’22 October


Spring is well and truly here. We have been enjoying the sunshine and watching the vineyard come to life after the winter season.

From the Vineyard –

Our eco-friendly pest controllers have hatched some new babes and they are currently being trained up before they go out on duck patrol. Eating snails & fertilising the vines.

Pruning is finished and we are now watching the buds burst and the shoots grow on the vines, reminding us that the next vintage is not far away.

Wine in focus –

2020 Monty’s Leap Rose

We’ve been enjoying this beautiful Spring weather with a glass of cold Rose. It is the perfect prelude to a celebration. Raspberry and strawberry aromatics with lovely toffee apple confectionary undertones. Rich front palate with a dry crisp finish. A great wine to enjoy chilled with a fresh salad and good cuts of BBQ beef.


Celebrating all things Spring with our fresh new menu! Chef selection – let us feed you with our kitchen’s popular dishes and off-menu items to share for the whole table. Bookings are recommended.

Spring Menu

Bev Co. come to visit

Earlier in September we got together with our distributors Bev Co. We tasted through the new spring menu and here is what they had to say –

“Monty’s Leap winery and restaurant is one of the hidden gems of the Great Southern. Located on the Kalgan River about 20km out of Albany and a dashing 420km from Perth. With mature vines and stunning views across the vineyard and Kalgan River set the backdrop for lunch.

We were in the hands of Head chef Adrien Voisin treating us to: Starters of @bred_co baguette, seasonal pumpkin spiced butter, with macadamia dip, heirloom beetroot’s and lavish. Entrées of their sublime poached butter and Sauvignon Blanc oysters, plus we had crumbed mozzarella on top of blood orange, pistachio and tangerine balsamic. Also an amazing Tiger prawn cocktail and salmon caviar. The classic reinvented and refined. A stand out was the in-house cured and dry aged Wagyu Bresaola. Sorry no photo of this, it didn’t last long enough with @iwikoi and @snags59 at the lunch table. Mains of charcoal Green Range Lamb, smoked yoghurt and salted cucumbers. The sides of Bathgate crispy herbed potatoes and a dish of crunchy Brussel sprouts with Dijonnaise, speck and mustard cream where faultless.

And to not only round out the food experience but quite possibly top it off – The Dessert Trio of Chamomile Crème Brûlée with honey and pollen A soft chocolate, Marsala cream, chestnuts shaved chocolate and truffle And the hero of the three was the Basil ice cream with rhubarb, strawberries and white chocolate. If you are a dessert person this could quite possibly be enough to get you to Monty’s. The wines where equally up to the task (and the actual reason for the trip). With Rob Diletti curating the wines they are elegant, sophisticated and reflect the fruit and region. NV Chardonnay and Pinot Noir Sparkling Reserve 2013 Chardonnay Single vineyard 2021 Pinot Noir And a Cellar Door only Liquor Verdelho. Thanks to owners Phil and Michelle for hosting. “

Bev Co.

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Thank you again. We look forward to sharing our wines with you.