Black Label DPJ Chardonnay 2018

An icon of the Glandore stable and from a generous 2018 Vintage this will be a wine for now and tomorrow.

Showing a bright straw hue and a complex nose of fresh French oak, white peach, cinnamon, hints of delicate florals and tease of a bouquet garni. The palate now is compact and tight with fantastic length but as this wine ages you will see its generosity open up with richness and depth. A lemon butter zest and stone fruits drive the palate and linger on for a long time.

This complex wine needs maybe a complex food match. We suggest a Chicken Tagine with preserved lemon and olives

$42.00
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Regional Series Chardonnay Tumbarumba 2018

Cool climate Australian Chardonnay is as close to Chablis as you can get…with out actually going there and drinking Chablis, of course. Handpicked in the first cool rays of dawn amongst the hills of Tumbarumba, the fruit was whole bunch basket pressed before a cool fermentation and maturation in second use French oak puncheons (500L).
On the nose honeydew and stone fruit aromas are complexed by delicate white blossom florals and creamy vanilla. The palate is fresh and has just about the perfect balance from the front to the back palate providing great length. The finish is again creamy from the French oak but just a hint of grapefruit acidity cuts through to clean things up.
Serve this wine with a delicate Carbonara. Fry off garlic, onion and crispy pancetta. Remove from the heat stir through your fresh cooked fettucine, a handful of parmesan and a whisked egg. Add a splash of Tumbarumba Chardonnay to cut back on the creaminess and you are away.

 

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Picture of Black Label TPR Tempranillo 2016

Black Label TPR Tempranillo 2016

Our 2016 TPR appears quite ‘soft’ in the glass. It looks more like a traditional Rioja out of Spain than an Australian Tempranillo.
The aromas on the nose are a medley of savoury spice. Fresh ground nutmeg and powered cocoa lead the way with toasty oak in support. With time in the glass we see the fruit open up and begin to shine.
The palate is quite lively with rich, intense dark fruits, grippy tannins and soft acidity on the finish. There is a ‘meaty’ intensity about this wine giving it quite a savoury edge. Good in the cellar for around 5-7 years.
With those savoury flavours we suggest a dry aged, grass fed sirloin caramelised over hot coals. Pair with charred broccolini & crusty bread.

 

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Picture of Regional Series Chardonnay Hunter Valley 2018

Regional Series Chardonnay Hunter Valley 2018

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. We fermented around 20% in old French oak to give roundness and body. The remainder of the wine was fermented in stainless steel to keep the wine fresh both on the nose and on the palate. There is about 5% new French oak on this wine but it is just a side note adding a layer of complexity to the freshness.

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 2018 Regional Chardonnay from fruit picked on the Glandore property is looking the goods now and over the next several years.
We think silky handmade fettuccine with Chicken Cacciatore accompanied by a rocket and parmesan salad sounds like a pretty good match.

 

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Picture of Black Label Hamish Shiraz 2014

Black Label Hamish Shiraz 2014

What many consider to be the Icon wine at Glandore, the 2014 Hamish Shiraz will without doubt exceed expectations for all.
A deep, sangre red this wine is full of concentrated power where no one character rules but the sum of all its parts make it a great wine. The nose is full of earth, black pepper and rich, concentrated red berry fruits that constantly evolve in the glass.
The palate shows a freshness of youth with hints of espresso coffee, dark chocolate, ripe fruit and outstanding balance. Full bodied and the with great structure this wine is our Icon Shiraz.
Definitely worth cellaring. 15+? We think so but see if you can do it. If not, make the effort, track it down and make a Wild Boar Ragu, served with a crunchy baguette and creamy rich butter.

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