Montalto 'Main Ridge' Pinot Noir 2013 - Magnum

Mornington Peninsula

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"Medium ruby in colour. There’s a delicate fruit lift that’s immediately appealing. Dark cherry and redcurrant with a clove-like spice that’s bright and lively. Flavours of blood orange and earthy dark fruits flood the palate and there’s a gorgeous nuance of anise or liquorice. The texture, curve and fine, chewy tannins produce a wonderful mouthfeel that really elevates this wine.

Concentration of fruit together with an abundance of fine tannins and bright acidity provides length and structure making this wine a good prospect for extended cellaring."

Simon Black, Chief Winemaker.

 

REVIEWS

 

"Makes a stunning entrance and, excuse the hyperbole, leaves you breathless to the last sip. This is fundamentally undergrowthy and complex and yet the plushness and purity of fruit does all the seducing. Oak gives the fruit a quick embrace and kiss and sends it on its way. Persistent? Yes, very.” Score 97/100.

Halliday Wine Companion.

 

"Builds with time in the glass and throws out more perfume as it stands, and then delivers. Touch of funk, fennel fragrance, layers of exotic spice, plum and cherry, poached strawberry and rhubarb dusted with icing sugar. It’s the lightest of the three single block wines, and perhaps the most fleet of foot. Gentle powdery texture, fine acidity, nice shape and line through the mouth, and again the poached strawberry flavour running through the finish, with a smattering of cooler herbs.”

Gary Walsh, The Wine Front.

 

"Cherries and strawberry fruit here. Starts savoury with a bit of earth but brightens up and the fruit comes to the fore. There's not as much depth as its sibling but it's hard not to be drawn in by its elegance and beauty. Excellent."

Steve Leszczynski, Qwine. 

WINEMAKING NOTES

The Main Ridge site sits at 156 metres above sea level. Being a cooler, more vigorous site on red volcanic soils this vineyard is risky, but 2012 really shows the quality potential in the right years. This was one of those vineyards that handled the early rain with ease and genuinely ripened slowly and evenly; sugar, flavour and tannin. We picked this block very carefully and then destemmed the grapes and carefully sorted them over a vibrating table. 2 tonne open fermenters were used and the fruit was allowed to soak for 7 days before the onset of wild fermentation. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 6 days followed before pressing. The wine was lightly racked to French oak Puncheons and Barriques (40% new) for natural malolactic fermentation and 11 months maturation.

WINE SPECS

Harvest Date: 03/04/2013

Alcohol: 13.7

Acidity: 6.30

pH: 3.42

Cases Produced:182 dozen