Interview: Severine Logan from Watershed Wines

By 23/02/2017 Blog 2 Comments


By Olivia Ralph

Watershed Wines was established in 2001 on the southern end of the Margaret River. The Margaret River region is world renowned for traditional varietals of Chardonnay and Cabernet Sauvignon, but is expanding into alternative varietals such as Sangiovese and Viognier.

On Wednesday 29th March, Riley St Garage will be hosting a dinner featuring Watershed’s multi-award winning wines and we asked Severine Logan, Head Winemaker at Watershed, to take us through the menu;

Kingfish, olive crumb, almond cream truffle oil
Pairing: 2014 ‘Senses’ Sauvignon Blanc
“we tried to get some texture for it not just to be a ‘fruity’ wine, but for it to have some complexity”

Seared scallop, yuzu koshu butter, pickled apple

Pairing: 2014 ‘Senses’ Viognier
“Viognier – the variety itself – with its intense fruit flavour is just best with food, rather than as an aperitif”

Pumpkin ricotta ravioli, burnt mushroom butter, parmesan

Pairing: 2014 ‘Awakening’ Chardonnay
“an early wine of ours, we started it in 2003, the toasted cashew, nectarine, peach and butteriness make it perfect for pairing with food”

Fried quail, bonito crust, soy vinegar

Pairing: 2013 ‘Senses’ Sangiovese
“very small volume that was originally made with our on-site restaurant in mind, perfect lighter style, more savoury, doesn’t dominate a dish and though it is a red wine, can go well with fish or game”

17-vineyardrestaurant-300dpi12hr smoked Rosedale ruby rack of beef, truffled mash & brussel sprouts w/ hazelnut cream

Pairing: 2010 ‘Awakening’ Cabernet Sauvignon
“2010 was an elegant vintage – a lot of perfume, a lot of lift, nice tight structure, not that really sweet, rich fruit that can turn people away”

Banana mousse, peanut brittle, yuzu
Pairing: 2014 Late Harvest Viognier
“Viognier is a great variety for dessert wine because it likes being really ripe, and you get beautiful flavours of marmalade, dried apricots – it’s quite luscious”


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