Cael's Gate Wines

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Kay calls herself a chatterbug. Anyone who has met her at our cellar door will understand.She joined us in March 2025 af...
04/10/2026

Kay calls herself a chatterbug. Anyone who has met her at our cellar door will understand.

She joined us in March 2025 after a long career in w**e and hospitality. Restaurants and cafes, cellar doors in South Australia and here in the Hunter, then a stretch on the road around Australia with her partner before she found her way to Broke.

It all shows in how she looks after people. Kay puts everyone at ease and always has time for a conversation, and as much as she loves to talk, she listens just as well.

Ask her what to open and it will most likely be the 2023 Petra Stella Shiraz. "It is beautiful," she says. Like fruit cake, with so many different layers.

Today is her birthday. If you are visiting this week, stop by and say hello.

Happy birthday, Kay, from all of us.

**es **e

There is a third clone arriving this month.The Samuel block is about an acre, planted in 2022, and it is not one vine re...
01/10/2026

There is a third clone arriving this month.

The Samuel block is about an acre, planted in 2022, and it is not one vine repeated a thousand times. There are two clones in there, intermingled deliberately rather than kept in separate rows. A Spanish clone with small berries and low yields that brings colour, concentration and tannin. A French clone with slightly larger berries that brings balance and structure.

This month a third goes in, another Spanish clone, this one chosen for aromatics and perfume. It gets a block of its own.

The site does the rest. Sandy loam over clay, nutrient poor and free draining, which suits a variety that does not want wet feet. The Brokenback Range behind us takes the edge off the weather and gives us warm days and cool nights, and it is that gap between the two that holds the acid in the fruit and stretches the season out.

The block is called Samuel, after Chris’ brother. The vineyard is where we always found Sam, so it did not take much deciding.

The 2025 Samuel Tempranillo is open at the cellar door. Come and taste it where it grew.

697 Wollombi Road, Broke. Book at caelsgate.com.au

**es **e

23/09/2026

Bud burst. The 2027 vintage, beginning.

It will be years before anyone tastes it, and there is something rather lovely about that. Every bottle on the shelf at our cellar door started exactly here, as a few millimetres of green on bare wood, while we watched and worried and waited.

Spring suits Broke Fordwich. We are on the quieter side of the Hunter, under the Brokenback Range, where the crowds tend not to reach and the season feels like it belongs to whoever turns up.

We would love to see you. Friday to Sunday, 10am to 4pm, at 697 Wollombi Road.

And if the drive is too far for now, our new website is live with the full range, and a first order of six bottles or more ships with our compliments.

caelsgate.com.au

**e **e **ery

17/09/2026

There is a moment, somewhere between the first glass and the second, when nobody reaches for their phone.

That moment is the whole idea.

We are a small family w**ery at the end of a gravel drive in Broke Fordwich, in an old blue gum cabin with the Brokenback Range behind us. Chris makes the w**e, and everything is handcrafted here on site.

No rush. No script. A board of pala and olives on the table, a glass of w**e made a hundred metres from where you are sitting, and a long afternoon nobody is trying to fill.

Our Pala Boards are available by pre-order on Saturdays. Light 48-hour dough, layered with mortadella, stracciatella and pistachio pesto. A taste of Rome in the Hunter, made to be shared.

Seated tastings start at $15 a person, up to five w**es over about 45 minutes.

A world awaits. Book at caelsgate.com.au

**es **e

Saturday lunch here begins two days before you sit down.The dough is fermented for 48 hours before it goes anywhere near...
10/09/2026

Saturday lunch here begins two days before you sit down.

The dough is fermented for 48 hours before it goes anywhere near the oven. That is the whole reason our Pala Boards are pre-order only, and it is not a rule we are trying to enforce so much as a timeline we cannot argue with.

Paper thin mortadella, stracciatella, pistachio pesto. Sopressa and ricotta. Olives on the side. Built to be pulled apart and shared.

A taste of Rome in the Hunter, which sounds like a stretch until you are on the deck with the Brokenback Range in front of you and a glass of something we made a hundred metres from where you are sitting.

School holidays start Monday and the long weekend is the week after. Both are easier if you have already booked.

Pala Boards need to be pre-ordered for Saturdays. Tastings start at $15 a person, and our Ploughman’s and charcuterie lunches both include a glass of w**e. 697 Wollombi Road, Broke.

Book at caelsgate.com.au

**es **e

Bring Dad out this Father's Day and his tasting is on us.Spring has turned up early here. Budburst is already underway i...
02/09/2026

Bring Dad out this Father's Day and his tasting is on us.

Spring has turned up early here. Budburst is already underway in the Tempranillo, and there is a short stretch each year where the vines are waking up and the mornings are still cold enough to make the first glass feel earned. This is it.

Come for the tasting, stay for a Pala Board. Roman style pala, 48 hours of fermentation before it goes anywhere near the oven, built to be pulled apart across the table rather than served in portions.

Sunday 6 September. One complimentary tasting per booking. Pala Boards need to be pre-ordered, so get in before Saturday.

697 Wollombi Road, Broke. Book at caelsgate.com.au or 0408 424 422

**es **e

Every w**ery starts somewhere. Ours started in a garage.Chris was a w**e collector long before he was a w**emaker. Then ...
27/08/2026

Every w**ery starts somewhere. Ours started in a garage.

Chris was a w**e collector long before he was a w**emaker. Then came one barrel, a lot of questions, and by 2018 the awards started arriving, from Australia, New Zealand and further afield. The cellar door opened in 2023. And in 2022 he planted the first vines of our own, one acre of Tempranillo below the Brokenback.

If you've been drinking Cael's Gate since the early days, say hello in the comments, Chris reads them all.

**emaker **e **e **ery **estory **e

20/08/2026

Rustic Meets Modern Italian W**e Bar

We don't subscribe to the typical 'farm gate' aesthetic. Rey’s vision was to create a quietly luxurious space, a blend of the original blue gum cabin and contemporary design that feels grounded and celestial all at once. When you step Behind the Gate, you step into a world of curated simplicity, where the focus is on the w**e, the architecture and the incredible view. This is your refined Broke Fordwich escape.

Plan your tasting experience. Book your Cellar Door visit via the link in our bio.

The block is called Samuel, after Chris' brother Sam.He travelled with Chris from the start, Mudgee, the Riverina and Po...
13/08/2026

The block is called Samuel, after Chris' brother Sam.

He travelled with Chris from the start, Mudgee, the Riverina and Pokolbin, collecting fruit and driving it back to press. Plunging, bottling, labelling. He did all of it, the way the rest of the family did.

One acre of Tempranillo, planted in 2022, at the foot of the Brokenback. Sandy loam over clay, nutrient poor, free draining, which suits the variety.

It's bare at the moment. Cold nights, long light, not much to look at unless you know what you're looking at.

In October we extend it. A third clone arrives, Spanish, chosen for perfume, and it goes in as its own block.

We are open Friday to Sunday from 10am to 4pm if you'd like to see it.

**e

Bare vines, cold mornings, and the best light of the year.The cellar door is open both days this weekend. And Saturday m...
07/08/2026

Bare vines, cold mornings, and the best light of the year.

The cellar door is open both days this weekend. And Saturday means Pala boards - 48-hour dough, paper-thin mortadella, stracciatella, pistachio pesto. Built to be pulled apart slowly over a bottle.

Winter's quietly our favourite season here. You can see the shape of the place when the vines are down... the slope, the block, the Brokenback sitting behind all of it.

Pala boards are pre-order only, so let us know before Saturday and we'll get the dough going.

697 Wollombi Road, Broke. Head to link in bio to book.

**es **e

Address

697 Wollombi Road
Broke, NSW
2330

Opening Hours

Friday 10am - 4pm
Saturday 10am - 4pm
Sunday 10am - 4pm

Telephone

+61408098596

Website

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