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Epic entertainer | The West Australian

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Sitting pretty in a desirable pocket of Trigg, 9 Elliott Road is a stunning modern home on an expansive 728sqm block.

Spanning two levels with four bedrooms and three bathrooms, this massive property is ready for the whole family to move in, including the fur babies.

Camera IconOne of the bathrooms. Credit: Supplied.

Realmark Coastal Director and Sales Associate Sean Hughes said the sheer size of the property was a standout aspect.

“When you start to get to the towel and thong zone in Trigg, the blocks generally seem to be about 500sqm, so the fact this one is over 700sqm gives the capacity in the family home to have a pool and alfresco while still having really good lawn space,” he said.

“The beautiful thing about this home is it is only a couple of years old and it is very hard to get your hands on a new product in Trigg – they don’t come up too often.”

The ground level of the home consists of a grand entry foyer, stylish powder room, well-appointed laundry, fourth or guest bedroom suite with a walk-in wardrobe, its own front access and a sumptuous ensuite, a versatile lounge or activity room with poolside access and a wine tasting room that gives Crown Perth a run for its money.

The alfresco area combined with the below-ground swimming pool and neighbouring spa is an area to die for.

Complete with a built-in BeefEater barbecue, a new outdoor dishwasher and stone kitchen, you will be the envy of the street with such epic entertaining options.

The expansive main kitchen. Camera IconThe expansive main kitchen. Credit: Supplied.

The top floor houses the remaining two minor bedrooms and the exquisite master suite with a luxurious ensuite and access to the front balcony.

The expansive open-plan living, dining and kitchen area is situated on the top floor, allowing full living capacity on the second level.

The living area. Camera IconThe living area. Credit: Supplied.

Exit out the sliding stacker doors to a terrific entertaining balcony where protection from the coastal winds meets magical evening sunsets almost every day of the year.

If the home itself wasn’t enough, its location will seal the deal.

“The property is on a cul-de-sac, so it’s nice and quiet,” Mr Hughes said. “It is located in a highly sought-after enclave of Trigg.”

Close enough to the beach to have one foot in the ocean and one in your living room, this property offers an enviable coastal lifestyle.

The home is in walking distance to the beach. Camera IconThe home is in walking distance to the beach. Credit: Supplied.

“The home is so close to Clarko Reserve and Trigg Point for the surfers and those who enjoy the beach,” Mr Hughes said. “On the other hand, there are bushwalks close by for those who want to get lost in the other side of nature.”

A short drive down the road is the new billion-dollar Karrinyup shopping centre, while Karrinyup Road takes you to the freeway, allowing you to be in the city within 15 minutes.

According to Mr Hughes, this is an opportunity not to be missed.

9 Elliott Road, Trigg

Beds: 4

Baths: 3

Price: Set date sale on November 17

Agent: Realmark Coastal

Contact: Sean and Jenny Hughes, 0426 217 676, Oliver Hess, 0478 844 311

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The best pop for your pennies? Try grower Champagne

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Champagne is a strange anomaly in the wine world. On one hand it’s thought of as a luxury product, something we’re willing to pay a little more for to punctuate a special moment. On the other hand, we very rarely put it under the scrutiny we would another wine of half the price.

Most often it seems that we don’t really think of Champagne as wine, but as a celebratory beverage valued for its association with prestige. With most of the well known “luxury brand” champers, we are actually paying boutique prices for a quasi-industrial product.

From a wine lover’s perspective, Champagne has for a long time been poor value for money. The growth in popularity of what is called “grower Champagne” in the past couple of decades, mind the pun, has flipped the script on that. If you know where to look, there are some exceptionally good bottles to be had at relatively affordable prices.

Champagne will never be cheap, but if you’re keen on really good wine, in terms of bang for your buck, or pop for your pennies, grower Champagne makes this region worth another look.

READ MORE:
* Christmas taste test: Top 10 Champagnes
* The best Champagnes for under $100
* International Champagne judge Dr Tony Jordan says even good sparkling doesn’t compete

As a region, Champagne is dominated by what is called négociant wine production, in which the people who make the wine do not grow the grapes. Instead, one party owns the land and grows the grapes, and another, the winery or Champagne “house” buys those grapes from them, and does the job of making the wine. Grower Champagne, or as it is called in French law Récoltant-Manipulant (R-M) Champagne, designates that the people making the wine also grow the grapes.

Champagne as a beverage is a triumph of ingenuity against adverse conditions. Take a look at a map of grape growing regions and the thing that will strike you about Champagne is how far north it is relative to most places where wine is made. It’s cold. For a region where it’s pretty difficult to grow and ripen grapes, Champagne is able to produce fairly big volumes of highly marketable wine, year upon year.

The Champanois achieved this feat by developing a method of making wine that allows for the blending of wines from different vineyards and different years to balance the nearly impossible growing seasons with the manageable and great growing years. The addition of sugar to the finished product (the amount of which determines if your Champagne is designated extra-brut, brut, extra-sec, sec, or demi-sec, in order from least sugar added to most), and of course a remarkably reliable technique of making a stable highly carbonated drink, are all careful manipulations which offset the complications that arise from making wine in a place where ripening grapes can prove difficult.

The bubbly wine we know and love is an ingenious response to the region’s climate and geography.

Great innovations are of course not always used for good, and as the method of Champagne production became more advanced, the less the base product – the grapes and the still wine made from it – seemed to matter. For growers, high yields mean more income, and, especially for big houses, the quality of that fruit isn’t drastically important, as they have a recipe for a reliably pleasant product and increasingly large marketing budgets to make it appealing to consumers. Acidity, sugar, and bubbles of course make for a delicious drink, it’s why Coke is so appealing. But at Champagne prices, we should expect a lot more from our wine.

Fortunately, that’s what grower Champagne offers. These maverick Champagne producers value high-quality, carefully farmed fruit over volume. They have a common desire to make the best possible wine, usually at considerable economic cost to them in terms of labour-intensive farming and yield, while operating in the most marginal of climates. These wines are not only great to celebrate with, they’re world class. And the good news is that the prices are little, if any, more than the famous labels, which in terms of quality are fizzers by comparison.

Forget the big labels and put luxury where it matters, in your glass.

Here are eight greats to try…

Roses de Jeanne, Vincent Couche, Lamandier-Bernier and Egly-Ouriet Grand Cru bottles.

supplied/Stuff

Roses de Jeanne, Vincent Couche, Lamandier-Bernier and Egly-Ouriet Grand Cru bottles.

Roses de Jeanne, ranges from $100 to $200 (from Truffle Food & Wine)

Cedric Bouchard, also based in the Aube, makes champagnes that defy conventions. His wines each come from single sites, from a single varietal, a single vintage, without added sugar, and his yields are incredibly low, especially for champagne where legal yield maximums are criminally high. First fermentation and ageing takes place in stainless steel tanks rather than wood. The idea is that there is a direct line between the place and time the grapes were grown and what’s in your glass. I sometimes think of them as the anti-champagne champagne, but they’re not only novel or unique, they’re extraordinarily good wines. They’re not always available, but contact John at Truffle Imports to find out how to get your hands on any and all bottles you can.

Vincent Couche, Chardonnay de Montgueux, Brut NV, $97 (Truffle)

One impact of the wine world falling for grower champagne has been the emergence of great wines from previously disregarded parts of the region, such as this one from the southern Aube subregion. Geographically closer to Chablis in Burgundy than to the famous grand cru vineyards of the north of Champagne, this stunner drinks like it – precise, detailed and delicious.

Lamandier-Bernier, Latitude, NV $98 (Dhall and Nash)

From the prestigious premier and grand cru area of the Cote de Blanc, the recent history of the estate reads like that of the top flight producers everywhere. A conversion to biodynamic farming, more time spent in the vineyards, and natural fermentations. It’s a formula that lets the stellar terroir shine through in mineral, bright and uplifting wines. These guys have a reputation that just gets greater and greater.

Egly-Ouriet Grand Cru, Brut Tradition NV $150 (Dhall and Nash)

Great winemaking takes focus and determination. Great winemakers can sometimes be pretty particular people. Francis Egly gives the impression that he is convinced that he makes some of the best champagnes out there. That could be annoying if he wasn’t entirely correct. It doesn’t get much better.

The Vouette et Sorbée Chartogne-Taillet, J. Lassalle and Agrapart bottles.

supplied/Stuff

The Vouette et Sorbée Chartogne-Taillet, J. Lassalle and Agrapart bottles.

Vouette et Sorbée, Fidele, NV brut nature, $142 (Salinity)

It says NV or non-vintage on the label, which normally means that like most champagnes it’s made of a blend of multiple vintages. In reality this comes from a single vintage. The new breed of grower champagnes have done away with many of the practices of conventional champagne making, and it’s a brave move to reject conventions that might protect your family business from the risks of a bad, or non-existent growing season. When visiting Bertrand Gautherot he told me that losing a year’s harvest was a price you had to be willing to pay if you wanted to do things right. That dedication shows in these exceptional and unique wines from another superstar of the Aube subregion.

Chartogne-Taillet, Cuvee St Anne, Extra Brut NV, $86 (Village Winery)

The Cuvee St Anne is the ‘entry level’ wine of this estate, which meticulously farms by hand and horse-driven plough. Unbelievable purity from a famed historical terroir where grapes have been grown since the seventh century.

J. Lassalle, Preference 1er cru, Brut NV, $75 (Glengarry)

Three generations of women from the Lassalle family embrace traditional winemaking techniques, their wooden press is the same as when the family started making wine in 1942 in order to challenge convention and make bold, full styles of champagne which echo the great whites of Burgundy.

Agrapart, 7 crus, NV $98 (Truffle)

For more than a decade now I’ve been recommending this to drinkers who look for the yeasty, toasted brioche aromas they enjoy in big brand champagnes. This has all of that, plus rich flavours of white peach and a salinity that make you want to drink more.


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White vinegar cleaning tips: I bought 20 litres as a lockdown luxury | Bricks & Mortar

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Some people spent lockdown panic-buying paint; others splurged on stand mixers to supplement their new-found baking addictions. While my friends treated themselves to fancy make-at-home restaurant boxes from Bocca Di Lupo and Som Saa, my indulgence was less lavish. I ordered myself 20 litres of white distilled vinegar — perfect for a wild weekend of grime-busting, descaling and deodorising.

I have a penchant for pickles. My eastern European constitution regularly craves the visceral tang of ogórki konserwowe (pickled gherkins in Polish). I have been a devotee of acetic acid for as long as I can remember — many years ago my babcia (grandmother) caught me sipping malt vinegar in her pantry.

Extolling the virtues of vinegar comes naturally. I can wax lyrical about its myriad

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Lee Kent Robinson Obituary – The Intelligencer

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Reed and Steinbach Funeral Home

Lee Kent Robinson

Lee passed away on Thursday, November 4 at Pine Run Health Center. He was born in Abington, PA to the late William and Edna Selner Robinson. The family spent some years in Point Pleasant, PA while living the majority of their lives in Doylestown, PA.

Lee married Clara Farber in December of 1957. Both Lee and Clara were 1954 graduates of Central Bucks High School. They raised their family in Bedminster Township, PA and lived there until a 2006 move to the Vineyards in Pennsburg, PA, finally settling in the Pine Run Retirement Community in Doylestown, PA in 2016.

Lee could light up a room with his smile – a smile that emanated love and happiness throughout his life and stayed with him during the recent years burdened with Alzheimer’s disease. He was devoted to his large family and proudly put the special moments of his children and grandchildren at the center of his life. His friends were equally treasured.

Lee had work experience at FMC – Link Belt and Penn Engineering prior to entering Arbonite. Over the years at Arbonite, he continued studies at Lansdale School of Business, Sales Development Institute and Philadelphia Textile Institute. He was involved annually with the Liberty Bell Program for NACE. He wrote professional papers and was active in NACE and NTTC. He represented the company at trade shows throughout the states. In his more than 30 years of employment at Arbonite, Lee built solid, respectful relationships with his clients.

Lee was an outstanding athlete. Recently his most active pursuits were golf and fly fishing. He had been an active member of Trout Unlimited being concerned with the conservation of Pennsylvania’s trout streams. His athletic career in high school was highlighted by his winning of the 880-yard run at the state championships in track. He was a letter winner in five sports: football, basketball, volleyball, baseball and track. He was inducted into the inaugural class of the CB/CBW Athletic Hall of Fame in 2000.

Lee was an assistant track coach at Delaware Valley College in the early 80’s. He was involved in the community with the organization of the Deep Run Valley Sports Association where he coached for many years. He was inducted into the Deep Run Valley’s Hall of Fame in 2000.

Lee was a loyal American. He was proud to have attended the U.S. Naval Academy in Annapolis, MD and recalled this experience as one of the most meaningful of his life.

Lee is survived by his wife, Clara, four children, ten grandchildren and two great-grandchildren. Scott and Dina of Katy, Texas; children, Mia, Sasha, and Nikki. Jeffrey and Susan of Upper Black Eddy, PA; children, Madison, Anna, and Will, Madison and Sean’s sons, Kellan and Brady. Karen and Paul Ciccotto of Newtown, PA; children, Paul and Nick. John and SonSun of Union Grove, AL; children, Kimberly, her husband, Bix, and Tylor, his wife, Kate.

Services and interment will be held at a later date.

In lieu of flowers, memorial contributions in Lee’s name may be made to: Alzheimer’s Association, 225 N. Michigan Ave., Fl. 17, Chicago, IL 60601 (https://act.alz.org).

Reed and Steinbach Funeral Home, Doylestown

www.reedandsteinbach.com

Posted online on November 06, 2021

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New York State: Sparkling wines to try

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New York State: Sparkling wines to try – Decanter

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Charles Curtis MW


November 6, 2021

Few today realise the importance of sparkling wine to New York State’s wine production.

The first bonded winery in the United States (established in 1860) was the Pleasant Valley Wine Company, whose product was called ‘Great Western Champagne’ (sic), a sparkling wine produced from hybrid grapes Isabella and Catawba.

Scroll down to see Charles Curtis MW’s top New York sparkling wines

Although this is still produced today, sparkling wine in New York State has diversified dramatically.

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Charles Curtis MW’s top New York sparkling wines

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I Drove a Camper Van up the California Coast — What It Was Like

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I should’ve known my very first camper trip was going to be an adventure when, within the first five minutes, I almost got impaled by the snack drawer.

I was very bad at remembering to lock the drawers while our van was moving.

Anneta Konstantinides/Insider

Apparently, there are special locks to keep things in place in a moving van — who would’ve thought? Not me, clearly!

Thankfully, no limbs or appendages were lost on this trip. But I did gain a whole new perspective — on road trips, camper vans, and appreciating my home state. 

But wait, let me back up a second. Our story begins with a camper van and the Hoxton Hotel in downtown Los Angeles.

Anneta and Kristen with Camp Hox Van

Me and Kristen ready to embark on our adventure.

Anneta Konstantinides/Insider

My friend Kristen and I were set to embark on “Camp Hox,” a three-night experience organized by The Hoxton hotels. 

The new package — which is offered in London, Paris, Amsterdam, and Los Angeles — uniquely combines nature with luxury. After two days in a camper van packed with snacks and champagne, Camp Hox guests get to spend the night at one of the Hoxton properties. 

We opted for the $1,200 “California Coast” trip, which includes camping on a farm near Paso Robles and a night at The Hoxton in downtown Los Angeles. 

After checking in at the very chic lobby, Kristen and I said goodbye to the hotel. It was time to see our home for the next two nights.

Camp Hox Van

Our Cabana camper van.

Anneta Konstantinides/Insider

We were introduced to our Cabana van — my full tour here — which we quickly nicknamed “Cabana Hannah.” 

The Cabana website describes its vans as a “hotel that travels with you.”

Each van is about 20 feet long — the same as a large SUV, the site notes — and 11 feet tall. 

After a quick tour of the necessities, we settled into our seats to enjoy breakfast before hitting the road.

Camp Hox Burritos

Our breakfast burritos.

Anneta Konstantinides/Insider

Kristen and I couldn’t believe our eyes when we saw huge, warm burritos waiting for us in the cup holders.

These bad boys — made by The Hoxton’s Sibling Rival restaurant — were packed with scrambled eggs, barbacoa, avocado, tater tots, cotija cheese, and salsa roja. 

It was almost time to hit the road, but not before we checked out the snack drawer.

Snack drawer in the Camp Hox van

The Camp Hox snack drawer.

Anneta Konstantinides/Insider

As you’ve probably gathered, food is very important to me — I write about it for a living, after all. And I was definitely impressed with the Camp Hox snack haul. 

There were Sun Chips and Kettle Chips, two different types of cookies, olive oil for cooking, gummy treats, protein bars, crackers, coffee, tea, and even a s’mores kit.

As Donna Summer’s “Sunset People” blasted from the car’s speakers, Kristen and I screamed “Woo!” as we pulled away from The Hoxton.

Driving Camp Hox Van

Kristen said the van drove super smooth and easy.

Anneta Konstantinides/Insider

As if on cue, Cabana Hannah’s door suddenly came sliding open in the middle of a busy LA intersection. Turns out, I hadn’t closed it properly.

My lack of experience in van life was already apparent, and we’d been on the road for less than five minutes.

With our door properly closed, it was finally time to explore Camp Hox’s carefully curated itinerary.

Anneta at Zuma Beach for Camp Hox

We only spent a few minutes at Zuma Beach.

Anneta Konstantinides/Insider

First up was Zuma Beach, which was just a short drive away in Malibu. 

I could smell the sea as we sailed down the Pacific Coast Highway on the overcast Monday morning, passing palm trees and multimillion-dollar mansions perched on cliffs. 

When we pulled up to Zuma, we decided to skip the $8 parking fee. Kristen and I both went to UCLA and are no strangers to LA beaches, so we decided to keep heading north. 

As the sun came out and the California sky turned its familiar shade of blue, I soaked in the scenic route.

Camp Hox view from van

Driving on the Pacific Coast Highway.

Anneta Konstantinides/Insider

We continued to pass by gorgeous beaches as we drove up the coast, including Thornhill Broome Beach — where the water was a stunning turquoise and the sand was dotted with tents. 

As we headed toward our next stop, Kristen told me how smooth our camper van drove compared to other vans she’s rented in the past. Unlike bigger vans, our Cabana didn’t feel like it was wobbling every time the wind changed directions. 

After about an hour and a half, we pulled up to the next stop: La Super-Rica Taqueria in Santa Barbara.

La Super-Rica Taqueria

La Super-Rica Taqueria

Anneta Konstantinides/Insider

This dilapidated turquoise building would be easy to miss if there wasn’t always a line around the block. La Super-Rica Taqueria is actually a California legend — Julia Child was a huge fan, and Katy Perry gave it a shout-out in her song, “This Is How We Do.” 

Kristen and I were still pretty full from breakfast, but there was no way we’d pass up the chance to try it. We ordered tacos, guacamole, and the horchata and got our food in about 15 minutes. 

Then we headed inland for our next stop in Santa Ynez.

Santa Ynez General Store

The Santa Ynez General Store.

Anneta Konstantinides/Insider

Our itinerary said the Santa Ynez General Store was not to be missed, and when I stepped inside I could see why. The warm and charming space had a wall of candles inspired by different national parks, while clothes, jewelry, cheese sets, and woven rugs were strewn about the store. 

And Nina, the owner, was excited to see us. The Cabana van had become a familiar sight at her store’s parking lot, and she told us all about the various people — best friends, couples, sisters — who had come before us. 

Our itinerary then guided us to Finley Farms Honor Stand, a small market on the side of the road filled with fresh produce.

Finley Farms on Camp Hox

Produce at Finley Farms Honor Stand.

Anneta Konstantinides/Insider

I loved that the Camp Hox itinerary led us to such a cute local find. Finley uses an honor system, so we dutifully weighed our tomatoes and peppers and counted our cucumbers and corn before throwing some cash into the designated barrel. 

As I perused the produce, I overheard Kristen — who used to run a bakery — discuss the different pepper flavors with an elderly lady. 

“A Jimmy Nardello is like the guy you think is super hot,” she explained. “But he ends up being a sweetheart.” 

After the food stand, we headed to a supermarket to stock up on more supplies. We noticed our van didn’t have salt and pepper, and we also grabbed some hot sauce, bread, feta cheese, and wine to go with our dinner. 

Our final stop for the night was Windrose Farm.

Windrose Farm

Our campsite at Windrose Farm.

Anneta Konstantinides/Insider

Camp Hox has its “California Coast” guests spend two nights at Windrose, a 70-acre family-owned organic farm located in Paso Robles. 

We followed instructions texted to us by Catherine Welch, the owner, and found our way to the campsite. Two chairs overlooking the sunset, along with two cruisers and a metallic tub, were already waiting for us. 

Catherine and her husband Justin Welch drove over a few minutes later to greet us, dropping off some fresh eggs for our breakfast the next day. Farm life already seemed pretty great. 

As day slowly changed into night, we got to work on dinner.

Food prep in Camp Hox van

Prepping dinner in the van.

Anneta Konstantinides/Insider

Kristen worked her magic on the peppers with our burner stove, while I made a huge Greek salad to eat with our toasted bread. 

While our camper van was small, I was surprised that there was still plenty of room to prep veggies thanks to the sink and an extra table that pulled out from behind the passenger seat. 

We set the table and dug in, toasting to our first night in the great outdoors.

Dinner at Windrose Farm

Our dinner at Windrose Farm.

Anneta Konstantinides/Insider

Since the farm was completely dark at night, the sky was sparkling with stars I never see through the LA lights and smog. 

As someone who hasn’t been camping since she was 13, and who spent most of her 20s in New York City, it was a stunning sight to see. 

After a good night’s sleep, I could confirm that the camper van’s bed was surprisingly comfortable.

Camp Hox van bed

The bed in Cabana Hannah was surprisingly comfy.

Anneta Konstantinides/Insider

I didn’t have high expectations for the sleeping arrangements, but I slept like a dream on Cabana Hannah’s 8-inch memory-foam mattress. And since it was a “camper queen” — meaning it has the width of a regular queen-size mattress and the length of a full — there was tons of room. 

With a plush comforter and knit blanket on top provided by Camp Hox, along with four big pillows, it didn’t feel all that different from my bed back home. 

It was time to explore Paso Robles, and we kicked things off by heading into Tin City.

Paso Robles Tin City

A winery at Tin City in Paso Robles.

Anneta Konstantinides/Insider

Housed in an industrial park not far from downtown, Tin City is one of the coolest wining and dining locations I’ve been to in a while. 

You’ll find more than 20 wineries within walking distance from each other, along with restaurants, a brewery, and delicious ice cream. These winemakers are mainly small, independent labels, and the tastings cost around just $20 per person. 

“It’s like sorority row, but with wineries,” Kristen marveled as we walked around before our first tasting appointment. 

First up was Field Recordings, which was my favorite winery of the day.

Paso Robles Field Recordings

Our tasting at Field Recordings.

Anneta Konstantinides/Insider

We picked up a baguette and some cheese and meats from the market downstairs and then headed to the patio for our tasting. 

I’ve been to a handful of tastings in the last few years, and none have felt more accessible than the one at Field Recordings. Hugo, our host, made all the information fun and easy to digest. I don’t know a lot about wine, but I never felt out of my depth. 

Plus, he gave me my very first glass of orange wine — Field Recordings’ Skins — and I loved it so much that I bought two bottles to bring back to LA. 

Hugo also told us more about Tin City, revealing that the place is always packed on weekends with people who jump from one winery to another — like a classy pub crawl. 

“If you like alcohol, the central coast is amazing,” he added.

After some more wine and ice cream, we headed downtown for our last tasting.

Paso Robles LXV Wines

Our tasting at LXV Wine.

Anneta Konstantinides/Insider

I was able to book us a last-minute appointment at LXV Wine, which was named in every travel blog I read about Paso Robles before the trip.

LXV is the only wine and spice pairing in North America, and Neeta Mittal — who founded it with her husband Kunal — is one of the first Indian women to own a winery in the US.

We were served cheeses covered in different spices to try with each wine, tasting how the flavors of a Cab were accentuated by the umami of ginger and black truffle salt, or how a Nebbiolo got a kick from Szechuan peppers.

It was unlike anything I’ve done before — my usual wine pairing is just some Brie from Trader Joe’s — and was such a cool experience.

After a long day of wine tasting, we passed out before 9 p.m., so Kristen and I got up early the next day for our last farm breakfast.

Camp Hox breakfast

Our last breakfast on the farm.

Anneta Konstantinides/Insider

When we had returned to Cabana Hannah the night before, we found fresh eggs — once again delivered by Catherine and Justin — waiting for us. 

We made our own version of a shakshuka with the help of leftovers from Alchemists’ Garden, and began packing our stuff. 

… and a tour of Windrose Farm.

Windrose Farm

The agave plants at Windrose Farm.

Anneta Konstantinides/Insider

Our itinerary noted that tours of Windrose Farm were available, and Justin was happy to take us around before we headed back to LA. 

He picked rustic arugula and fresh grapes for us to taste and showed us the agave that he and Catherine were growing for spirits. 

The air was thick with the smell of lemon verbena as the family’s Jack Russell adorably followed us around while we checked out the pigs, sheep, and chickens as well. 

It was a gorgeous California day, so we headed straight for the pool to sip on cocktails and catch some rays.

Hoxton pool

Drinks by The Hoxton’s rooftop pool.

Anneta Konstantinides/Insider

After two days of driving and sightseeing, it was nice to just kick back at the Hoxton’s rooftop pool — which we had to ourselves on that Wednesday afternoon. 

Kristen and I ordered some calamari and red pepper hummus (both delicious) to tide us over until our 9 p.m. dinner reservation at Pilot — the Hoxton’s rooftop restaurant right next to the pool — while sipping on our Negroni and banana daiquiri. 

Our Camp Hox trip was coming to an end, and I was surprised to find that I actually loved the camper van more than the hotel.

Camp Hox at Windrose Farm

I won’t lie, I already miss van life.

Anneta Konstantinides/Insider

When I was a kid I used to dream of just living in different hotels, and my love for them hasn’t faded with age. So when I first heard about the Camp Hox concept, I was sure that The Hoxton was going to be my favorite part of the trip. 

But I was shocked by how much I loved experiencing van life — albeit a luxury version — for a few days. I got to see so many new places along the coast, cook fresh breakfasts in the great outdoors, and spend hours listening to music under the sparkling stars. 

After 10 years of moving all over the world for different jobs, Camp Hox helped me appreciate my native state in a way I haven’t been able to in a very long time.

Anneta in the Camp Hox van

Camp Hox helped me appreciate California in a whole new way.

Anneta Konstantinides/Insider

And while I love a California king and free fancy toiletries, that’s just something you can’t do in a hotel room. 

So this isn’t goodbye, Cabana Hannah — just see you later. 

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Column: They aged wine in the ocean. We held a taste test

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We took our seats around a table. The wine was poured. The stakes were high.

Let’s call it the Great Santa Barbara Wine Tasting.

You may recall the case of the underwater wine locker, in which a company called Ocean Fathoms ran afoul of the California Coastal Commission for storing vino on the ocean floor a mile off Santa Barbara.

Put a cork in it, said the commission staff, which ordered Ocean Fathoms to haul hundreds of bottles of caged wine out of the surf.

But the wine is sublime, argued Ocean Fathoms, which disputes the commission’s finding that a Pinot plunge is strictly prohibited under the Coastal Act.

“But you can drill for oil,” said Todd Hahn, one of Ocean Fathoms’ owners, noting the recent catastrophic oil spill that fouled the Orange County coast.

If you had a wine spill, said Ocean Fathoms president Emanuele Azzaretto, people would flock to the beach, cups in hand.

A fair argument, but no new oil drilling off the California coast has been permitted in decades, and there are calls to mothball existing pumping operations.

But regardless of how the regulatory proceedings play out for Ocean Fathoms, I wanted to test the central claim. The owners insist that a bottle of wine stored on the ocean floor for a year or so tastes better than a bottle of the same wine traditionally stored in a cool, dark place on land.

Peter Stolpman, left, Erin Kempe and Paolo Barbieri sample ocean-aged wine at Ocean Fathoms’ downtown Santa Barbara headquarters.

(Myung J. Chun / Los Angeles Times)

How so?

Ocean Fathoms claims it’s all about seafloor temperature, darkness, pressure, and the gently swaying currents. And every bottle, they say, is a work of art, thanks to the mosaic of barnacles and other sea life attached to the glass.

As noted in my first column on this scheme, Susan Jordan of the California Coastal Protection Network was appalled that marine creatures including an octopus or two clung to the wine bottles in marketing photos.

And skeptics of the benefits of underwater storage were not hard to find, nor were they inclined to pay up to $350 for a bottle that would ordinarily sell in the neighborhood of $70.

A UC Davis professor of viticulture called it marketing voodoo aimed at rich people who want something in their collection to brag about.

EmBarnacles and other forms of sea life cling to bottles of Ocean Fathoms wine that were aged in the sea off Santa Barbara.

Barnacles and other forms of sea life cling to bottles of Ocean Fathoms wine that were aged in the sea off Santa Barbara.

(Myung J. Chun / Los Angeles Times)

A highly regarded online wine writer called it flat-out BS.

And yet ocean-water wine storage is happening in several countries, inspired in part by claims that it’s no gimmick, because wine recovered from shipwrecks was liquid gold.

For the tasting at Ocean Fathoms’ downtown Santa Barbara headquarters, I assembled an all-star team of Central Coast wine titans: Kathy Joseph of Fiddlehead Winery, Peter Stolpman of Stolpman Vineyards and Laura Booras of Riverbench Vineyard & Winery. I also roped in Matt Kettmann, who writes for the Santa Barbara Independent and covers California wine for Wine Enthusiast.

Ocean Fathoms invited sommelier Paolo Barbieri of Barbieri Wine Co.

The first wine put to the test was a 2016 Domaine de la Cote Memorius, a Pinot Noir from winemaker Rajat Parr, one of the four Ocean Fathoms partners. Parr had told me he was skeptical of the wonders of ocean storage, but became a convert after plunging his own wine.

Two glasses were set in front of each of us. On the left, a traditionally aged Memorius. On the right, Memorius from the deep blue sea.

Bottoms up.

I liked the wine on my left, but I also liked the wine on my right, which has happened before. To me, the ocean-aged wine tasted a bit smoother, but I didn’t want to speak up and risk embarrassing myself in the presence of experts, so I waited on their judgment.

They sniffed, swirled, tasted and murmured things about the nose, the fruit, the tannins. The word “angular” was used more than once.

A picture of co-owner Emanuele Azzaretto, left, in his deep diving suit hangs in the tasting room at Ocean Fathoms wine.

A picture of co-owner Emanuele Azzaretto, left, in his deep diving suit hangs in the tasting room at Ocean Fathoms wine.

(Myung J. Chun/Los Angeles Times)

And the verdict?

Unanimous, and in accordance with my amateur judgment.

“I think I like the underwater wine a little better,” said Kettmann.

It tasted fuller, with a “broader palate,” said Joseph.

“There’s an elegance” to the ocean wine, said Booras, “but I don’t think a regular consumer would notice an excessively huge difference.”

Stolpman and Barbieri were in the same boat.

So maybe it’s not just a marketing gimmick, I said. Oh, it’s a bit gimmicky, said Joseph, who wondered if the traditionally aged wine had been properly stored and handled.

Good point. Had the Great Santa Barbara Wine Tasting been rigged?

Wine is emerges after 12 months under the sea by Ocean Fathoms.

Wine is emerges after 12 months under the sea by Ocean Fathoms.

(Fab Fernandez)

Not a chance, said our hosts.

Joseph, like the others, seemed impressed, intrigued and a bit surprised by the results. She, Booras and Stolpman all said they’d be curious to see how their own wines fared underwater.

I raised a hand and asked why we had been told in advance which wine was which. I thought we were supposed to do a blind tasting.

OK, said the Ocean Fathoms guys. For the second round, using a 2016 Ocean Fathoms Super Tuscan that would sell for around $50 (or several times as much if it’s taken a dip), two more glasses were set before each of us, but we weren’t told which wine had spent a year living with the fishes.

Again, the result was unanimous. And when the wines were identified, the ocean-aged wine had won out again.

OK, I said, but if the traditionally stored wine had been stored a bit longer, would it eventually soften and mellow out like the silkier ocean-aged wine?

Not necessarily, said the experts, who suspected the seafaring wine was evolving along a different molecular path. Both would be good, they agreed, but they would be different.

Is that difference worth a few hundred dollars?

To some high rollers, probably. But Stolpman — who makes great reds in the $20 range — made the point that we were sampling wines the vast majority of wine drinkers are never going to buy. And it probably wouldn’t pencil out for Ocean Fathoms or its customers to drop a $10 bottle of wine into the ocean for a year and then try to charge $100 for it.

An octopus covers a Ocean Fathoms wine bottle after being kept at depth of 70 feet for several months.

An octopus covers a Ocean Fathoms wine bottle after being kept at depth of 70 feet for several months.

(Michael Habor)

So what we’re talking about is a quest to use the ocean as a wine cooler for the benefit of an elite few, with the owners arguing there would be minimal environmental impact and that wine storage is a form of aquaculture, which can be permitted under the Coastal Act.

It’s not even a close call, a Coastal Commission staffer told me, because it’s not as if Ocean Fathoms is asking permission to grow kelp or shellfish. In its report, the staff said “wine is not an aquatic plant or animal and thus, the proposed project does not fit the definition of aquaculture.” In addition, the staffer told me, “our job is not to creatively look for loopholes to allow for more industrialization of the ocean.”

If Ocean Fathoms were to get the green light, how many more wine makers would want to establish their own wine lockers off the California coast? And is the ocean really necessary, or would a lake suffice, or possibly a pressure-sealed container of salt water perched on one of those workout vibration platforms?

Azzaretto isn’t ready to give up, and he’s mulling a new permit application. We’ve got world-class grapes growing next to a spectacular ocean, he says, two great natural assets that ought to be married. In his dream, people will flock from around the world to sample salt-crusted bottles of wine.

But grapes can travel, and there’s plenty of wide-open sea and opportunity beyond California, especially now that a room full of judges has weighed in on ocean aging.

Should the team set sail for distant waters, I’ll gladly christen the voyage with a bottle smashed against the bow.

Just not a $350 bottle.

steve.lopez@latimes.com

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Multi-region Australian wine tours become possible with new flight route

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Australia’s best known wine regions are set to be connected via a new flight route, giving wine fans a new tour map.

The Adelaide to Newcastle Qantas route, which will begin from March 2022, will connect those outside Adelaide – including the Adelaide Hills, the Barossa Valley, McLaren Vale and the Clare Valley – with the Hunter Valley near Newcastle, Australia.

The new flight path will be the only direct connection between the two destinations and will reportedly save more than two hours travel time compared with connecting through Sydney will mean that wine fans can travel from vineyard to vineyard with ease, making wine tours of Australia’s different regions much easier.

QantasLink CEO John Gissing told Micenet: “Adelaide and Newcastle are both gateways to some of Australia’s best wine regions and we think there’ll be strong demand on the route.”

Newcastle Airport CEO Dr Peter Cock added: “The Newcastle-Adelaide route is one of the most in-demand and searched for by our customers. We’re incredibly excited that we’re able to deliver another popular service for the region – our sixth new route in 2021.”

The Adelaide to Newcastle route, which opens up new options for groups looking to complete a multi-region wine tour, will offer 10 business and 84 economy seats on an Embraer E190 regional jet aircraft and is already in high demand among oenphiles.

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Wineries across the province experience record-breaking start dates for harvest – Kelowna News

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Early grape harvest wraps

Photo: Contributed

With this summer’s extreme heat wave followed by a swift transition from growing season to harvest time, winemakers throughout the region reported record-breaking start dates.

“We harvested our Siegerrebe on August 24…the earliest we have ever picked,” said Sasha Masner of Larch Hills Winery in Shuswap.

Meanwhile, in the Thompson Valley, winemaker Galen Barnhardt of Monte Creek Winery had a very similar experience.

“This marks our earliest harvest ever (beating 2015 by one day).” Monte Creek began picking their grapes for sparkling wine on August 18.

While Barclay and other winemakers in parts of the province are reporting lower yields as a result of heat spikes and low rainfall, smaller berries with deeply concentrated flavours as Barclay described go hand-in-hand with high quality premium wines that consumers can look forward to enjoying.

Wine Growers say it is important to note that just as one vintage is never the same twice, one growing season can present a different set of challenges and opportunities depending on where you are in the province.

“British Columbia is a vibrant industry with unique regions, climate, varieties and styles throughout,” says Miles Prodan, president and CEO of WGBC.

What each region has in common is the abundance of “hard-working visionaries who continue to innovate” says Prodan, “we look forward to seeing how the wineries embrace their fruit and create beautifully handcrafted BC wines.”

At this point in time harvest is coming to an end, with most wineries having brought in both red and white varieties off the vine, with the exception of late harvest and ice wine varieties.

Wineries in the Okanagan are also keeping a close eye on the possibility of smoke taint, due to the summer’s massive wildfires.

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Portugal: Enjoy a mask-free holiday in the country with an 85% vax rate

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If you’re in Lisbon, it’s worth joining the long line of people queuing at patisseries to buy the famous Portuguese custard tart, Pastéis de Nata. “They go very well with coffee and cinnamon,” says Portugal’s Tourism Minister Rita Marquès.

Despite COVID-19 decimating tourism, the minister is very optimistic about Portugal’s future; “People’s perceptions of the country are of a friendly, inclusive and authentic place, but its also being perceived as fashionable, innovative, and modern. And this is this creates a wow effect,” says Marquès.

“If you are a repeat customer you’ll always have the chance to discover new things”.

This “wow effect” is attracting Digital Nomads to the country and Portugal is supporting this.

“We have a very competitive fiscal framework,” and this enables people to “not just have fun or holidays, but to work from here and this is amazing,” she adds.

Discovering inner Portugal

According to Marquès, the COVID-19 crisis provided an opportunity for people to discover inner Portugal.

“So if you are fond of adventures, hiking and biking, you can go to places such as Alentejo or the Douro Valley”.

Alentejo on Portugal’s southwest coast is one of the least-developed, least-populated regions in western Europe. While in the north, the Douro Valley is a UNESCO World Heritage site and one of the oldest demarcated wine regions in the world.

“Here you can discover the beautiful terraced vineyards where the port grapes are grown and go on a cruise,” she says.

What are the travel restrictions for Portugal?

If you are travelling from the UK or EU to mainland Portugal and are fully vaccinated you just have to carry your EU Digital COVID Certificate or equivalent.

“You don’t need to take tests on the way in, just comply with the rules and social distancing,” says Marquès.

All passengers need to fill a Passenger Locator Card and if you aren’t vaccinated you will need to take an RT-PCR Test 72 hours before boarding, or a Rapid Antigen Test, 48 hours before boarding.

You don’t need to wear a mask indoors anymore, “but if you want to do it, just do, it’s up to you. We are coming back to normality or at least what we thought was normality”.

“One year ago we were the first country in the world to launch a sanitary seal, and we trained people working in the industry, we had a lot of workshops, seminars and meetings with guests, so they understood the rules,” adds Marquès.

“We’re trying to provide an excellent experience at the end of the day, we don’t want to jeopardise these experiences because of COVID-19”.

Should I visit Portugal in 2022?

Portugal is a “pretty convenient location to get to and excellent value for money” according to Marquès.

“You’ll find nice weather, nice wine and nice beer as well. If you’re a golf lover, we have good courses”.

Portugal is also ” the queen of city breaks,” she says.

“You can go to Lisbon, or Porto for wine. If you are a golf lover or a surf lover, then head to the Algarve or Madeira. Or in Nazaré in the centre of the country, you will find nice waves”.

Which islands are Portuguese?

“As for islands, we have Madeira and Azores, which is a hot spot this year as we have good connections with the island.”

Set in the middle of the Atlantic you can have “a huge, genuine, authentic experience, especially if you are an adventure lover”.

Where can I drink wine in Portugal?

Porto isn’t the only destination for wine lovers in Portugal.

“I like Alentejo from the south of the country or the stronger wine from central Portugal called Marialva. For dessert wine, obviously Port from the north is very good and even Madeira”.

Portugal is “one of the best destinations as far as wine is concerned,” according to the minister, which is why their latest campaign pairs wine with everything from adventure, music, art, wellness and discovery.

When is the best time to visit Portugal?

Portugal has good weather all year round, even in October or March, “there are so many good spots to discover” says the minister.

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