2016 10X Pinot Noir
"Excellent value from what is one of Victoria’s premier producers." 92/100 Patrick Eckel
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.
[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, 2002, 2001, 2000
This is a Pinot that punches above its weight. Surprisingly restrained and elegant for what was a warm ripening season. There are layers upon layers of complexity here. Lifted aromatics of tart cherry, fresh tobacco leaves and candied ginger, the palate is supported by a fine acidity, gentle tannins & alluring savoury characteristics of dried red earth, leather and pencil shavings. Quintessential, on point, game Pinot Noir.
Hand picked 17 February-17 March 2016. Clones MV6 (59%), 115 (25%), 777 (9%), D2V5 (4%),
Pommard (2%) and G5V15 (1%) from our Coolart Road (84%), Judd (95) and Kentucky (7%) vineyards. Yield 5.37 tonnes/ha (2.2 t/acre, ~32.2hl/ha).
Grapes hand-harvested mid-February to mid-March and, on arrival at the winery, 100% destemmed. A 4-7 day pre-ferment maceration preceded a 100% indigenous yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 15-23 days on skins). Following pressing and a short settling period the wine was transferred to 15% new French oak barriques. After a natural 100% MLF with the onset of warmer temperatures in spring, the wine was then bottled unfined and filtered following a total of 10 months of oak maturation.
Food Pairing Notes
Serve at 13–16°C.
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.