News

Victoria best places to go: The seven highlights of the state, named by the experts

“To mark the resumption of travel following the pandemic shutdown, even as other state and territory borders remain controversially closed, a panel of seven experienced tourism and travel identities was formed asked to name their seven most inspiring wonders of tourism in Victoria…

Respondents, ranging from tourism industry leaders and executives to a leading author and television personality with a love of travel favoured some rugged attractions in our diverse state backyard….

GEOFF MANCHESTER, Intrepid Group co-founder and director

MALLACOOTA A great feeling of isolation, especially following the drive through the Gippsland forests. So many Victorians never venture out east; the Mallacoota Caravan Park is green, spacious and rarely busy and there’s beaches, walking and fishing. See visiteastgippsland.com.au

TEN MINUTES BY TRACTOR RESTAURANT Set in the hills of the Mornington Peninsula near Red Hill this is an intimate space with creative food and an amazing selection of local wine. See tenminutesbytractor.com.au

WALHALLA An 1860’s goldmining town that is now the proverbial ghost town. It feels like it is in the middle of an ancient forest, but the whole area was once denuded of timber, which was used for the gold mining. The cricket ground is spectacular, being the only flat area around. See visitwalhalla.com

MELBOURNE’S FARMERS MARKETS. With so many of us renewing our interest in cooking, sourcing food from individual grower at farmers’ markets adds to the experience. Collingwood Children’s Farm market is in a spectacular location, while the Alphington Market is a practical option held every Sunday. See mfm.com.au

BRIGHT While it is the place in Victoria for autumn colours, it is still a place to visit all year, with snow, on-road and off-road cycling, wineries, restaurants and the Ovens River to laze around in during summer. Great cider at the pub! See visitbright.com.au

GREAT WESTERN. May not sound like a town and there is not much to it, but it has two of Victoria’s best and most historic wineries in Best’s & Seppelt. Best’s often have some very old wine for sale, while Seppelt has its famous drives, the underground cellars with millions of bottles stored. See visitvictoria.com

PENINSULA HOT SPRINGS. This is the type of sustainable tourism development we should replicate around the state. It has grown over the years, but maintains the feel of a small establishment and they have a great focus on the customer experience. See peninsulahotsprings.com

To read more, visit: https://www.traveller.com.au/victoria-best-places-to-go-the-seven-highlights-of-the-state-named-by-the-experts-h1oe94

New Release Pinot Noirs

We are pleased to announce the release of our 2019 10X Pinot Noir and 2018 Estate Pinot Noir,  which are now available to purchase through our website and cellar door. These wines are from two outstanding vintages on the Mornington Peninsula and we are very excited to share them with you.

In lieu of tasting these wines at our cellar door, we invite you to to view a short tasting hosted by Martin and Imogen as they discuss our new release Pinots.

10X PINOT NOIR 2019

“Easily the prettiest 10X Pinot in some years, this entrée to the Ten Minutes by Tractor Pinot range is a very likeable wine. It’s round and red-fruited through the mid palate, every bit the classic, generous Mornington Pinot, yet with subtle mushroom nuances and a flutter of compact, but real tannins.”
– Andrew Graham for TMBT

 

ESTATE PINOT NOIR 2018

“Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style.”
– Andrew Graham for TMBT

Our Response to COVID-19

 

We continue to remain open and are very appreciative of your ongoing support in helping  keep our business and the local economy running.

 

The health and safety of our customers and the Ten Minutes by Tractor team, as always, are our number one priority. We have always upheld the highest standards of health and hygiene practices across our business, but given the current situation, we are taking additional precautions to ensure the safety of all.

These include:

• Ensuring we are fully aligned with the Australian Government Department of Health guidelines and updates.
• Removing tables in the restaurant to increase the space to 1.5 metres between tables. This policy has also been implemented in the Cellar Door.
• Reducing covers in the restaurant by up to 50% to allow for greater social distancing.
• Separating groups in the Cellar Door so tastings are conducted at least 1.5 meters apart.
• Sanitising all public areas consistently throughout the day including all surfaces, doors, handles, bathrooms, EFTPOS machines, across all aspects of the business including the office, cellar door, restaurant and winery.
• As you would expect, all staff are regularly washing hands and utilising hand sanitiser before and after interacting with customers. Hand sanitiser is also now located throughout the restaurant and cellar door.
• We have a strict wellness policy and all staff are adhering to social distancing guidelines, so while we warmly welcome guests, this will be without any physical contact.

As you can appreciate, this is an ever-changing climate, and we are closely monitoring the advice and recommendations from the government and health organisations. We will make sure to keep you updated if and when things change.

Here at Ten Minutes by Tractor we love what we do and strive to continue to make your experience at our Cellar Door and Restaurant as enjoyable as possible.

Best wishes,

Martin, Karen & the Ten Minutes by Tractor team

For reservations or more information please visit our restaurant page or call 03 5989 6080. 

James Halliday Wine Companion - 'Exceptional' 5 Star Reviews

We are pleased to announce that all our 2017 Estate & Single Vineyard wines have received outstanding results from James Halliday in the recently released 2020 Halliday Wine Companion.

All Single Vineyard wines were awarded between 95 and 97 points and the Estate wines received 94 or 95 points.

Some of what Halliday said about our wines:

“An exercise in finesse and restraint”

“Flavours intersecting every corner of the mouth”

“Vibrant”, “Energetic palate” “Very fine, active mouthfeel”, “Lingering finish”

“I really enjoy the '17 Mornington Peninsula pinots, and this is one of the best.”

Due to lower yields and the demand for the 2017 wines, quantities are limited, so we wanted to encourage our friends to purchase them now while they are still available.

2017 Wallis Pinot Noir :: 97 points  

Hand-picked, wild-fermented, 7 days on skins, matured for 11 months in new and old French barriques. Light, bright crimson; An exercise in finesse and restraint, partly due to the cool vintage, but duly recognised for its special qualities of pomegranate and cherry. Drink by 2030.

2017 Wallis Tasmania Pinot Noir :: 97 points 

It's a mark of the knowledge, intelligence and bravery of Martin Spedding to include this wine in a vintage that produced this lovely, but light-bodied, pinot. There are those who might fall to the temptation of including 10% of the dark-fruited and strongly structured Tasmanian wine, as they are legally able to do, and say nothing about it if they so wish. Drink by 2031.

2017 Coolart Road Pinot Noir :: 96 points 

MV6 clone, hand-picked, wild-fermented, matured for 11 months in new and old French barriques. Balanced, savoury elements with joyous flavours of black cherry; tannins ex fruit and oak are finely judged. I really enjoy the '17 Mornington Peninsula pinots, and this is one of the best. Drink by 2029.

2017 Judd Chardonnay :: 96 points 

Clone P58, yield 2t/a, hand-picked, whole-bunch pressed, wild-fermented, 53% mlf, matured for 10 months in French oak (15% new), 233 dozen made. Vibrant singular shaft of flavour first up; minimal oak influence. White peach and grapefruit lead the way along the energetic palate, flavours intersecting every corner of the mouth. Drink by 2030.

2017 McCutcheon Chardonnay :: 96 points 

Clone P58, hand-picked, whole-bunch pressed, cloudy juice direct to oak (15% new) for wild ferment and 74% mlf, 10 months maturation, no batonnage, 134 dozen made. Very fine, active mouthfeel, melon, grapefruit, Granny Smith apple; lingering finish. Drink by 2030.

2017 Wallis Chardonnay :: 96 points 

Hand-picked, whole-bunch pressed, cloudy juice direct to 600l French and Austrian barrels (15% new), 88% mlf, 10 months maturation, 206 dozen made. Gently smoky oak on the bouquet, then white peach and nectarine flavours dominate the palate, but don't block the freshness all the wines have. Drink by 2032.

2017 McCutcheon Pinot Noir :: 95 points [Wine Club Only]

Has obvious similarities to the Judd tasted alongside, although this is a more gamey, peppery offering, and also slightly more sweetly-fruited. Strawberry, cranberry, and smoky oak contribute to the flavour spectrum with the texture and mouthfeel providing another dimension. The finish is more tartly astringent than tannic and lingers attractively in the aftertaste. Drink by 2027.

2017 Judd Pinot Noir :: 95 points 
The cool vintage has played its part in shaping this wine no doubt, and it's certainly a fine-boned, elegant release. Aromas range from stems and undergrowth to crushed sour cherries (pips and all) and exotic woody spice. The flavours are both ripe and sappy, building gradually along the palate but essentially quite delicate, as is the light but gently persistent tannin. Drink by 2027.

2017 Estate Pinot Noir 'Up the Hill' :: 95 points 

Lighter colour than most of its siblings. The converse of the Down the Hill Pinot, not necessarily what I expected. Very pretty strawberry red fruits, the fragrance of the bouquet and mouthfeel and length impeccable. Drink by 2027.

2017 Estate Pinot Noir 'Down the Hill' :: 94 points 

A best barrels selection from vineyards at lower altitudes. Supple and spicy, with juicy red fruits criss-crossing the well balanced palate. Made for drinking, not sipping. Drink by 2025.

2017 Estate Chardonnay :: 94 points 

Hand-picked from five vineyards with clones I10V1 and P58 over a month, matured for 10 months in French and Austrian oak, no batonnage, 43% mlf. Vibrant and juicy, with grapefruit leading the pack of flavours; elegant finish. Drink by 2027.

The Secret to Great Pinot Noir by Jane Faulkner

The quality of Australia’s pinot noir is at an all-time high as an increasing number of producers turn their focus to the vines, writes Jane Faulkner.

We check in on Australia's Pinot Noir and how producers are working with it.

Flirty, firm and fine. Structured, detailed and elegant. Hedonistic, ethereal and exclusive.

Read full article: https://www.winecompanion.com.au/news/news-articles/2018/may/Exceptional-pinot-noir-lies-in-the-vines

Ten Minutes by Tractor: Exploring Australia’s premier Pinot Noir region

One of the Mornington Peninsula's star wineries is 10 Minutes by Tractor. The name comes from the fact that originally the basis of the project was three vineyards in Main Ridge that were each no more than ten minutes apart by tractor.

One of the Mornington Peninsula's star wineries is 10 Minutes by Tractor. The name comes from the fact that originally the basis of the project was three vineyards in Main Ridge that were each no more than ten minutes apart by tractor. The owners, Martin and Karen Spedding had a previous life in a very successful software company that they owned, and this has given them freedom to take a single-minded approach to quality. As well as the vineyards, they have two restaurants, one very fancy and one a bit more down to earth. Both are excellent.

Read full article: http://www.wineanorak.com/australia/morningtonpeninsula_6_tenminutesbytractor.htm

What will fill red burgundy's place? by Jancis Robinson

I'm a refugee', declared a particularly well-dressed attendee at a wine tasting in London last month, adding as he swirled a glassful of crimson liquid, 'and like all refugees I'm traumatised. Is this the same as burgundy, I wonder?'

He may have a somewhat insensitive way of describing his flight from increasingly expensive red burgundy, but this wine enthusiast is not alone in feeling alienated, And he is no cheapskate. The last time we met had been at a dinner at which he had provided a bottle of Domaine de la Romanée-Conti 1971 Romanée-St-Vivant. But, like so many wine lovers devoted to France's infinite variations on the theme of Pinot Noir, recent Côte d'Or price rises have stuck in his throat and here he was at an event designed to showcase answers to red burgundy from … Germany.

Read full article: https://www.jancisrobinson.com/articles/what-will-fill-red-burgundys-place