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The previous vintage of this wine scooped the awards table, with nods from all directions including Gourmet Traveller Victorian Chardonnay of the Year 2017 to an impressive 97 points from James Halliday.
This vintage saw a riper season, resulting in a slight shift towards of stone fruit. The usual citrus focus (lime, lemon, tangerine, grapefruit) is still evident together with the mineral, white florals and sulphide elements typical of the Estate Chardonnay.
The influence of French oak adds to the richness and mouthfeel of the wine. Tangy, natural acidity lends line and length to the palate. The addition of the aged lees brings further complexity by way of crème brûlée and brioche, whilst adding texture and mouthfeel.
Get it while you can…
Food match: Creamy chicken and mushroom fettuccini
2
GOLD
95
pts
Gold Medal - 2018 National Cool Climate Wine Show
Gold Medal - 2018 Mornington Peninsula (MPVA) Wine Show
95pts
"Another vintage, another beauty for the Estate Chardonnay from Montalto. A glass of radiant sunshine! Hypnotic aromas of grilled peaches, slivers of almonds, licks of brioche and caramelised pineapple. Layers of interest are abundant in the form of whipped butter but a fine spread of creamy textural feels are the highlight for me. Aromas flow with ease to the mouth - the fruit showing great width and depth. The persistence is insatiable urging another sip - great Chardonnay."
Steve Lesczyzinski, QWine,
| The lion’s share of this chardonnay comes from our prized home vineyard in Red Hill South. Ultimately, we’re looking to create wines with balance that encompass complexity, concentration and finesse with the potential for longevity. Our picking decisions reflect our desire to target citrus, floral and mineral qualities hinting towards some stone fruits. Our sugars correspond to alcohols in the high 12’s and low 13’s and our acids provide drive and tension. 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 (21% new, 58% 1-year). 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. Yeast lees collected from previous vintages is added back to some of the barrels to enhance flavour and texture. The wine is aged for 11 months in oak prior to blending and bottling. | |
| Harvest Date | 27/02/17 & 18/03/17 |
|---|---|
| pH | 3.22pH |
| TA | 6.45g/L |
| Alcohol | 13.1% |
| Residual Sugar | Dry |
| Cases Product | 1041 cases |
