2011 Estate Chardonnay

Medium to full, bright yellow colour. Complex smoky oak and roast hazelnut bouquet. The same in the mouth where it's rich and smooth, soft and flavoursome, with density and depth, succulence and balance. Deliciou s wine, but probably not for long keeping. Drink 2014-2018.
92, Huon Hooke, www.huonhooke.com, January 2014

We’re spoiled for choice on top-notch Australian chardonnays for Christmas. From a wet, cool and latest harvest on Ten Minutes by Tractor’s record, comes this beautiful, elegant chardonnay. It was hand harvested in mid April, whole-bunch pressed and fermented by indigenous yeasts in a combination of new and older French oak barrels – where the wine matured for nine months, undergoing a malolactic fermentation and regular lees stirring. Mouth-watering white-peach-like varietal flavour provides the base for the wine, subtly supported by the textures and flavours of the barrel influence, and carried by zingy, fresh, natural acidity.
Chris Shanahan, www.chrisshanahan.com, November 2013

The step up to the Estate Chardonnay, sourced from the Wallis and McCutcheon vineyards is noticeable. I wonder how much of the increased linearity and elegance is due to 73% of the fruit coming from the Wallis site which I think almost always produces Chardonnays of greater structure and subtlety? A cooler year is obviously going to play a part as well. We’re still seeing some generosity here but there’s more detail and definition to go along with the punchy stonefruit notes. Amidst a savoury leesy body are suggestions of sweet basil, lime and brown spice. Comforting layers of buttered toast and nougat are present but the line is never enveloped or lost. An almond and grapefruit finish. Complexity without any corresponding loss of form.
92, Jeremy Pringle, Wine Will Eat Itself, November 2013 

Focused, fine and tight, the citrus and stone fruit components woven together in a skein of minerality. All Ten Minutes by Tractor Chardonnays are made the same way every year: hand-picked, whole bunchpressed, wild yeast-fermented and matured for 10 months in new and used French oak barriques. Drink by: 2019.
94, James Halliday, 2014 Australian Wine Companion, July 2013