Ahead of the exciting announcement of our new release wines in the coming weeks, a few words from Simon Black, Chief Winemaker about what to expect…
"2022 is a captivating vintage. Outstanding fruit quality produced generously weighted wines, showcasing wonderful intensity of perfume, poise, structure, and depth of flavour." Simon Black, Chief Winemaker
In 2014, ABC management decided Cameron should spend less time on radio and more time with his family. Naively he thought this could be achieved by pursuing work in the wine industry.
So, in 2015 Cameron embarked on his first vintage at Montalto under his new surrogate family Simon Black and Hannah File.
After several years working between the winery the vineyard, Cameron left Montalto for a harvest at Yarra Valley chardonnay experts Oakridge and experience at several other Mornington producers. In between there was also a quick-fire hazy vintage in California and a Bachelor of Winemaking at Charles Sturt University.
In 2022 Cameron returned to Montalto as a winemaker where he hopes his winemaking career can reach loftier heights than his ill-fated time in journalism.
When he’s not cleaning the winery drains, Cameron is in Tasmania with his dog Gary helping plant a vineyard on the family farm.
I generally prefer young wines but this is an exception. This wine proves that good chardonnay does pair well with food. I like this with chicken wings, cheese, risotto or just on its own.
This wine is excellent. Drink it whenever and whatever the occasion. Food or no food. I’d happily open a bottle of this wine every night.
Pinot Gris tends to be maligned in winemaking circles so I’m a little apprehensive about recommending this one. But we eat a lot of home-made pizza and this generous-style Gris matches really well every single time.
We’ve only got a handful of tickets left to our upcoming Winter Truffle Hunt & Lunch! Here’s all the details...
On Sunday 23rd July, the day starts at 10am with an interactive truffle hunt with the Mornington Peninsula’s first truffle producer and founder of Red Hill Truffles, Jenny McAuley, at her stunning farm in Red Hill.
After the thrill of the hunt, it’s time to head to The Restaurant at Montalto for a 5-course truffle-inspired lunch where the winter truffles you’ve unearthed on your hunt will be freshly shaven over each spectacular dish.
For more information, or to purchase tickets online:
“With cold fingers and toes, we embrace the slow winter growth as we harvest crisp heads of cabbages, broccoli, kales and cauliflowers. Carrots and beetroots that were planted in early autumn are harvested now as young root crops as required by our chefs for the same day’s service. Our Jerusalem artichokes are unearthed and washed ready for our chefs and our garlic gets a gentle weed to reduce competition from the hungry, developing bulbs.
As the days shorten, our chickens take a break from laying, our orchard, rose garden and raspberry canes all receive a winter prune, while our polytunnels are filled with salad mix, rocket, radishes and carrots, kept safe from the chill of winter and hungry rabbits.
With our autumn saved seeds now dried and stored away, we are thinking warm thoughts of spring and the abundance of the coming seasons.” ~ Julie Bennett, Montalto Kitchen Gardener.
DID YOU KNOW MONTALTO IS HOME TO ONE OF VICTORIA’S BIGGEST AND OLDEST KITCHEN GARDENS?
The gardens were originally designed by the highly respected landscape architect Andrew Laidlaw, best known for his work at Melbourne’s Royal Botanic Gardens. A trusted friend of the Mitchell family, Andrew helped Wendy design and plan the original Piazza gardens in 2002. The gardens are now proudly managed by our Produce Manager, Julie Bennett (follow her delicious days on Instagram @montalto_kitchen_gardener)
Our kitchen gardens spans our 80 acre property. Each area boasts a unique aspect, microclimate and soil profile. All produce areas are farmed using organic and permaculture principles and using ‘no-till’ farming methods, soil is never turned over. Old crops are either twisted out of the soil or cut off at soil height, leaving the plant roots to be broken down and decomposed over time to feed the soil, earth worms and microorganisms. We top dress our beds with our own compost made from our kitchen green waste, coffee grounds, wood ash and straw back onto all of our beds, completing our waste cycle.
"Entering the second month of winter is as exciting as the summer months! We have an abundance brassicas (cabbages, Brussel sprouts, cauliflower and cavelo nero), root vegetables (including organically grown carrots and parsnips) all growing on the estate, all of which will feature on The Restaurant menu throughout July.
Our Jerusalem Artichokes will also feature on a very special dish alongside quince, chestnuts and pecorino.
Citrus from our orchards is at its absolute best! Perfect to season Albacore tuna with fava beans and pine nuts with fresh acidity. Expect warming desserts like citrus and ginger steamed pudding.
Local truffles will be available as an additional extra to be shaved over our housemade pasta and pumpkin. And we’ll also have a special of Long Paddock cheese baked over coals in a copper pot, served with bread, garden leaves and (if you like!) lavish shavings of truffle.” ~ Matt Wilkinson, Culinary Creative Director.
“The Piazza winter menu is full of warming deliciousness, from Nona's pork ragu, potato pizza with estate-grown greens to the totally moreish and unmissable vine baked brie, it really is the place to be on a cold winter’s day with one of Simon’s beautiful pinot noirs in hand.” ~ Beth Candy, Executive Sous Chef.
Our all-weather marquee continues to keep things cosy in The Piazza. We’re excited to welcome a la carte bookings for groups of 2 – 9 guests in The Piazza throughout winter.
Every private picnic begins with a bespoke wine tasting in our Cellar Door. Our trained staff will help you select the perfect wine for your picnic, based on your personal preferences and the generous, seasonal menu featuring personally delivered hot main courses to really warm you up on those chilly mid-winter days.
Cosy up under our freshly laundered woollen blankets in front of your very own open fire - all set for you so you’re one quick strike of a match away from a crackling blaze.
A couple of months ago, our sister-estate Tucks has installed a state-of-the-art, all weather, heated marquee specifically designed to host exclusive events throughout the cooler months whilst still enjoying the photographer’s dream that is the Tucks property. For a very limited time only, Tucks is offering 10% off all events* held in July 2023. Email the team to find out more: email@example.com