Montalto Cuvée One 2017

Mornginton Peninsula

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Made from the traditional Champagne grape varieties 46% Chardonnay (clone 96) and 54% Pinot Noir (D5V12 Clone).

The mix of varieties and extended lees ageing has resulted in a complex bouquet. The Chardonnay component sings with citrus, white peach with white florals. The Pinot Noir brings strawberries while the winemaking and lees handling introduces a whole new level of complexity by way of barley, almond croissant, together with bready and yeast aromas. There’s plenty of richness upfront supported by a creamy mid-palate with lots of mouth feel. Tangy naturally acidity provides line, length and freshness.

Simon Black, Chief Winemaker

Hand harvesting permitted low-pressure whole bunch pressing to stainless steel tanks
for cold settling. The juice was racked off gross lees before inoculation with DV10
yeast. Ferment temperatures were held around 16 degree Celsius and proceeded to
dryness. In search of a tight and focussed wine style, MLF was not allowed to proceed.
The base wine was tiraged and matured on lees for 5 years before disgorging.
A liqueur was made up using 2% 2021 Montalto Estate Chardonnay with a minor
dosage rate of 1g/L completing the blend.


Harvest Date: 23rd February 2017 (Chardonnay) & 4th March 2017 (Pinot Noir)

Alcohol: 12.5%

Acidity: 8.1 g/L

pH: 3/09

Cases Produced:770 dozen