2023 Montalto Single Vineyard The Eleven Chardonnay, Mornington Peninsula

While the Tuerong single-site wine is the pick from this vintage, The Eleven is very, very good. It offers citrus blossom and spice plus lemon meringue. A pure wine enveloped in racy acidity, but there’s a slip of texture, plus a light layering of creamy lees with a lemon-saline tang on the finish – so there’s a lot of refreshment. This will build more complexity in time, yet it's fabulous now.

95 points Jane Faulkner winecompanion.com.au

Montalto Single Vineyard ‘The Eleven’ Chardonnay is one of Mornington Peninsula’s most captivating white wines — a vineyard-designate expression that reveals the fine detail, tension and power that the region can produce when everything aligns. Sourced from a specific block just behind the winery, planted with eleven vine rows (hence the name), this wine is a pure reflection of site and season, dialed in by the skilled hand of winemaker Simon Black.

The Eleven vineyard lies on a north-facing slope in the cool Red Hill subregion, where volcanic soils and maritime breezes combine to create Chardonnay with exceptional energy and structure. The fruit is handpicked and whole-bunch pressed, then fermented using wild yeast in French oak barriques (about 25–30% new). Lees stirring and extended maturation add texture and depth, without sacrificing the clarity of fruit.

In the glass, this Chardonnay is taut, flinty and complex. Aromas of white grapefruit, lemon zest and just-ripe peach mingle with struck match, hazelnut and a touch of oyster shell. The palate is razor-sharp yet creamy, with fine acidity and mineral drive that gives it a precise, linear feel. There’s a savoury, saline edge that adds tension and polish. It’s the kind of wine that doesn’t shout — it hums with quiet intensity.

Simon Black’s winemaking style is all about restraint and building layers, and The Eleven shows this beautifully. It’s a wine that can sit comfortably alongside top white Burgundy, offering serious depth and ageing potential without ever losing its Australian soul.

Food pairing: Exceptional with grilled lobster in garlic butter, lemon and herb roast chicken, or a celeriac and hazelnut purée with pan-seared scallops. For cheese, try a nutty Gruyère or aged clothbound Cheddar.

Cellar potential: Stunning now in its youth with decanting, but will gain even more elegance and complexity over the next 8–12 years.