Blessed with another fantastic Vintage in the Hunter, our 2018 Elliott Semillon exhibits effects climate may have in producing two very different wines from the same place.

We picked the fruit slightly riper in 2018 than 2017 and this shows on both the nose and palate. Aromas of lemongrass, sherbet and subtle tropical hints give truth to the riper vintage. While on the palate we see a more generous mouthfeel, a roundness to the finish but also with that tangy, citrus acidity we love about Semillon. Not going to age as long as the ’17 but much more approachable in its youth.

What is the match? White fish is perfect. A simple citrus pan-fried snapper with a fresh rocket and parmesan salad drizzled with olive oil and lemon juice will be fine.

Well, not surprising, the more we make it the better we get. The 2018 is the best example of Savagnin made to date. Aromatic and lively we have taken this old-world varietal and given it our new world twist.
Pale straw in colour and with a delightful nose of pot purri and toasted cashew nut this is fantastic to take in. The palate shows great length, tight acidity and with hints of sherbet and fresh cucumber, it is incredibly intriguing.
With these delightful characters and that mouth-watering acidity we recommend pairing this wine with a fresh and lively Salmon Gravlax. Serve with some thin slices of fresh, cold radish & white onion.

The second release under this auspicious title and certainly doing justice to the name that has been bestowed upon it.

Full bodied and rich this wine is more like something off the ancient soils of Bordeaux than the cool climate hills of the Orange region in NSW. The aromas from the glass are incredibly rich and exhibit dark fruits, spicy French oak & a hint of mint from the Cabernet.

The palate is generously supported but fine dusty tannins that give length and excellent body to the wine. The fruits are elegant and with a great depth of complexity arriving from maturation in oak puncheons.

This wine is a big step up from previous releases and would be well paired to a rib eye fillet, bone on, seared, oven baked and served with a red wine jus and seasonal greens.

Our first Semillon to be released under the Cellarhands banner and it is one for the cellar as you could be drinking it in 20 years! This wine has had no finings, no filtration and is 100% Vegan friendly. There is no truer expression of our Semillon vineyard than this wine.

The citrus blossom aromas are intense on the nose and enjoy the complexity from the ‘struck match’ sulphides you can see under the citrus. The wine is incredibly lively and also shows notes of wets stone and fresh cut hay.

The palate has an amazing line straight down the centre of the palate, culminating with crisp, cleaver like acidity. The front palate comes on with a sweet lemon drop flavour and then that incredible citrus acidity and fruit profile takes over. Wow. It is under cork, but it is a very good cork. Drink now and until 2040 and beyond.

Semillon is so good with seafood. Try this one with a prawn and lemongrass Laksa. The acidity will cut through the creaminess, and you won’t be disappointed.

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. However, as a magnum we would expect to see twice that time in the cellar.

With those savoury flavours we suggest a dry aged, grass fed sirloin caramelised over hot coals. Pair with charred broccolini & crusty bread.

The Shiraz Cabernet Blend is unique to Australian shores and you could say we invented it. Our 2014 Ward shows those lovely bass notes of Shiraz and High Hats of Cabernet Sauvignon that make this such an awesome style. Ripe Shiraz fruits are complimented by the rich herbaceous Cabernet characters of black currant and tomato leaf and are well integrated after 23 months in French and American oak.
The young tannins are long on the finish and the sweet vanilla oak characters add depth to the wine. Full bodied and well-structured this is definitely a wine for the cellar. We are thinking 10 years plus but maybe longer.
Need a food match? Slow roasted lamb shoulder. You pick your favourite roasted veg.

From our Black Label range comes a serious crowd favourite. Marry that with a fantastic 2014 Vintage across all of NSW and you have an absolute showstopper of a wine in our Ginger-Rose Shiraz from the ACT.

Ruby red in colour and exhibiting aromas of intense red fruit, creamy vanilla oak and nuances of spiced fruit cake, there is a lot going on here. The palate is a complete surprise; medium bodied, delicate and silky with soft, fine tannins that are long on the finish. Like all cool climate wines, there is an underlying power that belies its origins. Cellar 8 – 10 years.

Something a bit more challenging to accompany this wine would be a char-grilled radicchio, provolone and red wine risotto.

Matured in French puncheons (500L) for eight months - 40% new and the balance in 3 year old oak. Add this to the time on yeast lees we experience the rich macaroon and ‘Arrowroot’ biscuit savouriness with the fresh aromas of nectarine, marmalade and orange blossom.

The palate shows the influence of oak with a full bodied, rich style of wine exhibiting a nutty, butter character and a charred orange rind fruit profile. The slight phenolics of the wine give texture to a complex and intense chardonnay. Drinking well until about 2025.

Food pairing, you can step things up with more richness. Try braised Spanish style chicken with orange, paprika and thyme.

Picked by our Members, made by our Members, bottled by Glandore. For those of you at the 2018 Members Picking Day, this is the wine.

Bright Straw in colour and jammed with complexity. Aromas of ripe white peach and subtle lemon zest compete with the creaminess of praline and fresh baked bread.
The palate is velvety smooth and a lustrous richness. Spicy baked apple flavours and toasty French oak combine with a clean acidity giving this wine amazing length and depth of flavour. Drinking beautifully now but will continue to bring joy for the next 3-5 years.

This wine will be fantastic with a pork loin, encased in crunchy crackling and served with roast vegetables, gravy and apple sauce.