Montague Estate

VINIFICATION Hand-picked in the middle of March, then into our open fermenters. Hand plunged and on skins for 12 days. Malolactic fermentation in barrel. Matured in 37% new French barriques (63% second usage) for 14 months. TASTING NOTES Tipping its hat to its predecessors with its beautiful graphite-like minerality and soft cigar box, the 2020 Montague Estate Viribus Reserve Cabernet Sauvignon continues this vineyards penchant for producing Cabernet with amazing elegance and grace. Opening with hints of blackberry briar, plush blueberry, clay dust and pipe tobacco, the Viribus then eases into a palate resplendent with cocoa nib, red currant, and black plum. Glimpses of oregano, cedar and leather strap round out this beautiful fruit-forward wine. Food Pairing: Portobello mushrooms, Slow-braised venison, Roast lamb with rosemary. Cellaring Potential: Now – 8 years. COMPOSITION Alcohol: 14.5% pH: 3.62 Total Acidity: 6.2 g/L Composition: Cabernet Sauvignon 98.5%, Petit Verdot 1.5%

VINIFICATION The Semillon and Sauvignon Blanc grapes were harvested off the Montague Home Estate, then crushed, clarified, and fermented separately in stainless steel tanks. 20% of the unclarified Sauvignon Blanc juice was wild fermented in seasoned French oak puncheons to develop texture and complexity, before being blended back with the tank components 4 months later, just prior to bottling. TASTING NOTES Whilst there are classic French hints in this white Bordeaux blend, this 2021 release of Sauvignon Blanc Semillon is unmistakably Margaret River. The nose opens with a wreath of pretty Jasmine flowers and apple blossom before swirling into the classic passionfruit and kiwi fruit on the palate. The faintest hints of fresh pea shoots and green tea crowned this beautiful summer wine. Crisp acidity ensures focus, structure and length making it perfect with food or without. Food Pairing: Fresh sardines with feta, chargrilled squid, or simple grilled chicken. Serving Temperature: 7-10°C. Cellaring Potential: Enjoy now or up to 5 years. COMPOSITION Alcohol: 12.5% pH: 3.11 Total Acidity: 6.6 g/L Composition: 56% Sauvignon Blanc 44% Semillon

VINIFICATION Grenache and Mataro grapes from Frankland River, and Shiraz grapes from Margaret River were separately harvested, fermented and then matured in select French oak barrels for 8 months (20% new), before being blended prior to bottling. TASTING NOTES A beautiful bouquet of red liquorice, black tea, and blackberry briar spill immediately out of the glass with subtle hints of sun-dried wild herbs. The finely textured palate exudes rich forest fruits with a light wash of baking spices and ginger snap. Spirited but not wild, sumptuous without being wantonly luxurious. The usage of seasoned oak puncheons and barriques cradle the supple fruit through to a long finish. Food Pairing: Roasted pork belly polpette with polenta tomato sauce. Cellaring Potential: Now – 8 years COMPOSITION Variety: 45% Grenache 33% Shiraz 22% Mataro Alcohol: 14% pH: 3.57 Total Acidity: 6.0 g/L

VINIFICATION Fruit was whole bunch pressed and primary fermentation took place largely in first and second use French oak. Secondary fermentation took place in bottle in accordance with the traditional Champagne method. Ageing specifics: Matured on lees in barrel for 5 months before bottling and secondary fermentation in August 2019. TASTING NOTES A fine, dry and elegant style of sparkling wine produced from Montague Estate’s exceptional single-estate Chardonnay. A fresh bouquet of apple blossom, citrus, and grapefruit prepares the way for a palate that reveals a deliciously fine and precise bead, crunchy apple, nashi pear and lemon zest with subtle hints of pine nut, honeysuckle, and wet gravel. A fine, pointed, mineral finish. Cellaring Potential: 8-10 years. Serving Temperature: 7-10°C Food Pairing: Freshly shucked oysters and cured meats. COMPOSITION Variety: Chardonnay - 100% P58 clone. Alcohol: 12.6%

VINIFICATION The 3 varietals were harvested over 3 weeks in March 2021 and fermented separately in open fermenters. All batches were pressed to oak and matured separately for 13 months until individual barrels were selected for blending in July 2022. The oak selection was a combination of new (15%) and seasoned French and Hungarian oak Hogsheads. The final blend was filtered and bottled in August 2022. TASTING NOTES Dextra (meaning ‘right hand’ or ‘right side’ in Latin) is our homage to the exquisite wines of Bordeaux’s Right Bank (northern side of the Dordogne River). These wines, being predominately Merlot-based have long been a quiet favourite of ours with their softer mouth feel and their fruit weight. Cottage herbs, violets, and bay leaves spill immediately out of the glass, with just a hint of blood and sandalwood. Soft blue fruits chase the bouquet onto the palate and swirl together with notes of raspberry, baking spice, and pencil lead. Time in the glass will see glimpses of black olive and charcuterie on the nose. The 2021 Dextra is a soft, fine-boned wine. Pretty and elegant, gentle, yet thought-provoking. Best Drinking: Now – 8 years. Food Pairing: Roasted Duck with Root Vegetables. Composition: 57% Merlot 29% Cabernet Franc 14% Petit Verdot. pH: 3.40. TA: 6.3 g/L. Alcohol: 13.8%

VINIFICATION Chardonnay grapes (clone P58) were hand-picked on 22 February 2021, chilled overnight, then whole bunch pressed the following morning directly into a combination of 40% new and 55% seasoned French oak barriques. Indigenous yeast completed the ferment to dryness. The wine was then matured in oak for a further period of 9 months, prior to filtering and bottling on 30 November 2021. TASTING NOTES A pretty flirty opening bouquet here, delicate and yet rather coquettish at the same time. A suggestion of honeycomb oversees hints of citrus pith, apple skin, white peach, and Poseidon-approved ocean mist. This Chardonnay is bright and elegant, textural and layered, with refreshing river stone minerality tethered to a precise acid backbone. Crushed hazelnuts and soft brûlée underpin right through to the finish. Serving Temperature: 10 -12°C Food Pairing: Pumpkin and Pecorino Ravioli or a cheeky room-service Club Sandwich – all Bacon, Chicken and Mayonnaise (because you should!). Composition: 100% Chardonnay. Alcohol: 13.9% pH: 3.22 Total Acidity: 8.3g/L

VINIFICATION Cabernet Sauvignon from the estate was hand-picked, crushed and de-stemmed to open fermenters on the 13th of March 2021. The indigenous ferment produced a strong cap within 36 hours and the ferment was gently plunged for a period of 8 days until dry. The ferment was also co-inoculated with malolactic bacteria, and both ferments were completed at the same time. The wine was pressed off into a combination of new (25%) and seasoned French oak and matured for a period of 14 months. Small amounts of Petit Verdot and Cabernet Franc were blended in prior to bottling in August 2022. TASTING NOTES The bouquet is bright and fresh, redolent with blackberry briar and mulberry, wreathed in a soft waft of cigar smoke. On the palate, the blackberries and mulberries are showered with a wash of red currants and olive tapenade - with hints of dried oregano, pencil shavings and cedar box. A lighter, extremely moreish, Cabernet from the Wilyabrup region! Best Drinking: Now – 8 years. Food Pairing: Roasted lamb with thyme and rosemary or venison with wild mushrooms. Composition: ALC: 13.5% pH: 3.48 Total Acidity: 6.3 g/L

VINIFICATION Semillon from the Estate was harvested in the early morning of 17 February 2022, then crushed and clarified immediately via flotation. The clarified juice was transferred to seasoned French oak barriques and fermented to dryness. matured in the barriques for a further 6 months prior to racking, filtering, and bottling in July 2022. TASTING NOTES Our second small-batch release of Semillon from the Montague Home Estate builds upon last years much-loved inaugural release. Whilst still presenting that refreshing zip and drive of the 2021 release, the 2022 delves deeper into texture. White nectarine, wattle, and lemon peel swirl around pear washed with waxy honeysuckle, with hints of chamomile, lychee, and lanolin hiding in the shadows. A wonderful seam of acidity and salinity still ensures this wine maintains a laser-like focus. Cellaring Potential: Enjoy now or up to 8 years. Serving Temperature: 7-10°C. Food Pairing: Mushroom Risotto with Buffalo and Native Pepperleaf Chorizo COMPOSITION Variety: 100% Semillon. pH: 3.11. TA: 7.1 g/L. Alcohol: 11.8%

VINIFICATION Mataro grapes from Frankland River were hand-picked then de-stemmed and crushed to an open fermenter. Following fermentation and completion of malolactic fermentation, the wine was transferred to a combination of new and seasoned French oak barrels (22% new). The oak and fruit were in perfect harmony after 8 months in barrel; thus the wine was bottled early to retain fruit freshness. TASTING NOTES The 2021 Montague Estate Mataro does not share many of its cousins’ gruff ‘n’ rough markers, choosing to rather bring more of a ‘wild elegance’ to the glass. Opening with a rasp of bright blackberries, blackcurrants, and the soft scent of brambles, this wine steadfastly refuses to submit to any quiet brooding. The palate is energetic with lovely red plum skin spinning around a core of fresh forest fruits. Hints of sage and dried oregano dance in and out and beautifully complement the core. Fine, chalky tannins tie together a wine of good palate weight. Food Pairing: Moroccan-spiced slow-cooked lamb with date and almond couscous Cellaring Potential: Now – 8 years COMPOSITION Variety: 100% Mataro. pH: 3.64. TA: 5.9 g/L. Alcohol: 13.0%

VINIFICATION Cabernet Franc from two separate vineyards in the Wilyabrup region were select harvested on 24 March 2021 and crushed immediately to open fermenters. The ferment was co-inoculated with selective dry yeast and malolactic bacteria. The ferment was gently plunged for a period of 10 days until dry and was then gently pressed to French oak barriques, 20% new. Following 14 months maturation the wine was then bottled in August 2022. TASTING NOTES Opening with a rasp of soft blackcurrants, coca, and hints of forest bramble, the gentle, brooding nose serves as but the calm before the brewing storm. The palate is energetic and powerful, with black cherries, roasted peppers, and tobacco leaf spinning around a core of dark forest fruits. Notes of wet gravel and rosemary dance in and out, beautifully complementing the core. Food Pairing: Roasted lamb in a light herb crust or a Rabbit casserole will do the trick! COMPOSITION Varieties: 100% Cabernet Franc. pH: 3.43. TA: 6.4 g/L. Alcohol: 14.8%

VINIFICATION Hand-picked in the middle of March, then open fermented in 1 tonne bins. Hand plunged and on skins for 9 days. Malolactic fermentation in barrel. Matured in 2-year-old French barriques and puncheon for 14 months. TASTING NOTES Historically, this varietal tends to be rather ‘shouty’ and wants to elbow its way into the centre of every room. Our 2020 Petit Verdot, whilst still eager to pose in front of every mirror, is somewhat more tempered. Still possessing the classic PV florals of violets, lilac and a sniff of sage, this wine focuses rather on a strong backbone of acidity and spice from which to hang its luscious black cherry and blackberry. Hints of hazelnut and mocha weave in and out of these dark fruits and neatly tie off this intriguing wine. Food Pairing: Game meats, Hard cheeses, Gnocchi with burnt butter. Cellaring Potential: Now – 8 years. ALC: 14.5% pH: 3.59 Total Acidity: 6.1 g/L

VINIFICATION Ripe Grenache hand-picked from bush vines in Frankland River were de-stemmed and crushed to an open fermenter. Following fermentation and completion of malolactic fermentation, the wine was transferred to a single French oak barrique and two seasoned French oak puncheons and matured for a period of 7 months. The wine was bottled unfiltered to retain its deliciousness, and highlight the fragrant, spicy fruit and the sublime texture of the wine. TASTING NOTES The 2021 Montague Estate Grenache most certainly leans into a stylistically ‘lighter’ spectrum, opening with a beautiful nose of raspberries and black tea melded with soft notes of rosemary, juniper, and liquorice. The raspberry theme continues onto the palate where it entwines itself with light touches of leather strap, sweet tobacco, roasted plum and a sprinkling of white pepper. Fine tannins are teamed with medium acidity. Food Pairing: Slow-cooked lamb shoulder, crispy-skinned roast duck with root vegetables. Cellaring Potential: Now – 8 years COMPOSITION Variety: 100% Grenache. pH: 3.58. TA: 5.5 g/L. Alcohol: 14.7%

VINIFICATION Shiraz grapes from the Wilyabrup region were select harvested on 21 March 2021 then immediately crushed to open fermenters and co-inoculated with selected yeast and malolactic bacteria. The ferment was gently plunged and pumped over the for a period of 12 days. The ferment was then pressed into, and completed fermentation, in a combination new (20%) and seasoned French oak hogsheads. The wine was racked and returned to barrel post fermentation and matured for 12 months in oak prior to bottling in August 2022. TASTING NOTES Soft espresso, dark forest fruits and the quietest hints of clove and bacon fat serve as an alluring gateway to this wine. Dark plum, green peppercorn, thyme, and blackberry bramble follow on the palate, underpinned by lovely glimpses of graphite, sage, cocoa powder, and liquorice. A beautiful example of Margaret River Shiraz. Food pairing: Roast lamb with garlic and thyme COMPOSITION Varieties: 100% Shiraz. pH: 3.50. TA: 6.1 g/L. Alcohol: 13.8%

VINIFICATION Chardonnay grapes from all four clones on the Home Estate (Gin-Gin, P58, 95, and 277) were hand-picked February 11th 2021, chilled overnight, and then whole bunch pressed the following morning directly into a combination of 25% new and 75% seasoned French oak barriques. Indigenous yeast completed the ferment to dryness. The wine was then matured in oak for a further 9 months prior to filtering and bottling on November 30th, 2021 TASTING NOTES A beautiful bouquet of citrus blossom, lemon pith and gentle pineapple spill immediately out of the glass with subtle hints of pie crust and fresh almond meal. The finely textured palate exudes yellow Senshu apple and Asian pear with a light wash of Honeydew melon. This wine exhibits a beautifully structured acid backbone wreathed in the salinity that makes this vineyard famous. The French oak is seamlessly integrated, providing a long, clean finish. Cellaring Potential: Enjoy whilst young. Serving Temperature: 8-12°C Food Pairing: Soft-shelled Crab or pan-fried Rankin Cod COMPOSITION Variety: 100% Chardonnay. Alcohol: 13.0% pH: 3.25 Total Acidity: 7.6 g/L

VINIFICATION Picked on the 8th of February, settled on juice lees for 3 days before being racked to 2 and 3 year old French barriques for 6 months with some early lees stirring to build texture. TASTING NOTES Crafted to our very specific style, this Sauvignon Blanc spent some time in oak and also saw some bâtonnage. This tamed the overt fruity characters of the variety into a more savoury and textural style. The 2020 vintage arrived on time and brought with it the characteristic bright and fragrant, tropical bouquet (Guava, Paw Paw and Rockmelon). The palate is fresh and mouth-watering, but the barrel fermentation provides a richness to the palate. Crisp acidity ensures focus, structure and length making it perfect with food or without. Cellaring Potential: Enjoy now or up to 5 years Serving Temperature: 7-10°C Food Pairing: Fresh goats cheese, crunchy salads, and King George Whiting. COMPOSITION Variety: 100% Sauvignon Blanc. pH: 3.20. TA: 7.5 g/L. Alcohol: 13.5%

VINIFICATION The Shiraz (91%) and Viognier (9%) were harvested in the cool of night, then crushed, clarified and co-fermented to dryness. 15% of the blend was fermented and matured in seasoned French oak for a period of 4 months prior to bottling. TASTING NOTES For this 2021 release of our Rose, we very much wanted to create a sister wine for our more ‘weightier’ 2020 Phoebe Rose release. Maintaining that focus on crafting a Rose that was just as at home on the dinner table as it was on the deck, this vintage opens with a wonderful citrus blossom nose (with just a hint of strawberry) before swirling around a core of sour cherry and honeydew melon on the palate. Soft notes of pink grapefruit and apricot meander along the length of this wine creating further intrigue and complexity. Crisp acidity ensures focus, structure, and length making it perfect with food or without. Cellaring Potential: Enjoy now or for the next year. Serving Temperature: 5 - 8°C Food Pairing: Fresh salmon, crispy-skin duck, and white rind cheeses. COMPOSITION Variety: 91% Shiraz 9% Viognier. pH: 3.18. TA: 5.8 g/L. Alcohol: 12.6%

2020 Montague Estate Phoebe Rose VINIFICATION Hand-picked off vines grown on ironstone gravel, sand and clay. Viognier and Shiraz whole bunch pressed to barrel for fermentation and maturation. 6 months aging in neutral French barriques with some early lees stirring. P58 Chardonnay then blended back through 6 weeks before bottling. TASTING NOTES With the ‘Provence-style’ of Rose almost at its zenith here in Australia, we wanted to create a Rose that is a distinct departure from the norm – more ‘Bandol-style’ in its fruit weight and flavour intensity. We wanted a Rose that could hold its ground just as easily at the dining table as it did out on the deck in the sun. Presenting the Phoebe Rose: a vibrant, blush salmon in colour, with enticing aromas of apricots, fresh strawberries and just a hint of apple blossom. The palate is fresh, dry, and savoury, with the apricot and strawberry transitioning through from the bouquet on a bed of white stone fruit with a gentle seam of honeysuckle. Cellaring Potential: Enjoy while youthful and fresh. Serving Temperature: 7-10°C Food Pairing: Enjoy chilled with fish or white meats COMPOSITION Varieties: 42% Viognier 40% Shiraz (co-fermented) 18% Chardonnay. Alcohol: 14.0% pH: 3.28 TA: 6.2 g/L