UMAMU Estate Wine Dinner

Where: The Butchery by RGE RD, 12229 – 107 Ave NW, Edmonton, AB

When: Thurday, July 28, 2022 at 6:30 pm

Join us in The Larder at The Butchery by RGE RD to sample 5 premium wines from UMAMU Estate in Margaret River, Australia.   We will be joined over Zoom by Umamu’s Vineyard Manager and Viticulturist, Colin Bell.

With a background in horticulture, the waves of the Margaret River region drew Col to the wine industry in the late 1990s. His working life consists of managing the Umamu – Rosa Park Vineyard and consulting with wineries and growers. Col is a graduate of Charles Sturt University and the wine industry’s Future Leaders course, and his experience spans New Zealand, Tasmania and South-East Australia. In 2018 he was awarded the prestigious title of Viticulturist of The Year by the Australian Society of Viticulture and Oenology (ASVO). As a viticulturist, Col loves to challenge practices and use innovation to improve performance and produce iconic wines. Col is a former director of Wines of West Australia, Australian Vignerons and Australian Grape & Wine Inc., the peak body for Australian wine producers.

Click here for a video on Colin by Wine Australia

Blair and the team are hard at work creating a pairing menu featuring seafood from the west coast, along with the best Alberta’s producers have to offer, including dry aged Wagyu beef.

There will be an opportunity to purchase these gorgeous wines, with vintages ranging from 2010 to 2016.  Very drinkable now, but definitely great for a collection. These wines are released only when ready to drink, but have the added bonus of ageability- the drink by date for the Cabernet is 2047!

The Wines:

UMAMU Estate Sauvignon Blanc 2013 received 92 points from Huon Hooke and was featured in Gourmet Wine magazine Top 100 New Releases Aug-Sep 2019:  This winery is unusual for the maturity of its releases, especially rare in sauvignon blanc. Remarkably young light-yellow hue; nutty, toasty bouquet reflecting oak fermentation. Nougat and marzipan nuances also. The palate is fresh and taut, again young for its age.

Notes on UMAMU Estate Sauvignon Blanc Semillon 2010:  “The Semillon is holding the Sauvignon Blanc to account with great balance of bees wax and floral notes but it’s the pear, guava and subtle oak that provide the structure here.”  This beauty won Best in Class just last year at the Alberta Beverage Awards.

Details from the winery on UMAMU Estate Chardonnay 2016: The grapes were handpicked in the early morning 22nd February, then whole bunch pressed and 100% barrel fermented.  The wine was then matured for 10 months in a combination of new and old French barrels from a variety of forests to integrate the fruit and oak aromas, flavours and textures in a seamless manner.  As per the experts: 95 James Halliday drink till 2024; 93 Ray Jordan drink till 2026; 91 Huon Hooke drink till 2025.

Huon Hooke’s thoughts on UMAMU Estate Cabernet Franc 2015:  90 points “Medium to deep red/purple colour with a tobacco-leafy, milky lactic bouquet, which has liberal vanilla and some development. The palate is light to medium-bodied and lean, slightly firm and sinewy, and falls away a little on the aftertaste. It’s a lean, tobaccoey St Emilion-like style. Nice.”

And last but certainly not least:

We are excited to offer you this UMAMU Estate Margaret River Cabernet Sauvignon from our wine cellar. Bottled in 2011, it has had some stunning reviews and is one our favourite Margaret River wines in honour of my mother, Ann.

This Cabernet is from our 1997 vines sourced from our family vineyard just 10km east of the actual Margaret River in Western Australia.

Cabernet Sauvignon grapes are one of the world’s most recognizable and best-loved red wine grapes varieties. It is particularly grown in the Bordeaux region of southwest France, which has a very similar climate to that of the Margaret River. In fact Margaret River Cabernet Sauvignon wines are the most produced variety from the wine region.

Our Cabernet Sauvignon vines are spur pruned and the canopies are split up and down.

Fermentation was in a combination of open and closed static tanks and was completed in the tank before being pressed off skins at dryness after 12-18 days of skin contact. The wine was then matured for 18 months in French oak predominantly from the forests of Allier, Centre of France and Bertrange.

Stylistically we release our wines after they have had time to develop in the bottle, a French approach for releasing wines when they are ‘ready’.


$185/pp inclusive (gratuity included) plus GST 


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