Montalto Single Vineyard 'The Eleven' Chardonnay 2023

Mornington Peninsula

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The Eleven Chardonnay is by any measure a stand-out wine. Poise, tension, purity and complexity are the hallmark qualities of this wine and thoughtful winemaking is employed to produce a wine of exemplary character, complexity and balance.

 

“Pale straw with green hues. A core citrus fruit melds with a fusion of ginger, oatmeal, white floral, mandarin blossom, oak spice and oyster shell.  On the palate, tight lemony acidity and quenching white nectarine fruit are balanced with creamy and textural flavours of nougat and crème brûlée. Wet river stone, and a dash of savoury chicken stock make for an alluring classic Chardonnay.”

Simon Black, Chief Winemaker.

 

REVIEWS

 

"The Eleven Chardonnay is grown on the vineyard immediately out front of the Montalto cellar door/restaurant. This vineyard was planted in 1986, which is eons ago in Mornington Peninsula terms. ‘The Eleven’ refers to the fact that there are only eleven rows of chardonnay growing there, or at least eleven rows with this vine age. It’s chardonnay clone P58. These vines are nothing special to look at or, indeed, to hear their various specs. But they obviously love the site, and are at home there. They grow good chardonnay grapes.


This release smells and tastes of popcorn and pears, citrus and white peach, though perfectly integrated cedarwood oak plays a positive role too. There are cashew notes here as well, and it all feels juicy and generous, in a well mannered way. This will likely add another string or two to its bow as it ages but really, it’s singing a fine song now, and is already ripe for drinking.”
Campbell Mattinson, The Wine Front.

 

"Texture aplenty, The Eleven 2023 carries a little more weight compared to its Tuerong sibling… It's an excellent wine that will reward for many years yet.” 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 (27.3% 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.

WINE SPECS

Harvest Date: 23rd March 2023

Alcohol: 13%

Acidity: 6.60g/L

pH: 3.20

Cases Produced:265