Wine voices: – Julian Scott, Winemaker, Flametree Wines

“For me surfing big waves is what I like to do. Margaret River is unique for that when you talk about the wine as well. It’s a special place. What’s amazing is the diversity of varieties. On the same vineyard, perhaps a different aspect, you can do really good chardonnay and really good cabernet. And that’s bizarre when you look at Burgundy versus Bordeaux; they’re very different places. So I think it’s got a special climate. The capes have a big influence. Cloud cover and sea breeze can come in and cool, which we need with long hot days. There’s not many geographic areas like this. For me to go to other places to make wine? They don’t have the diversity or the life. The quality of both is very special”

– Julian Scott, Winemaker, Flametree Wines

Image: Sarah Hewer

Max Brearley

About Max Brearley

Max Brearley is a food writer, critic, consultant and host working with The Australian, The Guardian, Halliday, Margaret River Gourmet Escape, Truffle Kerfuffle, Conde Nast Traveller and delicious. to name just a few. A passion for a good yarn and great produce has seen him forage for native foods in the north west of WA, follow abalone from ocean to plate in the south west and dig for black truffles in the towering Southern Forests. He’s also been known to cast a critical eye over a meal or two for The Australian’s annual Hot 50 Restaurants and delicous., as well as producing written, visual and event content for organisations across Australia and globally.Whilst a proud Yorkshireman; he’s been moving south for much of his life. Relocating from London to Perth in 2012, a move to the southwest soon followed, where life girt by sea and vines is more than agreeable.Instagram: @max_brearley / Twitter: @maxbrearley / Web: maxbrearley.com

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