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Matured for 11 months in 50% new French oak barriques (Cavin and St Martin)
complemented by the enticing aromas of poached pears and subtle hints of marzipan
dried Herbs de Provence
Best served chilled over ice or with soda and prosecco in a Sloe Gin Spritzer
finishing with finesse and poise
Montalto Estate Pinot Noir Cabernet Sauvignon Matured for 11 months inCrafted with meticulous care, this wine begins its journey with hand harvested grapes, carefully sorted and gently destemmed into 2 tonne open fermenters. After a 37 day soak, wild fermentation takes hold, while 16% of the blend undergoes a two week carbonic maceration before being destemmed and fermented on skins to dryness. Ferment temperatures peaked at 32C, followed by a post ferment maceration of 47 days before pressing. The wine then matured for
