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Restaurant Guru

Published

9th August 2022

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Bottling our 2025 Appleshed Red today. Will be available very soon. Named after the old shed near the dam which was once an apple sorting shed when the property was an orchard. Easy drinking red wine that matches most meals and occasions. Very popular with our customers across the country.
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This is Deb. Our Cellar Door Manager. Deb joined the Monty’s Leap team this year and has welcomed our guests into a new era at the Cellar Door. She brings her warmth and a wealth of knowledge to our wine tastings. Quickly becoming an invaluable member of our team. For many years, Deb’s love of wine found it’s home based in Margaret River managing the Cellar Door at Edwards Wines, though some of you may recognise her from before that having spent years running truffle tours in Manjimup with her beloved Labrador’s, Marley and Jas. Deb’s favourite drop? It’s a tie between the Bunn Reserve Shiraz and our Cabernet Shiraz - The Sailor.
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Rolling things back a few weeks, before our Christmas break. Brenden worked on the final assemblage getting our Pinot Noir ready. Winding everything down for the break and ensuring the wines were safe while we were out of office. Now that we’re back it’s time for filtering and final adjustments ready for the bottle. Today will be busy, the vineyard is getting a trim to allow more light and airflow into the canopy for ripening. The sun is shining here in Kalgan but, vintage is looking a little later than usual. 🍷
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Merry Christmas from the whole team here at Monty’s Leap! We have loved moving into this new season of our business with you all. Thank you for coming along for the journey with us. Christmas and Boxing Day we’ll be closed to spend some time with loved ones and celebrate but, we’ll see you all Saturday and Sunday over a glass of wine.
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This weeks update, Phil and Tim got some of the vines ready for grafters from @graftingaustralia to graft over some of our Sauvignon Blanc and Shiraz to Pinot Noir later in the week. It feels like Christmas has come early with all of these barrels arriving. We’re really excited about it. Brenden’s already picked his favourites but, we’ll see how the wines look in them when everything is said and done, next year. Brenden says he’s seeing some of the biggest crops he’s seen in years in the Great Southern. This week we’ve been assessing the vineyard, we’re thinking about dropping some of the fruit to allow the vines to put more energy and concentration into less fruit. Brenden reckons Travis Head is going to make a double tonne in Adelaide. Tim thinks it could be all over in the first session on the 5th day. Phil’s saying 300 runs.
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