Montalto Chardonnay 2023

Mornington Peninsula

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‘’An expressive nose of white fleshed stone fruit and citrus compliment characters of almond croissant, praline and nougat. On the palate the wine is generous with flavours of ruby grapefruit, ripe lemon and just a hint of candied citrus peel. Talc and pumice stone combine with minerals and crème brûlée to create a layered wine that is rich in texture yet lively and fresh.''

Simon Black, Chief Winemaker. 

 

REVIEWS

 

"There’s a generosity of flavour coming through this vintage, with stone fruit and preserved lemon with fresh grapefruit, too. The creamy lees and cedary oak carry through the fuller-bodied palate, giving this opulence but not heaviness, with fine acidity keeping everything in check.”
Jane Faulkner, Halliday Wine Companion.

"This is a fabulous release. Bang, we’re off to the races. It’s intense, it’s layered, it’s lovely and it’s long. It’s also harmonious. Stonefruits, lemon myrtle, beeswax and assorted florals. It’s pretty and it’s lively and while it’s not plush, the palate has a bit of spread to it, a bit of luxury. The acidity here, dripping with flavour as it is, is a bit of a masterclass too."

Campbell Mattinson, The Wine Front.


"Concentrated, layered and devilishly moreish - this Montalto Estate Chardonnay is a fabulous drink to curl up to… What a delight! Sip slow and embrace. Superb drinking.” Score 95/100. 
Steve Leszczynski, Qwine. Read the full review HERE.


 

WINEMAKING NOTES

Whole-bunch pressing is utilised. No SO2 is added until bottling, consequently there is oxidative juice handling throughout the vinification period. A considered amount of solids is maintained in the ferment. After whole bunch pressing, the juice is transferred to French oak barriques and puncheons (26% new). Following wild fermentation, natural malolactic fermentation brings the natural acidity back into check and the wine is then left to mature on lees, which are stirred when appropriate following appraisal. The wine is aged for 11 months in oak prior to blending and bottling.

WINE SPECS

Harvest Date: February & March 2023

Alcohol: 13.0%

Acidity: 6.68

pH: 3.22

Cases Produced:1056 dozen