WELCOME to Flor Marche
In an exciting new partnership with Willyabrup Dreaming, a local pottery established in the 90’s, Flor Marché will operate a cellar door from the gallery area of the building. Willyabrup Dreaming potter – Bill Meiklejohn – has been crafting pottery for more than 20 years and has an exciting range or ocean inspired pieces.
On Saturday December 16, 2017 a launch party was held for the opening of the Flor Marché cellar door and attended by more than 100 guests. Harpist Catherine Ashley performed and food was provided by Claudio Tallarico (Claudio Biscotti). The new partnership is a very exciting development for Flor Marché winemaker and owner Elizabeth Reed.
‘I am incredibly grateful for the opportunity to partner with Willyabrup Dreaming and Bill Meiklejohn to sell my wines alongside his exquisite pottery. There is a long history of art and wine in this region and we have created an experience opportunity which combines both of these artisan crafts,’Miss Reed said.
The Flor Marché Cellar Door is located at 49 Wilyabrup Road, Wilyabrup and is open Thursday to Sunday 10-4pm.
Small batch natural winemaking sourcing parcels of fruit from single vineyards across the southwest of Western Australia. Wines are crafted with integrity and intent to express the unique characteristics of the varieties grown from our diverse and pristine wine regions.
The approach to winemaking is based on the understanding that the most important characteristics of wine come from the vineyard and the soil the grapevines are grown on. With that sentiment, working closely with my growers ensures the grapes are grown in a healthy environment with best organic practice.
As a winemaker, this is reflected by making no additions in the winemaking process. I do not add yeast preferring to rely on the natural yeast in the vineyard. I do not add acid preferring to harvest when the sugar, acid and flavours are in balance. I do not add tannin preferring to use techniques which extract tannin from the grape skins and stems. I do not use fining agents preferring to keep the vitality of the wine present.
Images Lauren Trickett Photography & Tony Warrilow