Tomorrow, Saturday 5 January 2018, marks the 40th anniversary of the opening of the Chapel Hill Cellar Door. We are proud to be one of the oldest Cellar Doors in McLaren Vale and think the anniversary is worth a celebration! Visit our Cellar Door tomorrow or Sunday to enjoy a complimentary tasting of our flagship wine,The Vicar, along with cheese and crackers in the original Cellar Door – now known as the Chapel Room… The photo is of just this – did you ever visit the winery and do a tasting in the original Cellar Door? We couldn’t fit all our lovely visitors in just one room anymore!
Join us at the Food Business. at Chapel Hill restaurant grand opening this Sunday for Father’s Day lunch.
The weather looks a bit dodgy, the fires will be going, the red will be flowing and the food with be delicious.
The menu is a shared platter menu for $65 per person. See below.
There are only limited space available. To book, please call Food Business. at Chapel Hill 08 8323 9182.
Great news from Chapel Hill this morning – we picked up two trophies at the Sydney Royal Wine Show Awards last night…
McLaren Vale Vermentino 2018 – Trophy for Best Other White Varietal
This wine is so suited to our maritime climate, coastal lifestyle and local food culture – such an easy-to-drink wine.
The Parson Cabernet Sauvignon 2017 – Trophy for Best Cabernet Sauvignon
Wonderful McLaren Vale varietal characters plus mouthfeel and structure – just delicious.
We are very proud of these achievements and hope you enjoy drinking our wares as much as we enjoy making them – get some while you can!
Lunch Club is
coming here!… Only one date left:
Join us to celebrate the completion of renovations to our Tasting Room, the Chapel and Atrium. The Lunch Club is a joint initiative between Chapel Hill and The Food Business, our onsite hospitality team. Chef John Gabel has created a set menu using seasonal produce perfect for any occasion. Book for two or book for 20!
Click through to your preferred date to book online or call Kate Sutherland from the Food Business on 0419 508463 to secure your place.
A selection of Winter-warming tasting plates will be served in the heated Atrium for $40 per head – yummy inclusions such as marinated olives, almonds, pâté, charcuterie, house-made sourdough, duck puffs, meatballs, and arancini will be served.
Wines will be available for purchase by the glass or bottle. After-lunch deliciousness will also be available for purchase – cake, sweets, coffee…
Once you have booked your date, a member of The Food Business team will be in touch to confirm your arrival time and any other requirements you may have.
Our last grapes will roll into the winery tomorrow. Then the winemakers and cellar crew will continue their magic over the coming days and weeks. All indications are the 2018 vintage will be pretty gosh darn good. Why not pop down this weekend and try some earlier vintages or check out the last crush tomorrow?!
The photo is of some beautiful hand-picked Mourvèdre yesterday… Delicious.
We are nearly done with the harvest now – just a few blocks to come in this week…
* Today we have a small parcel of Grenache from 100-YEAR-OLD VINES!
* Tomorrow – Parson Grenache
* Wednesday – Parson Grenache and Parson Cabernet
* Thursday – Chapel Hill Mourvèdre and Cabernet
* Friday – Parson Cabernet and Bush Vine Grenache (on the vine at the moment, pictured)
This is your last week to come down and see, hear, smell, taste and delight in all things grape-harvest-time-of-year related! Pop down if you can.
We are 75% through harvest now and the end is in sight. The weather is absolutely perfect for ripening and the forecast is to continue this way. Happy days!!
Today we hand harvest our House Block Shiraz which is the last of the shiraz blocks for the year. Tomorrow we harvest Gorge and House Cabernet. It is not often the three single blocks (Road Shiraz, House Shiraz and Gorge Cab) are fermenting side by side.
Next week we will continue harvesting Cabernet and soon it will be Grenache and Mourvedre.
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!