Montalto Syrah 2023

Mornington Peninsula

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‘’Typical cool climate white pepper blends with Allspice, blackberries, olive and Queens Garnet plum. On the palate this medium bodied Syrah has a core of juicy dark fruit including boysenberry, plum and blueberry balanced with subtle coffee grinds and dark chocolate, pepper and finally a subtle umami character.''
Simon Black, Chief Winemaker.

 

REVIEWS

 

''The colour is outrageous – a vibrant black purple shot with ruby. Heady aromas come in next all floral and spicy with a touch of meaty reduction and wood smoke with some nori, too. While it snaps, crackles and pops with juicy, tangy fruit, this is savoury – a big part of its appeal. Some licorice infuses the black plums, the tannins ripe, slightly gritty and textural covering the mid-weighted palate with ease. Syrah made by a pinot noir specialist. Nice one." Score 96/100. 
Jane Faulkner, 2025 Halliday Wine Companion.

 

"Fine-grained. Finely tuned. Finesse. These words sum up this wine. This is a nutty shiraz with good composure, ripeness, weight and extension, its medium body the perfect conduit to deliver its complex-but-svelte wares. It tastes of peppercorns, plum and cherries, and while it’s savoury, it’s affable and kempt."

Campbell Mattinson, The Wine Front.

 

"A great expression of Syrah, possesses some flex and grip. Beautiful drinking... Long, rustic in part, it's just beautiful drinking.''
Steve Leszczynski, Qwine. Read the full review HERE.

WINEMAKING NOTES

Hand harvested grapes were sorted before gently destemming into 2 tonne open fermenters and allowed to soak for between 5 days prior to the onset of wild fermentation. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 4 to 7 days followed before pressing, with the wine spending a total of 22 on skins. The wine was lightly racked to French oak barriques and puncheons (25% new) for natural malolactic fermentation and 11 months maturation.

WINE SPECS

Harvest Date: 26th March & 5th April 2023

Alcohol: 13.5 %

Acidity: 6.0 g/l

pH: 3.70

Cases Produced:250 dozen