Boutique Wines

John Mitchell and family established Montalto in 1998, but the core of the vineyard goes back to '86.

The vineyard is planted to pinot noir, chardonnay, Pinot Gris, Riesling, Shiraz, Tempranillo and sauvignon blanc.
Intensive vineyard work opens up the canopy, with yields ranging between 3.7 and 6.1 tonnes per hectare.

Wines are released in three ranges: the flagship Single Vineyard, Montalto and Pennon Hill.

Montalto leases several vineyards that span the Peninsula, giving a vastly greater diversity of pinot noir sources and greater insurance against weather extremes. There is also a broad range of clones adding to that diversity. Montalto has hit new heights with its wines from these blocks

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Montalto

2016 'Main Ridge Block' Pinot Noir

Fruit flavour, spicy complexity, oak and length; this is emphatic on all fronts. You get the lot and you get it in fine, sophisticated style. Cherry-plum, a lavish slash of smoked cedarwood, creamy mouthfeel and a wild flare of spice-shot fruit flavour to close.

97 Points - James Halliday

At 156m above sea level, a cooler site, 84% destemmed, 7 days cold soak, wild-fermented, 6 days post-ferment maceration, 17% whole bunch carbonic maceration before destemmed and fermented on skins, matured in French oak (35% new) for 11 months. Bright, light crimson; this is one extremely complex pinot noir, with all the floral spices and highways and byways of the palate, which is equally devoted, twiggy/foresty on one side, small red fruits on the other. Its magic lies with the way the red fruits flow around the foresty notes without any apparent effort, and guide the wine through to its delicious finish and aftertaste.

Technical Information
Vintage: 2016Region: Mornington PeninsulaPre Fermentation: The fruit was allowed to soak for 7 days before the onset of wilFermentation: Ferment temperatures peaked at 32 degrees Celsius. A post ferment maceration of 6 days followed before pressing. 17% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentVineyard: Main Ridge BlockOak: 11 months in French Oak - 33% newAlcohol: 13.7%

2016 'Merricks Block' Pinot Noir

Red berries, blue fruits, spice and some bushland fragrance on the nose.

96 Points - James Halliday

75% destemmed into 2-tonne fermenters, 7 days cold soak, wild-fermented, 7 days post-ferment maceration, 25% whole bunch carbonic maceration for 2 weeks before destemmed and fermented on skins, matured in French barriques (36% new) for 11 months. A hyper-fragrant bouquet sends multiple messages of fruit and forest, not letting you proceed to the palate. Breaking free, the Montalto magic cleaves a way through the forest for the river of beautifully cadenced red fruits and plums, acidity and oak drawing out the finish of a beautiful pinot.

Technical Information
Vintage: 2016Region: Mornington PeninsulaPre Fermentation: pre ferment soak (7 days) before wild fermentation.Fermentation: A post ferment maceration of 6 days followed before pressing. 22% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation was completed.Oak: 11 months in French Oak - 25% newAlcohol: 13.5%

2016 'Red Hill Block' Pinot Noir

Deep, rich red/purple colour with a toasty, spicy bouquet revealing nicely harmonised fruit and oak. The wine is medium to full-bodied, very rich and ample, filling the mouth and concluding with ample tannins. A serious pinot - truly excellent. It will be long lived

95 Points - James Halliday

75% MV6, 25% 777, destemmed into open fermenters, 7 days cold soak, 6 days post-ferment maceration, matured in French barriques (25% new) for 11 months. Simon Black clearly uses left field techniques when he thinks they will result in better wine, but there are wines such as this which call for a mainstream approach. Here the plum family provides the engine that drives the bouquet and palate alike. It results in a cool, calm and collected pinot that simply says drink me.

Technical Information
Vintage: 2016Region: Mornington PeninsulaFermentation: destemming into 2 tonne open fermenters for a 7-day cold soak before wild fermentation.Oak: 11 months in French Oak - 25% newAlcohol: 13.6

2016 'The Eleven' Chardonnay

Its bouquet is complex, thanks to a degree of engineering funk, then a vigerous and long palate leaving no questions unanswered. It will cruise through the next 5 to 10 years.

96 Points - James Halliday

From 11 rows of P58 at the home vineyard at Red Hill South, plated '96, whole bunch-pressed, wild fermentation (including mlf) in French barriques (25% new), matured on lees for 11 months. Has the intensity and sense of purpose lacking from a fair few Mornington Peninsula chardonnays. Its bouquet is complex thanks to a degree of engineered funk, then a vigourous and long palate leaving no questions unanswered. It will cruise through the next 5-10 years.

Technical Information
Vintage: 2016Region: Mornington PeninsulaVineyard: A single block wine made from grapes harvested from eleven rows of P58 Chardonnay on our north-facing slope at our home vineyard site in Red Hill South.Appellation: 11 Months in French Barriques 25% newAlcohol: 12.9

2016 'Tuerong Block' Pinot Noir

"Deep red colour with a good tint of purple. The bouquet is toast, nutty and dry, with savoury oak and dried underbrush aromas, Certainly it’s very complex, worked and whole-bunchy. A touch of Campari. The palate is rich n the middle, then dry, savoury and not fruit sweet, the tannins adding a strong note of dry savouriness which persists. A classy wine. It has a lot of style and complexity."

96 Points - James Halliday

The Tuerong Block produces powerful fruit that lends itself to whole bunch fermentation, after a series of trials Simon Black has developed a technique to reduce excessive stemminess: 40% whole bunches undergo 10-14 days of carbonic maceration before being destemmed and open-fermented, the remainder destemmed and cold-soaked for 7 days before wild fermentation, 7 days post-ferment maceration, matured in French oak for 11 months. This plays a tap dance between spice and fruit to set the tone for all the rest that lies behind. Again you have a pinot that flashes all the complexity of the four single vineyards, there is an overarching elegance in all these wines.

Technical Information
Vintage: 2016Region: Mornington PeninsulaFermentation: whole-bunches undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is then completed. The remaining 60% of fruit is sorted on the table, destemmed and then allowed to soak for 7 dVineyard: Tuerong BlockOak: 11 months in French Oak - 31% newAlcohol: 13.4%

2016 Estate Chardonnay

A collage of citrus flavours and aromas supported by generous stone fruit, floral notes, struck match and hazelnut

"Light yellow hue. Lots of lees work giving it a creamy aroma, very attractive and layered; lemon curd, slightly biscuity. Very fine, restrained, tight and backward aromas, young and underdeveloped, as is the palate. It’s a pared-back style but intense and high-quality. A stunning wine and great value." 95/100
Huon Hooke

Technical Information
Vintage: 2016Region: Mornington PeninsulaFermentation: Whole-bunch pressing is utilisedFermentation Method: Following wild fermentation, natural malolactic fermentation brings the natural acidity back into check and the wine is then left to mature on lees, which are stirred when appropriate following appraisal.Vineyard: Red Hill SouthOak: French oak barriques and puncheons (36% new) for 11 monthsAlcohol: 13.2

2016 Estate Pinot Noir

Red fruits including cherry and red currants combine with some darker fruit just beneath the surface. Blood orange together with floral notes, spice, earth, dried herbs and forest floor.

“This is a beauty…Mushrooms, dark cherries, twigs, pan juices, some slight clove and char. Super smooth. It feels delicate though teases with some weight…Generous and superbly balanced…” 95/100
Steve Leszezynski

Technical Information
Vintage: 2016Region: Mornington PeninsulaPre Fermentation: Hand harvested grapes were sorted before gently destemming intoFermentation: 9% 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.Fermentation Method: A post ferment maceration of 4 to 7 days followed before pressing. The wine was lightly rackedVineyard: Red Hill, Main Ridge, Tuerong & Merricks VineyardsOak: French oak Barriques and Puncheons (35% new) for natural malolactic fermentation and 11 months maturation.Alcohol: 12.6

2016 Pennon Hill Chardonnay

Lemon and Lime sherbet, nashi pear, ripe nectarine, chalk and slate notes combine with some roasted hazelnuts aromas.

Incredible value. Excellent Chardonnay. Montalto's entry level wine, it's classy and clearly not an after thought as some entry level wines can be. Montalto's Simon Black's meticulous nature wouldn't let that happen. From the get-go, I just want in. Alluring with juicy citrus fruits. It starts with lemons and finishes with limes. Layers of fruit roll through at ease. White fleshed peach are met with bready and struck match characters. A minerally undertow clutches for attention with textural appeal from solids. Fine oak and a nuttiness complete a mightily impressive wine. What a bargain. Drink now to five years. 94/100

Qwine

Technical Information
Vintage: 2016Region: Mornington PeninsulaFermentation: 90 percent of the grapes were whole bunch pressed with minimal settlingFermentation Method: The remaining 10% of the fruit was crushed and skin-contacted for 14 hours. Fermentation was wild and the wine was aged on lees, with stirring as requiredVineyard: Red Hill, Main Ridge & Tuerong VineyardsOak: French oak barriques and puncheons (30% New)Alcohol: 13.2

2016 Pennon Hill Pinot Noir

Red currants, blueberry, sour cherry, cranberry and a hint of wild raspberry combine with florals, dried herb, spice, and earthy forest-floor qualities
Technical Information
Vintage: 2016Region: Mornington PeninsulaPre Fermentation: The grapes were de-stemmed into 2T open fermenters followed by aFermentation: 5% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. At the completion of primary fermentation, the grapes were pressedVineyard: Main Ridge, Red Hill & Tuerong VineyardsOak: French oak barriques and Puncheons (27% new) for natural malo-lactic fermentation. Average skin contact time was 17 days. BarrelAlcohol: 13.6