For the month of April, the Society is pleased to present distinct Margaret River wines from Willespie Winery, in their debut into Singapore. The winery is located in Wilyabrup, a beautiful and prestigious part of the Margaret River wine region in the south west of Western Australia.
Willespie was established in 1976 by the foresight of Kevin and Marian Squance who in 1972 realized the exceptional suitability of the terroir and location for viticulture. The name “Willespie” is derived from the locality of Wilyabrup and the French word, espérer, to hope. Their wines reflect the quality and harmony that only comes with maturity. Their wines, produced and bottle on site at Willespie, have collected many awards over the years, both in Australia and internationally.
Willespie has two vineyards, with a total of 25 hectares under vine. Both properties were selected as being typical of French wine growing territory, with layered compositions of gravel, sand, loam and clay.
All the vines on the estate are non-irrigated, relying on the annual rainfall to irrigate over the dry summers. In particular the Wilyabrup Vineyard has 40-year old dry grown vines known to produce Willespie’s complex wines with qualities to allow aging.
For that evening’s enjoyment we are privileged to be able to showcase their wines in 2 vertical tastings from their original vine plantings from 1976, Verdelho and Cabernet Sauvignon, interjected by a lovely interval of the winery’s 2000 Old School Shiraz.
Both the Verdelho and Cabernet Sauvignon varieties were planted by the family in 1976 and in particular, Verdelho was quite a unique choice for the locality of Wilyabrup, in the Margaret River region. These vines are now in their 42nd year and being dry grown, produce fruit with much intensity. Verdelho is the winery’s “flagship” white and has a bit more body than a lot of whites with ripe, rounded fruit over beautiful acid. Finally, joining us that evening we will be Nathan Schultz their winemaker who will introduce the wines to us to complete the experience.
Our menu has been specially designed by Chef & Owner Takashi Okuno of Luka Ristorante. Chef Takashi started Luka a year ago after more than 18 years of cooking and corporate experience under his belt, including Executive Chef at Truffle Gourmet Singapore and at L’Operetta and a training stint with Michelin- starred restaurant, Il Ristorante di Guido da Costigliole in Piedmont, Italy. He’s a second generation chef; his parents own an Italian restaurant in Tokyo. Like many Japanese chefs trained in Italian gastronomy, his cuisine reflects the wonderful effect of “itameshi”. The love of the Japanese for Italian food started this phenomenon. Bluntly translated, “ita” means Italian and “meshi” means food in Japanese dialect. This cuisine is a take on Italian food with a subtle Japanese touch.
Please sign up early for this special evening to avoid disappointment. We will accept reservations via email in the usual manner. Please also note that no cancellations will be entertained within 5 days of the event as we will need to provide final number confirmation to Luka. I look forward to your company on April 27th.
FRESH JAPANESE OYSTER
freshly shucked japanese oyster, ikura, shallots, chives, olive oil, lemon juice
negitoro, crab meat, avocado, caviar
SALSICCIA FATTA IN CASA
housemade pork sausage, sauerkraut
PIZZA QUATTRO FORMAGGI
mozzarella cheese, gorgonzola cheese, taleggio cheese & parmesan
2000 Old School Shiraz
piedmontese veal ravioli
2008 Old School Cabernet Sauvignon
TAGLIATA DI WAGYU
charcoal grilled japanese wagyu rump steak, seasonal vegetable, gratinated potatoes
2002 Estate Cabernet Sauvignon
TORTA DI CIOCCOLATTO
chocolate tart, strawberry gelato
1996 Reserve Cabernet Sauvignon