'22 November News
Welcome to our November newsletter! See below what below what we have been up to.
From the Vineyard –
Bud burst is an exciting moment that happens in the vineyard each spring as the vines wake up from their winter dormancy. As the temperature rises and the days get longer, the vines start bursting with vitality. Using the energy that they’ve stored deep within their trunks and roots over the winter to push out the first green leaves of a new growth cycle. Vintage ’23 isn’t far away!
Wine in focus –
2021 Monty’s Leap Sauvignon Blanc
Punchy fruit characters of gooseberry, guava and feijoa are balanced by a natural acidity. Huge fruit generosity on the front palate really explodes in your mouth. Finishing with lime zest and a touch of herbaceousness that lends itself to be paired with freshly caught WA seafood. A great example of a Great Southern coastal Sauvignon Blanc.
Lots of our menu is designed for sharing! Let our Chefs to take you on an exciting culinary journey, with our unique Chefs’ Selection. Featuring some off menu items that will make your taste buds happy.
Our vineyard plate is a seasonal plate of premium cheeses ◦ house cured meats ◦ macadamia dip ◦ raw + pickled vegetables ◦ preserves ◦ lavosh crackers
Chef goes into the wild-
Our chef Adrien gave a cooking demonstration at the Saturday Albany Farmer Markets. He was showcasing what you can do with edible weeds grown by Bathgate Farms.
Potato, leek and nettle soup & stir-fried sow thistle were on the menu and the market customers were excited to learn more about what to do with foraged weeds.
Christmas really isn’t far away now. Only 39 days! Our gift vouchers are always a great present idea. What could be better than treating your person to a deluxe afternoon at Monty’s indulging in delicious food and wine.