The symbiotic relationship between food and wine is one that has been studied since the first grapes were fermented.
The newest addition to this new subset of the wine industry is Bec Stubbs with Charlish & Co. After decades co managing some of the finest restaurants in Australia, catering as well as working with Luke Mangan in Japan and running kitchens in fine dining operations in Singapore Bec found her passion for wine after meeting her partner Duane Coates MW from the infamous Coates Wines. Bec began working with Duane in the winery and the cellar door and after years at Duane’s side learning how to craft balanced reflective wines with minimal intervention as well as tasting every wine with him as he studied for his Master of Wine degree Bec decided it was time to pursue her own venture and thus Charlish & Co was born.
Minimal winemaking influence is seen in the finished wines as the emphasis is always on reflecting the exceptional vineyards from which the fruit is sourced.