Vintage
2019
ABV
13.7%
AUD$ FOB / 9L Case
Above $200.00
Wine Type
Red
Wine Style
Still
Wine Description
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 wild fermentation. 7% of the blend underwent ‘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. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (26% new) for natural malo-lactic fermentation. Average skin contact time was 17 days. Barrel maturation was for 9 months.
Winemaker's Bio
Approaching his 12th vintage as Montalto winemaker, Simon Black has a tremendous grounding and recognition for the vineyards that provide the life-blood to the Montalto winery, together with a meticulous understanding of how to vinify and capture the potential of each site. Following his graduation in Oenology from Charles Sturt University in 1996, Black travelled extensively, nationally and internationally, honing his craft. It was inevitable that his love of Chardonnay and Pinot Noir would eventually see him settle on Victoria’s Mornington Peninsula.
He is a Len Evans Tutorial graduate and was also a Gourmet Traveller Winemaker of the Year finalist in 2015.
The ongoing search for wine-perfection is what drives Black:
“I may get 40 vintages to apply my craft. If the wine Gods are friendly and the planets align, one in ten of these might produce grapes of exceptional quality, leaving only 4 opportunities in my career to make truly great wine. The quest feeds the fascination.”
