About Mount Monument

Perched at 630 metres above sea level in the foothills of Mount Macedon, Mount Monument is more than a winery. It is an estate shaped by a singular vision — where exceptional wine & food, remarkable art, and architecture-led luxury retreats converge in one of Victoria’s most breathtaking landscapes.

A place apart

The Mount Monument vineyard sits on a rare white basalt mamelon — one of only three in Australia — its volcanic soils yielding wines of uncommon complexity and character. At this altitude, in one of the coldest wine-growing regions on mainland Australia, the Macedon Ranges’ cool climate and reliable rainfall create the ideal conditions for our estate-grown Riesling, Chardonnay, and Pinot Noir. These are wines that take their time — and reward those who do the same.

The visionaries behind Mount Monument

Mount Monument is owned by the Katsalidis family. Nonda Katsalidis is one of Australia’s most celebrated architects, responsible for landmark works including the Museum of Old and New Art (MONA), the Eureka Tower, and Australia 108. That same commitment to beauty, precision, and the transformative power of space defines everything at Mount Monument — from the wines crafted in the cellar to the architect-designed retreats that now invite guests to experience the estate from the inside out.

The family’s extensive art collection is woven throughout the property, culminating in an outdoor sculpture park that turns a walk across the grounds into something altogether unexpected.

Come and stay

Mount Monument’s newly opened luxury retreats — conceived and designed by Nonda Katsalidis — offer an immersive way to experience the estate. Wake to vineyard views, explore the sculpture park at your own pace, and let the rhythms of the Macedon Ranges set the tone.

This is not just a place to visit. It is a place to return to.

The wines

Mount Monument produces estate-grown Pinot Noir, Chardonnay, and Riesling, alongside wines sourced from celebrated growers in Heathcote, 60km to the north — including Shiraz, Sangiovese, Greco, and Grenache. A new terrace vineyard, commenced in 2020 with Pinot Noir and expanded in 2021 to include Riesling and Nebbiolo, promises an exciting next chapter for the portfolio.

Our viticultural practices are guided by organic principles, with a focus on building soil carbon and long-term vine resilience. We practise under-vine cultivation in place of herbicides, hand prune using the Vertical Shoot Positioning (VSP) system, and carry out late spring shoot thinning and de-suckering to ensure the vine’s energy is directed where it matters most.

All wines are fermented using natural yeasts and malolactic cultures, and none are fined or stabilised. For our Macedon estate fruit, minimal sulphur is the only addition. For our Heathcote fruit, where the warmer climate accelerates acidity loss during ripening, we add tartaric acid alongside minimal sulphur to preserve freshness and balance. Oak is used thoughtfully and adjusted vintage by vintage — Chardonnay, Pinot Noir, Shiraz, and Sangiovese are aged for 10 to 12 months in new and used French oak barrels, with the proportion of new oak assessed annually. Pinot Noir typically sees the greatest exposure, at approximately 30% or above.

Explore our wines and join our Wine Club for curated selections, exclusive discounts, and invitations to special events.