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We hope everyone had a happy and relaxing Easter break with friends and family - filled with good food and wine! We’re well into autumn now and the estate is a stunning picture of golds, oranges and reds. We’re open 11am - 5pm, 7 days a week (including ANZAC Day) so there’s plenty of opportunities to visit and witness the estate in all its autumnal glory.
We’ve been busily working on our Winter Events Series that we’re excited to share with you soon. In the meantime stay tuned for our newly released Montalto Estate wines as we move to V23! Cheers, Luke.
Cheers,
“A collage of citrus, generous stone fruit, minerality, and a rich textural mouthfeel. 2017 was a textbook vintage on the Mornington Peninsula and this wine displays all the quintessential hallmarks of the Montalto Chardonnay that we’ve come to know and love.” – Simon Black, Chief Winemaker.
"A compelling wine that balances a powerful structure with polish, brightness and finesse. The presence of this wine is immediately evident through the deep crimson colour with purple hues. The complex nose shows red and black cherry, blood orange chinotto and cherry cola combining with earthy notes, bramble and tea leaf. On the palate the wine is sweet fruited up front full of cherry flesh, raspberry and blood orange. The fruit then quickly makes way for a textural and savoury wine, the assertive tannin from the whole bunch component in perfect balance with the velvet quality of the silky skin tannin. A wine as much about feel as it is about flavour." - Simon Black, Chief Winemaker
"A medium bodied and refined Syrah boasting all the typical characteristics expected from a cool climate style. The nose offers a complex array of red and blue fruits, think dark cherries, blood plums and blueberries. The fruit is supported by violet florals, a little ink, olive, nutmeg and sandalwood. Juicy fruit flavours of raspberry, plums and cherry combine on the palate supported by a meaty charcuterie character, some aniseed, black olive and white pepper. Supple tannins and bright acid make this a superb and versatile food wine.” - Simon Black, Chief Winemaker
Buy 5 bottles of selected Montalto wine and get the 6th bottle FREE.
“An unprecedented early start and early finish to picking, with our last batch of fruit coming in on 13th March. The winery is fully loaded with lots of ferments ticking away and plenty of pressing and barrelling-down also on the work agenda. Early signs for high quality are promising.”
We’re excited to be celebrating International Sculpture Day at Montalto on Saturday 27th April.
Join John Mitchell (owner of Montalto) and Neil Williams (Creative Director – Sculpture) for a guided tour of The Montalto Sculpture Trail. Places are strictly limited, bookings essential.
April is the season for our orchard produce to shine. Apples and quinces are in abundance and our figs have finally started to ripen beautifully. Our larder, and The Piazza, are loaded with this year’s heirloom pumpkin harvest and we are removing the last of our summer crops of tomatoes, beans and zucchini to be replaced with our winter crops of cauliflowers, cabbages and broccoli. All produce beds will receive a blanket of our home-made compost before replanting. As the frenzy of late summer has past, we welcome the cooler and slower growth times.
Julie Bennett, Produce Manager
“This April, hopefully with some rain, we will see the first pine mushrooms of the season. We always get excited for this time of year as it marks the start of the cooler weather and time for more slow cooked dishes. A hearty braise of cannellini beans, fennel and thyme (harvested from our estate garden) will be the perfect bed for wood fire grilled pine mushrooms, with crumbled goats cheese and crunchy croutons atop for some beautiful texture.”
Michael Clancey, Head Chef, The Restaurant
Coming into autumn, with slightly cooler yet still sunny weather, it’s the perfect time to enjoy alfresco dining in The Piazza. There are an abundance of apples and pumpkins coming through the kitchen from our estate gardens so expect to see this incredible produce highlighted in our menus. Here’s a couple of dishes to look out for:
Porchetta, provolone, radicchio and orchard apple pizza.
Pumpkin, last of the season’s tomatoes from our garden, rocket and goat’s cheese pizza.
And my personal favourite: pumpkin risotto, with goat’s cheese and toasted pepitas for crunch. For an extra hit of flavour, add some crispy pancetta over the top.
Bowie Chan, Head Chef, The Piazza
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Enjoy the warmth of the autumn sun and the abundance from our estate gardens at your very own private picnic site!
