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Another 95 points awarded, this time by James Halliday
“Full straw-green hue; the maximum varietal fruit expression has been achieved with the right amount of guidance from winemaker Simon Black. It has layers of fleshy stone fruits balanced by fig, cashew and – most importantly – grapefruity acidity on the finish and aftertaste.”
Published March 1st, 2019
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,
95pts
Full straw-green hue; the maximum varietal fruit expression has been achieved with the right amount of guidance from winemaker Simon Black. It has layers of fleshy stone fruits balanced by fig, cashew and - most importantly - grapefruity acidity on the finish and aftertaste.
James Halliday, 2019
| 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 produced | 1041 cases |
1
TROPHY
3
GOLD
95
Points
1
GOLD