Just 252 dozen of this were made and it was a stand-out at a recent tasting. It’s fermented with wild yeast in old oak barrels and there’s real character to this. Aromas of fresh-cut pear, white peach, spice and smoky oak are replicated with some plush intensity on the palate. Drinkability is the key to this wine – I found myself going back for more time and again. With a silky-smooth texture, there’s a bright line of mineral-laced acidity that drives the flavours on to a lengthy finish. Food match: Peking duck with all the trimmings.
4.5/5, Ben Thomas, The Weekly Review, September 2012
A beautifully crafted wine that does more with pinot gris than most. Crammed with butter, cashew, toast and peach aromas, reflecting barrel fermentation. Full-bodied and rich but retains good mineral character and structure in the mouth. Great texture and length. Drink now. Food: Chicken wrapped in prosciutto.
95, Huon Hooke, Sydney Morning Herald Good Living, January 2012
This remains one of the better pinot gris wines around, with classic ripe pear on the nose, some apple and fresh-baked pastry. The palate's fresh, with concentrated pear flavour, hints of tropicals and citrus either side, smoothly rounded texture and a good surge of flavour through to the gently nutty finish. Drink now.
92, Nick Stock, Good Wine Guide 2012, October 2011
Ten Minutes by Tractor offers a range of individual vineyard wines and “estate” blends, like this one, sourced from several Mornington sites – in this instance from the Northway Downs, Spedding and Wallis vineyards. It’s a well-made wine, capturing all of the essential features of good pinot gris – including a bit of grip and slippery texture, courtesy of the grape itself plus fermentation and maturation on yeast lees in older oak barrels. This textural side of the variety’s very important to its overall impact, as the flavour’s subtle – pear-like, with lemony freshness and a pleasant spicy note.
Chris Shanahan, www.chrisshanahan.com, August 2011