Chardonnay is arguably the most consistent performer of all varieties on the Mornington Peninsula. This wine is made as an approachable “ready-to-drink” style when compared to either of it siblings in the “Estate” or “Single Vineyard” chardonnays, but will still reward cellaring. This is a multi-clone chardonnay from a combination of our sites in Red Hill, Main Ridge and Tuerong. 90 percent of the grapes were whole bunch pressed with minimal settling, no SO2 addition (until blending), and transferred to French oak barriques and puncheons (30% new) with a considered amount of solids. The remaining 10% of the fruit was crushed and skin-contacted for 14 hours. Fermentation was wild and the wine was aged on lees, with stirring as required, for nine months. Previous vintage lees were added back to the blend to aid in building texture and complexity. Malo-lactic fermentation proceeded naturally. Harvest Date N/A pH 3.13pH TA 6.30g/L Alcohol 13.2%
Gold Medal - 2017 Sydney Wine Show
95pts - Clear varietal expression a la Montalto, with its subtle interplay between the fruit and its bandmaster Simon Black. The grapefruit component to the palate isn't overblown, it's an important part of a wine that has as much complexity as drive.
Campbell Mattinson, 2018
94pts - Incredible value. Excellent chardonnay. Montalto's entry-level wine, it's classy and clearly not an afterthought as some entry level wines can be. Montalto's Simon Black's meticulous nature wouldn't let that happen. From the get-go, I just want in. Alluring with juicy citrus fruits. It starts with lemons and finishes with limes. Layers of fruit roll through at ease. White-fleshed peach are met with bready and struck match characters. A minerally undertow clutches for attention with textural appeal from solids. Fine oak and a nuttiness complete a mightily impressive wine. What a bargain. Drink now to five years.