Talk to Simon Black, Montalto's passionate and meticulous winemaker, and he soon spit out the words 'carbonic maceration'. He loves playing around with it and the results achieved speak for themselves. This Pinot is a ripper. Bam!
From the highest of the Montalto single vineyard sites at 156m above, 17% underwent carbonic maceration for 10-14 days. 33% new French oak was used for 11 months.
Red fruits and savoury characters stride hand in hand here. A Pinot offering spice and earth with a muscular vibe. Soft and supple, fine spices ease through to what seems a forever finish. Cherries walks tall with pride with a kick of forest floor. As Bruce McAvaney would say, "This is special."
Best drinking in another year or two.
Region: Mornington Peninsula