Spring Seasonal Update

Seasonal Update

Budburst has dusted our vineyard with a beautiful green hue. Steve and Alex are hard at work preparing for the growing season. Meanwhile, our winery is waking up with wines completing their spring malolactic fermentations, making them softer and smoother. We’re excited to bottle the stunning 2024 reds in January!

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Events

Happy Hour Snacks at ChaLou Wines – Join us on Nov 30th at our Cellar Door for an unforgettable afternoon with Bec Vrana Dickinson. Secure your tickets here.

Colour, creativity and conversations @ Byng Street Boutique Hotel, Orange – An art class, afternoon tea, and wine tasting all in one. Buy tickets here.

In the coming months, we’re visiting regional spots like Boorowa and Cowra to pour wine. Locals from the area or, friends of locals, keep an eye on our socials for updates!

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Recipes from Our Table

Once a month, our team gathers for a special lunch at our Cellar Door, enjoying seasonal recipes made with fresh, local produce. Join us in cooking these delicious dishes! Click here to see our recipes.

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Wines to Suit the Season

We’ve put together special wine bundles perfect for the current season and upcoming celebrations! Check them out here – scroll down the page. 

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Venues We Want to Try

Circl, Melbourne: We love what you’re pouring. Wish we lived closer…

Tempus, Katoomba: Next time we’re off to Sydney, we’re making time to stop for a wine and some share plates.

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Venues We’re Loving

Saint Peter’s: Don’t miss the Coral Trout Noodle Soup. Nadja’s favourite!

Lucetta, Orange: We’re fans of the Duck Ragu and the beautiful venue Francesco and Lisa have created.

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ChaLou Wines to pour right now… 

2024 Skinny: We’re now pouring the refreshing fruitful 2024 Skinny. Nadja loves this after a warm day in the sun. 

2022 Syrah: Our 2022 Syrah has started to hold its own. It’s a bold wine but still holding the lighter notes given its cool-climate style. 

2024 Riesling: We’re now showing our 2024 Riesling. It’s much like the ‘23 yet has a richer fruit presence due to the warmer summer of the growing season. Still with the lovely driving acidity defining this delicious style for that dry mineral finish, making you want to serve it alongside a spicy Asian cuisine or a fresh seafood feast. 

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