Chalmers Montevecchio Rosso

Chalmers’ Montevecchio Rosso is a field-blended red that showcases the ability of traditional Italian varietals to take on their own identity when grown in Australia’s Heathcote region. Sourced from estate-grown blocks on gently sloping, rock-strewn sites (a diverse mix of sandstone, basalt, Cambrian red soils), the wine combines hand-picked Lagrein, Nero d’Avola, Sagrantino, Sangiovese, Nebbiolo, Schioppettino, and Lambrusco Maestri. The wine is Co-fermented with wild yeasts in open-top vats, basket-pressed, and aged in a combination of used French barriques and stainless steel. In the glass, Montevecchio Rosso delivers a juicy core of red and dark fruits: cherry, mulberry, and plum notes with an energetic lift of pomegranate and bramble. Savory spices like pepper berry, licorice, bay leaf, and graphite weave through, while bright acidity and gentle tannins keep the palate fresh and balanced. It strikes a lively mid-weight profile made for easy drinking, enjoyed chilled on a warm evening, but built with enough structure to pair with heartier dishes. Montevecchio Rosso is classic Chalmers: a celebration of rare Italian grapes thriving in Australian terroir, thoughtfully made, and naturally expressive.

Winemaker: Bart van Olphen

Grape(s): 28% Lagrein, 25% Nero d'Avola, 20% Sagrantino, 11% Sangiovese, 9% Nebbiolo, 6% Schioppettino and 1% Lambrusco Maestri.

GI: Heathcote

Site(s): Estate vineyard at Colbinabbin, northern Heathcote Vintage notes: Summer temperatures well below average created a very slow ripening season. Most varieties excelled with the cooler season, which created optimum flavor concentration and good acidity. 2022 vintage was a fantastic quality season, and for many grapes, a season of good quantity too.

Vineyard notes: East facing sloped site on Mount Camel Ridge, 150-225m elevation, planted on iconic red Cambrian soil of northern Heathcote. Well ventilated, warm site with sustainable farming practices (detailed on Legend’s and Chalmers’ websites) and a focus on soil health and balanced vines. Viticulturist is Troy McInnes.

Winemaking: A co-fermented field blend, usually fermented in two batches, a mix of the earlier ripening and then the later ripening varieties. The fruit is destemmed and fermented with natural yeasts in open fermenters. The wine undergoes natural malolactic fermentation in stainless steel and is aged on lees for 9-12 months. Vegan.

Closure: Stelvin

ABV: 12.5%

Tasting notes: A co-fermented blend pulling the best qualities from six red Italian varieties imported by Chalmers, from their Heathcote vineyard. The aromatics combine forest fruits – mulberry and Davidson plum -- with savory qualities of fennel seed, bay leaf, and graphite. Fresh and moreish, drinkable and complex.

Production size: 800 cases

Scores: 90 Points (Wine Enthusiast)