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A highly aromatic wine displaying immense complexity. Blood orange, blood plum and blue-fruit notes combine with graphite, pink peppercorn and earthy undertones. There’s a whole-bunch floral and fragrant perfume hovering together with some subtle dried herbs, and root vegetables – think, parsnips and beets. The palate is structured but shows restraint and elegance as the saturating fruits dissolve into the savoury finish.
Simon Black, Chief Winemaker
Lining up all the Montalto Single Vineyard Pinot Noirs is always a privilege. They all bring their unique personality to the table catering to a wide range of Pinot lovers. But for me, the Tuerong sits on top. It has done so for a long time now. There's just something about its presence dragging you closer.
From the northern end of the peninsula where it is warmer and drier, this saw 52% whole bunch and 30% new oak. It's sleek, polished and caresses the mouth seductively. It's focused yet complex. It's measured and generous all in the same breath. Those whole bunches add texture and skinsy feels as dark fruits and plums glide through the mouth. Superfine and absolutely divine, go here. Drink to eight years.
Steve Leszczynski, 2021
|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. Our Tuerong vineyard at the northern end of the Peninsula is 30m above sea level and 4km from the ocean where localized sea breezes are often felt. Tuerong is also our warmest and driest site producing Pinot Noir with great depth of flavour and body with flavours tending more to black rather than red. The Tuerong Block Pinot Noir has 53% Montalto-style whole bunch work in 2020. This involves a carbonic maceration period of 14 days, before destemming to allow the ferment to finish without further influence from the stems. Total time on skins for this portion was 35 days before pressing. The balance of fruit was meticulously sorted before destemming into 2T open fermenters. The grapes were allowed to soak and the wild yeast population build in numbers until the onset of fermentation. Following fermentation and a post ferment maceration period (19 days on skins in total), the wine was pressed and transferred to French oak barriques (30% new) for 11 months maturation prior to bottling in February 2021. A wonderful wine that will appeal both in its youth and with some bottle age. Drink now to 8 years.|
|Harvest Date||13 March 2020|