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.
"Medium to full salmon-pink colour, with a definite note of oak on the bouquet - together with spicy and chacuterie-like pinoty suggestions. The palate is full and intense, powerful and lively, with a trace of astringency that lingers. A piercing, slightly fiery wine, with stacks of flavour which lingers on. It's also complex. Drink 2016 to 2019." 93/100 Huon Hooke
[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, 2013, 2012, 2011, 2006
One of the great joys of good rosé is about refreshment, and this ripe, Pinot Noir based wine, shows that with understated texture and light fruit flavours, drinkability is guaranteed. Very much a wine built around acidity, but overlaid with the strawberries and cream of Pinot Noir fruit, the edges softened by barrel fermentation. It’s dry, delicate and long, with a firm structure that suggests an extra year or so in bottle will further help to give this wine weight and more flesh. Don’t drink it too cold! Pull this out of the fridge and warm it up a little before serving.
Andrew Graham [February 2017, commissioned by TMBT]
Hand picked 16 February 2016. Clones 115 (55%), Abel (32%) and Pommard (13%) all from our Coolart Road vineyard. Yield 5.27 tonnes/ha (2.1 t/acre, ~31.6hl/ha).
• 100% destemmed
• 24 hours on skins before pressing
• 100% wild yeast fermentation in old French oak barriques
• No MLF
• after 3 months of oak maturation, bottled unfined and filtered
Food Pairing Notes
Grilled octopus with a little chilli would work well here, though too much chilli could dominate the wine. Serve at 7-10°C.