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Thank you to everyone who visited this summer! It’s hard to believe we’ve arrived at Autumn already. Nevertheless, we’ve got some fun things going on this month including our new gin in the house which we’ve been working on with our friends at Bass & Flinders. We’re open as normal for Labour Day weekend, and we’ll be popping up in Flinders that Sunday for Piers & Pinots. We’re in the thick of vintage too which is looking excellent, with an update from Simon on this below. We look forward to seeing you on the estate this March!
Cheers,
We’ve missed seeing everyone every Saturday evening so much that we’re bringing our Twilight session back for one night only on Saturday 8th March – and this includes our now-famous Oyster Happy Hour in The Piazza! Here’s how you can enjoy the afternoon as it rolls into evening at Montalto…
Enjoy our early autumn set menu as you look out across the vines through to Western Port on the horizon. 5.30pm dinner reservations are available. Reservations essential.
Stretch out on the lawn, relax overlooking Wendy’s Garden from one of our outdoor tables or sit up overlooking the estate from our open-air, undercover top level. The Piazza kitchen is open from 11am – 7.30pm, last drinks at 8.00pm. Walk ins only.
Join us from 5pm to 6pm for a very special Twilight treat. Enjoy $3 Flinders Oyster Company oysters, served natural with a squeeze of lemon, perfectly paired with the 2017 Montalto Cuvée One Sparkling – a standout winner of Best Sparkling Wine and Gold Medal (95 points) at the Mornington Peninsula Wine Show. This exceptional sparkling is available for $60, with additional sparkling specials to elevate your Twilight experience.
Our Twilight Picnics are a breathtaking way to enjoy the estate throughout the late afternoon. Twilight picnics begin at 4.30pm-sharp. Reservations essential.
Elevate your gin collection with the release of Montalto’s Limited-Edition Gin Batch IV. This year’s creation embodies the vibrancy of the Mornington Peninsula, showcasing our commitment to crafting unique, premium spirits inspired by nature and our estate’s seasonal bounty.
Estate-grown red plums and rosemary, hand-picked from Wendy’s Garden, set the stage for an aromatic journey. Their earthy sweetness is perfectly balanced by zesty lime, fragrant lemon myrtle, and juicy orchard orange, creating a vibrant citrus profile. Hibiscus rosella and butterfly pea enhance both the flavour and appearance, offering floral notes and a captivating hue that transforms with every pour. A final touch of Tasmanian Mountain Pepperberry ensures a dry, refined finish, making this gin as sophisticated as it is approachable.
“It’s hot, it’s dry, but thankfully yields have returned to normal levels. Vintage will more than likely commence earlier than average. Fruit quality looks good, and we expect to produce exceptional wines.”
Simon Black, Chief Winemaker
“Horseradish - one of my favourite ingredients from Montalto’s estate gardens - has finally come back into season. No better way to enjoy than freshly and finely grated over some raw locally-sourced fish. Julie’s mini rockmelons thinly sliced and pickled make for a fresh finish to the dish.”
Adam Johnston, Head Chef
The Restaurant is open Friday – Monday for lunch. Reservations essential.
Warm autumn days are perfect for picnicking at Montalto. Every picnic includes:
Hosted wine tasting, featuring our current release wines, in The Cellar Door.
Shared 3-course set menu at one of our beautiful private picnic sites.
A bottle of Montalto wine (between two people).
Picnics are available at 6 stunning private picnic sites from Thursday – Monday. All picnics begin at 11am-sharp.
“March signals the shift in seasons as our apples, quinces and pears are being harvested and I "will' our figs to hurry up before the trees start to drop their leaves and go to sleep for the winter.
The last of our zucchinis, cucumbers and sweet corn are being harvested and the best tomatoes are selected for seed saving for the following years sowing.
Our heirloom rock melons are in full production and are harvested by the crate-load to feature on our restaurant menu while my winter seedlings of savoy cabbage are ready to take their place.
The fast pace of summer harvests will begin to slow soon as I prepare for cooler weather.”
Julie Bennett, Produce Manager
We’re headed back to Flinders Foreshore for Piers & Pinots on Sunday 9th March!
Experience the essence of maritime cool climate Pinots – Noir, Gris, still, and sparkling – at this much anticipated annual celebration. Held each March Labour Day weekend, this seaside event offers a perfect pairing of over 60 wines, great local food and live music to create a festive and unforgettable atmosphere.
