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Salmon for the ages

By | critics, Dining, Wine | No Comments

In the second of our lead-in posts for our Spring Semillon Release at the Glenguin Estate cellar door on September 9/10, we feature our 2013 Aged Release Semillon and pair it with one of my favourite salmon dishes – which I cook fairly regularly.

Aged Hunter Valley Semillon is one of the Australian wine industry’s treasures. Unique on the world landscape, I’d go so far as to say there’s nothing like it anywhere else. Zippy and vibrant as a youngster, citrus to the fore, developing honeyed notes as it ages; eventually becoming lush and buttery.

It’s also true that very few people get the opportunity to taste semillon as it ages as, with a few notable exceptions, a lot of Hunter Valley Semillon is released within 6-12 months of vinification. With that in mind, it is a real joy to be able to release a Semillon that’s just starting to show signs of development and complexity.

The 2018 edition of the Halliday Wine Companion rated our 2013 Aged Release Glenguin Vineyard Semillon at 95 points, drinking to 2028. High praise from, arguably, Australia’s foremost wine critic. Of the wine, James called it, ‘A vinous example of having one’s cake and eating it, because youthful and mature flavours live happily together.’

I couldn’t have put it better.

The colour is a deep golden yellow, and the palate gives you a hint of what’s to come with little touches of honey backed by lime zest and crisp acidity, but the aroma is where we start to see deeper honey notes shine. Its still quite young at four years on, and its acidity indicates a fine life ahead of it. But the real joy in this wine is those little hints and glimpses, shining a light on what’s to come.

So when finding a perfect dish to pair this with, I wanted something with a bit of a deeper flavour that worked with both the younger lime flavours, and the deeper honey. Seafood, generally, is an obvious choice with Semillon. Given that this wine is beginning to develop more complex flavours, I went for salmon – something a bit deeper, a bit more flavoursome.

This dish has a history – about a decade ago I went on a ‘team building’ day at a local cooking school with other managers where I worked at the time (very much my pre-Glenguin days). A variation of this dish was what we were tasked with cooking on the day. Over the years, I’ve adapted it somewhat and made it my own but this dish just simply works when paired with aged Semillon.

So I hope you enjoy, and cheers!


Oven Roasted Salmon with a Garlic, Butter and Persian Feta crust.

Ingredients (serves 2)

  • Olive oil
  • 2 x 180 gram Atlantic salmon fillets, skin on, deboned.
  •  50 grams of butter, softened
  • A generous dollop of Persian feta
  • Fresh dill leaves, finely chopped
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste



  1. Preheat fan-forced oven to 170 degrees
  2. In a bowl, combine Persian feta, dill, garlic, butter to form a paste. Season with salt and pepper.
  3. In an oven-proof dish, drizzle oil and place salmon skin-side down.
  4. Smear the paste over the top of the salmon.
  5. Place in the oven, bake for 20 minutes or until salmon is just cooked and slightly pink in the middle.
  6. Serve immediately on a warmed plate, with a side of hasselback potatoes and steamed asparagus and a glass of 2013 Aged Release Glenguin Vineyard Semillon.

High Praise from Halliday

By | Cellar Door, critics, Wine | No Comments

The release of the 2018 Halliday Wine Companion has seen Glenguin Estate retain our 5 Red Star rating, recognising our track record of quality and consistently high scores, with three wines receiving 95 points in the new edition.

Particularly pleasing for us was the result of our semillons, acknowledging the strength of the Glenguin Vineyard block, especially as the wines age. With the  2017 edition of the book firmly focused on our shirazes (in particular the 2014 Stonybroke [95 points], 2014 Schoolhouse Block [97 points] and 2007 Aristea [95 points]), recognition for the consistency of our semillon over several years is just reward for the love and passion that goes into making our Glenguin Vineyard Semillon every vintage.

Both the 2003 Classic Aged Release and the 2013 Aged Release Glenguin Vineyard Semillon received 95 points (the 2013 also receiving a ‘Special Value’ star). James was particularly enamoured with the 2013 calling it, ‘A vinous example of having one’s cake and eating it, because youthful and mature flavours live happily together.’ Adding to this, the 2015 Glenguin Vineyard Semillon received 89 points with James quipping that ‘the way the ’13 and ’03 vintages have developed makes me wonder whether I have done this an injustice, if so, it will have its day in the sun.’

The strength of our Aristea shiraz has long been known and the 2009 Aged Release Aristea Shiraz continues that tradition, receiving 95 points in the current edition. Every vintage of Aristea going back to 2005 has now received 95 points or higher in the Wine Companion. The 2009 Aristea Shiraz has received high praise from a number of wine writers recently, including Regan Drew (9/10), QWine (94 points), and Nick Stock (94 points).

Both the 2013 Aged Release Glenguin Vineyard Semillon and 2009 Aged Release Aristea Shiraz is currently on tasting in our cellar door, so we look forward to welcoming you to what we think you’ll find is the most unique cellar door in the Hunter Valley.

Retaining our 5 Red Star rating places Glenguin Estate in the top 5% of wineries in the country. Within the Broke Fordwich sub-region of the Hunter Valley, we are the only producer to have achieved this in the 2018 Wine Companion. But with budburst only a handful of weeks away, we know that the work doesn’t stop here, and we’re looking forward to the 2018 vintage to continue our long tradition of consistently outstanding shiraz and semillon.

We have put together two special 6-packs to celebrate our success in the Halliday Wine Companion. The 2018 Halliday Trio ($325 per 6-pack) is the only way to obtain all three wines rated at 95 points in the 2018 Wine Companion. There are only 10 packs available and are on a first-in basis. The Halliday Best of the Best 6-pack ($325) celebrates our success over the last two editions and is the only way to get all three 95+ point shirazes from the 2014 vintage, including the unreleased 2014 Aristea Shiraz. All packs are available for a limited time, or until sold out via our online cellar door.

Our highly rated wines in the 2018 Wine Companion.

Our highly rated wines in the 2018 Wine Companion.