Beaujolais and Beef

Villié-Morgon, a picturesque town in the heart of Beaujolais surrounded by stony rolling hills, grand old churches and vines planted as far as the eye can see, is home to Guy Breton, one of the ‘Gang of Four’ pioneering winemakers from the area that have been earning a reputation for finessed and expressive wines made from the local specialty, Gamay.

Guy Breton, fondly known to his friends as Petit-Max, took over his family estate, founded in 1940, from his Grandfather in 1986 during the rise of the (now infamous) Beaujolais Nouveau – due to widely embraced technological advancements, wines of the region were being produced in a more consistent uniform style using a method called carbonic maceration, the result is a juicy, fresh and smashable expression of Gamay that has been criticised for lacking complexity and character. In light of this Guy Breton, Marcel Lapierre, Jean-Paul Thevenet and Jean Foillard revisited ancestral techniques of producing wine – Focusing on organically farmed old vines and long hang time to build flavour and texture in the finished wine with no use of synthetic herbicides or pesticides, rigorous sorting to only have the best fruit and minimal fining and filtration to preserve the unique hallmarks of terroir. We’re extremely lucky to have a number of Guy’s wines in our cellar.

Guy Breton ‘Mary Lou’ Beaujolais Village

Guy Breton Régnié Beaujolais

Guy Breton Côte de Brouilly Beaujolais

Guy Breton "Vieilles Vignes" Morgon

Wilderness Beef specialises in pasture raised Angus cattle reared across the north of Tasmania that is rigorously graded to ensure world-class quality – The result is tender and flavoursome cuts of high quality beef. Aged by Masters (AxM) sources their cuts for their dry aging from Wilderness Beef – combining age old tradition and new technology that reduces moisture and increases tenderness to imbue a distinct nutty flavour and buttery texture.

Here at Natural History our dry aged cuts are a minimum of 42 days – considered a ‘sweet spot’ for tenderness and flavour – Now featured on our menu, the 500g Dry Aged Clubhouse, 1KG Dry Aged Rib Eye and coming soon the Dry Aged Beef Platter; a selection of premium cuts - sourced from AxM served with our signature sauces and would accompany a Breton Beajouslais beautifully.

Bar Food & Spring Fizz at Natural History

Summer is coming and here at Natural History we’re all about the bubbles; there is nothing more satisfying on a hot afternoon than something fizzy and cool– a Spritz, Petillant Natural or Classic Champagne – and a salty snack to come with it. Here’s 3 great new seasonal bar food items, accompanied by an effervescent delicacy to refresh the palate.

Montenegro and Mezcal Spritz, an unusual marriage of sweet and smoky, topped with Solo, Alpha Box and Dice Prosecco and a dash of Grapefruit Bitters matched with a selection of house made delights on our Mezze Platter; hummus, pickles, olives and grilled Baker Bleu sourdough. 

Brendon Keys set out to make a smashable Blanc de Blanc ‘for princes and paupers’ intended especially to be drunk on a balmy afternoon – the result is a creamy, tart fizz crowned with a heady sea foam tasting of apple tart, lemonbalm and hay with a chalky dry finish matched with Saganaki Carrot Fritters and Caramalised Yogurt.

Applewood Distilleries have recently celebrated their relaunched Okar here at Natural History’s aperitivo bar. Whilst we think this bittersweet aperitif is perfect on it’s own, it’s fantastic with a wedge of orange and a dash of soda. Served with our Smoked Duck Hot Dog topped with fried onion, chilli mayo and house made quince chutney.

 Make a booking today to try one, or all three.

Patrick Sullivan 'Baw Baw Shire' Chardonnay at Natural History

Patrick Sullivan has wine in his blood. Since he was young he’s been working in vineyards doing summer “desuckering and shoot thinning” at St Anne’s in Moama, to working at Selfridges in London selling premium wine, studying viticulture and now to planting his own vineyards with his wife Megan in Ellinbank, West Gippsland.  

Despite early discouragement from family, Patrick has become a cult producer of natural wines in Victoria – Working with another iconic winemaker, William Downie whom he met during Viticulture school, on the original Thousand Candles project in the Yarra Valley – then producing his own wines out of Downie’s winery from a number of different sites across Victoria to make iconic wild wines such as Breakfast Wine and Britannia Creek under his own label.

The ‘Baw Baw Shire’ Chardonnay is sourced from two organically managed vineyards -  ‘Wild Dog and Neerim South’ with an average vine age of 40 years, about 400 meters above sea level on northerly facing slopes. The low yielding vines give elegant minerality and zesty fruit characters. A ceramic egg is used for the ferment and aging process to maintain freshness and not mask the unique signature of the terrior with malolactic fermentation and oak and whilst the wine is unfined and unfiltered lending a little cloudiness in the glass, the wine feels clean and vibrant with juicy citrus, seashell and fennel stem.

 Like drinking clouds, light fresh but strong. The palate weight lets you know it is serious but the acidity gives the wine its energy. It runs and runs and you drink and drink.
— Patrick Sullivan
Pat-Sullivan-Apr-18-430.jpg

Frank Cornelissen's Wines at Natural History

Natural History has been lucky to receive two dozen of Contadino Rosso 2016 (now known as Susucaru Rosso) a field-blend of Nerello Mascalese (85%) with Nerello Capuccio, Allicante Boushet, Minella and Uva Francesa, produced in a more traditional way of blending different contrada’s (vineyard sites) as well as different varietals and gives an overview of the entire estate. The wine is drinking beautifully with the hallmarks of Etna with aromas of smoke and blushing cherries, the palate has a gentle spritz and is incredibly moorish with flavours of raspberry, strawberry and earth. The bottle goes perfectly with our beef tartare.

Among the wine community, lovers of natural wine regard the name Frank Cornelissen with an air of mystery and magic

These incredibly limited ‘unicorn wines’ hail from the estate which has been with the family since 2001 when Frank first visited Sicily and fell in love with the wine produced from the vineyards at a local trattoria and negotiated to buy the property in the far north of Sicily - a province known as Passopisciaro in the shadow of Mount Etna, about an hour and a half drive up from the central city of Catania.   

The property is known as an Azienda Agricola, a winery engaging in a variety of farming practice; an expansive 24 hectares, 21 hectares of which are old vines, 2 hectares of olive trees and the remainder are fruit trees, vegetables and bush – this biodiversity of the estate contributes to the remarkable reflection of Etna’s terroir which has been captured in every bottle of Frank Cornelissen wine and olive oil.

Cornelissen’s unapologetic and unbending commitment to minimal intervention farming and winemaking - which has been a driving power of the estates rise to notoriety – is challenging traditions of winemakers globally and inspiring a small few. Even in difficult vintages, he has not swayed from his philosophy; avoiding spraying and intervention in the vineyard, minimising yields to maximise expression and absolutely no sulphur additions in the winery to maintain a pure expression of time and place. - “highly concentrated raw material to express terroir to it’s full extent.”

Frank-Cornelissen.jpg

Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions.. Mother Earth in her various energetic and cosmic passages.. prefer to follow her indications as to what to do, instead of deciding ourselves. Consequently this has taken us to avoiding all possible interventions.. these are all a mere reflection of the inability of man to accept nature as she is and will be.

– Frank Cornelissen

Quantity is limited, get in fast! To get your hands on a bottle, make a booking today.