I wish I had not opened this bottle of wine

Ever opened a bottle of wine and immediately regretted it? 

That was the case at the weekend when I tasted the 2022 vintage release of Vasse Felix's benchmark Tom Cullity cabernet blend. 

It was dark and inky, complex and full, a quality statement; but also taut and very young. 

The 2022 Tom Cullity will, in my opinion, be a much better drink in five years or more. 

Unfortunately when you write about wine and are sent a sample the expectation is that you will taste and review right away - not five years down the track. 

"We recently tasted through 10 years of this wine and the Tom Cullitty remains the same in its stature, meaning and beauty from the old vines, and tells the story of only the minor nuances of 10 beautiful seasons," says winemaker Virginia Willcock. 

"The 2022 simply looks vibrant, energetic, powerful and delicious. It is our timeless tribute from the original vines that shaped Margaret River cabernet."

Made from cabernet sauvignon (87%) with a small amount of malbec (14%) this vintage, Tom Cullitty has become an icon over the past decade. 

Willcock says the Vasse Felix team has "consistently found the wine is ready to drink after two years in the bottle, or three-and-a-half years of age". 

It is a good wine now, but I suspect it will be great, so I'm taking a chance on disagreeing with a leading winemaker and show judge. 

The 2022 Vasse Felix Tom Cullitty is made from fruit grown on 55-year-old vines, honours a regional pioneer who planted the Vasse Felix vineyards and will set you back $200 a bottle. It would make a terrific Christmas present. 

See https://www.vassefelix.com.au/

Margaret River welcomes back an 80s classic

A reborn wine business in Margaret River has gone back to the 80s for inspiration for its first release. 

Wrights Vineyard's Ian Wright has reimagined his parents' famous Wrights Winery White Port and re-imagined it in a style perfect for an aperitif over ice or cellaring for 10 years to enjoy later as a digestif.

Now known as Wrights Vineyard Fortified Chardonnay the fortified wine has been re-created by award-winning winemaker Julian Langworthy, who scientifically tested the make-up of an original Wrights white port and replicated it using grapes from chardonnay cuttings from the original vines. 

A limited release of 300 500ml bottles is now available to purchase online.

No road trip to Margaret River in the ‘80s and early ‘90s was complete without a stop by the Wrights Wines cellar door (now Juniper Estate) for a bottle of White Port. 

Starting in 1973, Henry and Maureen Wright were pioneers of Margaret River winemaking, alongside the likes of Vasse Felix, Moss Wood, Cullen, Sandalford and Leeuwin Estate.

Wrights Wines was located on Harmans Mill Road opposite Vasse Felix. 

Their son Ian launched Wrights Vineyard in 2023 on a vineyard in Cowaramup that has a track record and includes cuttings from original Wrights Wines vines.

Ian believes there is still a market for the ‘80s after-dinner favourite.

“I was surprised when researching that there other winemakers were not doing fortified whites,” he said.

“30 years on, it feels like a good time to bring it back.

“It really sits comfortably in current drinks trends. Our fortified chardonnay has white nectarine and fig nuances of Margaret River chardonnay, but as we’ve taken it into fortified territory, it feels like a spirit on the palate.

“We recommend drinking it now as a refreshing aperitif over ice or cellaring over the next 10 years and enjoying after dinner as a digestif.” 

This is floral, fruity and distinctively different. A vinous walk back in time. Try it over ice. 

The 500ml bottles have just been released, priced at $60 per bottle. Shipping commences in the first week of December.

Images: DanielaTommasi Photography

Find out more at wrightsvineyard.com.au

Cullen releases showcase the impacts of biodynamics

Vanya Cullen and her winemaking team are constantly looking to push the boundaries and explore new iterations of their star wines, using biodynamic principles in the vineyard and the winery.

Two new releases - both made in minuscule quantities - showcase the Cullen Wines commitment to wines that make a statement.

The inaugural release of the Diana Madeline Legacy Series Full Moon MOSH - from the 2023 vintage - honours Diana Madeline Cullen AM, whose passion for Bordeaux blends led her to introduce both merlot and cabernet franc to Margaret River back in 1976.

A blend of 70% cabernet sauvignon and 30% malbec showcases the first pick for both varieties from the Cullen vineyard in 2023, occurring on a full Moon and Moon opposite Saturn harvest in early March.

The fruit was hand-harvested from 52-year-old dry grown cabernet Vines, first planted in 1971. The two grape varieties were co-fermented in stainless steel vats and then matured for 14 months in 33% new barriques.

The other premium release is the 2024 Kevin John Legacy Series Flower Day.

It is a wine deeply rooted in Cullen's passion for biodynamic principles - with the aim of producing wines that embody the influence of the biodynamic calendar.

The 2024 Kevin John Legacy Series Flower Day Chardonnay comes from the earliest vintage on record at Cullen Wines.

Grapes were picked in mid-January from old, dry-grown Gin Gin clone vines. The fruit was basket pressed to a concrete egg for wild fermentation, then matured for six months in a new oak puncheon.

There were zero additions of yeast or acidity, and the wine was bottled without fining or filtration.

Two special wines priced for aficionados. Both have serious presence, intensity and depth of flavour. They retail for $350 each.

# The Margaret River Wine Association has honoured Vanya Cullen (above) with its Lifetime Achievement Award, recognising her contribution to the Margaret River wine industry and her "leadership in sustainability, innovation, and excellence".

Cullen aims to set new international benchmarks in biodynamic viticulture, environmental responsibility, and regenerative farming.

See cullenwines.com.au/.

Cullen Wines shuts down its restaurant

Sad news for Margaret River locals and wine and food-loving locals. 

Cullen Wines has closed its on-site restaurant with immediate effect. 

"While we have loved entertaining our restaurant guests at our beautiful location in our biodynamic vineyard, sustained operational challenges, including difficulty recruiting staff for fine dining service, have led to this decision," Vanya Cullen announced on social media and the winery website. 

"We thank you for your support and are sorry for any inconvenience. 

"At this stage we are still taking inquiries about functions, and in the future, we hope to return with a food offering that reflects the Cullen Wines experience and allows us to showcase our biodynamic wines."

The closure does not impact the cellar door, which remains open seven days a week 10am to 4.30pm. 

Vanya hits the heights with new release

A new vintage of one of Australia’s showcase wines has landed. In minuscule quantities.

The 2023 Vanya Flower Day Cabernet Sauvignon from Cullen Wines is very much a special occasion wine - a flagship for the venerable family-owned Margaret River producer at $900 a bottle.

It's a wine with layers of flavours and textures - and it just flows across the palate.

Vanya Cullen, after whom the wine is named, says 2023 was a "low-yielding vintage which resulted in some stunning grapes and hence quality wine.

"In particular, cabernet sauvignon exhibited the best typicity of varietal manifestation."

I think that means she was happy.

The fruit was sourced from 52-year-old estate vines that consistently produce top-notch fruit.

The details: The grapes were hand harvested on a Flower Day on the biodynamic calendar from dry grown vines.

The fruit was hand sorted, and destemmed before being crushed to 3000-litre terracotta amphorae and left for 27 days. Fermentation was completed with

wild yeast with the juice pressed to biodynamic Flower Day barriques (50% new). The wine was bottled with zero additions of yeast, malolactic culture, acid or fining agents.

It is a marvellously precise and complete wine that you can enjoy now or cellar for several years. 97 points from me. Released on August 24. 

See https://cullenwines.com.au/

Stirred, not shaken: Subsea Estate trials ocean-matured wines

There are multiple ways to make your wines stand out from the crowd.

Make them organic, biodynamic, amber or natural. Choose a striking label, or uniquely shaped bottle.

But wines that have been immersed in the ocean to mature have a serious point of difference.

Meet Subsea Estate from Western Australia, which promises "a complete immersion in ocean winemaking innovation" .

These wines undergo fermentation and maturation on lees beneath the waves, stirred by the ocean swells, which create a different texture profile. Did the wines roll off my tongue, or was it the power of suggestion?

The Subsea Estate wines come in two different iterations; Land & Ocean ($40), and Pure Ocean ($120).

So think Margaret River semillon and shiraz partially, or fully, elevated under the Southern Ocean.

Land & Ocean wines are fermented on land then treated to southern maritime influence, while Pure Ocean is matured entirely on the "WineReef".

Subsea Estate has established its open ocean underwater ‘cellar’ in Rare Foods Australia’s 413-hectare ocean lease off Flinders Bay near Augusta.

Subsea Estate’s cellars lie 15 to 20 metres below the water where "consistent temperatures, oceanic pressure, and gentle currents create distinctive characteristics that speak of ocean rhythms and the seasons of the sea."

I preferred the more complex Pure Ocean version of the shiraz but the Land & Ocean version of the semillon.

I suspect it will take a few vintages to learn the ideal timing to evaluate the "unique flavour profiles that express their ocean provenance".

The wines are the brainchild of local abalone diver Brad Adams and French winemaker Emmanuel Poirmeur, sparked by a vision: "what if… Margaret River’s exceptional wines could be transformed by the very waters that make this region unique?"   

The wines are well made and stand up without their unique provenance, but certainly make an intriguing dinner party talking point or a brilliant mystery wine game subject.

“We’re excited to bring to Australians a totally new and unique drinking experience that’s a true taste of  Margaret River," the founders say in their mission statement.

“We love working with our wonderful natural marine environment to produce wines that can’t be replicated on land. They’re a truly unique product of our magnificent region and our adventurous spirit.”

More trials, and more grape varieties are on their way.

Subsea Cellar Door is at Lot 331 Augusta Boat Harbour, Leeuwin Road, Augusta, and is open daily. 

Explore their story further at https://subseaestate.com

Western Australia to host global wine event

The Margaret River Region in Western Australia will be the first Australian host for the The World's 50 Best Vineyards awards this November.

The 2025 event will be held on Wednesday, November 19, celebrating outstanding vineyards around the world that combine exceptional wine, food and visitor experiences. 

The World's 50 Best Vineyards list is compiled annually to spotlight and celebrate the leading wine tourism destinations around the globe. 

Each year, it highlights exceptional vineyards that offer unique visitor experiences, ranging from modern architectural masterpieces and UNESCO-protected ancient cellars to award-winning dining spots and intimate family-run wineries.

The event will kick off a big week in the region, with the return of the Pair'd Margaret River Region festival to follow from November 20-23.

Pair'd is a vibrant four-day event now in its second year, that showcases the south west's acclaimed wine, food and music, featuring experiences across wineries and destinations, and collaborations with the region's top chefs, winemakers and sommeliers.

Cabin Fever means fiery fun and games in Margaret River

I cannot think of a wine region in Australia that loves a festival as much as Margaret River in Western Australia. 

Cabin Fever Festival returns for its ninth edition of fire-focused fun from July 18-27 in Margaret River and Busselton for a showcase of food, music, and events - over 40 in all. 

Returning events include Blazing Brews at Beerfarm, Wine's a Drag at Bungalow Neighbourhood Social, the Cheese Toastie Battle, and the always-rowdy Shelter the Storm at Shelter Brewing Co.

There's also a range of new experiences including a Lo-Fi Wine Fair featuring bites from Dahl Daddys and wine from lo-fi, small-batch winemakers Amato Vino, Si Vintners, Rosa Glen Farm and Dirt Temple. 

Hot eatery de'sendent teams up with LS Merchants for some fine food and wine, while Fervor and Si Vintners join forces for Flint and Folklore in the Si Barrel Hall. There will also be Yum Yum Cha with new kid on the block Miss Chows. 

Hair of the Truffle Dog will see an early morning truffle hunt with Margaret River Truffle Farm paired with a 'champagne' breakfast with Skigh Wine, while Lunch on Fire at Howard Park will showcase Argentinian fare, fire pits and wine. 

Three Margaret River chef heavyweights: Brendan Pratt (Busselton Pavilion), Mal Chow(Chows Table) and Rob Webster (Normal Van) come together for Cape to Plate.

“One of the most exciting things about Cabin Fever is how it sparks unexpected, incredible collaborations, that people not only love to attend, but the venues, producers and chefs love working together to deliver," says festival director Erin Molloy.

“People have come to rely on the festival to deliver an experience like no other in the region during the winter months, with the region coming alive as a winter wonderland of fire pits, feasts, and fun.”

Making a return in 2025 is The Cabin presented by Shelter Brewing Co. This free, family-friendly festival hub will light up the Busselton Foreshore from July 18-20. 

Tickets are now on sale at www.cabinfeverfest.com.au

Image: Lauren Trickett 

New gourmet experiences unveiled in Margaret River

There is plenty of activity in lovely Margaret River, Western Australia's prime wine tourism region.

Margaret River has recently welcomed the opening of a new beach-side restaurant.

Taking over the former Bunkers Beach House space, ilma Beach House (above) is the latest venue from restauranteurs Liz and Mark Ahearn, who also own the popular Meelup Farmhouse in Dunsborough.

Located on the shores of Bunker Bay, the restaurant offers views of Bunker Bay beach, and has been renovated to reflect the coastal backdrop.

The menu offers Mediterranean-inspired flavours featuring locally sourced seafood, with brunch and lunch options for relaxed and shared-style dining.

There’s also a Kofe Kabana for takeaway coffees and ice creams to take to the beach.

The Margaret River Wine Academy, meanwhile, has recently launched in a first of its kind for Western Australia's south-west.

It offers small group wine education courses for individuals, groups, tourism and hospitality providers, corporate and conferencing programs, and workplace training.

Specialising in teaching people about the unique attributes of the region and its wines, each course runs for two to three hours, finishing with a tasting of various regional wines.

There are a range of wine enthusiast courses on offer that focus on varietals including chardonnay, cabernet and sparkling, as well as a wine basics course.

Run by Margaret River local Leah Clearwater, who has lived in the region for 20 years, the courses are hosted at wineries throughout the region and can also be privately run at visitors’ accommodation.

For gourmets, Margaret River Truffle Farm has expanded its tour offerings for the 2025 season.

Having grown truffles for a number of years, the family owned and operated farm started operating truffle hunting experiences for the 2024 winter season, in a first for the region.

For the upcoming 2025 season - which runs from June to August - a new Dig Deep - Truffle Hunt Experience is now available to book, which includes joining the farm’s truffle dogs to hunt for the rare funghi, digging them up and discovering how they are handled.

Guests can then sample the extensive truffle farm product range in the shop.

There’s also the option to extend the experience with the Dig Deep & Eat - The Full Experience tour which includes the addition of a small-course lunch topped with truffle and a menu showcasing regionally sourced ingredients.

 

Cherubino unveils new cellar door eatery for Margaret River

Winemaker Larry Cherubino will partner with chef Ben Jacob for a new "relaxed yet refined" Italian dining experience at the Cherubino Wines Caves Road site in Margaret River this spring.

Masseria Restaurant will be helmed by chef Jacob (Lagoon Yallingup) who has developed a menu that will aim to "transport diners to the Italian countryside", showcasing casual Italian-Mediterranean cuisine using traditions with a south-west twist.

Think house-made focaccia, a selection of the season’s best antipasti and cured meats to a range of hand made pastas. From the charcoal grill expect the likes of Bistecca Fiorentina and whole Augusta Nannygai. To finish, perhaps Tiramisu made to share on the table.

“Ben has been aligned with our vision from the get-go,” said Larry Cherubino “We wanted to create a dining experience in the region that is accessible but still elevated and both the food and wine menus reflect that wholeheartedly."

The name loosely translate to farmhouse in Italian.

A wine list crafted by Cherubino City Cellar’s sommelier Simone Ratti and Group Venue Manager Jonathan Diaz will include rare and exclusive back vintages.

“I am very excited to align with the Cherubino brand in opening Masseria.” said Jacob “I am committed to utilising my depth of knowledge and skill as a chef and restaurateur to create a welcoming atmosphere where families and friends can indulge in an Italian-Mediterranean menu focused on casual, simple, but delicious food, right here, in the south-west.”

Masseria will open just in time for spring/summer 2024 dining.

A very special wine of which there were only 576 bottles made

It is fair to say that the Cullen Wines 2022 Fruit Day Vanya is not a wine for everyone.

It is an exquisite red wine, full of palate interest, and is an absolute joy to drink, even in its youth. We paired it with steak and kidney casserole with dumplings, a match made in heaven.

The issue for most wine lovers is the $900 a bottle RRP - and the fact that only 576 bottles were made.

With the wine newly released at the Cullen cellar door, restaurant and website and being officially released to distributors on Friday, it will be the quick and the dead.

This gem ticks all the boxes for meticulous biodynamic winemaking - and is named for winemaker and long-time biodynamics advocate Vanya Cullen.

From a very good Margaret River vintage, the estate cabernet sauvignon fruit was harvested in late March "on a fruit day, with, Venus, Mars and Saturn in conjunction".

It was hand-picked, hand sorted and de-stemmed and then crushed to a 300-litre beeswax amphora and fermented with 46 days on skins before being pressed into a new flower day puncheon.

The juice was then matured in the new oak vessel for seven months before bottling on a fruit day.

There are classic vibrant cabernet characteristics; blackcurrant, tobacco leaf, minerality, chocolate and black cherry; a wine that is light-footed with impressive balance.

With a deft combination of intricacy, authenticity and approachability, this glides across the tongue like a vinous luxury yacht. 98 points for me.

See www.cullenwines.com.au 

New premium wine tasting opportunities at Cullen

 

So you are serious about your wine tasting experiences? 

You might be interested in two new offerings at the Cullen Biodynamic Tasting Room in Margaret River. 

Cullen Wines has recently launched new DM O'Clock & KJ O’Clock seated tasting experiences. 

The KJ O'Clock tasting experience will take you on a biodynamic journey tasting of the 2023 Kevin John Chardonnay, 2022 Kevin John Chardonnay, 2022 Kevin John Legacy Flower Day, 2021 Kevin John Chardonnay, the 2021 Kevin John Legacy Fruit Day and the 2020 Kevin John Chardonnay.

The DM O’Clock exclusive Diana Madeline tasting journey features a vertical Diana Madeline tasting featuring 2022, 2021, 2020, 2019, 2016 and 2015 vintages.

 

"These are wine journeys that honour our ancestors and reflect the terroir and their sense of place," says vigneron Vanya Cullen (above).

Tastings come with a complementary small cheese platter and cost $100 per person. Bookings are essential. 

The Biodynamic Wine Room is open seven days from 10am-4.30pm. Phone (08) 9755 5277. 
Cullen Wines is at 4323 Caves Road, Wilyabrup, WA.

See https://www.cullenwines.com.au/ 

Margaret River mourns wine visionary

The wine community in Western Australia is mourning the death of visionary Dr John Gladstones, whose research led to the founding of the Margaret River wine region over 50 years ago.

Gladstones' two seminal research papers in 1965 and 1966 were fundamental to the foundation of the Margaret River Wine Region.

Gladstones drew parallels between the climate of Margaret River and that of Bordeaux, and inspired the first generation of winemakers to plant vineyards.

Over a half-century on, the region continues to prove its perfect suitability for viticulture, and has established a significant international reputation.

Gladstones, who died at the age of 92, was one of Australia’s most influential agronomists and in 1986 was made a member of the Order of Australia.

He was the recipient of the Margaret River Wine Association Lifetime Achievement Award in 2007. The eastern boundary of the Margaret River Wine Region Geographic Indication (GI) is named in his honour, with the 'Gladstones Line' running north to south at longitude 115°18'E.

Throughout the history of the Margaret River Wine industry, Dr Gladstones was a source of intelligence and an ally to most of our region's greatest achievers, the Margaret River Wine Associated said in a statement.

"His commitment and enthusiasm to excellence in Margaret River wine was unwavering - in 2017 he donated his library to the Margaret River Wine Association, to support the current and next generation."

Shades of Bordeaux from Margaret River

Margaret River has often been described as "the Bordeaux of Australia".

The region has a reputation for its cabernets, as well as Bordeaux-style blends.

Much like Bordeaux, Margaret River's Mediterranean climate has strong maritime influences from the confluence of the Indian and Southern Oceans. There are also similarities between gravelly soils an limited vigour.

As in Bordeaux, cabernet franc and petit verdot generally play minor roles as components of a Margaret River blend, but winemaker Michael Kerrigan gives both those varieties a chance to shine in their own right as part of the Hay Shed Hill bock series, wines made from the estate vineyard in Wilyabrup.

The 2022 Hay Shed Hill Block 8 Cabernet Franc and 2022 Hay Shed Hill Block 10 Petit Verdot both retail for $45 is purchased direct online.

"It is a thrill to work with blocks of fruit that express their terroir," says Kerrigan. "These wines represent the best of Hay Shed Hill.

"The blocks themselves have specific characteristics of aspect and slope that make them distinctive"

Both wines are made in tiny quantities and I preferred the cabernet franc with food (a rabbit stew) and the peitit verdot without food. Which is strangely counter intuitive. 

The fragrant cabernet franc is medium-bodied and has lot of length (think varietal intensity and terrific tannin structure), while the petit verdot is released as a varietal only in years with long, mild March and April temperatures, enabling the late-ripening variety to mature. The 2022 has distinctive violet/pepper aromas and brisk acidity. There are dark berry and currant notes to the fore and a rich, supple finish. 

A fascinating exercise to compare the pair.

See www.hayshedhill.com.au

Winter is party time in Margaret River

Cabin Fever, which is Western Australia's longest-running winter festival, returns to the Margaret River region from July 12-21 for its eighth instalment. 

Cabin Fever Festival celebrates winter in the south west with more than 40 events each July and festival organisers are promising "all the fireside good times that punters have come to expect from the 10-day event". Tickets are now on sale. 

Returning favourites include Street Eats at Chows Table, Wine's a Drag at Bungalow Neighbourhood Social, the Cheese Toastie Battle in The Cabin, Shelter the Storm at Shelter Brewing Co and Blazing Brews at Beerfarm. 

New events for 2024 include an Emily Taylor Yum Cha collab with The Goose in Busselton, Cabernet Society at Vasse Felix, a wine pairing with no-frills grocery items at Skigh Wines and a Munchies and Magnums party at the new Busselton Pavilion.

“The events put forward by venues become more imaginative and fun each year, and this year's program is no exception,” event co-director Erin Molloy said.

“Choosing between the Bushman's Ball at Lenton Brae and a cult cabernet event at Vasse Felix, or between a Cuban Rumba party at Rustico and fiery party at Swings creates a serious case of FOMO for consumers.

“It's so fun to see the region alive and thriving in the middle of winter with so many activations and events to choose from - it's a far cry from the winters of hibernation from a decade ago.”

Tickets will be on sale now at www.cabinfeverfest.com.au.

The Wild, the Innocent and the Margaret River truffle

Margaret River is one of Australia's pre-eminent wine regions, but it also wants to build a reputation for truffles.

Truffle hunting experiences will be available in the heart of the Margaret River region this winter - a first for the area.

The Margaret River Truffle Farm is offering experiences following the farm's truffle dogs, Alby and Taz, as they lead the way through rows of oak and hazelnut trees in search of the rare funghi.

The Margaret River Truffle Farm is a family-owned and -operated property, using farming techniques with minimal intervention to produce highly-prized black French truffles.

The owners have been working to get their farm ready for visits and truffle hunts, and will start offering these experiences this winter, Tourism Western Australia reports.

Go in style and Forage Safaris will include the farm's truffle hunting experiences in the tour itineraries for 2024 - with the goal of providing a bookable product in 2025.

Go In Style is offering Margaret River Truffle Tours in June, July and August - with one-hour or two-hour experiences available with truffle hunting, and the opportunity to taste truffle and the range of truffle-infused products.

The two-hour experience also includes premium tastings, such as truffle on soup, pate, and pizza.

Forage Safaris is offering a full-day food, farm and wine tour, featuring truffle hunting during the 2024 truffle season, from June to August.

Truffles have been growing near the towns of Manjimup and Pemberton in Western Australia's south west for decades, producing 70% of Australia's truffle supply.

Truffle hunts are also available at these truffieres through the months of June, July and August, at Australian Truffle Traders and Truffle Hill.

The Truffle Kerfuffle festival will, meanwhile, return to the town of Manjimup from June 28-30. Visitors can go truffle hunting, taste their way through the Festival Village, meet farmers and growers, discover local wine and produce, and indulge in truffle laden experiences with leading chefs.

Images: Rachel Claire 

Cross to REDSEA for a new arts experience

When you think Margaret River you probably think superb beaches and world-class wines.

What is less well known about Margaret River is that it is home to dozens or artists across a variety of disciplines and crafts.

Now a new "international" art gallery has opened in the townhip, featuring a collection of paintings, sculptures, glassworks, ceramics, and even cutting edge X-ray art.

REDSEA Gallery is a contemporary gallery housed in a revitalised century-old heritage space.

Owners Chris and Charlie Churcher established REDSEA Gallery in Singapore, exhibiting global artists - including some from Australia - more than 20 years ago and have now opened a sister gallery in Margaret River, which they now call home.

“For many years we’ve holidayed in Margaret River with our daughters and have loved the relaxed lifestyle and natural beauty,” Chris said.

“When the opportunity came up to acquire the historic building situated at the entrance to Margaret River town on Bussell Highway, we were compelled to retain the artistic presence the building has upheld for 50 years."

Margaret River’s first art and craft group, which had 80 members, rented the space in 1974 for 13 years. It was then sold to a group of 15 local artists who refurbished the buildings.

It has remained an art gallery ever since, with the Churchers acquiring the building from the JahRoc team in 2022, exactly 100 years after it was built.

One of the original artists, Shaun Atkinson, continues to be represented there today.

“We’ve extremely proud to be creating the next chapter of the building’s creative story,” he said.

The gallery showcases a diverse range of art and artforms from local and global artists and operating the two galleries allows exhibitions and artworks to travel between Singapore and Margaret River.

“The Margaret River Region is a drawcard for artists and art lovers," says Chris. "We now represent a number of incredible local creators and are excited to showcase them to our Singapore clients too,” says Chris.

REDSEA Gallery is at 83 Bussell Highway Margaret River. See redseagallery.au. Open six days. Closed on Tuesday.

A fun-sounding Freo food and wine experience

A weekend in Fremantle? Sounds like fun.

A weekend in Fremantle with a wine tasting thrown in? Even better.

On Sunday, February 11, West Cape Howe and some of its wine partners will hold a Cellar Door In the City wine tasting along with "dim sum finger food" crafted by Emily Taylor for $70 per head at Sailing for Oranges in the heart of the West Australian port city,

The fun and frolics will run from 11am into the afternoon, and guests will have the chance to sample over 80 wines from West Cape Howe, Hay Shed Hill, Mount Trio, Kerrigan+Berry, Pitchfork and Risky Business.

To match with the wines think dumplings: lobster and truffle, scallop, oxtail and tofu, along with rendang-stuffed crispy bao, lemongrass and pepper squid and more.

Wine lovers can meet the winemakers and taste their way through both the Great Southern and Margaret River regions. All wines will also be available to purchase at exclusive one-day-only prices.

Details here: https://hayshedhill.com.au/collections/event/products/cellar-door-comes-to-perth-sunday-24th-november-tasting-lunch-11am-3pm.

And if you fancy making a weekend of it, the Warders Hotel is a small boutique hotel in the old limestone cottages that were once the Fremantle Warders’ homes.

The cottages offer a little sanctuary in the vibrant heart of Fremantle and tasting guests get a 15% discount on their stay. See www.wardershotel.com.au

New wine label to pay tribute to family heritage

A new wine label in Margaret River sees Ian Wright following in his parents’ pioneering footsteps.

The new Wrights Vineyard is a brand steeped in Margaret River winemaking tradition and family heritage.

On 33 hectares between Cowaramup and the coast, Wright is building on his family’s 50-year wine history.

The Wrights family wine story began back in 1973, when Henry and Maureen Wright planted their first vines. Back then there were only a handful of people experimenting in winemaking in Margaret River.

Producing vintage port, white port, "Hermitage", cabernet sauvignon and a semillon/sauvignon blanc/ chardonnay blend, the family earned a favourable reputation from what is now Juniper Estate, and where the original vines still remain.

“I can now appreciate what hard work it was back then, given all the challenges that they had being pioneers of the wine industry," Wright says. "That’s what has made me more passionate about doing it. One of the things my father always said was, great wine is made in the vineyard. There’s no question that that’s absolutely correct.”

Ian made his first wine at the age of 15 - around 300 bottles in total. He went on to study wine at Roseworthy Agricultural College - the only winemaking course available in Australia at the time.

He managed a number of successful business ventures after graduating, but he was never able to shake his passion for wine. So, in 2020 he took the plunge and brought an established Margaret River winery that produced wines under the Clownfish and Cowaramup Wines labels to re-start the Wright family tradition.

“I felt as though I’ve never really left," he said. "It’s been a few years now since my parents passed away, however, and I really felt the urge and the need to continue their legacy in whatever way I could. So, this whole reincarnation of Wright’s Vineyard is to fulfill that dream.” 

Paying tribute to his family, Ian has created a one-hectare Heritage Block of chardonnay, cabernet sauvignon, shiraz, sauvignon blanc and semillon. These vines were grown from cuttings taken from the original 1973 plantings at Wrights Wines in Wilyabrup.

Ian has partnered with two stars of the industry, viticulturalist Colin Bell and Deep Woods' winemaker Julian Langworthy as he builds his business with the first wines to be released in 2024.

In a nod to what was Wrights Wines' signature drop, Ian plans to reinvent their sought-after white port from original chardonnay and riesling vine cuttings.

Visit wrightsvineyard.com.au to learn about the reincarnation of Wrights in Margaret River.

Image: Ian and Yuka Wright, provided.

Margaret River has a new dining destination

Heading for Margaret River?

A new restaurant with a positive pedigree has opened its doors on the main street of the township.

The former owners of now closed Arimia Estate - Evan Hayter (above) and Ann Spencer - are behind the new venture.

Described as "the next incarnation of Arimia, but distinctly different,” the 35-seat eatery will be open for dinner Wednesdays to Saturdays.

What will stay the same is growing and sourcing high-quality, local, organic produce "from suppliers who cared deeply for the land" including high-end West Australian ingredients like abalone, Waygu beef, marron and uni (sea urchin).

The food offering is primarily à la carte with a "trust the chef" set menu also available.

Menu listings are sharp and to the point: carrot and seaweed, perhaps, crab salad, brioche and caviar or 
Wagyu, lardo and cabbage (below). 

Or maybe bbq butterflied whole prawns, squid and sobrasada sauce; saffron risotto, poached mussels; or dry-aged pork chop, sumac aioli. 

“The approach will be seasonal, refined dining… but the mood will be darker, more intimate,” says executive chef Hayter.

“Guests would come back to Arimia because it stood for something”, says Spencer. “Evan is deeply passionate about where his ingredients come from - how they’re grown and reared, and ensuring they’re sourced from like-minded producers who share our values.

“We forged a unique partnership at Arimia, and overcame a lot of challenges. de’sendent is the evolution of an important story, and represents our determination to share our dining philosophy with the world.” 

On the spelling of de’sendent, Hayter said that Arimia was a mash-up of Spencer’s daughters' names but was often misspelled.

“We’ve continued that tradition by deliberately misspelling de’sendent. The apostrophe’s just to mess with people.” Hmm.

The venue will be adults only and will also be available for private dining/exclusive use subject to availability.

Reservations at desendent.com.