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Restaurant Guru

Published

9th August 2022

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8 weeks until Christmas! 20% off takeaway wine purchases today in our Cellar Door! Mariah Carey is defrosting, they’re about to start playing carols in the supermarkets. Avoid the stress this silly season and stock up early at Monty’s Leap!
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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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The Kalgan River is home to an array of wildlife. However, it is the local cockatoos that provide the soundtrack for our days in the vineyard. You can spot them from the lawns of our Cellar Door. Karak / Forest Red Tailed Black Cockatoos come to Monty’s Leap from time to time. You can’t help but, feel like something magic has happened when you spot that flash of a red tail. 📷: Phil Shilcock Do you know any local wildlife photographers? Tag them below, we’d love to feature some of their photos.
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The fire is lit at the Cellar Door today. It’s the perfect day to get comfy on our couches with a glass of Appleshed Red. Our Bordeaux blend of local Cabernet Franc, Cabernet Sauvignon, Shiraz and Merlot. An inviting nose, this wine jumps out of the glass with rich red fruits and chalky tannins. If you love it take it home and enjoy with charcuterie and your favourite cheese.
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This week has been huge at Monty’s Leap, in the vineyard and the winery we’ve seen so much change and progress. Vineyard Manager Tim, has been working to extend our Pinot Noir block, post ramming while our young vines are in the nursery waiting to be planted, soaking in the sun. Our Winemaker Brenden has been constructing and prepping our bottling line, meticulously. We’ll be sending wines down the line next week and then popping them down to rest before releasing them to you in our Cellar Door. Our tank farm of open top fermenters is ready and waiting for the vintage to come. Phil’s take on this week? Never a dull moment.
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