At the northern tip of the Cape lies one of Margaret River’s most unique vineyard sites—certified organic and biodynamic, and among the first in the region to achieve Demeter certification. Once left wild and untended, the vineyard had no trellising, no pruning, and vines sprawling freely among roaming pigs, geese, guineafowl, and cows. Today, it thrives as a biodiverse haven, with a small creek running through its centre and native plants and flowers growing between the rows. No herbicides or pesticides are used—just nature working in balance. It’s a rare, living vineyard—one of only four certified biodynamic sites in the region—producing fruit that’s equally alive and expressive.

The fruit was hand-picked and cooled, then meticulously bunch and berry sorted to achieve near-black, caviar-like berries. Fermentation occurred naturally, with whole berries in large-format barriques for up to 30 days, gently plunged by hand, and left on skins and seeds to develop depth and tannin. After pressing, the wine was returned to the same barrels for 13 months of maturation, followed by a short rest in tank before bottling. No fining and only a light filtration make it vegan-friendly. The result is a deeply layered, full-bodied wine with plush tannins and a core of blackberry, blueberry, strawberry, and raspberry. Dense yet elegant, it’s a wine built to cellar for a decade or more—and best enjoyed after a generous decant. A truly distinctive expression of Cabernet, without peer in Margaret River.