-elegant, medium-bodied wine, with supple blackcurrant/black cherry flavours, fine-grained tannins and great length. 250 dozen made.

95 Points - James Halliday

A 70/30% blend separately made, but using similar steps: open-fermented in 1-tonne pots, cabernet 14 days post-fermentation maceration, touriga 11 days, pressed to French barriques (20% new) for 24 months, blended with a further 2 years in bottle, 350 dozen made. This is left field, but irresistible with its array of cedar, spice and cassis in utter harmony, each flattering the other.

91 Points - James Halliday

70/30%, fermented separately in open-fermenters, the cabernet remaining on skins for 17 days, the touriga for 9 days, matured in French oak (20% new) for 24 months, plus a further 24 months bottle age. Stuart Pym has got his teeth into this bone, and isn't about to let go. It's got flavour, texture, structure, a point of difference - what it doesn't have is the finesse or logic of his other wines.

96 Points - James Halliday

From a single vineyard in Karridale, the southernmost and coolest part of Margaret River; hand-picked, whole bunch-pressed, fermented in French oak (15% new), with natural mlf; 11 months in oak with occasional lees stirring; after bottling cellared for 30 months prior to release. Still pale, bright straw-green; the bouquet has a nutty complexity to the core of pink grapefruit, the palate a bright replay of the bouquet except for the racy, minerally acidity.

96 Points - James Halliday

96 Points - James Halliday

95 Points - James Halliday

From a single dry-grown vineyard in Wilyabrup planted in the late ?70s; hand-picked, open-fermented and macerated for 3 weeks thereafter; pressed to new French barriques and left there for 3 years; 85 dozen made. The result is a wine that nods to the Right Bank of Bordeaux, with foresty/savoury notes at ease with the autocratic black fruits of cabernet.

97 Points - James Halliday

From a dry-grown Wilyabrup vineyard planted late '70s, hand-picked, open-fermented, 17 days on skins, matured in used French oak for 3 years. Excellent colour; a suave Margaret River cabernet with all its bolshie cabernet tannins now in the role they will play long term; the bouquet has some elusive violets, the mouthfeel and overall structure picture perfect, the flavours of cassis and bay leaf enough to melt a pinot lover's heart.

97 Points - James Halliday

From a dry-grown Wilyabrup vineyard planted late '70s, hand-picked, open-fermented, 17 days on skins, matured in used French oak for 3 years. Excellent colour; a suave Margaret River cabernet with all its bolshie cabernet tannins now in the role they will play long term; the bouquet has some elusive violets, the mouthfeel and overall structure picture perfect, the flavours of cassis and bay leaf enough to melt a pinot lover's heart.