Tasting & Events
Join us with Elizabeth Reed of Flor Marché based in Cowaramup Western Australia.
She sources small parcels of fruit from vineyards in Wilyabrup Margaret River, the Great Southern, and a small amount of grenache from 60 year old vines in the Swan Valley (pictured).
She will be in store with her Riesling, Sauvigon
Blanc, Chardonnay and Malbec
We are joined in the Boatshed Market front courtyard by Perth’s resident Aperol Spritz aficionado Tris Fini from 12pm-3pm! Come and perfect your spritz-making technique for summer and discover our favourite bubbles to mix with the aperitivo!
Join us in the front courtyard of the Boatshed Market for our Inaugural Champagne Tasting! We are excited to share wines from some of our favourite Champagne growers & family owned houses in the lead up to the festive season.
"Dasher + Fisher are two wild rivers that run from the snowmelt mountains, through the rich hinterland, to the pristine coast of Tasmania’s north-west. From this pure water we copper pot distil botanicals sourced from the many growers who live here."
Join us for a tasting in the Loft!
There is now a bounty of pale, dry, food friendly Rosés from both local and international winemakers in the Wine Loft. From the far reaches of Rioja Alta and Provence to our own backyard in Margaret River, we have something for everyone and every occasion!
Meticulously crafted at A.R. Sutton & Co Engineers micro-distillery in the heart of Bangkok, Iron Balls Gin is handmade from fermentation to distillation. Due to the small size of the distillery, production is extremely limited - quality over quantity as the saying goes! We will be tasting Iron Balls Gin all weekend in the Wine Loft.
Join us for a tasting of this delicious cheese between 11 am and 1.30 pm on Saturday, 21 October. The 'white' brother of the Gres de Vosges, this cheese is produced by a small dairy in the region of Champagne. For its manufacture, the milk is enriched with crème fraiche and each cheese is individually hand made in specially developed oval forms. The cheese is matures for 14 days. A nice, white mould develops on the rind.