91 Insider Points
90 Points- James Suckling
Very Good- Wine Spectator
Very Good- Vinous
Very Good- Wine Advocate
Tasty Aussie? Meet Chapel Cab.
There's nothing like getting great Cab at an awesome price. And good Australian Cab is a treat worth having. I was excited as ever to get into this Chapel Hill, and it did not disappoint. Pair this one with a nice charred steak.
A layered nose of fig, marionberry jam and red apple rind. Full bodied with ripe plum, blackberry, raisin, raw cacao, anise and light tobacco. It has a long, smooth finish. I'm ready to visit the Land of Oz after this.
91 Points - JZ December '17
"A bright and youthful expression of redder fruited cabernet and violet-like florals. Gently sappy and leafy, the palate has a smooth and crunchy texture. Mid-weight and well balanced. Drink now."- James Suckling
"Chocolate-laced cherry and blueberry flavors are velvety, juicy and ripe, with anise-seed accents and a savory-herb grace note on the finish. Drink now through 2028. 600 cases imported."- Wine Spectator
"Ruby-red. Musky, spice-tinged redcurrant and cherry skin aromas are complicated by a hint of rhubarb. Taut, tangy and sharply focused, offering juicy red berry flavors that flesh out slowly on the back half. Becomes sweeter with air, finishing with good spicy lift and gentle, late-arriving tannins."- Vinous
"Deep garnet-purple colored, the 2014 Cabernet Sauvignon The Parson leaps from the glass with youthful blackcurrant, Provence herb, lavender and red currant notes with an earthy undercurrent. Medium to full-bodied, it sports a great core of generous fruit supported by firm, grainy tannins and a lively backbone, finishing with a lovely herbal lift."- Wine Advocate
McLaren Vale, Australia
$0 SHIPPING Selection (6+/btls)
“Satisfying. Blackcurrant, gravel and bay leaf notes shine through. Recommended,” writes James Halliday, the unrivaled Aussie wine critic.
Chapel Hill’s “Parson” is a meditation on the super saturated, thickly fruited style that made many of us converts to South Australia’s unique take on Cabernet years ago. Black licorice and flinty graphite add complexity to this lush morsel of blackberry and cherry cordial framed by juicy tannins and a finish of enviable length. Not even Napa Valley can produce a Cab as ripe and rippling with fruit at the McLaren Vale. With connections throughout the appellation, winemaker and CEO Michael Fragos is privy to the best lots in the land, which—when vinified naturally and matured in new oak—means a mouthful of decadent deliciousness. Drink this powerhouse with red meat cooked rare.
Four reasons we love it:
- Chapel Hill’s inclusion as one of James Halliday’s Top 100 Wineries in Australia 2017!
- The 2014 vintage in McLaren Vale got 90 points from the Wine Enthusiast for its Shiraz, and James Halliday writes in his Wine Companion that “ideal, mild weather resulted in fragrant red wines (especially Shiraz and Cabernet Sauvignon) at modest alcohol levels.”
- As the name of this winery suggests, this building was once a church serving local residents—mainly farmers. And later, the old chapel housed a country school before it was renovated to become its current incarnation: an art gallery and tasting room.
- Winemaker Michael Fragos is a local boy, native to South Australia and was raised on a vineyard in McLaren Vale.
Deep garnet-purple colored, the 2014 Cabernet Sauvignon The Parson leaps from the glass with youthful blackcurrant, Provence herb, lavender and red currant notes with an earthy undercurrent. Medium to full-bodied, it sports a great core of generous fruit supported by firm, grainy tannins and a lively backbone, finishing with a lovely herbal lift.
Originally the Christian Bible Church for the local area, then later also used as a parish school; the chapel closed in its centenary year (1965) and fell into disrepair until its restoration in the 1970s by Adelaide Professor Tom Nelson. Tom commenced the establishment of a winery and the Chapel Hill brand in 1973 and six years later the site was purchased by a partnership of the Sellick and Gerrard families who enjoyed considerable success in developing the Chapel Hill wines. Gerrard bought out the Sellick family in the 80’s. A new winery was constructed in 1994 with a capacity of 1,000 tonnes, the equivalent of around 80,000 cases of wine. In 2000, Chapel Hill was acquired by the Swiss based family of Thomas Schmidheiny.
Chapel Hill owns and operates 44 hectares of vineyards and purchases fruit from a select group of McLaren Vale vignerons.
Since 2006 there have been a number of significant changes within the business. Changes to vineyards, wine styles, packaging and personnel have significantly contributed to a new look Chapel Hill that is totally dedicated to producing the best possible quality range of wines that articulate the stylistic expression of the region.
In 2003 we opened The Retreat showcasing the very best of McLaren Vale regional food, wine and accommodation experiences.
Enjoy this wine with grilled tri-tip, braised short ribs, or pasta with wild mushrooms and prosciutto.