Montalto Single Vineyard 'Tuerong' Chardonnay 2023

Mornington Peninsula

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"Quartz colour with green hues. A core of white peach and honeydew fruit with lemon butter, savoury chicken stock and a curious note of Fruit Tingles.  This is a wine of breadth, weight and generosity. It feels glossy and polished with juicy white peach fruit yet lively with zippy lemon acidity. There’s a slate-like mineral feel and chewy mid-palate structure."

Simon Black, Chief Winemaker.

 

REVIEWS

 

"I can’t recall a better chardonnay off this site (’23 is a very good white year). It’s beautifully modulated – full of citrus and white stone fruit, a light dusting of ginger powder with coriander. Moreish and savoury with dabs of clotted cream and judicious oak seamlessly integrated. It’s also super flinty and fine, with chalk-like acidity ensuring the finish is both mouth-watering and long.” Score: 96/100.

Jane Faulkner, 2025 Halliday Wine Companion.

 

"There’s plenty of sunshine in this chardonnay but then too it’s svelte and complex. It drives straight into the ‘fundamentally delicious’ category. It tastes of white peach and grapefruit, nashi pear and nougat, with cedarwood and a character that I would describe as “lolly dust”, for want of a better description. It’s a lively wine, and a well balanced one, but mostly it’s flavoursome and satiny.”

Campbell Mattinson, The Wine Front.

 

"This is one of those, "Where have you been all my life," moments. An epic single vineyard release of the Tuerong Chardonnay from Montalto awaits… Such a delight to drink, I made sure I saw this bottle out over a few days.Just brilliant!” Score 96/100. 

Steve Leszczynski, Qwine. Read the full review HERE.

 

"The 2023 Tuerong Chardonnay is mineral and nutty, with shaved fennel, salted cashews, Golden Delicious apple, some beeswax and brine. It is a lovely thing. In the mouth, the phenolics have just the right amount of presence. It is firm and a little chewy yet remains sapid and composed. The balance is impressive."

Erin Larkin, The Wine Advocate.

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 (27.8% new). Following wild fermentation, natural malolactic fermentation brings the natural acidity into balance 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 in February 2024.

WINE SPECS

Harvest Date: Feb 25th 2023

Alcohol: 13%

Acidity: 7.20g/L

pH: 3.13

Cases Produced:156