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95 Points – James Halliday Wine Companion 2020
“Intensely fragrant, a combination red fruits including wild strawberry, raspberry, red currants and sour cherry combine with some dried herbal aromas of sage and bay leaf. Floral notes, spice, earth and forest floor are woven nicely through the primary fruit.
Careful oak handling imparts further complexity. The fruit is moreish in quality and has an energy and vitality carrying the long and bright finish.”
Simon Black, winemaker
Super elegant and pretty - the Main Ridge area has that way with Pinot Noir.
The fruit comes off red clay loam soils on a northeast facing site sitting 156m above.
A wine that exudes class from gate to post. Pristine red fruit is matched by elegant tannins. Think red currants, strawberries and raspberries to elevate you to a happy place. It's silky and delicate in the mouth but leaves enough of a footprint to consider its position and urge for more. A slow caress from dried herbs, forest floor - typical Pinot savoury characters unfurl with ease.
Classy, would you expect anything else from Montalto?
Steve Leszczynski, 2019
Beautifully fragrant, light on its feet and dances around a core of delicately spiced sweet cherries and herbs. Soft tannins and a certain charm with an appealing Campari-esque flavour to the finish. 2020 Halliday Wine Companion.
Jane Faulkner, 2019
|Our Main Ridge site sits at 156 metres above sea level, and is a cooler, more vigorous site on red volcanic soils. The hallmark qualities are perfume and finesse with a core of bright red fruits. Higher altitude and exposure to southerly winds means cooler ripening conditions, ideal for preserving the delicate fruit aromatics. The northerly aspect and use of wind breaks helps create a warmer microclimate. This vineyard thrives in warm, dry years with pure and delicate fruit flavours and great natural acidity. We picked this block very carefully followed by sorting and destemming into 2 tonne open fermenters. The fruit was allowed to soak for 7 days before the onset of wild fermentation. Ferment temperatures peaked at 32 degrees Celsius. A post ferment maceration of 6 days followed before pressing. 30% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation was completed. The wine was lightly racked to French oak Barriques (26% new) for natural malolactic fermentation and 10 months maturation.|
|Harvest Date||7th & 8th April, 2017|
|Cases produced||275 six bottle cases|