Perth members are blessed to have one of the world's best boutique wine regions within a few hours' drive from the city where 30 of us met up. An experience designed and specially tailored for with sublime food, wine and a gin education.

Saturday morning started with a gin masterclass run by Wise Winery General Manager Greg Garnish. We sniffed, crumbled, and tasted then listed our top five. Chef Matt gave an overview of the menu whilst grinding hemp seeds for gnocchi.

Then it was on to Palmer Wines for a light “grazing” lunch and an inaugural tasting including Sparkling Diamonds, a limited-edition Pinot/Chardonnay sparkling; 2012 Semillon; 2012 Reserve Chardonnay; 2013 Malbec; 2011 Reserve Shiraz; 2011 Cabernet ‘Grandee’; 2009 Merlot. The writer's favourite by far was the Grandee, a Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot. Delicious!

After a siesta, around sunset we were back at Wise Winery for the seven-course gourmet feast designed by Chef Matt Wright to reflect Southern Western Australian produce.

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Albany Akoya oysters
egg white tempura, basil foam, miso gin
2021 Wise Bead Chardonnay Pinot Noir Sparkling

Vasse hemp seed gnocchi
pan-fried atop Wagin duck, mushroom truffle ragout
2021 Wise Leaf Series Pinot Grigio
2020 Leaf Series Pinot Now

Pisco sour sorbet

World-renowned Margaret River venison loin
pistachio crumb, dauphinoise potato
estate honey glazed carrots, pear chutney, marrow jus
2019 Eagle Bay 'Wilyabrup' Shiraz
2020 Leaf Series Cabernet Malbec

Raspberry and Shiraz flavoured gin sorbet

Donnybrook apple
Pisco apple puree mousse
Rakija, a style of apple liquor

Cheese and bonbon selection
Cigars, Wise limited-edition Brandy

Resounding accolades and thanks to Chef Matt Wright; Sommelier Sioban Morse, whose enthusiasm and knowledge of the wines was infectious and entertaining; all the attentive service team and kitchen team for a fabulous culinary journey

Sunday lunch was “amongst the vines” at Cape Naturaliste Vineyard organised by dear friends and Chaîne members Craig and Jennifer Brent-White. George Cooper and his team from Tiller Dining prepared a rustic gourmet menu. After which we sampled divine sweet things and local cheeses accompanied by the new tipple recently added to the Cape Naturaliste stable: the Amarone-style 2018 Sextant. Monty's Fine Old Muscat was also thoroughly enjoyed.

We boarded our “pumpkin” after experiencing a glorious weekend of exquisite food, wine and camaraderie 'Down South'.

Vive la Chaine!

[Ed. Prepared from a detailed report received from the Bailliage]