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A warm site situated at the northern end of the Peninsula, with an elevation of 30 metres above sea level and a gentle northern slope. Clay loam soils prevail. This is a powerful site, which typically gives structured and dark fruited wines.
A highly aromatic wine displaying immense complexity. Blackberry and kirsch notes combine with graphite, cherry, and earthy undertones. There’s a whole-bunch floral and fragrant perfume hovering together with some subtle dried herbs, black olive and root vegetables. The palate is structured but shows restraint and elegance as the saturating fruits dissolve into the savoury finish.
Trophy - 2020 Victorian Wine Show - Best Pinot Noir
Gold Medal - 2020 Victorian Wine Show
Gold Medal - 2019 Victorian Wine Show
Gold Medal - 2019 Australian Pinot Noir Challange
Good depth and hue; the complex flavours and texture are the product of the warmest Montalto site. Cherry and plum each claim to be the leader, and they aren't easy to split. This has more body than its siblings.
James Halliday, 2020
This is something that gets me every time. So supple. So complex. So damn delicious. Another excellent Tuerong.
Montalto's Tuerong Block Pinot always has that bit more depth and bit more complexity meshed with its lacy sexy vibe. It is an epic Pinot without fail.
Seductive strawberries, red cherries and a lick of red plums, the gorgeous fruit profile folds into delicate savoury goodness lead by dried herbs, puffs of earthiness and hints of brown spices. The flow of this wine is something else. Light and dancy though there's a beguiling complexity that cannot be underestimated. Long to finish with super fine tannins, you'd call for this as your death row drink of choice. What a way to go out.
Drink to eight years+
Steve Leszczynski, 2021
Tasting alongside the 2018 Merricks Block, and while I reckon they are both of equal quality, I think I prefer this Tuerong. A little more earthy/savoury, with a firmer tannin profile.
Red cherry, spice, dried herbs and dried flowers, subtle soil-like earthiness. It’s medium-bodied, cherry and earthy savoury character, but still fine and quite pretty. Tannin has density and presence, with an emery board texture, cool acidity, and a long finish with a lick of kitten’s tongue tannin, and subtle sappy tamarillo flavour. Lovely lucid wine here.
Gary Walsh, The Wine Front, 2021
|This power and darkness in this block lends itself to Montalto-style whole-bunch fermentation; this technique involves loading whole bunches into a 2T open-fermenter and allowing them to undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is completed. The result is a significant increase in aromatics and savoury complexity. In 2018, 31% of the blend is made using this technique. The remaining portion of fruit is sorted on the table, destemmed and then allowed to soak for 7 days before the onset of wild fermentation. Ferment temperatures can peak at 32 degrees Celsius. A post ferment maceration of 7 days followed before pressing. The wine was lightly racked to French oak Puncheons (29% new) for natural malolactic fermentation and 11 months maturation.|
|Harvest Date||1st March, 2018|
|Cases produced||603 six bottle cases cases|