The Wallis vineyard is typically the finest, most high toned expression of Chardonnay in
the range. In 2010, an exceptional vintage by any measure, this wine takes its durable
qualities to the extreme.
Compared to the already excellent Estate wine, smelling this is like seeing clearly for the
first time. Details that were somewhat veiled become crystal clear, silver etched on a
white background, causing one to lean in and look more closely. Having said that, all the
things that make the Estate delicious are here, and this is clearly a wine that's part of the
Ten Minutes by Tractor family. The aroma has citrus and stone fruit notes alongside ultracomplex
oak and winemaking influences. It's high toned and quite piercing, an
atmosphere of cymbals and muted trumpet, intense and harmonious. This takes
everything up several notches: definition, finesse, complexity. There is a wintery white
character to the aroma that is ultra-fine, piercing without being an affront in terms of
intensity. The more you look, the more there is to see in this wine's aroma.
The palate is correspondingly well defined. Finesse and detail are the words that best
describe the flavours, although there's tremendous impact and intensity to their
expression. Indeed, this is the high powered intellectual of the family, painting with
detail and energy, impatient for the drinker to see more deeply. Citrus and stonefruit cut
a path down the palate, around which swirl a range of spiced, nutty, vanilla and caramel
notes. It's both delicate and powerful, ephemeral and persistent, thirst quenching and
Quite a performance, then, the sort that suits an intimate gathering of like-minded
enthusiasts more than a crowd looking to be seduced. This is a wine that demands your
attention, not the other way around. Best drinking 2013-2023.
The grapes were hand-harvested throughout the final week in March, whole bunch pressed
and the unsettled juice was transferred to 30% 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 10 month barrel maturation. Bottled after light
fining and filtration.