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‘Established in 1985, the Tucks vines are planted in red volcanic clays with the elevation varying between 90 and 110 metres above sea level. A cooler site, which consistently delivers intensity of flavour and purity of fruit. Considered winemaking coaxes out what we think is the best expression of the site. In 2018, the blend is predominantly MV6 clone with 15% D-clone in the mix. A warmer year for Pinot Noir on the Peninsula witnessed by the ripe juicy fruit and plush tannin profile.’
Simon Black, Winemaker
In October 2017, Montalto owners, John, and Wendy Mitchell acquired the neighbouring vineyard, cellar door and label Tuck’s Ridge. The historic single vineyard was established in 1985 and is planted to Pinot Noir and Chardonnay. In 2004, one acre of Savagnin was added to complete the vineyard. Tucks Ridge has long been recognised as a top-quality Mornington Peninsula producer with the core focus on producing exceptional Pinot Noir and Chardonnay, together with the single vineyard Buckle wines.
The parent material of this vineyard is tertiary basalt from 20-40 million years ago, which gives rise to a red/brown ferrosol soil high in iron and magnesium. Fragmented weathered rocks rich in iron, appear at the surface on sections of the vineyard. These red volcanic clay soils are from where Red Hill derives its name. This unique site, with its north-facing aspect, captures the sun’s full rays and is protected from the prevailing southerly winds of our elevated, coastal climate.
The steepest section in front of the main building has less topsoil and the harshest growing conditions for vines. This steepest sloping section is planted to old vine Pinot Noir and the roots run very deep in search of water and nutrients. The 1985 planting of Pinot Noir is established to a permanent cordon with old spur positions that yield exceptionally small bunches and concentrated flavours.
38°24’25”S 145°1’25”°E at 120m elevation.
Halliday Wine Companion - Five Red Stars
|Hand-harvested grapes were de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of a wild and natural fermentation. At the completion of primary fermentation, the grapes were pressed, and the wine transferred to French oak barriques (25% new) for natural malolactic fermentation followed by 11 months barrel maturation.|
|Harvest Date||13th March, 2018|
|Residual Sugar||<1 g/L|
|Cases produced||2,133 six bottle cases|