AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards

Wine of the Week from Hearth Restaurant’s Wine Specialist Camila Luzzi.

Every good restaurant – particularly those with an AGFG Chef Hat – has a dedicated Sommelier or Wine Specialist taking care of a carefully curated wine list to accompany the menu.

Who better to ask what’s trending in the vino world right now than these knowledgeable wine buffs? Welcome to our ‘Wine of the Week’ series, where we will highlight particular wines on the radar of restaurants around the country.

Perched on the water’s edge of Perth’s Elizabeth Quay, Hearth restaurant offers diners an unforgettable Western Australian local food and wine experience. This 16-hatted dining destination celebrates local producers from the Kimberley to the Great Southern region, paired with an exclusive wine list; expect to sample dishes such as dry-aged Wagin confit duck leg, endive, rosella jam and bone sauce. 

Hearth restaurant wine specialist Camila Luzzi recommends trying the Cullen Amber Wine to go with barbequed Berkshire pork, with Ocean Reef abalone, nectarines and sherry jus.

Wine of the Week from Hearth Restaurant’s Wine Specialist Camila Luzzi.
The grapes from this complex ‘orange’ wine were harvested from the certified biodynamic Cullen Vineyard on a full moon opposite Saturn Flower Day, new Moon Flower Day and other days according to the biodynamic calendar.

"Wine specialists and Chefs love this wine for its complexity and ability to match with strong spices and flavours,” she says.

Featured by the glass and the bottle at Hearth restaurant, Cullen Amber Wine is a blend of Sauvignon Blanc and Semillon fruit; fermented in both open and closed fermenters, as well as amphorae for an average of 10 days on skins.

It is then pressed and aged in older French oak puncheons and biodynamic barriques for three months. This style of skin-fermented 'orange wine' displays beautiful characters, which reflect a cross between red and white styles, with ‘Negroni’ orange blossom.

Want more AGFG?
Subscribe to our newsletter for the latest articles & news...