All I need is a corona

Sunset at Prevelly Beach in Margaret River from Matt Hoffman on Vimeo.

Seeking business partners preferably with a green thumb

I had a great day in the Margaret River today. Had a lot if great wines (some not so great) and met some great people as well.

I'm still on Sydney time so I was up and ready to go at 6am. I headed down to the beach for a morning stroll. Something with a pace of an "easy like Sunday morning" stroll. The coastline down here was spectacular. This country has some of the most amazing coastlines. Whether it is a 20 minute ferry ride or across the country. Just awesome.




I popped into town after for a bite to eat since I knew what the day was going to bring. And frankly, when I was done it was barely 8:30 so I stopped at the farmers market and picked up a few local products. Apparently free range eggs were the big seller, at $7 for 30. Then, the fun started.

The first winery I went to was a pretty cool experience. The winery was Blind Corners run by Ben Gould. The vineyard itself has been around for a bit, but Ben has only recently purchased it and put out the first vintages. It's also not open to the public which was cool to show up and get the low down from the wine maker himself. He has 6 total wines in his portfolio and he let me try 5 of them, plus the 2010 vintage sparkling wine which was still in the first fermentation (I believe) and he said has another 2 years before it will be released. But more on that later.

We starts with his Two Brothers line which he buys grapes from other vineyards to process and that is where the majority of his volume comes from. The wines under the Blind Corner label are all single estate grown, hand picked and hand (and sometimes foot) pressed.

The Semmion Sauvignon Blanc was not like the New Zealand Sav Blancs I've had. Bit was more subtle and without the grassy-ness I've expect. He also dries a portion of the grapes before pressing for flavour and to help concentrate the tannins. Something natural to do instead of adding powdered tannins. His wines are all natural. Ben had picked some of the grapes two days earlier to start the drying process getting ready for pressing. They hadn't been drying long enough to really start showing the affects.t

He also has a sparkling wine made with Chenin Blanc. It's made in the typical champagne methodese, but because if the grape he uses it isn't as sweet and is probably more like a prosecco in flavour, as he put it. It had a very distinct nose to it but was very a kin to a prosecco in flavour. He also opened a bottle of a still fermenting 2010 vintage to show me what it's like while the yeast is still working hard. It was very cloudy and didn't have the bubbles that a finished sparkling has, but it had the same flavour characteristics as the 2008 finished product.

I had my first Margaret River Shiraz here as well. The MR Shiraz's, as I would come to find out, is very different than the south Australian Shiraz. The MR are more subtle, fruit filled and don't stick to your palette. I don't have a preference yet, but it will be interesting to put a few Margaret River Shiraz against the Barossa Shiraz (the region better known.)

Lastly I tried the Cabernet. He took his twist on this wine by taking the Italian Amarone approach. He dries about 20% if the grapes an puts those on the bottom of the bin when pressing. The concentrated flavour of the grapes really makes a difference in the final product. It had a god intense cab flavour. One other thing I learned from him is that unlike champagne which can only be called that with vintages grown in a specific region, Amarone doesn't have a region. And because of that the Italian government put a trademark on the word. Apparently they try to enforce it quite well, so we'll see if I get any feedback from using the word here. Needless to say I picked up a few of each.

This was a great small vineyard with a winemaker that puts his twist on the local wines. I'm sure it helped that the winemaker was giving me the tour and insight, but this was probably my favorite winery of the day.

Next I went to Cullen Estates for lunch. And the lunch was fantastic. It was all hyper local. All the produce was grown on site and the venison was raised no more than 5K away. I had a grilled zucchini salad with green beans, tomatoes, feta cheese and a zucchini flower. For the main I had the venison with mashed potatoes, snake beans, roasted mushrooms and red wine braised shallots. Everything tasted like it was supposed to. There was no need for butter or oil for flavour. The falvour was all in the food.

I had a few of these bottles already, so I didn't do a tasting here. And instead of going through all the places individually I went to I'll give the quick rundown.
Knee Deep - fantastic Cabernet
Woodlands - picked up a few cabernet/merlot that were fully of flavour
Cape Mentell - American style Zinfandel
Xanadu - peppery semmion

After a brief stop back at the hotel, I went down to the beach to catch the sunset. It was so worth it too. Sunsets are so much better than sunrises, though that could be because it's more acceptable to drink at sunsets than sunrises, but this was pretty good.








I finished the night, finally, at Must wine bar where I had a few Rieslings and a charcrutie board
. It was good to have a good, crisp, acidic Riesling after the whites I had today. And on the walk back, I couldn't help but notice the stars. Being such an under developed downtown, there are street lights on only the main street. Once you get off it's pitch black and there are stars everywhere. Even Orion, though his belt goes from the horizon up instead of the other way around. I just with I new how to take pictures of stars with my camera. I'll have to figure that out for next time.

Well, it's somewhat late here (at least after the day I've had), so I'm signing off for now.

I can almost smell the grapes fermenting

I just got into the hotel and, even though I drove in the night I like this place already. It's very undeveloped. No lights in the road for miles. I stopped off in a town to try to catch a sunset over the ocean and to grab some dinner so most of my final drive was in darkness with maybe 3 other cars in the final 90 minutes. I was conscious of kangaroos, like you are deer driving through Wisconsin. Thankfully I saw none, but I did see a few bats. What took most of my attention was the stars. Being so undeveloped, there was almost no light pollution. I'm looking forward to tomorrow night to explore the downtown a bit more. There's one short main street with bars and restaurants.

But, until then I'll leave you with the bit of the sunset I did get. Still not too shabby.

Wine is the most civilized thing in the world

That was a quote by Ernest Hemingway. Or at least that's what the Internet told me and the Internet is always right, right? Anyways, I'm back in Perth visiting a client and decided to stay the weekend to head down to the Margaret River. That is probably the best known (or at least top two) wine region in Australia. I reached out to a few of the wine bar owners I've come to know in Sydney for recommendations of wineries to visit. I got a great response and what look like great recommendations. But doing a bit of research I found most are so small, family run boutiques they don't have cellar doors (read tasting rooms.). But, and this is what I'm pretty excited about if it all works out, I reached out to a few of them and might have a day at a local beachside cafe lined up with a few of the wine makers to try some of their wines. I really hope this works out because all of these wine makers wines are carried by the wine bars in Sydney I've come to frequent. So while they're small, I trust the recommendations. Now, I'm feeling a bit out of my league if I do actually meet up with the wine makers themselves but these would be wines that are hard to find in Australia much less anywhere in the US. So needless to say, if this does work out, fingers crossed, I'll surely be buying a good amount to bring back to the states for everyone to try.

Holy.Cow.

It's too hot to do anything.



For those who don't want to do the conversion.