This video shows one of our 5t open fermenters being emptied into the basket ready for pressing. As you can see, the colours of this years vintage are amazingly vibrant.
Pop up, maybe more like pop in…
The cellar door is having some exciting renovations this week so we have relocated our tasting room to our guest house. The Guest House is planted right at the end of our House Shiraz vineyard with sweeping views through the Onkaparinga Gorge out to the Gulf St. Vincent. We look forward to welcoming you and apologise for any inconvenience.
Everything will be back to normal on Saturday 10th March.
The golden weather continues and we are now well over halfway through Vintage. All the whites and rosé are now bubbling away in tank or barrel and the winery is full of the beautiful smells of fermentation.
All the Lacey blocks: Old, Branson Rd and Watilla are harvested and looking seriously good. Some definite Vicar contenders there.
This week we harvest more of the Parson Shiraz and the first of our Single Block wines – Road Block started this morning. Next week will probably see the House Block and Kangarilla Shiraz pick and possibly the first Cabernet harvest.
We have pressed out a bunch of Parson Shiraz now and it is top shelf. Amazing colour and packed with classic dark McLaren Vale fruits.
Bryn Richards | Winemaker
P.S. The pic is of Shiraz grapes waiting their turn for the crusher – vineyard and Onkaparinga Gorge in the background. Nice.
P.P.S. Why not come down and see us this weekend and taste the last vintage of our wine so you can compare when the 2018s are released? Or better yet, come see us at Cellar Door Fest Friday night or all day Saturday and Sunday!
This is some beautiful Shiraz being plunged earlier today. Just look at that colour – how delicious… This could well be destined for the 2017 Vicar!
It’s only going to be 24 and showery tomorrow – perfect Shiraz drinking weather… Why not come down and taste some and check-out all the vintage activities at the same time?
It was a big week at the crusher last week… The vintage crew are brilliant and are working really hard round the clock.
So far we have harvested all the Kangarilla Verdelho and Chardonnay.
For the reds, Parson Shiraz that was first out of the blocks – it is super quality. Really punching above its weight this year and it bodes well for a cracking shiraz vintage. The photo is of some beautiful Shiraz in the crusher today.
Saturday was Rosé Day! We are stoked with the juice. Sour cherry, cranberry, pomegranate, spice and raspy tannin.
The Gorge Block Chardonnay has already finished fermentation in oak and soon we will start batonnage (lees stirring) to build mouthfeel and complexity.
All of this hard work is being fuelled by our friends from The Food Business. Hard to pick a favourite so far but the ratatouille pie on Paris mash with chicken gravy today is going to be hard to beat – delicious!
Bryn Richards | Winemaker
V18 update… It’s been a reasonably busy week so far. The Gorge Chardonnay was hand harvested over three picks and looks absolutely fantastic (surely the best one yet?!) Heaps of stone fruit with a great acid line. Our new staff fave – the Vermentino – came in on Thursday and tastes like a fruit salad with a sprig of green herb. It’ll certainly give the delicious 2017 a run for its money. We finished off the week with our first Shiraz pick (see photo) for the Parson range – it is super concentrated with delicious black fruits and ripe tannin bodes well for a ripper vintage.
Next week we are into it big time and the winery will work around the clock. We kick off on Monday with another couple of Parson Shiraz blocks and Tuesday to Friday is Kangarilla Chardonnay and Verdelho. We start on the McLaren Vale and Vicar Shiraz around the middle of the week.
Bryn Richards | Winemaker
The Retreat at Chapel Hill is under new management
Chapel Hill Winery are proud to announce The Food Business as the new operators of The Retreat at Chapel Hill, McLaren Vale’s premier small events and accommodation venue.
The Food Business, spearheaded by the experienced and talented Cindy Halasz and Head Chef John Gabel, have been successfully managing venues and catering events in and around Adelaide for over 15 years. They are the current custodians of historic Carrick Hill in the Adelaide Foothills and see this new venture as a natural evolution of that business.
The Food Business began their tenure at Chapel Hill on 1 January 2018. The team have taken over all existing bookings and will focus on weddings and corporate bookings in the coming months. The long-term plans include launching the very first restaurant on the site in Q3 2018, with the addition of a bar to the dining room, and an awning over the deck to create a versatile all-weather space. The Food Business also plan to open up the guest rooms to casual accommodation bookings, a much needed and stylish addition to lodging options on the Fleurieu Peninsula.
“Everyone at Chapel Hill is excited by the new management and are confident they can take the venue to a new high. John has an incredible passion for fresh and local produce which aligns perfectly with our values as a winery. Cindy’s dedication to customer service and people has a warmth and generosity which provides such a natural welcome for guests.”
Michael Fragos, CEO/ Chief Winemaker.
“We are excited to be working in such a great space located at one of McLaren Vale’s best wineries. We look forward to welcoming many guests in 2018 and beyond.”
Cindy Halasz, Owner, The Food Business
“The kitchen has the finest views of any kitchen I have ever worked in, this will inspire me to cook delicious food for all of our guests to enjoy. The Food Business philosophy will be mirrored here: fresh, seasonal, generous, perfect to pair with the delicious Chapel Hill wines.” John Gabel, Head Chef and Co-Owner, The Food Business.
The Retreat at Chapel Hill was opened in 2004. It has seven guest rooms, three king suites and four double suites. The dining room can seat up to 90 guests for a wedding of event. The venue is suitable for up to 150 guests for a cocktail event. The deck offers an unmatched view over the Onkaparinga Gorge looking beyond to the blue water of Gulf St Vincent.
New management at The Retreat at Chapel Hill will take the venue to new highs with delicious food and great service to match. Bookings are now open for the rest of 2018 and beyond.
To contact The Food Business about booking your next wedding, party or gathering, please call or email Kate Sutherland, Event Manager, The Food Business. p: 08 83239182 m: 0419508463 e: firstname.lastname@example.org
The weather gods have been smiling and V18 is finally here. The vines are looking happy with moderate crops which are already showing fantastic flavour development. Fingers crossed for another classic McLaren Vale vintage.
The fun started this morning with hand harvesting half of the Gorge Block Chardonnay. We whole bunch basket press these grapes and run them straight to barrel for a wild ferment.
A glass of fizz by the basket press was had by all to toast the start of V18!
Bryn Richards | Winemaker
FESTIVE TRADING HOURS
Chapel Hill Tasting Room is open every day over the festive season except for Christmas Day.
Trading hours are 11am until 5pm.
Groups of more than 8 people should book in advance by calling 0883244404.
The Icon Tasting Experience is $10pp and is available to start between 11am and 4pm. Please allow 45-60 minutes. Bookings not needed but are appreciated.
We wish everyone a happy and safe Christmas.
We are so excited to announce Chapel Hill’s inclusion as one of James Halliday’s Top 100 Wineries in Australia 2017!
But wait, there’s more! Our delicious and delightful Bush Vine Grenache 2016 was also included in James’s Top 100 Wines for 2017.
Surely there are not two better reasons to come down and visit us (again) soon!