Montalto Estate Pinot Noir 2023 (6 Bottles) Mornington Peninsula

AUSTRALIA WIDE SHIPPING INCLUDED

96 Points Halliday Wine Companion 2025

“A nose of dark cherry and Black Dorris plum combine with blueberry, bramble and crushed sage along with some oak-inspired coffee grind notes. On the palate the wine displays more red fruits than the nose suggests- think red cherry, raspberry and blueberry. Bright and fresh, yet silky and structured with present, integrated tannin. The long finish leaves a lingering hint of Negroni and blood orange.” Simon Black, Chief Winemaker

A structured yet aromatic vintage drinking beautifully at present but will cellar mid-to-long term: Up to 12 years.

VINTAGE INFORMATION
Consistent rainfall in winter and early spring coupled with a slightly warmer September/October made for reliable bud burst and strong vine shoot growth, however, some undesirable weather events during the flowering period resulted in poor fruit set with most impact noted in the Tuerong subregion. Fortunately, the fruit that did set had the benefit of favourable weather patterns providing for a long, gentle ripening phase with low to moderate disease pressure allowing us to harvest at optimum ripeness. The results were outstanding fruit quality with wines generously weighted and showing wonderful intensity of perfume.

VINEYARD
Our Estate Pinot Noir is a composition of sites including the cooler ‘up the hill’ vineyards of Red Hill (16%) and from our warmer ‘down the hill’ Merricks (10%) and Tuerong vineyards (74%). As a rule of thumb, our Red Hill sites usually provide classic red fruited high-toned notes, whilst darker and earthier qualities come from Merricks and Tuerong, adding depth and structure to the final wine.

WINEMAKING
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. 16% 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 then racked to French oak barriques and puncheons (28% new) for natural malolactic fermentation and 11 months maturation.