2009 Estate Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Harvest Date
27 March-17 April 2009
Sugar At Harvest
23.2-24.3° Brix (12.9-13.5° Baumé)
TA (finished)
6.4 g/l
pH (finished)
14 months in 29% new French barriques
Wild yeast
Bottling Date
27 July 2010
Residual Sugar
Dry (0.42 g/l)
Alcohol %

2009 Estate Pinot Noir

Our Main Ridge expression of Pinot Noir, hand picked from the McCutcheon, Judd and Wallis Vineyards in late March/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, clear purple-red; a fragrant, upfront bouquet of plum and black cherry, the palate a bright and fresh reprise of the bouquet, with sunny, supple fruit and soft, fine tannins, oak in the background. Drink to 2017. 94 points."  James Halliday

Download data sheet and tasting note   

Back vintages of this wine - 2006, 2005, 2004, 2003 [Reserve], 2002 [Reserve], 2001 [Reserve]


Wine Profile
Tasting Notes
This is a wine to dive into and explore. Don’t waste time contemplating the three Ten Minutes by Tractor vineyards from which fruit was harvested to make this wine, nor the vagaries of vintage 2009. No, just stick your nose in and immediately see the power and depth on offer. This aroma is seriously long; it’s one of those wines that seems to keep its best parts hidden, asking you to smell again and uncover another layer, to go deeper. As you dive down, you’ll pass through layers of snapped twig, spice, raspberry, umami, ripe cherry, nougat and more. There’s so much going on here it would be overwhelming if it weren’t so precisely layered and harmoniously arranged. The palate is equally evasive for, although it does not hold back its flavours, the journey on which it takes you isn’t immediately obvious. First, a cuddly hit of berry fruit. Then, on the middle palate, an array of sweet and savoury flavours, encompassing everything from beetroot leaves to rhubarb to tobacco and spice. Structured, precise and oh-so adult, these flavours are underlined by a quite marvellous texture that veers from slippery to chalky without skipping a beat. Acid is firm, tannins loose-knit and sweet. The finish ends on a gentle vanilla and spice glow.
Vintage Notes
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.
Production Notes
Hand picked between 27 March and 17 April 2009. Clones 114, 115, 777, MV6 and G5V15 from Wallis (60%), Judd (20%) and McCutcheon (20%) Vineyards. Yield 2.1 tonnes/ha (0.9 t/acre, ~13 hl/ha).
Winemaker Notes
100% destemmed. Macerated for 4-6 days before beginning a 100% wild yeast fermentation. The wine was then pressed (total 19-22 days on skins) before being transferred to 29% new French oak barriques. 100% MLF in barrique in spring, and after 14 months of oak maturation, the wine was bottled lightly egg white fined and unfiltered.
Food Pairing Notes
Peking duck. Serve wine at 14–17°C (58–63°F).
676 dozen
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