2016 Single Site Margaret River Cabernet Sauvignon – 96 Points   “Includes 4.7% petit verdot. This is a cabernet for real men. It spent 10 days on skins (including cold soak), matured for 18 months in French oak (45% new). The tannins, accompanied by dried herbs, are a positive feature extending the length of a very good wine anchored with blackcurrant fruit.”


2016 Artifacts Margaret River Meritage – 95 Points   “This wine has it nailed, rich in fruit and great in structure. Blending it must have been a great deal of fun, albeit a lengthy process. It’s one of those wines you can enjoy tonight or in 10 years. If you do want to drink it sooner than later, make sure the beef is large in size and high in quality.”


2018 Artifacts Margaret River Chardonnay – 95 Points   “Gingin clone chardonnay from two estates with 3% pinot gris included. 15 months in new and used French oak. Shows the richness of texture this clone is able to impart whilst retaining a feeling of elegance. The primary fruit characters of grapefruit and white-fleshed stone fruit interplay with the oak, the wine carried along by the fine but insistent acidity.”


2016 Artifacts Margaret River Malbec – 95 Points   “Includes 6.5% cabernet, 6% petit verdot and 0.5% shiraz, French oak staves contributing the equivalent of 20% new oak, the wine held in barrels for 12 months. This is 100 octane malbec, riding over the other bits and pieces as if they weren’t in the blend. Is destined for a very long life.”


2018 Artifacts Margaret River Sauvignon Blanc Semillon – 94 Points   “A 66/34% blend, one parcel wild-fermented with high solids in new French oak, most of the remainder completed fermentation in barrel, the picking extended from 23 Feb to 8 Mar, allowing different yeast and vinification pathways. A complex wine with a refreshing kick of lemony acidity on the finish.”


2018 Single Site Margaret River Chardonnay – 93 Points   “Grown on the estate vineyard at Wilyabrup. Gingin clone. Whole-bunch pressed then naturally fermented in French oak, 44% new. Recently bottled when tasted, and the oak is tending to overshadow the fruit on the bouquet at this stage. Varietal flavours of citrus and stone fruit are encased in a long and textural palate which needs time to flex its muscles.”