2016 10X Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Harvest Date
17 February-17 March 2016
Sugar At Harvest
22.1-24.3° Brix (12.3-13.5° Baumé)
TA (finished)
5.5 g/l
pH (finished)
10 months in 15% new French oak barriques
Wild yeast
Bottling Date
February-April 2017
Residual Sugar
Dry (0.32 g/l)
Best drinking
Alcohol %

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. 

In Stock
Add To Carton
SKU: 1610XPN
Add To Carton
/ Case of 6

[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

Wine Profile
Tasting Notes
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.
Production Notes
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).
Winemaker Notes
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.
5565 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.

Your Account  |  Log In
View Carton ( 0 items )


Qty Item Description Price Total
  Subtotal $0.00

View Cart