Really lovely nose - mature, proper, expressive, polyphonic, earthy. Everything that is good about Pinot. Drink 2012 to 2020.
18.0, Jancis Robinson, www.jancisrobinson.com, April 2012
It’s from a block (of MV6 clone) pinot noir planted in 1993. It was wild yeast fermented and spent 20 days on skins, before seeing 14 months in new and used French oak. This block is the highest, in altitude terms, of the pinot noir blocks accessed by Ten Minutes by Tractor. Its chief - and most important - character is its long, sinewy length. Accordingly it should take age well. It tastes, for now, of warm dried spices and slightly stewy, macerated, cherry-plummed fruit, with a clip of spicy/nutty oak adding polish. That’s its shtick: class and length. Drink 2015-2019+
93+, Campbell Mattinson, The Wine Front, February 2012
There’s plenty going on here: complex savoury, sappy dark-cherry and plum-scented pinot fruits, a good serve of spice and sweet herbs, a little mint and some pronounced, lifted perfume. The palate has a fine core of bright, crunch red fruits: cherries at the heart of things, plenty of sweet oak flavour, and long tannins gathering ripe through the finish.
94, Nick Stock, Good Wine Guide 2012, October 2011
The story of this wine is texture. It has the sliding effortlessness through the mouth of all very good wines, with no jarring edges. Caressing, yet authoritative, with balance. A classy wine. Drink 2012+.
94, Grant Dodd, www.grantdoddwine.blogspot.com, August 2011
Light red; there are distinct spicy savoury elements from the word go in this wine; it has a wiry, masculine strength and focus, yet avoids any bitterness, and has a very long, fine palate. Utterly different to the Estate. Drink to 2017.
95, James Halliday, 2012 Australian Wine Companion, August 2011