Glandore Estate Wines was established in 2005 after the procurement of the original Brokenback chardonnay vineyard on Broke Rd. From day one the aim of Glandore Estate wines has been to produce wines of great character, regionality and style from the traditional varieties known in the Hunter Valley. This has been achievable through the strict selection of some of the Hunter Valley’s most distinguished old vine vineyards. Thinking out side of the square we have also started to forge ahead with new and exciting varieties to the Hunter Valley such as our superb Tempranillo.
Our winemaking style is all hands on, from hand picking right through to the hand operated basket press, quality without compromise and a winery that is designed specifically for small batch production of the very best parcels of fruit
Modern Australian Chardonnay winemaking is all about balance. Each factor has to shine. The fruit, the region and the winemaking all play an important part and should be respected. To do this, we barrel fermented around 10% in new french oak for just a touch of that oaky complexity. It's there but it is very subtle. The balance was fermented in old french barrels. next to no oak flavour comes from these barrels and they keep the wine fresher both on the nose and on the palate whilst giving body and roundness to palate.
When we blended the components together we achieved the complexity we wanted from the oak whilst still paying homage to the variety and the wonderful Hunter Valley region. The 2021 Regional Chardonnay from fruit picked on the Glandore property is looking incredibly enjoyable now and over the next several years. Drinking well up to 2025.
We think silky handmade fettuccine with Chicken Cacciatore accompanied by a rocket and parmesan salad sounds like a pretty good match.
Our first ever Estate grown Blanc de Blancs was a stunning release and being named for Nick’s beautiful wife Chloe, the wine was one of the best....and it has just gotten better!
The Chloe R.D. (Recently Disgorged) experienced an extra 12 months on yeast lees, in bottle, gaining richness and complexity. Whilst still maintaining those classic Blanc de Blancs characteristics of green apple freshness, the wine is now complexed by baked brioche and yeast autolysis characters giving intrigue to the nose.
Having now spent 24 months on yeast lees the palate shows a delicately fine mouse, creamy, fresh-bread characters fresh from the oven and complex aldehyde leading to a crisp acidity on the finish. This is an outstanding wine made using extensive méthode champenoise techniques as perfected in France. Enjoy Chloe today now and over the next several years.
Our serving suggestion stays the same. Serve with a grilled crayfish tail and a delicate champagne (sparkling) sauce.