As a blend of wines made from estate fruit, this is the standard bearer of Ten Minutes by Tractor’s Pinot style and a go-to representation of Mornington Peninsula Pinot. If you are looking to understand the region’s wines, or just want a really good Mornington Pinot, start (and perhaps even end) here.
This is a serious wine, as evidenced by an aroma profile that throws shade on the word “broody”. It’s an intense, concentrated nose with savoury red fruits, spice, snapped twig and a good dose of what Pinot-lovers refer to simply as “pinosity". That is, it smells, above all, of the variety. Lest this imply a generic dimension, be clear the nose shows great character and distinctiveness, placing its notes in quite an angular frame. There’s a warmth, too, that pervades the way this smells, and it cuts through any sense of excess intellectualism that might creep into frame. An altogether satisfying wine to smell.
Palate-wise, this is again marked by seriousness and concentration, reinforced on the midpalate by a nudge of thick tannin that blankets the tongue. Flavours here are inviting, though always dark and firm as they move down the line. Dark berries, plum skins, sap and spice are the key notes. There’s an inherent muscularity to the way this presents in the mouth, a scale and seriousness that remind one a testosterone-driven kitchen that, in the end, produces the most delicately exquisite flavours. Here, too, there is nuance and detail to the core experience of the wine that make it a pleasure to drink over an extended period.
Julian Coldrey [March 2016, commissioned by TMBT]
Hand picked 21 February-26 March 2014. Clone MV6 (48%), 777 (28%), 115 (12%) and 114 (12%) from our Wallis (36%), Coolart (28%), McCutcheon (18%) and Judd (18%) vineyards. Yield 1.9 tonnes/ha (0.8 t/acre, ~11.4hl/ha).
Grapes hand-harvested from late February through to late March and, on arrival at the winery, 100% destemmed. A 4-6 day pre-ferment maceration preceded a 100% indigenous yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 18-21 days on skins). Following pressing and a short settling period the wine was transferred to 28% new French oak barriques. After a natural 100% MLF with warmer temperatures in spring, the wine was bottled unfined and unfiltered following a total of 15 months of oak maturation.