Why Are They So Fabulous?
Gartelmann specialise in fine hand-crafted wines using grapes sourced from the Lower and Upper Hunter Valley, Mudgee, Rylstone, and Orange regions of NSW.
It was in 1996 that Jorg and Jan Gartelmann left their jobs and decided to buy a vineyard in the Hunter Valley to pursue their passion for growing and producing wine.They opened their cellar Door in January 1999 with the ever-present local magpie as the key feature of their brand and labels.
“We still enjoy every day that we work in the Cellar Door and we learn something new every day. I love our wines but I am particularly partial to our sparkling wine and love a good Chardonnay,” says Jan. “All our wines are named after family members and I have resisted until this year in naming a wine ‘Janette’, telling my husband that he is yet to make one good enough for my name to go on it! However, when he released the Moscato this year I was happy for Janette to be put on it. It is one of our best sellers!!!!”
The Deck Café restaurant (02 4930 9007) is on-site and is open 7 days for breakfast and lunch 8.30am – 3.30pm daily.
Which Wines Should I Try?
There’s a big range to taste from the multi-award winning Semillon and Shiraz through to aromatic Verdelho, elegant Chardonnay, soft Merlot, delicious Cabernet and complex Petit Verdot. Then there’s the honey sweetness of the dessert Ambrosia and the toasty spice of the Liqueur Muscat.
If you are limited for time, then don’t miss the Trophy winning ‘Benjamin’ Semillon, which has predominantly lemon and grapefruit characters that pair perfectly with summer seafood.
Also the ‘Wilhelm’ Shiraz offers a warm palate of balanced ripe fruit flavours and invigorating acid. The finish is unmistakably “Hunter Valley”. Deep ruby garnet in colour, it has aromas rich in cherries and blackberries with the merest hint of sandalwood. It is no shrinking violet, yet the warmth on the palate is happily balanced with ripe fruit flavours, invigorating acid and velvet smoky-wood tannins. The finish is unmistakeably ‘Hunter Valley’ with a compote of chariness, aniseed and dark berries.