Welcome to our March newsletter!
From the Vineyard –
Harvest is here! The most intense time of the year for grape growers and for the weather apps! Watching the synoptic charts carefully and picking before the rains but when the fruit is ripe is a balancing act that we are so far managing well.
We started off this years harvest with picking the chardonnay. Destined for our Mulberry Block and Monty’s Sparkling.
Sauvignon Blanc was a bit lighter this year as the red gums stopped flowering earlier than usual and we had to compete with the hungry birds.
The red varieties will kick off soon. The baumes are going up and the grapes are tasting yummy as they finish veraion. Lots of great flavour and colour in the skins.
Over to the winemakers to work their magic!
Wine in focus –
Our Monty’s Leap Merlot is only made every four years on average, due to being an extremely small block. We focus on quality over quantity.
2020 Merlot –
2020 year of our limited-edition Merlot. Making a strong come back with its bouquet full of mulberry, spice & bay leaf. Dark fruits carry you back to 2014 reminding you of the smooth palate, lifted notes of dark chocolate & dried herbs that you have been pining after. Framed with dusty smooth tannins and a medium finish this wine is best enjoyed with fellow Merlot lovers and beef brisket.
House cured meat –
Ensuring that when you dine with us your are getting the best of the best we have started to make as much as we can in house! Keeping local products a focus.
Fennel Sopressa –
Italian style pork salami we use fennel seeds and kampot pepper and the pork comes from Yanmah farm in Manjimup. It takes 6 weeks of drying!
Wagyu Beef Bresaola –
The beef loin is cured for 2 weeks and hung for 8 weeks, then matured from 1 to 6 months. The meat comes from Futari wagyu. Just down the road from Monty’s near two peoples bay.
Come and have a slice of meat with us on your own charcuterie plate.
Chef Selection – a note from our Chef
Welcome friends and guests, Chef Adrien here. Along the years, I realised that my work was not only cooking meals and learning skills, but how to help people enjoy the times they share together.
“Sharing bread and salt” Is an ancient custom. The act of eating together signifies welcoming between two sides, expressing gratitude, friendships and trust. It is a matter of pride to me and my work has always been to supply the bread and salt that makes peace break out. And I do more than that.
Along with the team, we create and prepare dishes whose deliciousness makes pleasure go around the table. This is what the chef selection is about.
The idea is simple, sit back, relax and enjoy some of my favourite dishes on the menu. You also may get lucky and get a dish off the menu.
Taste Great Southern –
There are only 7 tickets left to our taste event being held on the Friday 12 May 2023!
Indulge yourself in an exquisite 5 course degustation menu designed by Chef Adrien Voisin matched perfectly to Monty’s Leap wines. Fresh, Seasonal, Local, Luxury!
Ticket includes an exquisite 5 course degustation menu featuring a glass of perfectly matched Monty’s Leap wine per course.