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Restaurant Guru

Published

9th August 2022

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At the winery this week, Brenden has been working on Pinot Noir blends. This vintage our fruit was hand selected from some of our favourite vineyards in the region and kept in their respective batches. This week we’ve blended those batches based on the characteristics we want in your glass. We are pretty chuffed with how the final blend turned out and we think you will be too. As for the vineyard, we’re in a pivotal canopy management stage; shoot thinning and training our vines as we head into flowering in the next month or so. We’re very busy at the moment but, we actually wouldn’t have it any other way.
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We just wanted to say a big heartfelt thank you to everyone that has come out to visit us at our Cellar Door over the last few weeks. Whether you’ve come for a tasting, a glass of wine in the sun or to stock up your own cellar. Thank you for supporting local. Albany, we love you.
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Get ready to plan your wander with the wild. Taste Great Southern 2026 program drops tomorrow! Tickets on sale from 9am.
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As local as it gets, Monty’s Leap Albany Pinot Noir. In the glass, raspberry and cherry intermingle with leather and a touch of clove spice. Think soft, plush tannins, this wine is supple and moreish. Our Cellar Door is open this week from Wednesday to Friday, 10am to 3pm so, you can get your hands on some or find your nearest supplier!
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Having got the bottling line up and running, our Winemaker, Brenden turned his attention to fabricating an auger. We’ll use this alongside our open top fermenters when vintage rolls around. It’s a pretty nifty piece of engineering. This week the weather couldn’t make up its mind, but the vines were pretty happy to soak up a bit of water between the sunshine. Our lambs are growing, Tim says there’s some more on the way. While we’ve been busy packing, restocking and delivering our wine all over. Brenden’s been topping and keeping an eye on how our wines in barrel are progressing. He says, they’re looking just dandy.
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