2010 Estate Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Harvest Date
18-23 March 2010
Sugar At Harvest
23.6-24.2° (13.1-13.4° Baumé)
TA (finished)
7.0 g/l
pH (finished)
14 months in 32% new French oak barriques
100% wild yeast
Bottling Date
16 September 2011
Residual Sugar
Dry (0.48 g/l)
Alcohol %

2010 Estate Pinot Noir

Our Main Ridge expression of Pinot Noir, hand picked from the Wallis, McCutcheon and Judd Vineyards in mid-late March 2010.

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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]

"Sourced from Judd, McCutcheon and Wallis vineyards, in the prime Main Ridge parish of Mornington, the sheer purity, outstanding depth and seriousness of this wine knocked me sideways on the very first sip. The tannins are as fine as I have ever seen from this region and the complexity already dumbfounds the olfactory system, all meaning that TMBT is a major force to be reckoned in the world of global Pinot Noir worship."  2012 100 Best Australian Wines, Matthew Jukes

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Back vintages of this wine - 2009, 2006, 2005, 2004, 2003 [Reserve], 2002 [Reserve], 2001 [Reserve]


Wine Profile
Tasting Notes
Gloriously light, bright ruby red - it's always so gratifying to see a Pinot go light on colour density. In a small way, it plays into Pinot's essential contradiction: that something so light can possess such power. The nose is extremely accessible, showcasing the sexiest side of Pinot. As with the Estate Chardonnay, this wine sums up Ten Minutes by Tractor Pinot by expressing its most complete, appealingly styled side. Ripe red fruits, rhubarb, tamarillo, very subtle oak input. The aroma profile is utterly correct and plays on Pinot's seductive, sweet-sour side. Despite its bright aromas, this is a gentle profile, svelte in a classic manner, singing rather than demanding. The palate is well formed, with an intriguing waxy note that is reminiscent of nothing less than lipstick. Bright, delicious red fruits, sap, herbs, spice - there are plenty of flavours wrapped in a gorgeously drinkable package. Mouthfeel is velvet, firm but fine acid meshing with sparse, grainy tannins. A gentle caress of a finish, fruit driven and sweet just like a lovely dessert. Best drinking now-2017.
Production Notes
Hand picked between the 18-23 March 2010. Clones 777 (47%), MV6 (38%) and 115 (15%) from the Wallis (63%), McCutcheon (22%) and Judd (15%) Vineyards. Yield 4.2 tonnes/ha (1.7 t/acre, ~25.2hl/ha).
Winemaker Notes
The fruit was hand harvested and, on arrival at the winery, 100% destemmed. A 5-7 day pre-ferment maceration preceded a 100% wild yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 18-22 days on skins). Following pressing and a short settling period the wine was transferred to both new (32%) and old French oak barriques. Undergoing a natural 100% MLF with the onset of warmer temperatures in spring, the wine was then bottled unfined and unfiltered following a total of 14 months of oak maturation.
Food Pairing Notes
Drink with sticky, slow roasted pork belly on herbed mash. Serve at 14–17°C (58–63°F).
800 dozen
Vintage Notes

2010 was a kind vintage beginning with good winter and spring rainfall, warm
temperatures through August and September saw good budburst. Although October was
marginally cooler than usual, November and December warmed up providing perfect
conditions for the “Grand Growth” phase (a rapid growth phase which begins when the
plant switches from vegetative to reproductive mode) and also for flowering and fruit set.
February and March were warmer than average and the ripening period rolled along
without any great concern, resulting in an early vintage with very high quality fruit.

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