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.

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

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.

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.

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.

Showing spades of colour, this looks to be another cracking Hamish in a long line of Cellarhand favourites.
Time in oak gives this wine a savoury complexity on the nose. Dusty oak of fresh cut and charry woodfired timbers are the first to greet the nose. Slowly, but satisfyingly, the clean red fruits start to show up and intensify.
The palate is full bodied with mouth filling fruit intensity. The creamy oak and lavish tannins give amazing structure to the wine and a long and enduring finish to the palate. As always with Hamish, the 2016 has great cellaring potential but we think closer to 10 years than 15.
The eye of the fillet holds the greatest intensity of flavour and texture so that is our pairing. Cook it your way but medium rare is our suggestion.