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Awards, Ratings & Reviews
Mornington Peninsula Wine Show
Gold Medal · 95 Points
2023 Vintage · Awarded: 2024
Victorian Wine Show
Gold Medal · 95 Points
2023 Vintage · Awarded: 2024
Royal Melbourne Wine Show
Gold Medal
2023 Vintage · Awarded: 2024
Jane Faulkner – Halliday Wine Companion 2025 · 95/100 · 2023 Vintage
“At first, this comes across as pretty, tangy and juicy, enticing with its heady aromas and flavours. But there’s detail and structure, too. In the mix, rose petals, red and black cherries with exotic spices – almost an Indian combo of cardamon and turmeric. The palate is layered with superfine tannins and matching acidity. A very satisfying drink.”
Steve Leszczynski – Qwine · 95/100 · 2023 Vintage
“When Montalto is in your hand, be assured you are drinking very well. This Estate Pinot Noir is a ripper once again and oozes versatility...There is a lot to embrace and even more to enjoy. An excellent Pinot!”
Campbell Mattinson – The Wine Front · 2023 Vintage
“This is an accomplished pinot noir, varietal, neat, complex in parts, more-ish in others. You take a sip, nod, and want another. It’s strawberried and red cherried and earthen, with woodsy spice notes diving into undergrowth. Tannin is well managed, as is the finish as a whole. A spot of reduction has been used positively as well. Indeed I’m positive about pretty much every facet of this wine. It exudes competence.”
Erin Larkin – The Wine Advocate · 2023 Vintage
“The 2023 Pinot Noir is bright and brambly in the glass, with cherries and star anise in profusion, plus dried mint and tarragon, blood orange and red apple skins. On the palate, the wine is silky and creamy, with a sweet sarsaparilla character through the finish. Lovely, uncomplicated wine.”
About This Wine
The Montalto Estate Pinot Noir is produced from hand-harvested fruit from the Mornington Peninsula. Grapes were sorted before gentle destemming into open fermenters and cold soaked for between three and seven days prior to the onset of wild fermentation.
Sixteen percent of the blend underwent carbonic maceration for two weeks before being destemmed and fermented to dryness. Fermentation temperatures were allowed to peak at 32°C, followed by post-ferment maceration of four to seven days before pressing.
The wine was racked to French oak barriques and puncheons, with 28% new oak, for natural malolactic fermentation and eleven months of maturation.
Specifications
- Vintage: 2023
- Grape Variety: Pinot Noir
- Region: Mornington Peninsula / Victoria / Australia
- Fermentation: Wild fermentation with partial carbonic maceration
- Maturation: 11 months in French oak barriques and puncheons (28% new)
- Production Attributes: Hand harvested
- Alcohol: 13.5%
- Sweetness: Dry
- Acidity TA: 6.08 g/L
- Acidity pH: 3.51
- Drinking Window: 2024–2032
