Montalto Single Vineyard 'North One' Pinot Noir 2022

Mornginton Peninsula

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‘’A classic example Mornington Peninsula Pinot Noir. There’s the quintessential red fruits of strawberry, raspberry, and cherry, though here they are just teetering towards a darker blue profile. This generous fruit is balanced by savory characters of ink, parsnip and turnip, thanks to the whole bunch inclusion. The finish reveals a distinct regional characteristic with a hint of Campari, reminiscent of subtly charred orange peel. This wine doesn’t try to revolutionize Pinot Noir; instead, it confidently embodies the traditional essence of the variety.''

Simon Black, Chief Winemaker.

 

REVIEWS

 

‘’While most fruit is destemmed, 30% undergoes carbonic maceration for two weeks, which gives a poppy, perfume lift to this terrific, lighter-framed wine. So fragrant and pretty with roses, wild alpine strawberries and a certain exotic waft a bit like Turkish delight. The palate is laced with delicate flavours, some of the aforementioned, plus red cherries and woodsy spices. While tannins are fine and light, acidity leads this vintage, rendering this a delightful drink on its own and better in the short-term.'' Score 95/100.

Jane Faulkner, 2025 Halliday Wine Companion.

 

"Fresh strawberry, cherry, spice, mint, vanilla wafer oak. It’s light to medium-bodied, quite pretty and fine, light fine-grained tannin, perhaps a little dilute, but fresh and charming, a nice ‘mineral’ character to it as well. Finish is good. Pure. I like it.”

Gary Walsh, The Wine Front.

 

"Looking for a high-end Mornington Peninsula Pinot Noir that won't disappoint? Check this North One from Montalto... Super fine with a dancy feel, it's just beautiful drinking.

Steve Leszczynski, Qwine. Read the full review HERE.
WINEMAKING NOTES

Hand harvested grapes were sorted before destemming. Cold soaked for between 3
and 7 days prior to the onset of wild fermentation. 30% of the blend underwent 2
weeks carbonic maceration before being destemmed, with fermentation finishing on
the skins and a post ferment maceration of 7 days. After pressing, the wine was lightly
racked to French oak barriques (30% new) for natural malolactic fermentation and 11
months barrel maturation.

WINE SPECS

Harvest Date: 23rd March 2022

Alcohol: 13.5%

Acidity: 6.08 g/L

pH: 3.48

Cases Produced:162 dozen