3 Classics out of Western Australia, cellared perfectly, ready for enjoyment, great for your next dinner party for a side by side comparison of some of the best Cabernet that this great country produces.

1 bottle each of:

• 2010 Leeuwin Estate Art Series Cabernet Sauvignon
• 2013 Houghton Jack Mann Cabernet Sauvignon
• 2009 Clairault Estate Cabernet Sauvignon

Leeuwin Estate consistently produces wines that rank with the world’s finest. Under the direction of two generations of the founding family, who work alongside a dedicated team of winemakers, Leeuwin exports to over 30 markets and is proud to be named amongst the great icon wines of the world and be firmly placed on the international stage.

"One of the greats in the ever more refined lineage of Art Series Cabernet, this is a whine of density and definition within an effortlessly medium-bodied frame. It's bright, fragranced and laced with determined structure." 97 Points, Tyson Stelzer

Houghton Jack Mann Cabernet Sauvignon named after legendary Houghton Winemaker Jack Mann, who presided over winemaking for 51 consecutive vintages. A full flavoured, rich, and sumptuously layered wine with intensity, power and presence. The dense, firm, fine grained tannin is beautifully integrated with the fruit and oak providing a seamless palate. Outstanding intensity, structure and balance will ensure a long cellaring life.

The most powerful and concentrated of all the deluxe/icon wines in the Houghton range, a distillation of blackcurrant, black olive, bay leaf and cedary oak, the tannins lined up in a haughty (sorry for the pun) support. No compromise here - the wine would have pleased Jack Mann enormously. 97 Points, James Halliday

Clairault Streicker is a family owned grower and wine producer based in Margaret River, located on the rugged south-west coastline of Western Australia. Their oldest plantings were established in 1976, and is also home to their signature cellar door and vineyard kitchen.

Clairault Streicker wines are authentic and classically-styled, setting a benchmark for the Margaret River region.
Much care is taken at harvest, the fruit is picked, de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production. The fermentation process is cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. The wine was aged in French oak barriques for 18 months before the wine was removed from barrels, clarified and bottled.