Montalto Single Vineyard 'Tuerong' Pinot Noir 2014

Mornington Peninsula

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'The belief with this wine was that it would cellar wonderfully, and it certainly has! It remains highly aromatic with distinct whole-bunch florals complimented by notes of rhubarb, graphite, and an interesting sarsaparilla note. Rich fruit up-front blends into a savoury and structured finish with a lovely tannin profile. A perfect food wine, drink now alongside a delicious piece of lamb.' - Simon Black

Tuerong is our lowest site sitting at 30 metres above sea level, it delivers highly aromatic wines displaying immense complexity. The 2014 combines blackberry notes with earthy undertones, and fragrant perfumes of black olive and dried herbs. The palate is structured but shows restraint and elegance as the saturating fruits dissolve into the savoury finish. The whole bunch component has benefited from careful cellaring.

Gold Medal - 2015 MPVA Wine Show

WINEMAKING NOTES

This power and darkness in this block lends itself to whole-bunch fermentation, building in some perfume, fragrance and savoury complexity. However, in the past we have often seen excessive steaminess in the whole-bunch component. After a series of trials, we have developed a technique that gives us the best of both worlds, whereby whole-bunches undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary fermentation is then completed. By removing the stems, we find that we reduce the incidence of overt steminess in the final blend. In 2014, sixty-five percent of the blend is made using this technique. The remaining 35% is destemmed and 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 7 days followed before pressing. The wine was lightly racked to French oak Puncheons and Barriques (35% new) for natural malolactic fermentation and 11 months maturation.

WINE SPECS

Harvest Date: 24th February 2014

Alcohol: 13.0%

Acidity: 6.30 g/L

pH: 3.52

Cases Produced:155