Montalto Pennon Hill Mornington Peninsula Chardonnay 2020 (6 bottles)
Regular price $300.00 Sale price $269.94/
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Montalto Pennon Hill Chardonnay offers up lemon and lime sherbet, nashi pear, ripe nectarine, chalk and slate notes combined with some roasted hazelnuts aromas.
Winemaker's Notes
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%
Winemaker's Notes
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%
