Who are the owners of the vineyard? 

Nonda, Jane & Elektra Katsalidis

What attracts wine growers and makers to the Macedon area? 

The Macedon Ranges is the coldest wine growing area on mainland Australia. 

It’s also one of the smallest wine regions in Australia, producing less than 1,000 tonnes of fruit per annum.

Approximately 70% of the region is Chardonnay, Pinot Noir and Riesling. These 3 varieties are some of the most elusive, enjoying and challenging varieties for winemakers to grow and make. 

The majority of vineyards in Macedon are high elevation, averaging 600m+. 

Macedon has a good reliable rainfall.

What wines are made at Mount Monument? 

Pinot Noir, Chardonnay, Riesling (Estate Grown). 

The new terrace vineyard was planted to grow new clones of Pinot Noir, Riesling and Nebbiolo. 

We source fruit from winegrowers in Heathcote (approximately 60km north of us) Shiraz, Sangiovese, Greco and Grenache. 

How many acres/hectares are under wine? 

Pinot Noir: 2.1 acres 

Chardonnay: 2.1 acres 

Riesling: 0.7 acres 

How much wine is produced at the property? 

Between 5 – 10 tonnes of fruit depending on vintage conditions. 

What is special about the terroir at Mount Monument? 

The mount that the property sits on is a unique white basalt mamelon.

We believe there are only 3 white basalt mamelons in Australia. They are Hanging Rock, Mt Camel on top of Mt Macedon and Mt Monument (also known as Mt Brock or Mt Crystal).  

This volcanic soil is very young at 6.25 million years old.

The property is 600 to 630 metres above sea level. 

The main vineyard was planted in 1996.

The new terrace vineyard commenced planting in 2020 with the Pinot Noir clones 777 and 115 and in 2021 with the Riesling and Nebbiolo. 

The viticultural practices at Mount Monument incorporate organic principles, focusing on building soil carbon and resilience within the vines. 

Applications of kelp, seaweed, fish, molasses combined with humates and fulvates. 

Under-vine cultivation is used thereby eliminating the need to apply herbicides. 

The soil beneath the vines are not disturbed permitting soil microbial succession and aeration.   

The vines are hand pruned, VSP. 

Late spring shoot thinning and de-suckering. 

All wines are made using natural yeast and malolactic bugs. 

No fining or stabilisation occurs. 

Macedon fruit, only addition is minimal sulphur. 

Heathcote fruit, only additions are tartaric acid (this is due to Heathcote being a hot region and fruit loses acidity rapidly as it ripens) and minimal sulphur. 

How is oak used in the production? 

Chardonnay, Pinot Noir, Shiraz and Sangiovese remain in new and used French oak barrieques for 12 months. Riesling is 4 months in old oak. 

New oak varies from vintage to vintage, depending on the fruit. Pinot Noir can handle the most at approx. 30+%. Chardonnay 15%, Shiraz 15%, Sangiovese 0%. 

10% whole bunch fermentation, 90% whole berries. 

Cold soak for 3-4 days prior to natural ferment kicking in. 

Plunged once per day and every 2nd day towards to end of ferment. 

Ferment temperatures reaching max 32C. 

18 days on skins. 

Pressed to tank and allowed to settle for 24 hrs then racked to barriques. 

27% new French oak. 

Natural malolactic fermentation in barrique. 

Racked from barriques 12 months later. 

Bottled July 2020.

Dark crimson with nose of floral blackberries, cherry, dried cranberry. 

The palate is finely structured and poised with fruit tension, folding chewy flavours of black cherry, mulberry. 

The mid palate is clean and resolved. 

Classy and Intriguing. 

Whole Bunch pressed directly to barriques.  

Natural fermentation is barriques, approx. 30 days to deplete sugars. 

11% new French oak. 

Natural 100% malolactic fermentation.  

Matured in barriques for 12 months. 

Bottled July 2020. 

Straw golden with a nose of citrus blossoms, gardenia and hints of starfruit, sweet pea shoots and slate. 

Fruity and balanced by an edge of acidity showing white stone fruit, citrus and flecks of minerality. 

Clean, fruit driven and juicy, this is delicious no matter which way you look at it. 

Very small yield, only 1 barrel made. 

Whole bunch pressed directly to an old barrique. 

Natural fermentation. 

Racked just prior to bottling in July 2020. 

The Riesling is stunning in its aromatics, spice and electricity. 

High notes of frangipani, jasmine, Japanese pepper, cardamom and finger lime continue onto the palate with pomelo, cumquat and lime, and weightier Meyer lemon. 

Texturally complex, slippery elements of lychee and ripe Williams pear interact with chalky minerality in the poised, linear and lingering palate. 

Fruit sourced from Cobinabbin vineyard. 

100% destemmed. 

Natural fermentation. 

Plunged once per day. 

Fermentation temperatures reaching 28C. 

12 days on skins. 

Pressed to tank and allowed to settle for 24 hrs then racked to barriques. 

18% new French oak. 

Natural malolactic fermentation in barrique. 

Racked from barriques 10 months later. 

Bottled February 2021. 

Perfumed aromas of raspberry, blackberry and black cherries with notes of spice. 

Good flesh, spice and peppery notes are sprinkled through the palate. Notes of cedar and bay leaf/spice carry the medium to full palate. Lovely touch of black olive tapenade and density of fruit flavour. 

Excellent fruit flavour and length.