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Red and blue fruits, blood orange, florals, spice, earth, pink peppercorn, fresh herbs, forest floor, make for a wonderfully aromatic aroma profile. A core of quenching juicy red fruit is framed by plush structural tannins which carry the length of the palate. Moreish acidity gives purpose, brightness and a long expressive finish.
Simon Black, Chief Winemaker
Well this is just excellent. ... for pure drinking pleasure, this takes some beating. Quality plus plus here. An interesting amalgam of cherry-plum and woodsy/smoky spice notes with noteworthy length and the tannin/acid scaffolding to keep it all in perfect shape. Enough said, really. Drink : 2022 - 2028+
Campbell Mattinson, 2022
This Montalto Estate is more about the craftsmanship and skill of winemaker Simon Black than the Pinot itself. Here he brings together parcels of fruit that show greater intensity and structure with Red Hill and Main Ridge being the main players. It's an excellent wine.
Scents of twigs and kicked undergrowth early, dark and drunk cherries shoulder much of the load with flashes of strawberry. I let the glass sit on the bench a while and came back to find blackcurrants had shouldered their way forward. But it's the depth and the considered complex layers of interest that keep you coming back. Bright red apple acidity rolls in on close but the dark fruit and fine spices hold on more than Wilson Phillips. Delightful. Excellent. Yes please!
Drink to eight years.
Steve Leszczynski, 2021
|Our Montalto label represents the best parcels of fruit from select blocks across our Estate Vineyards. Balanced vine physiology and meticulous attention to detail in the vineyards ensure excellent quality. Our Estate Pinot Noir is a composition of sites, including the cooler ‘up the hill’ vineyards of Red Hill and Main Ridge and from our warmer ‘down the hill’ Merricks and Tuerong vineyards. Red Hill and Main Ridge provide classic red fruited high-toned notes, whilst darker and earthier qualities come from Merricks and Tuerong, which adds depth and structure to the final wine. We are fortunate to have 38 individual blocks of Pinot Noir, averaging one acre (0.4 ha) each, across our vineyards, and this wine is comprised of six of them Hand harvested grapes were sorted before gently destemming into 2 tonne open fermenters and allowed to soak for between 3 and 7 days prior to the onset of wild fermentation. 3% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. Ferment temperatures were allowed to peak at 32 degrees Celsius. A post ferment maceration of 4 to 7 days followed before pressing. The wine was lightly racked to French oak barriques and puncheons (28% new) for natural malolactic fermentation and 11 months maturation.|
|Harvest Date||March 2020|