Sample wine from Leeuwin Estate, Fraser Gallop Estate, Woodlands, Cape Grace wines, and more, at the First Class in a Glass wine festival, hosted by some of the best restaurants in Singapore!
In case you hadn’t noticed, here at The Honeycombers, we’re kinda obsessed with wine; be it white, red, bubbles, or blush, we have no qualms in knocking back a glass or three whenever the mood takes us. And we also feel pretty smug that Singapore is so conveniently close to one of our favourite wine producing regions: Margaret River. So you’ll excuse us for hyperventilating upon learning that over the coming weeks a series of events are set to take place at some of the hottest restaurants in town thanks to the First Class in a Glass wine festival. The best part? Vino from some of our favourite Margaret River Estates will be taking centre stage throughout.
You’d best be quick, tickets for this food and wine extravaganza are selling out fast. Though it’s no surprise given some of our favourite restaurants in Singapore (think Artemis, Level 33, Equinox – Swissotel, and Bread Street Kitchen, to name but a few) are playing host to some of our favourite Margaret River Estates (we’re talking Leeuwin Estates, Woodlands, Moss Wood, Cape Grace Wines, and more!). An evening spent guzzling divine wine and indulging in a gastronomic feast; where do we sign up? (Right here actually; you’ll find further details about all of the participating Estates, restaurants, and booking details). And don’t forget to check out and use #margaretriverfirstclass to view all of the action and win mini-prizes along the way!
To get you in the Margaret River mood, we caught up with pro-winemaker, Kate Morgan (from Fraser Gallop Estate) to find out what it’s really like to get paid to make wine, why Margaret River is so awesome, and a few top tips on which wines to look out for in Singapore.
Hey Kate! Being a winemaker sounds pretty awesome, what do you like best about your job?
Firstly, having the ability to craft a product that others (and myself!) will enjoy drinking is highly motivating. I take great satisfaction in creating something to be proud of, that reflects the vineyard from which it came and, more than anything, is an enjoyable drink. Secondly, I love how varied my role is. Dependent on the day, you can find me hands on in the cellar, the lab, or out in the vineyard, and I also spend a lot of time in the trade talking to people about the wines. It’s impossible to get bored! Thirdly, I’m surrounded by so many passionate people here at Fraser Gallop Estate and other winemakers around the region that I’m constantly learning. And finally, the reality is I get paid to make wine: how cool is that!
Can you describe your philosophy or approach to making wine?
Respect the fruit and let that shine, everything we do here at Fraser Gallop Estate is centred around that principle. Beyond that it is about balance and making a wine that people want to pour a second and third glass of.
What’s open in your kitchen right now?
A tank sample of our 2015 Parterre Cabernet Sauvignon, which has just come out of barrel and been blended ready for bottling in a couple of weeks. We look at a wine over and over again on the tasting bench. But the reality is that is not where it will be consumed, so we take home a sample bottle to have a few glasses of in a more natural environment. I want to see how it goes with food and ensure the third glass is just as enjoyable as the first sip. Yup, it’s a tough job.
The tropical humidity of Singapore makes it hard to find a wine that can stand the heat. Any tips on wines to look out for that best suit the climate?
The obvious answer would be anything white or rose, but to mix it up a bit keep an eye out for light to medium bodied reds which are coming out of Australia now. They are not so easy to ascertain from the label but a good sommelier will be able to point you in the right direction. These wines lend themselves to being chilled for an hour or two before drinking and have a freshness about them and lovely fruit expression. Our newly release Misceo red blend fits this bill, it is Cabernet Franc dominant with Malbec, Merlot and Petit Verdot, vibrant fruit with a savoury edge, medium bodied and moreish.
Favourite wine of all time?
I suppose as a winemaker my favourite wines are those that have inspired me, exposed me to different varieties and techniques, or have special significance to me. Domaine Huet Le Mont Moelleux opened my eyes to how amazing Chenin can be. 2009 Chateau Latour is a truly incredible wine; I was lucky enough to be able to visit the Estate and taste some wines including this one, it was ethereal. 2008 Fraser Gallop Estate Cabernet Sauvignon was my first vintage at Fraser Gallop Estate, it was a cooler year resulting in a more elegant wine. It has aged beautifully and eight years later I still think it is one of the best wines I have been involved in.
If you could give us three wine tasting tips that would fool even the biggest wine buff into believing we knew what we were talking about, what would they be?
Firstly, smell your wine more than you taste or drink it. Secondly, practice your spit! The shower is the perfect place to practice, and this way you can taste more wine without getting boozy at wine tastings and when visiting cellar doors. Finally, look for and talk about balance in a wine. No one element should stick out, everything should come together to make a harmonious and enjoyable drink.
Which other estates or winemakers in Margaret River inspire you and are doing really exciting things right now?
Oh wow, so many it wouldn’t feel right to single anyone out. From the established producers to newer up and coming winemakers there is a lot happening in Margaret River right now. People are playing with new techniques, styles, and varieties so it’s a super exciting place to be and I am very proud to be part of it.
What is the best time of year to visit Margaret River and why?
If you’re flying in from Singapore come in late winter. Everything is green and lush, waterfalls are flowing, the town is relatively quiet so staff in the cellar door have time for a good chat. It’s also easier to book into the best places to eat! Plus there really is nothing better than sitting in front of a roaring fire with a glass of Margaret River Cabernet in hand!
Exclusive Honeycombers Giveaway!
Watch this space for a chance to win an exclusive girlie getaway to Margaret River. We’ll be revealing all of the details and how to enter shortly!
This article is sponsored by First Class in a Glass Wine Festival