Is it just us, or does winter have a certain magic to it? The skies are softer, the evenings come quicker, and there’s a calm that settles over the neighbourhood — a perfect backdrop for a hearty glass (or two). Winter is a time to gather, reflect, and recharge, and we like to think it’s also a season made for discovering wines that warm from the inside out.
We’re thrilled to bring you our third edition — and our very first winter edition — of the Community Wine Newspaper. If you flicked through our summer and autumn issues, shared a story, a recommendation, or a laugh at one of our tasting tables — cheers to you. It’s our community that makes this little paper worth the ink.
Since the leaves dropped, we’ve been busy.
Our winter tasting series kicked off at Stuart St. Cellars with a spotlight on cool-climate reds. We caught up with a few Tasmanian producers doing deliciously interesting things with Chardonnay and Pinot Noir.
You’ll also find a seasonal recipe from one of our local restaurants, who’ve been oh so kind to share with us (thank you Vin Populi), plus a slow-cooked favourite from our manager. There’s also a feature from Rob Mann, winemaker at Swinney, who’s shared his famous duck recipe — paired with some perfect winter warmers for your fireside evenings.
We hope this edition keeps your palate inspired through the chill. Come say hi, try something new.
As always — trust us and discover new wines.
STUART ST. CELLARS NOTICE BOARD
SATURDAY 16th AUGUST
OVER 25 WINES OPEN FROM 1pm
SAUSAGE SIZZLE 1-3pm
We taste every wine before it makes it on to our shelves and the change of season brings new wines and different styles that suit. Come and join us at Stuart St. Cellars to try some of our favourites.
Try before you buy.
Every Thursday we open a delicious array of selected wines for you to taste.
2A Stuart Street Mosman Park WA 6010
(08) 93842804 shopwithus@stuart stcellars.com.au
SUBSCRIBE TO OUR NEWSLETTER
Subscribe to our fortnightly newsletter via the QR code.
Open Bottle Only
Our Trust + Discovery pre-packed wine boxes are a selection of hand-picked wines that reflect the season.
Choose from our Everyday or Journey packs, or go a step further and build your own in our new ‘Drinking’ and ‘Cellar’ packs - to drink now or cellar to drink later. Tell us your budget and taste and we’ll do the rest.
Trust us and discover new wines.
WINTER RELEASE TRUST & DISCOVERY
EVERYDAY 12 PACK: A SELECTION OF 4 DIFFERENT WINES ($200)
3 X FOREST HILL HIGHBURY FIELDS CHARDONNAY ‘24
3 X PETE’S PURE PINOT NOIR ‘24
3 X MESTA TEMPRANILLO ‘23
3 X MOJO CAB SAUV ‘22
Sunday - 11am - 6pm
Monday - 11am - 6pm
Tuesday - 10am - 8pm
Wednesday - 10am - 8pm
Thursday - 10am - 8pm
Friday - 10am - 8pm
Saturday - 10am - 8pm
SUNNY’S HAWKERS: Sunday 10th
JOURNEY 6 PACK: A SELECTION OF 6 DIFFERENT WINES ($160)
1 X EMMALENE PINOT GRIS ‘23
1 X BAGLIO ORO CATARRATTO ‘23
1 X HAREWOOD EST FLUX PINOT NOIR ‘23
1 X P.A.R SANGIOVESE ‘23
1 X JASCI MONTPULCIANO ‘22
1 X RUSDEN RIPPER CREEK SHIRAZ CAB ‘22
DRINKING OR CELLAR PACK: 6 OR 12 PACK
CHOOSE YOUR OWN ADVENTURE | WINES CURATED FOR YOU TO DRINK NOW OR LATER. WINE SELECTIONS BASED ON YOUR BUDGET/TASTE/OCCASION/CELLAR NEEDS... WITH 10% OFF!
SUNDAYS AT PEP’S: Live music and $15 negronis.
PAGE 3 OUR SEARCH OF NORTH TASMANIA, TAMAR VALLEY / SMALL WONDER, TWO TONNE
PAGE 4 EMMA AND DAN’S LOVE OF ITALIAN FOOD AND WINE
PAGE 5 ROB MANN DUCK RECIPE / CORYMBIA AND SWINNEY
PAGE 10 EMBRACING SUSTAINABILITY / LOCAL FASHION GUIDE
CRACKING QUALITY, WINTER WARMERS
‘23 FOREST HILL HIGHBURY FIELDS, SHIRAZ, WA ‘23 FRINGE SOCIETY GRENACHE BLANC, FRA ‘23 PETE’S PURE PINOT NOIR, MURRAY RIVER, NSW NV JEAN PIERRE SPARKLING, SA
CAB
RIVER,
KELLERMAN’S RUN GSM, CLARE VALLEY, SA
COOL CLIMATE, TASMANIA
As we settle into the winter months what better time of year to take a closer look at one of our favourite cool climate regions, The Tamar Valley in northern Tassie. Sitting on the 42nd parallel south and influenced by the Bass Strait, the region enjoys cool and long growing seasons which means we are in perfect Pinot Noir, Chardonnay and Riesling country. With a myriad of small growers and producers dotted along the banks of the picturesque Tamar River.
We don’t like to pick favourites, but two producers really stood out when their wines came across our tasting table recently. We sat down for a quick Q&A about what the Tamar can offer and the farming and winemaking philosophies with these two great producers in Small Wonder and Two Tonne Tasmania.
TAMAR VALLEY, SMALL WONDER
SMALL WONDER
Small Wonder – Paul McArdle
With an organic focus and a spectacular site at the old Goaty Hill vineyard, Small Wonder is all about expressing place through Pinot Noir and Chardonnay. CEO Paul McArdle believes in working with nature: healthy soil, intuitive canopy management and minimal intervention in the winery. Their new organic-certified facility captures the region’s natural freshness and tension. Wines with clarity, vibrant acidity and elegance that speak of Tasmania’s cool-climate charm.
BLANC DE BLANC
NV $55
SMALL WONDER
ROSE
2024 $35
SMALL WONDER
CHARDONNAY 2023 $44
SMALL WONDER PINOT NOIR 2023 $44
TAMAR VALLEY, TWO TONNE TASMANIA
TWO TONNE TASMANIA RIESLING 2024 $35
TWO TONNE TASMANIA
TMV CHARDONNAY 2024 $40
TWO TONNE TASMANIA
TMV PINOT NOIR 2024 $40
Ricky champions Tamar Valley’s diversity in elevation, soils, and maritime influence — to create expressive, flavourful wines. Farming four key sites himself, he keeps winemaking simple so the fruit shines. His style? Light yet flavour packed Pinot, Chardonnay and Riesling that balance delicacy with depth. For Ricky, great wine should drink beautifully young, but reward patience too proving Tamar Valley’s true potential in every bottle.
Two Tonne Tasmania – Ricky Evans
Alex, manager at Stuart St. Cellars shares a slow cooked recipe from home with us.
”I’m at my happiest when the wife, dogs and I are bunkered up in the bush house in Margaret River on a cold and rainy winters day!! Fire on, wine open and a slow cook on the go. It’s
SLOW COOKING AT HOME
really a very simple way to create warming homely meals and all that is required is a little patience,” says Alex. Adding something fresh and sharp really lifts any slow cooked dish and this salsa is super delicious and versatile.
Try this slow cooked meal with any wine that is lovingly selected by one of the SSC crew!! Below we have some suggested wine pairings for slow cooked meals. There can be lots of rules with pairing of wines, but don’t over think it.. drink what you like.
Bon Appetit.
SLOW COOKED LAMB SHANKS WITH GREEN ONION SALSA
INGREDIENTS
Lamb Ingredients
6 lamb shanks
1 garlic bulb
6 shallots
250 ml white wine
250 ml chicken stock
1tbsp smoked paprika
1tbsp ground cumin
20g oregano
20g sage Olive oil
Green Onion Salsa
4 green onions (topped, tailed, cleaned)
25g Parsley (curly leaf)
25g Mint - rinsed
4 anchovy fillets
90g Cappers - rinsed
1 tbsp dijon mustard
1 lemon
15 ml sherry vinegar Glug of Olive oil
ILLUSTRATIONS
METHOD
1. Season the lamb: Preheat oven to 140°C. Rub lamb shanks with paprika, cumin, salt and pepper. Place in a roasting tray.
2. Assemble and cook: Once the oven is ready, skin and halve shallots and garlic and add herbs. Pour over wine and stock, cover with foil, and bake for 3 –3.5 hours.
3. To make the salsa: Finely slice green onions, herbs, anchovies and capers. Add to a bowl with mustard, sherry vinegar, olive oil and lemon juice. Mix well, season with salt and pepper, adjust to taste — it should be fresh, sharp, slightly salty.
4. Finish the lamb: Check after 3 hours. If the meat is falling off the bone, remove the foil and increase the oven to 220°C. Cook for 10-15 more minutes to develop a touch of char.
5. Reduce the jus: Remove lamb and garlic and keep warm. Simmer the pan juices for 15–20 minutes until slightly reduced.
6. Plate and serve: with salsa, jus and chosen sides.
Pair with Parley Cabernet Adelaide Hills SA
WINE PAIRING
BUCO
* TRY WITH SLOW ROASTED LAMB SHANKS
* TRY WITH SLOW ROASTED PORCHETTA
ALEX, SSC MANAGER
INCLUDING COVER, BY JULIA FREISEISEN
‘24 YANGARRA GRENACHE BLANC, MCLAREN VALE, SA
‘22 WANGOLINA LAGREIN LIMESTONE COAST, SA
‘23 PARLEY CABERNET ADELAIDE HILLS, SA
‘23 LS MERCHANT NEBBIOLO MARGARET RIVER, WA
VINES TO TABLE WITH ROB MANN
INGREDIENTS
1kg Wagin duck breast (skin on) for 5-6 people Sea salt Duck fat or neutral oil. Optional: freshly ground black pepper.
Tip: Ensure duck breast is patted dry and refrigerated uncovered for crispier skin.
In the heart of Western Australia’s Swan Valley, winemaker Rob Mann is quietly reshaping the industry. Co-founder of Corymbia wines and head winemaker at Swinney, Mann’s pedigree is unmatched. His grandfather, Jack Mann, was a legend of Houghton, and Rob
himself has led top wineries including Cape Mentelle and LVMH’s Newton Vineyard in Napa.
Today, alongside his wife Genevieve, Mann steers Corymbia with a focus on organic farming, minimal intervention and wines that reflect place and history. Chenin Blanc, Cabernet, and Tempranillo thrive under his care, each bottle telling a story rooted in family and landscape.
METHOD
1. Generously salt the duck skin. Flip, then transfer to 180°C oven for 4 minutes (rare). Rest 10 minutes. Slice diagonally and serve.
2. In a medium-hot pan with duck fat, sear skin side down for ~5 minutes until crisp.
3. Rest 10 minutes. Slice diagonally and serve with choice of sides.
CORYMBIA AND SWINNEY
Rob is a passionate home cook, gardener and forager, often preparing wild game meals that echo the same values as his wines: honest, local, and deeply personal. With one foot in tradition and the other firmly in innovation, he proves that great wine isn’t just made in the vineyard — it’s made through a life well lived, with family, food, and community at the centre.
2024 Corymbia Chenin Blanc – From the Rocket Vineyard (aptly named after Rob’s father, cricketer and fast bowler Tony “Rocket” Mann), it is a textural, mineral-driven Chenin with bright citrus and subtle spice.
2023 Corymbia Malbec Temp – a vibrant field blend from the Rocket Vineyard, marrying Malbec’s dark fruit with Tempranillo’s rustic charm. Juicy, savoury, energetic.
2023 Swinney Mourvèdre – Dry-grown bush vines yield a brooding, structured red with dark plum, spice, and earthy tannins.
2023 Corymbia Cab Franc – from the Calgardup Vineyard in Margaret River, it is bright, floral, fine-boned, with red currant, graphite, and silky tannins. Elegant and precise.
ROB MANN WAGIN DUCK RECIPE
ROB MANN’S PERSONAL RECIPE, WAGIN DUCK
‘24 CORYMBIA CHENIN, SWAN VALLEY, WA
‘23 SWINNEY MOURVEDRE, FRANKLAND RIVER, WA
‘23 CORYMBIA MALBEC TEMPRANILLO, SWAN VALLEY, WA
‘23 CORYMBIA CAB FRANC, MARGARET RIVER, WA
ROB MANN, WINEMAKER
CHARLIE’S PICK
) 93842804
Settle in by the fire, wrap yourself in a blanket inside, or curl up on the couch as the winter rain falls outside. These chilly evenings are made for comfort—warm drinks in hand, good company close and stories that stretch into the night. Don’t forget the mulled wine and the marshmallows.
NV
‘24
‘23
‘24
QUARTZ REEF SPARKLING, NZ
‘20 ALBINO ROCCA BARBERA, ITA
‘24 DORMILONA CLAYFACE CABERNET, MARGARET RIVER, WA
‘24 EMMALENE PINOT NOIR, ADELAIDE HILLS, SA
‘24 ANIMALE PINOT NOIR, YARRA VALLEY, VIC
‘22 STONEGAZE ‘LEFT BANK’ CAB BLEND, YALLINGYUP, WA
‘24 ANIMALE CHARDONNAY, YARRA VALLEY, VIC ‘24 FOREST HILL MALBEC, WA ‘15 ANTON BRAUER WAGRAM CUVEE, AUT
FRASER GALLOP CAB MERLOT, WILYABRUP, WA
‘22 YANGARRA SHIRAZ, MCLAREN VALE, SA
‘23 BAGLIO ORO CATARRATTO, SICILY, ITA
‘19 COLLOSORBO BRUNELLO DI MONTELCINO, ITA
‘23 GANT & CO CHARDONNAY, KARRIDALE, WA
EMMA AND DAN’S PERSONAL RECIPE
A BIT ABOUT THE BUSINESS’
Dan & Emma co-owners of 3 local venues, Balthazar, No Mafia and Vin Populi, have been in the wine game for many years, with a particular love for all things Italian.
Multiple trips to Italy travelling the wine regions lead to the inspiration for No Mafia in Northbridge and Vin Populi in Freo. “Our venues all have a unique focus on wine and great service accompanied by great food in a vibrant atmosphere”, says Emma.
* photo credit Duncan Wright
NDUJA AND BURRATA PASTA
INGREDIENTS
2 x red onions, thinly sliced
250g nduja
1L passata
2-3 garlic cloves, chopped
8 x anchovy fillets
120g parmigiano reggiano
470g fresh pasta (grab from Sal’s pasta)
4 small burrata (50g each)
A BIT ABOUT EMMA FERGUSON AND DAN MORRIS
When not at work, you will find this gorgeous Swanbourne family riding their bikes with their two girls along Vera View Beach in North Cottesloe.
Emma states “Simplicity is key, I love beautiful fresh ingredients. La Delizia Burrata made here in Perth is perfect on any pasta dish.” It is that simple.”
Below is one of our favourite pasta recipes from Vin Populi in Fremantle ...
METHOD
1. Slowly caramelise onions with a pinch of salt. After 30 mins, add sugar and balsamic, cook until sticky.
2. Sauté garlic and anchovies in olive oil. Add nduja, melt, then stir in passata. Simmer for 30–40 mins.
3. Cook pasta. Mix sauce with caramelised onions, pasta, cheese, and some pasta water to emulsify.
4. Plate and top each portion with burrata, salt, pepper, lemon zest, and a drizzle of olive oil.
A FAVOURITE FAMILY DISH, NDUJA AND BURRATA PASTA
VIN POP IS CLOSE TO HOME
PORTUGUL TO MARGARET RIVER
We spoke with Matt Gant, winemaker at Gant & Co in Margaret River and co-owner of Quinta da Pedra Alta (QPA) in Portugal’s Douro Valley, to learn what drew him to one of the world’s oldest demarcated wine regions.
“The Douro is magical,” says Matt. “It’s like the Grand Canyon of wine—steep, dramatic and full of life. For a winemaker, it’s Disneyland.”
QPA, established in 1761, is the only site in the Douro with three intact Feitoria stones, markers of historic quality. Since 2018, Matt has focused on restoring the vineyard through sustainable practices and careful, sitedriven winemaking.
The diversity at QPA allows them to produce everything from fresh whites to powerful reds and the full range of Ports.
One variety Matt loves working with in both Portugal and WA is Touriga Nacional. “It’s aromatic, complex and thrives in cooler climates. We’re seeing beautiful results from the vines in Karridale.”
* photo credit Tiago & Tania from 121 Clicks
DOURO VALLEY
BOOK CLUB
‘22 PEDRA A PEDRA BRANCO, DOURO VALLEY, PRT
‘24 GANT & CO TOURIGA NACIONAL, KARRIDALE, WA
‘19 PEDRA A PEDRA TINTO, DOURO VALLEY, PRT
‘19 QUINTA DA PEDRA ALTA TINTO RESERVA, DOURO VALLEY, PRT
VINO VOLTA LIQUER VEDELHO, WA ROCKY RIDGE ACE IPA, WA (4 PK)
MARGARET
SHOPWITHUS@ STUARTSTCELLARS.COM AU ( 08) 93842804
EMBRACING SUSTAINABILITY
The benefits of organic cotton and the debunking of fast fashion -
A lot of the time, it comes down to price and convenience, but is fast fashion catching up on us? We checked in with some local businesses to give us another perspective and the lowdown on what to consider next time we’re shopping for our new season wardrobe.
Ness is the Founder of STAPLE Co, an online local business focussed on simple, sustainable and ethical fashion that won’t cost the earth. Her vision is for people to understand the implications of their clothing - on their health and the planet. If you want to enjoy the buttery soft feeling of ethically sourced organic cotton and consider our environment, simply visit https://stapleco.com.au
Banjo is a business built from by friends Bancs and Jo, wanting to help find pieces for their friends by exploring the cycle of fashion. Sellers get to re-home their unworn or hardly worn cothing items, buyers are thrilled as they are buying immaculate items for a fraction of the cost, but more importantly the community is happy and the environment too. It’s a win win. Banjo have two sales a year at Perth Showgrounds, a winter sale in May and next up will be a summer sale in November. Sign up on their database to be in the know, link on website www.banjostyle.com.au
Kate from Darling and Domain says that there is a big shift of peoples mind set from fast fashion. Yes it may be cheaper, but it only lasts one season. Kate feels lucky that her customers would prefer to purchase for the long term, an ‘investment piece’ that they know will last the test of time, rather than fashion fads. Check out their selective range and support local in Mosman Park.
