First ever Montalto Rosé to feature in The Restaurant
The much-loved Montalto Rosé range has just been extended with 2022 marking the inaugural release of the Estate Rosé.
Developed under the Montalto Winery Trial & Innovation Program, this new wine has been made using a technique known as Juice Stabulation.
Initially developed in Provence, Stabultaion is the process of extracting flavour and flavour precursors, particularly those compounds known as thiols and esters, from the juice gross lees.
This method requires gentle handling with the grapes whole bunch pressed at low pressure whilst under inert gas.
It’s a laborious approach to making wine, requiring the Pinot Noir juice to be held at a temperature below 0ºC while the lees is stirred three times per day, over a period of three weeks.
The wine is then warmed and inoculated with aromatic yeast X5 for fermentation.
The resulting increase in thiols and esters leads to a wine that is highly aromatic, but also distinctly textural.
Chief Winemaker Simon Black says it’s an approach he had been considering trialing for a number of years.
“The inspiration for this vinification method came several years ago during a conversation with a winemaking colleague over in California,” he said.
“So, when our Creative Director Matt Wilkinson came to me with the challenge of making a complex rosé to compliment The Restaurant offering, it seemed like the opportune time to give Juice Stabulation a try.”
“While making wine with this method involves an intense workload, the result exceeded my expectations and warranted the release of this new wine.”
The 2022 Montalto Estate Rosé is best described as a refined wine showing characters of honeydew melon, strawberry, citrus peel and talc. The mouthfeel is delicate, yet present, and there is an elusive - almost ethereal - quality to the wine.
The 2022 Montalto Estate joins the 2022 Pennon Hill and NV Sparking in the range of current release rosés.
Only 85 cases have been produced so this product will initially only be available to Wine Club members, and guests dining in the The Restaurant.