The Miles from Nowhere Story
Miles from Nowhere is the winery of ex-Evans & Tate Chairman Franklin Tate, who set this up after E & T was sold. Franklin's vineyard is also in Cowaramup, the sleepy hamlet north of the Margaret River township that is famous for its fields of plastic cows. Specialising in classic Margaret River styles - like Sauvignon Blanc/Semillon blends, Chardonnay, Cabernet Merlot and Shiraz, the Miles From Nowhere wines show a unique balance between flavour and regional character at glorious prices.
Why's this wine for you?

Miles from Nowhere is the label of Franklin (Frank) Tate, one of the original family members (and ex-chairman) of Margaret River's Evans & Tate. Frank has a vineyard at Cowaramup and works with winemaker Rory Clifton-Parks to produce award-winning wines year-in, year-out.

The Cabernet Sauvignon in question is a bit of a golden child, taking gold in the 2021 International Wine Awards in Spain as well as at the China Wine & Spirits Competition 2021.

The skies are decidedly not the limit for Miles from Nowhere, especially if they keep turning out gold medal Cabernet at this cost. So, are you in or out?

(12 or more)
$14.99 per bottle

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The Brief
Net Volume
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How's it taste?
Deep purple with bright crimson huesThe nose features a fragrant bouquet of violets and blackcurrant with a bay leafnote.Subtle and defined palate of black cherry and cassis with olive tapenade notes. An elegant structure of firm and finely grained tannins providing excellent length.Pair with pan fried Scotch fillet with rosemary and smoked garlicbutter
How was it made?
Our 2020 vintage started two weeks early, this was due to the warm summer season leading up to vintage and these conditions carried on through the ripening stages. Only the most balanced fruit from various sites across the Margaret River wine region make the cut for this blend. Our parcels are usually machine picked during the night, at the peak of their fruit and tannin ripeness.

Each parcel of Cabernet Sauvignon was fermented separately, some in open fermenters, some in closed top fermenters, with daily tastings to tailor the best round but structured extraction. Batches remain on skins as much as needed post primary fermentation and are then pressed and matured in French and Hungarian oak for 15 months before the barrels and batches are individually selected and blended together for bottling.
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