Community Wine Newspaper - Summer Edition - Issue 4 2025/2026
COMMUNITY WINE NEWSPAPER
ISSUE 4
SUMMER EDITION
SUMMER EDITION ISSUE 4 2025 / 2026
Does summer just make everything taste better, or is that the sunshine talking? The days last forever, the sea breeze rolls in and the backyard becomes the dining room. It’s the season of sunburnt shoulders, clinking glasses, salty fingers from seafood platters and that first sip of something chilled. Sip ... Ahhh!
We’re back with our summer edition of the Community Wine Newspaper and it’s a big one! Since the last drop of winter red, we’ve been busy plotting sunshine filled stories, new collabs and wines we can’t wait to share.
This issue pops the cork on our new meat and wine packs with P.Princi, the perfect answer to “what should I bring?”. We’re also raising a glass to sparkling that stands proudly beside French champagne and a chat with WA’s
most dynamic wine industry sister’s.
Just in time for Christmas, Charlie returns with his most controversial crayfish recipe yet. For those who prefer summer in a glass, we’ve got a citrus tequila cocktail from El’Arquero, plus our picks from the islands, Corsica, Sardinia and Sicily, where coastal wine meets holiday dreaming.
We’re talking sun safety (because we’d rather be pink from rosé than UV), outdoor entertaining, seafood feasts and good piss with good people.
Here’s to long lunches, late sunsets and another year wrap up. Summer is a season to celebrate, raise a glass, Cheers!
As always - trust us and discover new wines.
STUART ST. CELLARS NOTICE BOARD
SUMMER LAUNCH OPEN BOTTLE
SATURDAY 6th DECEMBER
OVER 25 WINES OPEN FROM 1pm
SAUSAGE SIZZLE 1-3pm
This Free Tasting will be bigger than ever! What do you have to do? Save the date, come on down and join us at Stuart St. Cellars to try some of our absolute favourite drops for drinking this Summer.
We will be opening over 25 wines from this Summer issue ... it’s casual, it’s free and all in good community spirit. So come on down, bump in to your neighbours and have a sip and a sausage from P.Princi on us!
Featuring Otzi Ice, El’Arquero and P. Princi.
Try before you buy.
THE SHUCKER AND THE SLICER
Sunday 23rd Nov Sunday 14th Dec
Jerry Fraser and Sunny De’ Ocampo shucking and slicing this summer at Pep’s.
P.PRINCI & SSC
Stuart St. Cellars is thrilled to welcome P. Princi Butchers meats to Stuart St. in Mosman Park!!
SSC and P. Princi are bringing premium cuts, fresh selections, and quality dried meats to the neighbourhood. Enjoy top-tier produce and expert service, with perfectly matched wine pairings from our team to make choosing what to drink while you cook effortless. Good meat, good wine, good times at SSC.
P. PRINCI IN STORE OFFERING
AVAILABLE WEEKLY AT SSC
SCOTCH FILLET PACKS
EYE FILLET PACKS MINCE MEAT
LAMB CUTLETS
BBQ SAUSAGES
RIB-EYE AND WHOLE FILLETS... PLUS MUCH MUCH MORE...
ORDER WITH US BEFORE 12PM ON A THURSDAY AND YOUR ORDER WILL BE READY TO COLLECT FROM 12PM FRIDAY IN-STORE.
MEAT AND WINE PACKS COMING SOON, SO YOU DON’T HAVE TO THINK!
* * * OPPORTUNITY TO WIN A WEBER BABY Q * * *
CHAMPAGNE TASTE
Summer stretches out before us, sun on skin, friends at the table, and glasses filled with fizz. Champagne at these prices means every gathering can be a celebration, from beach picnics to backyard dinners. Think premium champagne taste at SSC prices, because great bubbles shouldn’t cost the earth.
NV VEUVE CLICQUOT, CHAMPAGNE, FRA
NV POL ROGER, CHAMPAGNE, FRA
NV MOET & CHANDON , CHAMPAGNE, FRA
NV BOLLINGER,
NV
SPARKLING THAT STACKS UP
There is no question that most Champagne is delicious and it wouldn’t be the festive season without a good bottle of fizz on hand. We do feel however that some of the big brands can be a little better at marketing than winemaking. So we have decided to feature 4 excellent sparkling wines from around the world that the SSC team love to drink. Try something new this festive season!!
NV Lucie Thieblemont, Burgundy FR - 100% Pinot Noir (Blanc de Noirs) Cremant from Burgundy. Red apple and strawberry fruits with super fine bubble and dry slightly savoury finish.
NV Nadeson Collis Inception by Lethbridge, Henty VICPredominantly Chardonnay. 15 month in large oak before 27 months on lees in bottle. 20% reserve wine from solera gives layers and complexity to the fine, flinty Chardonnay.
‘21 Small Wonder Blanc de Blancs, Tamar Valley TAS – The 2024 Best Vintage Sparkling Trophy winner. A beautifully refined Tasmanian Chardonnay sparkling with citrus blossom, green apple and brioche notes. Fresh, elegant and full of energy.
NV Lantieri Franciacorta Cuvee Brut, Lombardy IT - If you have not Tried Franciacorta sparkling from Italy you just must. Beautiful fresh citrus and stone fruits from 90% Chardonnay (10% Pinot Nero). Elegant, textural and quite exquisite.
NV LUCIE THIEBLEMONT, BURGUNDY, FRA
SMALL WONDER BLANC
NV
NV G H MUMM, CHAMPAGNE, FRA
LAURENT PERRIER, CHAMPAGNE, FRA
CHAMPAGNE, FRA
NV PIPER HEIDSIECK, CHAMPAGNE, FRA
NV LALLIER, CHAMPAGNE, FRA
NV TAITTINGER, CHAMPAGNE, FRA
NV BILLECART, CHAMPAGNE, FRA
‘21
DE BLANCS, TAMAR VALLEY, TAS (‘24 BEST VINTAGE SPARKLING WINNER)
NV NADESON COLLIS INCEPTION BY LETHBRIDGE, HENTY, VIC
‘24 ELENI PINOT GRIGIO, VIC ‘23 MESTA TEMPRANILLO, SPAIN NV MOJO PROSECCO, SA ‘25 CLANDESTINE CASA BLANCO, WA
WA DYNAMIC DUO
TWO TONNE
TAMAR VALLEY
PINOT NOIR 2024 $40
VASSE FELIX
CABERNET 2022 $55
LITTLE REDDIE
NEBBIOLO
REFOSCO 2024 $32
VASSE FELIX
CHARDONNAY 2023 $46
Could you tell us a bit about the family farm in Bindoon WA, how that place influenced and inspired you?
Cath - I was very young, but the memories run deep! Dad and three other mates bought a vineyard in Bindoon. They called themselves the ‘four fools’ because they had absolutely no idea. There were four caravans and a shearing shed where we would come together for meals and very serious, 70’s partying for the adults. No electricity or water so it was lanterns and digging holes. I don’t know how Mum did it! It was VERY loose, but the laughing and the joy left an imprint. It was very much about food, wine and working together to create something meaningful that really stuck with me.
Virginia - So influential for me. I fell in love with the land. We grew up on the beach but the bush and farm was another beautiful world. I loved how the wine brought so much laughter and fun with adults and the freedom we had as kids.
How and why did you end up in wine?
Virginia - When Dad sold the farm when I was 15, I was devastated. You know when you think you own your parent’s assets and they don’t consult you before they sell it? I didn’t speak to him for I don’t know how long, until he came home from work one day with a brochure for Roseworthy Ag College where you could study winemaking and I’ve never looked back. I forgave Dad for selling the farm.
Cath - IMBIBO started while I was living in the Yarra Valley and working for a wine critic. I was surrounded by young winemakers speaking a fresh, European inspired language about wine, it felt like a new way of thinking.
Virginia and Cath Wilcock are sisters from the west, a dynamic wine duo known for their shared passion and initiative to winemaking. Blending family connection with
regional know how they bring character, warmth and a fresh perspective to the wine world. We sit down with Cath, Importer and brand builder at Imbibo and Virginia, Head Winemaker at Vasse Felix and ‘Halliday’ 2025 winemaker of the year for a Q & A.
Q & A
Is there a wine or experience that was the “light bulb” moment for you?
Cath - I was already into wine, but I was in Burgundy for Christmas (yes it was that bloody good) and tasted with Thibault at Thibault Liger-Belair, and the 2010 Richebourgout of barrel blew . my . mind! Don’t google it, it’s out of sight expensive, it wasn’t about the price tag ... I just didn’t even know wine could do that. It was like a Monty Python scene where the sky opens up and angels start singing.
Virginia - Soo many great wines that I have loved and so many that have bent my pathway but each to help me understand that less quite often is more. I think the most significant bend in my winemaking philosophy was working with James Heally in NZ at Cloudy Bay doing a wild yeast trial on Chardonnay in barrel and realising how exciting the Chardonnay was when you embrace the gift of natural yeast.
Who are some of the mentors that have influenced your career?
Cath - Ginnyyyyy!!!!!! Without doubt, 100%, and how good. She has to answer my calls because she is my sister, so convenient. I didn’t change my last name when I got married so I could ride off her fame!
How do we inspire the next generation?
Virginia - I believe that wine is the most natural alcoholic beverage known to humanity and it has been part of community and culture for over 8000 years. It is about connection and joy, and we all need more of that in our lives for a good life.
VIRGINIA AND CATH WILCOCK’S SELECTION OF SOME OF THEIR FAVOURITE WINE SELECTIONS.
VIRGINIA WILCOCK, VASSE FELIX
(08 ) 93842804
These cans are your ultimate summer sidekick ... portable, punchy, and zero fuss. Perfect for tossing in a cooler, hitting the beach, or cruising over to Rottnest on a glass-off day. No corks, no stress, just effortless sipping while you soak up the sun.
Big flavours, bold aromas, and a little bit of thinking behind every bottle. Perfect for impressing friends, keeping the conversation going, or sneaking a quiet glass while manning the grill. We won’t judge if it’s all for you.
EPSOLON MARGARITA CANS (4PK)
‘24 GIANT STEPS LDR, PINOT NOIR SYRAH, YARRA VALLEY, VIC
WEST WINDS GIN + TONIC (4PK)
‘24 LA VIOLETTA 2 OR 3 PINOTS PINOT GRIS (CHILLED), WA
EL TORO GRAPEFRUIT PALOMA (4PK)
‘23 DOMONIQUE MOREL BEAUJOLAIS, FRA
GARAGE PROJECT KONBINI PEACH AND YUZI LEMONADE CANS (4PK)
‘24 MEADOWBANK PINOT NOIR, DERWENT VALLEY, TAS
CAPITAL BREWING COAST ALE (4PK)
‘24 VINO VOLTA LOVE SICK PUPPY DOLCETTO (CHILLED), SWAN VALLEY, WA
CANNABIS DISTILLING GINGER BEER (4PK)
‘24 MURDOCH HILL PINOT NOIR, ADELAIDE HILLS, SA
BIZZARO AUSTRALIANO (4PK)
‘22 LONGVIEW SHIRAZ BARBERA, ADELAIDE HILLS, SA
DAYSE DRIFT YUZU AND LEMON MYRTLE (4PK)
‘22 RUNCHET BARBERA D’ALBA SUPERIORE, PIEDMONT, ITA
Last minute gift? Check. Crowd pleasing pour? Check. These selections are ready to shine on your Christmas table or slide into a gift bag with our complimentary wrapping ... because we all know bottles don’t wrap themselves.
‘23 MARRI WOOD PARK CHENIN, MARGARET RIVER, WA
‘23 VINCENT DAUVISSAUT PETIT CHABLIS, BURGUNDY, FRA
‘24 APRICUS HILL CHARDONNAY, DENMARK, WA
‘24 AUNT ALICE NIGHT SKY PINOT NOIR, TAMAR VALLEY, TAS
‘25 ROCKY GULLY PINOT NOIR,FRANKLAND RIVER, WA
‘25 LOWBOI RIESLING, GREAT SOUTHERN, WA
‘24 DOMAINE GUIESSARD BANDOL ROSE, PROVENCE, FRA
‘25 DORMILONA MALBEC,MARGARET RIVER, WA
‘24 SWINNEY GRENACHE, FRANKLAND RIVER, WA
‘22 FOGLIATI LANGHE NEBBIOLO, PIEDMONT, ITA
Nothing lifts seafood like a wine that knows its way around a prawn or a scallop. From crisp whites to zesty rosés, these picks will make your catch taste even fresher. Whether it is a casual fish catch or an elaborate spread, these wines will elevate every bite, if you ask us the best way to enjoy!
‘NV COERS DES SAGES BLANC DE BLANCS, BURGUNDY, FRA
‘25 COMMUNE OF BUTTONS ‘DAY FOR NIGHT’ ROSE, ADELAIDE HILLS, SA
‘23 INAMA SOAVE, VENETO REGION, ITA
‘24 WARRAMATE CHARDONNAY,YARRA VALLEY, VIC
‘23 KIR-YIANNI ASSYRITO, AMYNDEON, GREECE
‘24 MT HORRICKS RIESLING, CLARE VALLEY, SA
‘24 ZLATI GRIC ROSE, SLOVENIA
‘23 COERS DES SAGES CHARDONNAY, FRA
TERRESTREGATE FALANGHINA, CAMPANIA, ITA
BBQ CRAYFISH FACE DOWNCONTROVERSIAL!
Charlie Galbally of Stuart St Cellars brings the heat to the backyard this summer with his garlic, chilli, butter and soy crayfish — seared face down on the BBQ (yes, face down — controversial, we know).
CHARLIE’S CRAYFISH RECIPE
Inspired by long afternoons with friends and a cold drink in hand, Charlie’s take on this coastal classic is all about big flavour and a touch of mischief. It’s bold, buttery and best enjoyed with good mates, loud laughter and something cold in your glass.
This dish pairs beautifully with a lean, mineral driven chardonnay (think Tassie, Adelaide Hills or Chablis!) ... or a little more adventurous go to the Italian section of the fridge and find something minerally, salty and crisp.
SUGGESTED PAIRING: Pietradolce Etna Bianco.
INGREDIENTS
2 whole crayfish
SOY MARINADE
1 cup kikkoman soy 125g salted butter (softened)
2 lime
2 knobs ginger
1 red chilli
2 cloves garlic
Soften butter, blend with soy sauce, finely grate in the ginger and squeeze in the juice of one lime. Add lime zest and finely chop chilli to taste.
METHOD
1. Cut the crayfash down the middle, with one strong slice of the knife.
2. Paste the soy marinade onto the cray.
3. Place meat side down and grill for 2 mins or until brown. (with Weber Q lid closed).
4. Flip. Grill the underside for a further 2 mins (with the Weber Q lid open)
5. Spoon the soy marinade over the meat in generous portions and continue to cook with the Weber Q lid on for a further 2-3 minutes.
6. Take off and serve immediately!
* * * GO IN THE DRAW TO WIN A FREE WEBER BABY Q THIS DECEMBER - JUST PURCHASE ANY ‘PRINCI MEAT AND WINE PACK’ AT STUART ST. CELLARS IN MOSMAN PARK!!
CHARLIE, SSC FOUNDER
IN THE MEDITERRANEAN SEA
The Mediterranean needs little introduction: its endless blue waters, sun drenched beaches, and thousands of islands are legendary. Sand, sea and sun in generous supply (sound familiar?).
We’re showcasing exotic wines from three of the larger Mediterranean islands, perfectly suited to a WA summer.
Sicily (IT), Sardinia (IT) and Corsica (FRA) boast long, storied histories in grape growing and wine production, each with distinctive terroirs, regions and varieties.
From high altitude wines on the slopes of Mount Etna to bush vine vineyards along Sardinia and Corsica’s coastlines, the islands offer a wide range of styles, all united by sun, sea and sand.
Try a couple of pithy, salty Vermentinos from Sardinia or discover the aromatic elegance of Corsica’s Sciacarello, from reds to dry mineral rosé. For those who prefer power and punch, a Nero d’Avola from Sicily’s west coast or a Carricante white from Mount Etna delivering complex and captivating flavours.
OUR ISLAND PAIRINGS
SICILY, ITA ‘THEN AND FOREVER’ BY LAJOS VARGA
CHARLIE’S PICK
EL’ARQUERO MAXIMO COCKTAIL RECIPE
EL’ARQUERO TEQUILA BLANCO 700ML
Bright agave sweetness, subtle pepper, citrus zest, herbal undertones, smooth minerality and clean crisp finish with gentle warmth.
EL’ARQUERO TEQUILA REPOSADO 700ML
Warm vanilla, cooked agave, caramelised oak, hints of spice and honey, with a silky texture and gently lingering toasted finish.
Adam Gilchrist’s launch of this tequila brings a bright, coastal inspired cocktail to your glass, a taste of the Jalisco highlands at home. Start with El’Arquero Tequila Blanco, smooth with pure agave character, balanced with pineapple juice, a squeeze of lime, and top with soda for lift and brightness. Rim your glass with sea salt, then pour the mix tall over a cube of Ötzi Rock or Pillar hand cut purified ice cubes. The clarity and slow melt of Otzi ice keeps flavours crisp, undiluted, refreshing to the last sip. Now available at Stuart St Cellars, so you can recreate tequila at its most vibrant expression in your backyard. For those looking to explore further, El’Arquero Reposado brings warm vanilla, subtle oak and gentle spice, perfect for sipping neat or in richer cocktails. Keeping a bottle of Reposado on hand adds versatile options for your home bar.
INGREDIENTS
30ml El’Arquero blanco tequila
60ml pinapple juice
60ml soda water
1 wedge of fresh lime
1 sea salt rim
1 Otzi ice rock
METHOD
$97 $110
1. Use your lime wedge and run it around the rim of the glass, dip in salt and tap the bottom of the glass for any excess to fall off.
2. Measure and pour El’Arquero and pinapple juice into a highball glass.
3. Place the Otzi rock ice cube in glass
4. Squeeze a wedge of lime over the top and place in the drink
5. Crown with soda, stir and serve (or shake if feeling like it needs a little more)
SAFE IN THE SUNSHINE
Sunshine, Safely: Finding the right sunscreen for your skin -
In Australia, sunscreen is more than a summer staple, it’s an everyday skincare essential. The best sunscreens do more than block UV rays; they feel good on your skin, suit your lifestyle, and make daily wear effortless. Dermatologists recommend a broad-spectrum SPF 30 or higher to protect against both ageing UVA and burning UVB rays.
Happily, some standout local brands are setting the bar high. Mother SPF is a mineral, reef safe sunscreen that’s gentle enough for sensitive skin yet strong on protection. Avocado Zinc offers a natural, skin loving formula enriched with zinc oxide and botanicals, providing nourishing, broad spectrum protection ideal for daily wear. Meanwhile, Yolk blends conscious, boutique skincare values with high performance sun care, offering a modern take on everyday SPF. What makes these brands even more special is that they’re born right here in Perth ... a reminder of how important it is to support homegrown innovation and local businesses.
Supporting small, local brands like Mother Sunscreen not only invests in innovation and quality, it also nurtures the Australian beauty industry. Tandia Walsh, founder of Mother, is passionate about creating ethical, effective products that empower people to enjoy the sun safely while caring for the environment. Choosing local ensures your skincare does good for your skin and your community.
No matter your choice, the golden rule remains: apply generously, and reapply every two hours. Protecting your skin today means healthier, glowing skin for years to come.
RELAXATION AT ITS PUREST. HEARTWOOD IS HEROINE IS INDIAN SANDALWOOD.
