2009 Ten Minutes By Tractor Estate Chardonnay
Wine Specs
Vintage
2009
Varietal
Chardonnay
Region
Mornington Peninsula
Harvest Date
6-8 April 2009
Sugar At Harvest
23.0-23.8° Brix (12.8-13.2° Baumé)
TA (finished)
10.4 g/l
pH (finished)
3.27
Aging
9 months in 28% new French barriques
Fermentation
Wild yeast
Bottling Date
3 February 2010
Residual Sugar
Dry (0.67 g/l)
Alcohol %
14.0
James Halliday
94

2009 Ten Minutes By Tractor Estate Chardonnay

Our Main Ridge expression of Chardonnay, hand picked from the McCutcheon and Wallis Vineyards in early April 2009.

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[A 10% discount applies to purchases of 12 or more bottles of this wine, or a mixed case of 12 or more bottles of Estate and/or 10X wines]

"Light straw-green; a complex chardonnay with layered fruit flavours including some creamy cashew nuances, the oak balance impeccable. In some ways, middle ground between McCutcheon and Wallis. Drink 2016. 94 points."  James Halliday

Download data sheet and tasting note

Back vintages of this wine - 2005, 2003 [Reserve], 2002 [Reserve]

Reviews

Wine Profile
Tasting Notes
The nose shows complex caramel and butter notes, not rich so much as deep. Layered on top are fruit aromas of white stonefruit and honeydew melon, themselves topped by a range of funky, savoury notes. There’s a lot to smell here, all well arranged and integrated, but the conventional markers of quality aren’t adequate to explain why the aroma is so magnetic, why it demands to be smelled over and over. The palate is as much of textural interest as it is flavour, and what makes the first impression is a certain fullness of palate weight and slipperiness of mouthfeel. It’s a luxurious wine for sure, one that delivers its caramel and stonefruit flavours on a bed of satin sheets and down pillows. And yet it’s not a blowsy wine at all, thanks to a strongly savoury thread that runs alongside the softer flavours, giving them bite and keeping the wine’s flavour profile taut. Acid contributes to a lively after palate, and the finish winds up on a fabulously savoury twist, like the most refreshing of old fashioned cocktails.
Production Notes
Hand picked on the 6, 7 and 8 April. Clones P58 & I10V1 from the McCutcheon and Wallis Vineyards. Yield 4.9 tonnes/ha (2.0 t/acre, ~29 hl/ha).
Winemaker Notes
The grapes were hand picked through the first week of April, whole bunch pressed and the unsettled juice was transferred to 28% new French oak barriques. Fermentation by indigenous yeasts preceded a partial malolactic fermentation in spring and regular stirring of lees was carried out over a 9 month barrel maturation. Bottled after light fining and filtration.
Food Pairing Notes
Poached salmon would go perfectly. Serve wine at 10–13°C (50–55°F).
Production
744 dozen
Vintage Notes
2009

Ironically, for a season that will be remembered for the devastation caused by the February 2009 bushfires, it was cool weather that defined the vintage "up the hill”. Budburst was excellent but in mid November, just as flowering commenced, through into December, cool wet weather meant flowering and fruit set was poor resulting in very low yields. Main Ridge was less effected by the intense heat from mid January to early February; the rolling hills tend to hide the vines from afternoon heat loads and our predominately east-west running rows were less exposed to the extreme afternoon heat which caused most damage. The end result was low yields, great balanced acidity and intense flavours.

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