| Wine |
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Bottle Price
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This unique sparkling wine is made using traditional Methode Champenoise production technique.
Fermentation: The base wine is the free run fraction of Cabernet Sauvignon separated from the skins straight after crushing. A parcel of Margaret River Cabernet was left on skins for one day to extract the pretty pink colour.
For complexity a component of the wine was fermented on full solids. Secondary fermentation was completed in the bottle and aged on yeast lees for 9 months before release.
The wine is hand riddled, and hand disgorged just prior to release to retain refinement and freshness.
| Colour: |
Blush in colour |
| Bouquet: |
Liquered strawberry aroma . |
| Palate: |
Mixed berries with a crisp and lingering finish. Brut de Brut |
| Quantity: |
750 cases. |
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$27 |
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| 2005 WHITE MONSTER
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2005 WHITE MONSTER
The White Monster is a small production ultra premium Chardonnay destined for cult status. The 2005 vintage was crafted from hand – picked premium fruit from the Chapman’s Creek Vineyard in Wilyabrup, Margaret River.
Harvest Date: 10th March 2005.
Blend: 100% Margaret River Chardonnay.
Fermentation: Whole bunch pressed straight into new French oak barriques and fermented on full solids, 100% malolactic fermentation, three months batonnage (lees stirring) and a further five months barrel maturation.
Bottling Date: 12th January 2006.
| Colour: |
Vibrant pale gold / lemon yellow. |
| Bouquet: |
Lifted aromas of vanilla bean, almond meal and preserved lemon.. |
| Palate: |
A rich and intense wine with abundant fruit married perfectly with quality oak. |
| Quantity: |
70 cases |
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$45 |
$270 (six pack) |
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2007 VERDELHO
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Lamont’s has always sourced Verdelho from the same vineyard block at the front of Lamont’s Swan Valley property. However due to the popularity of this wine 2007 has seen an increase in production and hence the need to source more fruit. So, for the first time we have used a small, yet sensational parcel of Verdelho from the Chittering region, McCusker vineyard.
| Colour: |
Pale but vibrant with a green hue. |
| Bouquet: |
Lifted citrus characters of lemon sherbet and underlying notes of tinned pineapple. |
| Palate: |
Luscious fruit salad balanced with crisp citric acids. |
| Quantity: |
500 cases |
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$16.20 |
$194.40 |
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2007 QUARTET
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The earliest ever harvest in the Swan Valley will also become one of our most memorable for quality across the board.
The 2007 Quartet is a blend of 33% Verdelho, 33% Chardonnay, 23% Chenin Blanc & 11% Semillon.
| Colour: |
Brilliant, vibrant pale straw. |
| Bouquet: |
Intense tropical fruits; guava, pineapple, with nashi pear and ripe melon. |
| Palate: |
Luscious fruit salad balanced with crisp citric acids. |
| Quantity: |
2250 cases |
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$13.50 |
$162 |
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2007 SEMILLON
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2007 growing conditions allowed for slow and even ripening of fruit in the Swan Valley, producing exceptional quality.
Blend: 100% Semillon.
Fermentation: The free run juice was cold settled before being transferred to new French oak barriques for fermentation. Post fermentation the wine was batonnaged (lees stirred) for 2 months followed by a further 3 months barrel maturation.
Quantity: 72 cases.
| Colour: |
Light straw with a green, vibrant hue. |
| Bouquet: |
Lime and quince characters are supported by creamy oak. |
| Palate: |
Citrus flavours linger on this long and seamless palate. |
| Cellaring: |
Great to drink now, however the patient will be rewarded with toasty bottle aged characters in the future. |
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$27 |
$180 six pack case |
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2006 FRANKLAND RIESLING
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Fruit was sourced from Western Australia’s renown Riesling growing area, Frankland River.
The fruit was machine harvested. Only the free run juice was retained and cold settled. Then only the clearest of juice was taken for fermentation to ensure fresh, clean fruit characters.
A long and slow fermentation at temperatures between 11-14 degrees C was used to retain the delicate fruit esters of this exceptional Riesling.
The palate is intensely flavoured, showing lime juice and citrus characters expected of the variety with a clean, dry acid finish.
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$25 |
$270 |
SOLD OUT |
2007 SEMILLON SAUVIGNON BLANC
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Semillon and Sauvignon Blanc both excel in Margaret River and produce one of the regions finest and most regarded wine styles.
This wine is made using only the free-run juice fraction and cold fermented in stainless steel tanks to retain the fresh fruity characters.
The 2007 Semillon Sauvignon Blanc is a blend of 61.4% Margaret River Semillon, 37.5% Margaret River Sauvignon Blanc and 1.1% Margaret River Chardonnay.
| Colour: |
Vibrant, light straw with green hue. |
| Bouquet: |
A lifted aromatic nose of ripe gooseberry and cut grass. |
| Palate: |
Offers tropical fruits and the distinctive herbaceousness expected of the style. |
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$18 |
$216 |
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2006 CHARDONNAY
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2006 CHARDONNAY
Our premium Chardonnay is a multi-regional blend of fruit sourced from the Swan Valley & Margaret River wine regions.
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Fermentation: Each parcel of fruit was hand picked and kept separate throughout the winemaking process to assess the different attributes of each region. The parcels were cold settled, transferred to new and one year old French oak and individually inoculated with a specifically selected yeast strain (ICV-D47) + (QA-23). One-third of the barrels underwent malolactic fermentation and all the barrels were bâtonnaged (lees stirred) for three months post fermentation for complexity. They received a further five months of barrel maturation before bottling.
Cellaring: Cellar well for 3-5 years.
| Colour: |
Straw. |
| Bouquet: |
Fresh and lively varietal Chardonnay displaying sweet oatmeal and vanillian oak characters. |
| Palate: |
Rich and complex mouthfeel showing crème fraiche and bready nuances. |
| Quantity: |
750 |
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$25.65 |
$307.80 |
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2008 THE BUNYIP "ROSE"
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The Bunyip is a creature that inhibits rushy swamps, billabongs and Lamont’s Bottling Hall.
Often portrayed in Aboriginal legends as an evil spirit, the Bunyip of Lamont’s Bottling Hall is friendly and pink! He helps the winemaker to pass time while undertaking the monotonous and sometimes dull job of bottling.
| Colour: |
Vibrant bright pink!. |
| Bouquet: |
Lifted aromas of apple blossum, rose petals, pomegranite and candy. |
| Palate: |
Red berry flavours combine on the palate with zippy acid structure giving the wine freshness and length. |
| Quantity: |
750 |
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$16.20 |
$194.40 |
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2001 BLACK MONSTER
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The Black Monster is a small production premium red. It is made exclusively from Franklind River Malbec.
Using Bordeaux Red yeast, the wine was fermented in open vats using both "pumping over" and "hand plunging" techniques to extract the maximum colour and flavour.
The two barrel batch was aged in new and one year old french oak barriques for 23 months, prior to minimum filtration and bottling. The wine has been cellared for three years before release.
| Colour: |
Black, brick red hue. |
| Bouquet: |
Full ripe brooding black fruits and oak derived spices. |
| Palate: |
Silky smooth and seamlessly crafted with intense but elegant and refined fruit. |
| Cellaring: |
This wine may be enjoyed now but cellaring for 5 - 8 years will be rewarded. |
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$55 |
$594 |
SOLD OUT |
2006 MERLOT
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This estate – grown medium bodied wine displays the plummy, berry flavours typical of a ripened Merlot, with a touch of Cabernet Sauvignon for freshness and length.
Blend: 87% Merlot, 13% Cabernet Sauvignon.
Fermentation: Hand – harvested fruit was destemmed to an open fermenter over ten percent whole bunches, two days cold soak followed by eight day fermentation cross – seeded with BDX yeast. Pressed to tank for full malolactic then to second use french oak barriques for one year.
Quantity: 127 cases.
| Colour: |
Medium bodied, bright red with vibrant hue. |
| Bouquet: |
Black cherry, briar patch / cassis. |
| Palate: |
Crushed plums, cedary oak with balanced natural acid backbone. |
| Cellaring: |
Will continue to develop for 3 – 5 years. |
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$19.80 |
$237.60 |
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2005 MARGARET RIVER CABERNET SAUVIGNON
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This classic, handcrafted cabernet is made from low yielding, dry grown Margaret River fruit.
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The fruit was hand harvested and crushed into open fermenters where it underwent a two day cold soak before an eight day alcoholic fermentation on skins. The wine was inoculated for malolactic fermentation and matured in 40% new (Seguin Moreau, Vicard) and 60% second use (Nadalie Marsannay) French oak barriques for 24 months.
| Colour: |
Black-red with brilliant hue. |
| Bouquet: |
Lifted herbaceous aromas, black currant fruits with a touch of cassis. |
| Palate: |
The defined tannin structure complements black fruits and subtle quality oak to provide length and elegance to this wine. |
| Cellaring: |
Consume between 2008 and 2028. |
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$31.50 |
$378 |
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2004 FAMILY RESERVE
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Lamont’s flagship red was matured for 20 – 24 months in 25% new Seguin Moreau French oak barriques. The Margaret River Cabernet Sauvignon component complements the Swan Valley Cabernet Sauvignon adding coolness and length while the Shiraz adds weight and freshness to this multi-regional blend.
Blend: 85% Cabernet Sauvignon (50% Margaret River, 35% Swan Valley)
15% Shiraz (Swan Valley)
Fermentation: All components are fermented seperately in 4.5 tonne open fermenters and barrel aged before careful selection and blending of the best parcels.
| Colour: |
Blackish, brick red with brilliant hue
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| Bouquet: |
Displays dark forest fruit characters coupled with nutty oak derived spices. |
| Palate: |
Silky tannins and intense black fruits offer depth and elegance. |
| Cellaring: |
This wine may be enjoyed now but cellaring for 5 – 8 years with be rewarded. |
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$36 |
$432 |
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2005 SHIRAZ
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Swan Valley Shiraz represents some of Western Australia's best. Consistently outstanding wine style for the region, unapologetically full throttle.
Harvest Dates: Barton Vineyard - 24th February 2005, Millard Vineyard - 2nd March 2005
Lamont's Vineyard - 4th March 2005
Blend: 100% Shiraz.
Fermentation: Crushed, destemmed and cold soaked for two days, the three components were fermented seperately in 4.5 tonne open fermenters at temperatures between 19C - 30C. Pressed to tank to complete primary ferment followed by inoculation for full malo, then racked to barrel for two years maturation in 20% new Nadalie American and 80% one year old French oak barriques.
| Colour: |
Vibrant, black-red. |
| Bouquet: |
Ripe, briary black fruits, juniper berry and crushed blood plums. |
| Palate: |
Savoury tannins and quality oak complement layers of fleshy black cherry, star-anise and cured meats. |
| Cellaring: |
Drink in 2007-2010. |
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$27 |
$324 |
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2006 SHIRAZ VIOGNIER
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The Viognier was hand harvested off Maryville Estate in Chittering and the Shiraz was machine harvested off the Barton Vineyard in Baskerville, Swan Valley.
Fermentation: The whole bunches of Viognier were placed in the bottom of the fermenter and the Shiraz was crushed in on top. They were co-fermented for 10 days before the wine was pressed in to barriques (2x 1 year old French oak and 1x new American oak) to finish the primary and malolactic fermentation followed by 14 months of barrel maturation.
| Colour: |
Vibrant, deep ruby red. |
| Bouquet: |
Lifted aromas of blackberries and orange blossom. |
| Palate: |
The palate is soft, round and rich with mulberry and chocolate that carries on long after you finish the wine. |
| Cellaring: |
This is a small production, special occasion wine enhanced by food. Enjoy now or be rewarded with bottle age after time in the cellar. |
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$22.50 |
$270 |
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TAWNY PORT 500 mL
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This wine is a distinctive Tawny Port style blended from Shiraz and Cabernet Sauvignon. The grapes are crushed and then fragmented by a mincer prior to fermentation on skins in open vats. These traditional methods ensure maximum extraction of colour, tannins and flavour.
Fermentation proceeds until the desired sugar level is attained. The juice is then drained and pressed off skins and fortified with grape spirit, which arrests the ferment and stabilises the wine against further yeast activity.
The wine is aged for an average of 8 years before final blending. The resulting wine shows complex marzipan, toffee and plum pudding aromas. The palate is generous with sweet fruit characters and persistent drying tannins. Perfect with fully matured cheddar cheese.
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$22.50 |
$270 |
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NAVERA 500mL
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This classic Australian liqueur style is made from low yielding old vine Swan Valley Muscat, Pedro Ximenez and Frontignac. It is aged for an average of four years in barrel using a modified solera system. The resulting wine shows rich apricot and raisin aromas and flavours with a luscious palate and a fresh, lingering finish. The perfect end to any meal.
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$27 |
$324 |
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