Montalto Estate Morington Peninsula Chardonnay 750 mL

"An absolute firecracker, especially on the naughty finish, my goodness. Just south of Melbourne sits the Mornington Peninsula, a cooler climate (for Australia, it’s still hotter than here) with a knack for Chards and Pinots, you may not have heard about it because not much shows up here – it’s a well-kept Aussie secret and most of the tiny production is consumed locally (and never submitted for international review – only local press). Lucky for us we get to drink the best of it, this Estate Chardonnay from Montalto is brimming with energy – certainly one of the best non-buttery Chards I’ve tried this year. The nose is restrained and refined, there is some citrus and stone fruit betwixt the minerals – it’s not Chablis but it’s not not Chablis either – and the medium-to-full body coats the tongue, but the story here is the Shazam, Van Halen Solo back end. Lightsaber-y tartaric acidity tempered by glycerine heat and apple notes, the finish is racy, immediate and brilliant." - Jordan Carrier, Vintage Room Consultant.

Sku: 182747
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Montalto Estate Morington Peninsula Chardonnay 750 mL

"An absolute firecracker, especially on the naughty finish, my goodness. Just south of Melbourne sits the Mornington Peninsula, a cooler climate (for Australia, it’s still hotter than here) with a knack for Chards and Pinots, you may not have heard about it because not much shows up here – it’s a well-kept Aussie secret and most of the tiny production is consumed locally (and never submitted for international review – only local press). Lucky for us we get to drink the best of it, this Estate Chardonnay from Montalto is brimming with energy – certainly one of the best non-buttery Chards I’ve tried this year. The nose is restrained and refined, there is some citrus and stone fruit betwixt the minerals – it’s not Chablis but it’s not not Chablis either – and the medium-to-full body coats the tongue, but the story here is the Shazam, Van Halen Solo back end. Lightsaber-y tartaric acidity tempered by glycerine heat and apple notes, the finish is racy, immediate and brilliant." - Jordan Carrier, Vintage Room Consultant.

Sku: 182747
Country

Australia

Region

Mornington Peninsula

Wine Style

White

Grape

Chardonnay

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  • Notable tendancy towards flavours 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
  • The perfect accompaniment to creamy chicken and mushroom fettuccini.
  • Chardonnay is still the most widely-grown white variety in Australia. But while chardonnay is wonderfully versatile, Montalto and other winemakers on the Mornington Peninsula have a distinct advantage over many other producers: our cool climate. Chardonnay is still the most widely-grown white variety in Australia. But while chardonnay is wonderfully versatile, Montalto and other winemakers on the Mornington Peninsula have a distinct advantage over many other producers: our cool climate.
  • 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.
  • 96 POINTS! James Halliday, 2017 vintage

    "A decidedly funky complexity plays throughout the bouquet and the long palate, yet breaks free into utter purity on the finish and – in particular – the aftertaste. Grapefruit is the key in terms of fruit, giving emphasis on the back-palate and finish."

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