2016 10X Pinot Gris
Wine Specs
Pinot Gris
Mornington Peninsula
Harvest Date
25 February-3 March 2016
Sugar At Harvest
22.8-24.0° Brix (12.7-13.3° Baumé)
TA (finished)
6.3 g/l
pH (finished)
9 months in old French oak barriques
Wild yeast
Bottling Date
17 January 2017
Residual Sugar
Dry (2.2 g/l)
Best drinking
Alcohol %

2016 10X Pinot Gris

"A delightful drink from an excellent producer." 93/100 Steve Leszczynski

Our 10X wines are designed as easy drinking examples of what the Mornington Peninsula can produce. They may have been picked from younger vines or at slightly different times to achieve slightly different characteristics and, as a general rule, they see less new oak and spend less time in oak during maturation.

The end result is more approachable, more accessible and more immediately rewarding; the wines have a delicious freshness and clarity. 

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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]

Download data file and tasting note

Back vintages of this wine - 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2001

Wine Profile
Tasting Notes
An interplay of fruit drive and minerality, the mid-palate of this wine is a highlight, luscious and supple. Rich colour in the glass suggests it’s an old soul with echoes of its Alsatian relatives. Aromatics of pear flesh, honey, roasted quince and baking spices. On the palate custard apple and beeswax, finishing seamlessly with impressive length. This Pinot Gris is a chameleon which would adapt itself to a variety of cuisines.
Production Notes
Hand picked 25 February-3 March 2016. Clone D1V7 from our Osborn (39%), Wallis (31%) and Winebar (30%) vineyards. Yield 8.7 tonnes/ha (3.5 t/acre, ~52.2hl/ha). Yield 8.7 tonnes/ha (3.5 t/acre, ~52.2hl/ha).
Winemaker Notes
Grapes hand-harvested in late February-early March, whole bunch pressed and the unsettled juice fermented by indigenous yeasts in old French oak barriques. The stirring of yeast lees throughout a 9 month maturation in barrel and a partial (71%) malolactic fermentation in spring preceded a light fining and filtration before bottling.
Food Pairing Notes
Dégustation match - hay smoked Flinders' mussels & charred octopus. Serve at 10–13°C.
881 dozen
Vintage Notes

After a very cold winter, the 2016 growing season had the highest average maximum temperature (23ºC v 21.8ºC avg), earliest flowering (10 days earlier than average) and harvest dates(23 days earlier than average) on record, lowest growing season rainfall (211mm v 348mm avg) and shortest hang time (budburst-harvest; 21 days shorter than average). The result was a dry and warm vintage with good yields.

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