Clairault Streicker Wines, Margaret River, WA
Words: Monica Tindall
Photos: Han Sen Hau
Han Sen and I are upping our wine game this morning with a wine blending session at Clairault Streicker Wines, followed by a wine-paired lunch during which we will test some of our new learnings.
Clairault Streicker is an exciting visit for any gourmet tourist in the region, but discerning oenophiles will be particularly pleased. This estate spans four distinct vineyard sites across the sub-regions of Yallingup, Wilyabrup, and Karridale, allowing for a diverse expression of the Margaret River terroir. The blend of ancient granite soils, maritime influences, and a temperate climate create ideal conditions for viticulture.
The vineyards, some established as early as 1976, are managed with a sustainable philosophy to produce premium fruit with minimal intervention. The Ironstone Vineyard in Wilyabrup is celebrated for its old-vine Cabernet Sauvignon and Chardonnay, while the Bridgeland Vineyard in Karridale thrives in cooler conditions, yielding aromatic whites and the award-winning Streicker Syrah. The Yallingup Protea Farm adds a touch of biodiversity and even more beauty, planting wine grapes with proteas, which are reflected in the distinctive labels of Streicker Wines.
As we approach from the parking lot, critically endangered black cockatoos are squawking happily. They love dining on gum nuts (they call them honkey nuts in WA) and Sauvignon Blanc grapes – both of which are in abundance at Clairault Streicker, with tall gums shading the restaurant and vineyards just metres away.
Wine Blending Experience – Clairault Streicker
The Wine Blending Experience (AUD 95) gives us insight into the work of a winemaker. The interactive blending session takes us through pointers for tasting, how the shape and size of grapes affect the taste, and finally, through a blending session. We experiment under the master guidance of Brand and Venue Manager Ulrika Larsson and conclude with our very own blend, labeled, corked, and wax-sealed. The experience is available daily at 11 a.m., and guests can opt to include a three-course lunch (AUD 165) in the agenda.
During the blending session, we explore two iconic Australian red varieties—Shiraz and Cabernet Sauvignon—the famed duo that constitutes Australia’s most prestigious wine blend, Grange. With Shiraz’s versatility and Cabernet Sauvignon’s structured tannins, our creative experiments highlight Margaret River’s nuanced approach to these noble varietals.
Ulrika provides expert instruction on wine tasting, leading us through techniques such as examining the wine’s colour for age indicators, swirling to aerate and release aromas, and identifying scents with the aid of Le Nez Du Vin aroma kit (I’m ready to purchase one for myself until I learn the price!). Tasting fresh grapes near harvest, we understand the delicate balance of sugar, acid, and flavour for perfect ripeness, along with how tannins in grape skins and seeds contribute texture, taste, and colour to the wine.
Our blending adventure is all about precision. Equipped with test tubes and pipettes, we craft unique blends reflecting personal preferences. My perfect blend is 96% Cabernet Sauvignon, 4% Shiraz and Han Sen’s is 70% Cabernet Sauvignon, 30% Shiraz. Fortunately, we enjoy this experience with other wine enthusiasts – Colin and Linda – who have just as many questions as we do. It could have been a little one-sided, accompanied by classmates with different goals. Colin’s perfect blend is 90% Cabernet Sauvignon and 10% Shiraz, and Linda thinks 20% Cabernet Sauvignon and 80% Shiraz is just right for her.
Finally, we bottle our creations, cork them using a hand-corking machine, and add our own finishing touch with wax seals and personalized names.
It’s an awesome experience and would make a fabulous gift for the wine lover in your family. However, it doesn’t have end there. Long lunches are the lifestyle in Margaret River, and a three-course lunch at Clairault Streicker is a flawless follow-up and reward for our morning of academics and practice.
Three-course Long Lunch at Clairault Streicker
The Three-course Long Lunch (AUD 80) allows guests to choose an entree, main and dessert. Suggested wine pairings are printed for each dish, making choosing easy. Alternatively, you can pick a la carte. I’ve listed prices with our Long Lunch courses in case you prefer to choose.
Entrees
Local Figs (AUD 25) are not just local but from Clairault’s very own land. They surround a plump mound of milk-white burrata that spills its soft interior when we slice in. Bitter leaves like red radicchio and mizuna, salty prosciutto and sweet balsamic enliven the creamy cheese, while the figs add fruity freshness. OMG! Make sure you’re here in fig season because if there was ever a fruit sent from the heavens, this is it. A glass of Streicker Blanc de Blancs 2021 (AUD 15) marries well with the cheese and figs. Made in the traditional method, it sports a fine, creamy mousse with a touch of hazelnut and lemon on the nose and on the palate.
The most visually striking ingredients in the next dish, Basil-cured Ocean Trout (AUD 25), are brilliant orange, quartered and charred peaches. I only want to eat peaches this way from now on. They’re so good! Crushed almonds, bread crumbs, garlic and olive oil, make a tasty ajo blanco base, and additional almond chunks deliver a nice crunch. Yum! Clairault’s Sauvignon Blanc Semillon 2023 (AUD 10), a classic blend from the region, has a fabulous bouquet of lemon, white peach, and light, attractive astringency on the palate. Needless to say, it’s a winner with fruit and fish.
Clairault Streicker Wines – Lees vs No Lees
In our earlier wine blending session, I raised a question about time on lees and Ulrika provides us with a side-by-side tasting to demonstrate our discussion. We taste the Clairault Estate Chardonnay 2022 with no time on lees and the Streicker Ironstone Block Old Vine Chardonnay 2022 with lees stirring.
Fun fact: Alcohol is jokingly called “yeast poop!” It’s what’s left after the fungi has done its work converting sugar to alcohol. Lees are the dead yeast cells or the “yeast graveyard.” Who said science isn’t fun?!
Both spend around nine months on oak with no malolactic fermentation. Processing is similar except for the lees stirring. The first has a lovely lemony-lime profile, is linear with crisp acidity and some oak influence. The latter has more creaminess on the palate offering more complexity. Cool, right?!
Mains
For the main, today’s Market Fish (AUD 41) is swordfish from Fremantle. It’s a thick, white and meaty fillet sided with mango papaya salad on the side. The Thai-influenced salad is topped with crispy anchovies, chilli and peanuts, giving the acidity that all fish deserves. Streicker Bridgeland Block Fumé Blanc 2022 (AUD 13) is a single-vineyard white that has been hand-picked, cold crushed, and barrel fermented. Fumé means smoked or charred and refers to the level of toasting – it’s an opportunity to bring out the cooper’s skill in a wine. A perfume of fresh fruit like lychee, lime, white pear and grapefruit tickles the nose, along with some vanilla and spice from partial oak aging. Time on oak gives it cellaring potential for up to 10 years.
Han Sen’s main, Braised Wagin Duck Cannelloni (AUD 41), is superbly tender. The seared breast is partnered with plum, cavolo nero (Tuscan kale) and duck jus. A panko-crusted egg custard on the side is rich and a welcome change from the usual veg or polenta. Pinot is a match made in heaven for duck, and the Streicker Bridgeland Block Pinot Noir 2023 (AUD 15) demonstrates this beautifully. Juicy red fruits and light tannins play wonderfully with the light gaminess of the duck. It’s also from a single vineyard, hand-picked and destemmed, with around 25% French oak barrique-aged.
Sides
We are sure to balance with a side of veg, and Rainbow Carrots (AUD 15) are a delight. White, purple and orange roots lazily lay across a bed of wonderfully thick zaatar labneh, pepitas and honey.
Desserts
Our final indulgence, Aussie (to be clear, not New Zealand) Pavlova’s (AUD 16) sweetness is balanced with the acidity of mango and lime. Coconut cream gives a richness and depth of flavour beyond regular dairy cream, and a scoop of passionfruit sorbet chills the top. It’s a sweet, fruity and fresh scoop – an excellent finish to an exceptional meal.
Reasons to visit Clairault Streicker Wines in Margaret River: the wine blending experience is a must for wine lovers; gorgeous location; exceptional food; in dry weather sign up for the picnic on the grass; linger with a long lunch paired with delicious wines and inspiring views.
Clairault Streicker Wines
3277 Caves Road, Wilyabrup
Margaret River, Western Australia
Link to Clairault Streicker Wines on Google Maps
www.clairaultstreickerwines.com.au
+ 61 08 9755 6225
[email protected]
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