Seasonal Update
We’ve had a good amount of rain — just enough to charge the soils for winter without making the land inaccessible.
As the seasons shift, so do the jobs. We’re busy in the winery, preparing wines for bottling in July. Our 2025 Riesling and 2025 Pinot Gris are shaping up beautifully, and the 2024 Syrah is especially exciting.
Steve has big plans underway in the vineyard. We’ll be reducing our Sauvignon Blanc to make room for more Chardonnay and Pinot Noir. Over the coming months, he’ll be removing old vines and propagating new ones for planting in 2026.
It takes years for a vineyard vision to bear fruit — literally — so we’re thrilled to begin this next chapter.
Events
We’re delighted to be joining the Union Bank team for CHALOU – VOUS FRANÇAIS on 18th July.
Further afield, we’re teaming up with Angie and Morgan at the Tourist Hotel in Narrabri for a fun collaboration at the cool Palmer Bar. Live in that region — or know someone who might like to come along? Please spread the word.
Tickets coming soon..
Recipes from Our Table
Once a month, our team gathers for a special lunch at the Cellar Door, enjoying seasonal dishes made with fresh local produce. A recent favourite was a steaming bowl of Moroccan soup, perfectly matched with irresistible focaccia from Dom and Sarah — a heavenly combo. Our 2024 Pinot Noir paired beautifully for a humble lunch in the cellar door.
Wines to Suit the Season
We’ve put together a special wine bundle perfect for the current season.
Venues/events we want to try/attend
Summer Street Wine Room: New kids on the block! Lizzie and Matt have created a brilliant space on the corner of Summer and Sale Streets. We haven’t made it there yet.. need to book a date night!
Coolamon Hotel: How awesome does this freshly renovated pub in Coolamon look! Road trip in order.
Venues We’re Loving
Chiswick: We recently poured at a June event here with head sommelier Georgie. An absolute joy to be in Sydney, serving ChaLou in such a stunning space with remarkable food.
Botanic House: We also were lucky enough to pour at two events at Botanic House during Vivid. The space was transformed into a luminous dreamscape for Dream Mist dinner, it was more than just a dining experience — it was a celebration of hope, heritage, and the power of dreams. Guests were treated to a menu inspired by Luke’s personal journey, fusing the bold, vibrant flavours of Vietnamese cuisine with a modern twist, perfectly paired with our wines.
ChaLou Wines to pour right now…
2024 Sauvignon Blanc: Yes, it’s a Savvy B — but it’s a ChaLou Savvy B. Nadja says it’s the perfect drop for a Chardonnay lover… think grapefruit and lime on the nose, with hints of baking spice and cashew. On the palate: lychee, yellow grapefruit, bright mineral acidity, and fine texture.
2023 Mourvèdre: Time to pour — the weather says so. Notes of clove and black pepper, with broody fruit, dark chocolate, and sour cherry. Supple, chewy texture. We love it with Scotch on the Bone and chimichurri.
2022 Syrah: This one’s hitting its stride. Bold, with the lifted notes of cool-climate elegance. Perfect for slow-cooked meats — lamb shanks, anyone?
Until next season,
Nadja and Steve
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