Reflections on the Mountain

The fruit from Mount Monument is generally high in natural acidity, regardless of ripeness levels and becomes a wine-making challenge not well understood within Australian wine making circles. This necessitates personal experimentation with fruit handling, pre-ferment maceration, yeast strains, tannin extraction & barrel aging techniques to produce wines that are extremely high quality cold climate styles applicable to the specific site.

Each vintage will offer variations of seasonal conditions which in turn will reflect within the wines that are offered, perhaps in texture, fruit richness or power, but quality will always be the paramount objective.