Review Detail

Mount Monument is a relatively small vineyard with 2 hectares of vines planted to Pinot Noir, Chardonnay and Riesling in 1998. The vineyard is managed organically and moving towards biodynamics.

Ben Ranken has taken on the role of Winemaker and Viticulturist in recent years and is definitely having an impact. The wine was a combination of 30% whole bunch and 70% whole berries fermented using wild yeast and held on skins for 18 days. It was aged in oak for 12 months (25% new oak) before bottling with light filtration. Only a tick over 3000 bottles available.

A light but glossy red in the glass with a nose that sees dark cherry, rhubarb and wet earth supported by gentle spice. The palate is mouth filling and supple with a continuation of dark cherry from the nose with a weave of herb and spice that lead into a drying, textural backbone of tannin. This tannin is complementary to the fruit, and when combined with precisely integrated acidity gives structure and length. The finish has an embellishment of spice to finely textured cherry. A classic example of top end Macedon Ranges.