Welcome to our May newsletter!
From the Vineyard –
We have just deployed the Sheep into the Vineyard. Having the sheep in the vineyard has a lot of benefits – weed control, natural fertilisers, there is less use of a tractor therefore reducing our emissions and compaction of the soil, co producing land – wool and grapes from the same area and the sheep are really happy and putting on some kgs for winter.
The vines are slowing down and their leaves are starting to show beautiful autumn colours. Next on the never ending vineyard job list is trellis maintenance.
Wine in focus –
2019 River Hawk Shiraz
Select Shiraz rows are reserved specifically for this wine, grown on a laterite ridge, above the Kalgan River. Laterite is very rare for this area and it is full of rich minerals that help to define the wine by giving it unique character.
Named after the River Hawk or Osprey is the dominant bird of prey on the banks of the Kalgan River, and it can often be seen from the vineyard on its daily hunt for fish. Similar to the River Hawk a wine connoisseur with a sharp eye will spot this wine as a prize catch. Deep purple in colour. This elegant cool climate Shiraz is showing plums, white pepper, spice and liquorice notes. It has a rich and full palate, wonderfully balanced tannins and an iodine character. Plum fruits give a generous entry while there is white pepper running the length of the palate. The wine has great depth and concentration, subtle oak and balanced acidity giving this generously layered wine a lengthy palate.Crushed and destemmed to closed red fermenter for fermentation. Ferment underwent three pump overs a day until completion. Pressed off after 11 days on skins to French oak, a third new. Matured for 15 months in French oak.
Harvest Date: 18/04/19 Bottle Date: 17/08/20 pH: 3.50 TA: 6.6g/L
Taste Great Southern
Thank you to all of our guests who joined us for a Chefs Degustation lunch at Monty’s, as part of the 2023 Taste Great Southern Festival. Guests enjoyed a 5 course long lunch featuring local produce, Green range lamb & seafood. The dishes were matched with Monty’s wines. A huge thank you to our kitchen team for putting in a massive effort in the lead up to the event and to our front of house team for really delivering the goods on the day.
Check out the wine & food website for their upcoming events!
4 oysters ◦ freshly shucked ◦ cool dashi + yuzu kosho
charcuterie plate ◦ cured In house
figs ◦ macadamia ◦ pickled grapes ◦ fig leaf oil GFO, V
scallops’ ceviche ◦ finger lime ◦ coconut ◦ tostadas GF, DF
BBQ octopus + chorizo skewers, fennel escabeche GF, DF
butternut ravioli ◦ sage ◦ smoked ricotta ◦ macadamia V, N
market fish ◦ prawns ◦ saffron butter ◦ charred leek GF, DF
Green Range lamb ◦ smoked yoghurt ◦ ratatouille ◦ cabernet jus GF
Monty’s bread ◦ woodfired In house GFO
Bathgate crispy potatoes ◦ backyard herbs ◦ sour cream GF
Figs + blackberries salad ◦ chevre cheese ◦ walnut ◦ shiraz vinocotto N, GF
machiatto crème brulée ◦ pineappple ◦ aged rum GF
chocolate tart ◦ satsuma blood plum ◦ vanilla
After Eight ◦ chocolate IC ◦ mint sorbet ◦ crème de menthe GFO
Bookings are recommended
Christmas in July
We know what it is like at the end of the year with Christmas work functions, family visiting, school end of year parties & other Christmas events. That is why we are having a Christmas in July event. So that you can celebrate with your people before the busy season. Join us for a specially created Christmas Chef Selection menu with paired wines.
More details will be in the June newsletter.