Montalto Estate Mornington Peninsula Pinot Noir 2019 (6 bottles)
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“Red and black cherry are the hallmark fruit qualities in the 2019 Estate Pinot Noir. Combine this with notes of black tea, blood orange, florals, spice, earth, dried herbs and forest floor, with a lick of mocha oak and the results is a formidable and complex aroma profile. With the warmer 2019 season, we upped the ante with whole-bunch work to build in some additional aromatics and savoury qualities. The sweet fruit is harnessed by some structural ripe tannin which carries the length of the palate and is supported by bright natural acidity and a long and savoury finish.”
Simon Black, Wine Maker
The warmer 2019 season lent itself to increasing the amount of ‘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 2019, 23% 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 Barriques and Puncheons (27% new) for natural malolactic fermentation and 11 months maturation.
Late February and early March 2019
pH 3.55pH
TA 6.08g/L
Alcohol 13.4%
Simon Black, Wine Maker
The warmer 2019 season lent itself to increasing the amount of ‘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 2019, 23% 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 Barriques and Puncheons (27% new) for natural malolactic fermentation and 11 months maturation.
Late February and early March 2019
pH 3.55pH
TA 6.08g/L
Alcohol 13.4%
