Long lazy lunch
BISHOPS HOUSE
Last year’s season was so popular that Nathan has released a series of events spanning through till May!
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"Our Food" Release
KATE'S NEW COOKBOOK!
Kate's new cookbook is finally here! Be one of the first to get your hands on "Our Food" - perfect Christmas present!
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SPRING IN THE VALLEY
LAMONT'S WINERY
We miss you! We’d love to have you back to enjoy some exciting new changes at Lamont’s winery while staying safe, including a new dine-in menu, takeaway meals, and our famous wine and coffee!
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Dine-in & Takeaway
LAMONT'S COTTESLOE
Lamont’s Cottesloe is providing a dine-in and takeaway wine and food service. We will be serving Kate Lamont’s delicious and well-reviewed modern Australian and tapas dishes daily!
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UPCOMING EVENTS
Monster Degustation 2021 Sold Out
Lamont Winery would like to invite you to join them ...
Bishops Long Lazy Lunch Last Few Tickets
We’re back to host our Sunday Long Lazy lunches for ...
Bishops Long Lazy Lunch
We’re back to host our Sunday Long Lazy lunches for ...
No event found!
LATEST RELEASES
2020 Fiano
Light and bright with ripe melon characters. A portion of oak maturation is reflected in the generous texturual mouth feel, beautifully balances with a crispt tangy finish.
2020 Chardonnay
Hand picked fruit sourced from Margaret River. Barrel fermented in French oak barriques – 85% second use oak blended with a 15% new oak component – the latter added to complement the weight and structure of the generous fruit.
The wine displays a typical buttery nose with the palate well rounded with attractive stone fruit flavours being beautifully balanced with subtle oak nuances.
This outstanding wine is best served only slightly chilled.
2018 Vintage Sparkling Shiraz
Deep plum coloured, with a distinctive fresh bouquet displaying a tinge
of allspice, cherry, bittersweet chocolate and cola. Minimal dosage has
beautifully balanced the soft, round and generous palate.
A modern take on an Australian Classic, this wine is best served very
cold.
Alc/Vol 12.5%
Drink now or cellar in the medium term.
‘This wine deserves rich food by it’s side, confit of duck (shredded) with
marinated feta and rocket! Don’t forget the raspberry vinaigrette.’
2020 Bunyip Rosé
Crafted from Swan Valley Shiraz (40%), Merlot (40%) and Malbec (20%).
With the increasing popularity of rose among Aussie drinkers, this off-dry
style’s delicate blush of pink/bronze colour impresses the eye with strawberry,
cream and red liquorice flavours filling the palate. Crisp cleansing
acidity provides perfect balance to the sweetness.
Light unbridled fun in a bottle, this wine might surprise you!
Alc/Vol 12%
Enjoy in the short term
‘Need to start the bbq? Our bunyip is the absolute crowd pleaser at
events when you’re not sure what the guests like to eat or drink. Works a
treat with chorizo or your favourite sausage.’
2020 Riesling
With fruit from WA’s revered region of Great Southern, this seamless dry style
is pristine pale lemon in colour with an aromatic bouquet showing an attractive
blend of citrus blossom and lifted lemon zest notes. The palate is clean and
pure with sustained length of lime and classic mineral characters typical of the
variety and region.
Alc/Vol 12.8%
Enjoy in the medium to long term.
‘We love our Riesling with tempura battered
2018 Cabernet Malbec
Inspired by Corin Lamont's late father Jack Mann. A supple advantageous blend, a vibrant dark plum colour with intense dark red fruits. Extended oak maturation allows for an engaging wine beautifully balance with rich fruit and grained tannins.
2020 Semillon Sauvignon Blanc
A blend of premium Margaret River Semillon (70%) and Sauvignon Blanc
(30%). The wine is bright and inviting with the Semillon contributing a
citrus balance and generous mouthfeel to the punchy bouquet of tropical
fruits, fresh cut crass and herbal notes of the Sauvignon Blanc component.
A happy union to be enjoyed while young and fresh.
Alc/Vol 12.5%
Enjoy in the short term
‘For many years we have served a pea & pecorino dip with local
crab meat dressed with crème fraîche, it’s always perfect with our SSB.’