Free delivery on all purchases over $100
Intensely fragrant red fruits including wild strawberry, raspberry, red currants and sour cherry combine with blood orange, crushed sage, bay leaf. Floral notes, spice, pink peppercorn, 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, Chief Winemaker
Clones 114 and 115, the first of the Dijon clones to come to Victoria. Elevation 150m, northeast slope. Open ferment in 2t fermenters, 21 days on skins, matured 9 months in French barriques (27% new). Among the lightest colours, but – as with all the Montalto pinots – bright and clear, the perfumed red cherry and plum bouquet a striking foreplay of the palate.
James Halliday, 2022
|The Mornington Peninsula region has a unique maritime climate, surrounded by the waters of Port Phillip Bay, Westernport Bay and Bass Strait. In the summer and autumn months, warm northerly winds are tempered by these waters and this cooling effect extends the ripening period and preserves delicate aromas and flavours. Main Ridge at 170m is our highest and coolest vineyard. The red/brown soils are derived from volcanic basalt 20-40 million years old and are high in Iron and Magnesium. These are rich fertile soils that provide luxurious growing conditions that demand intensive vineyard work. Higher altitude and greater exposure to the prevailing southerly winds means cooler ripening conditions. Main Ridge is planted to aromatic clones 114, 115 and D5V12 producing wines of purity, perfume, and poise. Hand picked (clones 114 and 115) bunches were meticulously sorted on our table before destemming into 2T open fermenters, where they soaked until natural fermentation got underway. Ferment temperatures peaked at 32 degrees Celsius. At the completion of fermentation a post maceration period followed before pressing with a skin contact time of 21 days in total. The wine was lightly racked to French oak Barriques (27% new) for natural malolactic fermentation and 11 months maturation. A wonderful wine that will appeal both in its youth and with some bottle age. Drink now to 7 years.|
|Harvest Date||1 April 2020|