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“Pale straw with green hues, the 2018 Montalto ‘The Eleven’ Chardonnay offers lemon and lime sherbet, tangerine and grapefruit combined with floral and mineral notes by way of slate and flint.
White florals fuse with crème brulee and brioche aromas. There is subtle oak influence in the form of roasted hazelnuts with hints of struck match and a dash of savoury chicken stock.
Purity and tension are the hallmark qualities of the 2018 “The Eleven” Chardonnay. The palate has a tight, fresh citrus focus balanced with white-flesh stone fruits and a lovely savoury and mineral complexity. There is remarkable drive here and a long and focused palate. Creamy mouthfeel from both oak handling and lees influence adds richness and texture.”
Simon Black, Wine Maker
1
GOLD
95
Points
Gold Medal - 2019 Victorian Wine Show
95Points
Exclusively from the eleven estate rows planted in '86, matured for 11 months in French oak (40% new). The bouquet immediately proclaims its complexity with a savoury/funky mix, the palate more restrained and long. Gold medal Victorian Wine Show '19
James Halliday, 2020
95Points
Always layered. Always insanely good. Made from eleven rows of vines, this doesn't miss a beat.
Flinty, white flowers, dehydrated peach and white nectarine aromas - a fab intro. A good drop of lemon juice swoops through the mouth backed up by a vanilla cream drive and fine spices. Barbecued peach raises its head with time, even the suggestion of caramelised pineapple - yum! A feathering of texture only heightens the pleasure factor. Brilliant as ever.
Steve Leszczynski, 2021
| This site has an amazing expression of place and delivers premium quality fruit year in, year out. The grapes are typically harvested between 11.5 and 12.0 Baumé and at this sugar level consistently deliver a collage of citrus flavours combined with mineral and floral notes and bright acidity. The fruit was whole bunch pressed with minimal settling and transferred directly to French oak puncheons (31% new). There is no sulphur addition prior to blending. Following wild fermentation and natural malolactic fermentation, the wine is 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. | |
| Harvest Date | 9th March, 2018 |
|---|---|
| pH | 3.15pH |
| TA | 6.68g/L |
| Alcohol | 12.8% |
| Residual Sugar | Dry |
| Cases produced | 401 cases |