Montalto Chardonnay 2022

Mornington Peninsula

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‘’A single vineyard wine made from our home vineyard in Red Hill South. Comprised of 59% North Face block (clone P58) and 41% South Face block (clone I10V1). Our Estate Chardonnay is built on a core of citrus fruit together stone fruits of nectarine and white peach. After some challenging weather events in late spring, impacting yields, the weather Gods provided perfect conditions leading into harvest. Slate and flint, lemon curd, crème brulee, lime splice, roasted hazelnuts, white florals, a lick of sulphides all chime in to play their part. The influence of spicy French oak compliments the generous fruit profile which is tied together with bright and energetic naturally acidity and a textural, creamy finish.''

Simon Black, Chief Winemaker.

 

AWARDS

 

Gold Medal (2023 Royal Hobart Wine Show)

 

REVIEWS

 

‘’Oh, yes, a glass of this makes everything better. Full of struck match and citrus, grilled blanched almonds and mouth-watering acidity. The palate builds with flavour and depth, but the gossamer thread of acidity leads to a lingering finish.'' Score 95/100.

Jane Faulkner, 2025 Halliday Wine Companion.

 

"Sourced from the 1986 estate plantings. 100% malolactic fermentation. Winemaker Simon Black sent along a postcard with eight carrots on it, with a note saying 2022 was miniscule in terms of quantity, but very high in quality. I’m not sure if this is some sort of metaphor of a sexual nature, or maybe he thinks I’m a donkey. The postcard was addressed to Gary and Mike, so maybe a combination of the two. Still, nice carrots.


Grapefruit, nectarine, lemon zest, a flicker of aniseed, a little spicy cedar/vanilla oak, and almond meal.  It’s tight and zesty, a lively cut of acidity through creamy almond, plenty of flinty texture, and no shortage of intensity and energy through to its long finish. There’s a little lemon peel in the mix too, which I always enjoy. Excellent.”
Gary Walsh, The Wine Front.

 

"The depth and sophistication are captivating, although it must be said, this is not big and bulky. Winemaker Simon Black again shows his prowess and ethereal handling... Don't mind me while I sit in the corner on my own and polish off the lot.” 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: March 2022

Alcohol: 13%

Acidity: 6.58 g/L

pH: 3.20

Cases Produced:-