The Cave is recognised as one of Australia’s most significant archaeological sites, holding evidence of life from 50,000 years ago. It was here that Phil Sexton, then an archaeology student and later Devil’s Lair founder and WA hospitality legend, found himself considering the idea of creating a wine label. In 1981 Phil purchased land nearby and the Devil’s Lair wine story began.

Devil’s Lair is known for its meticulous winemaking standards and environmentally focused viticulture. Their efforts towards sustainability have earnt them national Entwine accreditation. For every hectare of vineyard planted on the property, there is 1.14 hectares of natural vegetation retained or planted.

The Wines
The Devil’s Lair winemaking philosophy is to be meticulous, to continually question and challenge, and to refine a winemaking style that is as much about intuition as science. The label focuses on the varieties that fare best in Margaret River. Their chardonnays are known for their taut acidity, minerality, length and subtle oak, while the Cabernet is typically complex and layered with lively aromas. Three tiers enable all budgets to find their perfect Margaret River wine.

Wine Tasting
No cellar door.

Halliday Rating
5 Red Stars

From July 2017, viticulture and wine making is under the control and philosophy of Revelation’s vineyard manager/wine maker. Mr François Ribaud. 

Revelation believes in low intervention holistic wine making, to express ‘the place’ in the wines by using only wild yeast, composts, herbal and fermented preparations and biodynamic practices. Trusting nature’s intelligence, Revelation dedicates a lot of time  working with the vines to produce the best fruits and create interesting and complex wines.

Varieties include: Chardonnay, Sauvignon, Semillon, Merlot & Cabernet Sauvignon.

The key vineyard is Jindawarra Vineyard, which is located south of Karridale and currently has34.6 hectares of vineyard planted. With north facing slopes and soils of gravelly loams it is the ideal site for premium and super premium winegrapes. Planted in the year 2000 the vines are mature, balanced and of moderate vigour. The vineyard is only 6 kilometres from the Southern Ocean and 4 kilometres from the Indian Ocean and avoids extreme temperatures as a result of the cooling sea breezes.

Premium cabernet sauvignon is sourced from our Willyabrup managed vineyard. Plantings on our Jindawarra vineyard are: 11.3 ha’s shiraz, 8 ha’s gingin clone chardonnay, 6.3 ha’s sauvignon blanc, 3 ha’s pinot noir droopy clone, 2.1 ha’s viognier and 3.9ha’s Pinot Gris.

Glen’s plan includes a hands on approach to vineyard management through to final production, to produce outstanding value for money wines. Winemaker – Andrew Vesey.