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Latest News

Vintage Quote

"When life is pressing you down a little, just think of the grapes and what they went through to become wine."

End 0f Vintage 2004

Following three years in a row of drought conditions, Montara was blessed with a great vintage for 2004 with very pleasing yields and very clean ripe fruit. The gentle sunshine on the vines throughout December greatly helped flowering and contributed to even setting of the berries in each grape variety. Continuing dry conditions throughout summer contributed to very healthy vine growth and even ripening of fruit. Vintage time was the latest on record in 34 years with the last grapes picked on 21 May as all those grapes took time to ripen.


Mechanical Pre Pruning versus Traditional Cane Pruning

In 2003 a mechanical pre pruner was introduced to the vineyard in the more robust Shiraz vines to ease the load of our hard working vineyard staff.

For 2004 vintage fruit yield and fruit quality from both systems of pruning was compared and the results showed yield and fruit quality to be similar. So here's to another year with successful outcomes using pre pruning in selected areas.


Montara releases its first Sauvignon Blanc

Continuing a long tradition of innovation Montara Winery has just released its first Sauvignon Blanc. A first for the Grampians district, Montara's 2004 Sauvignon Blanc offers classic cool-climate characteristics with refreshingly zesty aromas and flavours and a flinty mineral finish.

One of the greatest qualities of Sauvignon Blanc is its incredible adaptability and this is one of the key reasons for its success in New Zealand, South Africa, Chile and the Napa Valley in California. The first planting in Montara vineyards has also been a great success. Sauvignon Blanc has really adapted well to our climate and has grown with unbridled energy. While this has entailed extra effort during trellising you can really sense this energy in the wine itself. In field crushing and careful temperature control during fermentation were used to enhance the fresh, crisp aromas and flavours. The Montara 2004 release displays lively, tropical fruit characters with passionfruit overtones and a grassy note typical of the best Sauvignon Blancs.

trio (8K)Other New Releases at the Cellar Door

Riesling and Shiraz are the classic benchmark varieties in the Grampians region.

Montara's 2004 Riesling carries the hallmarks of the region's great Rieslings - hints of spice with lime/citrus overtones and a clean mineral finish.

Shiraz is regarded as the flagship of the region and Montara's 2001 Shiraz reinforces this reputation with its characteristic black pepper, firm tannin structure and elegance.

Quote from the Cellar:

accreditation-logo"Wine does not command your attention but rather it rewards it".

The Ever Changing Vista from Montara

Following the removal of the 33-year-old Cabernet Sauvignon vines, the landscape at Montara continues to change.

Now dotting the horizon as you look from Montara are 35 majestic wind generators at the Challicum Hills Wind Farm. With an estimated wind energy output of 52.5 megawatts, enough supply for 25,000 homes, this is currently Australia's largest Wind Farm.

In future years, there is strong potential for Ararat to be the hub of wind farm development in the state.

Parmesan Tart with Montara Riesling

Julia McRae always one to experiment with great culinary combinations offers you a delightful treat to match Montara Riesling.

Ingredients:

  • 300g Parmesan cheese; 300ml lightly whipped cream; 6 eggs; short crust pastry, salt & pepper

Method:

  • Line a flan with short crust pastry and bake blind.
  • Filling: Beat eggs, add Parmesan cheese and fold into the lightly whipped chilled cream. Season with salt and pepper.
  • Bake at 130˚ C for approximately 30 mins.
  • Sprinkle extra Parmesan cheese on top.
  • Accompany Parmesan Tart with a Brochetta Salad
  • 2 tomatoes diced; 1 garlic clove; extra virgin olive oil - we use Mt Zero or Toscana
  • balsamic vinegar; tablespoon basil.
  • In a bowl combine diced tomatoes, crushed garlic, olive oil, balsamic vinegar and basil and toss together.

Prepared by Julia McRae
Enjoyed by Mike McRae