2016 Estate Pinot Noir
Wine Specs
Pinot Noir
Mornington Peninsula
Harvest Date
24 February-17 March 2016
Sugar At Harvest
21.4-23.8° Brix (11.9-13.2° Baumé)
TA (finished)
5.4 g/l
pH (finished)
12 months in 21% new French oak barriques
Wild yeast
Bottling Date
March 2017
Residual Sugar
Dry (0.44 g/l)
Best drinking
Alcohol %

2016 Estate Pinot Noir

Our Estate wines are those which express regional origin with barrel selections from individual vineyards merging their specific attributes into a coalescence which harmoniously blends into a whole. These wines represent what we believe to be the best expression of a Mornington Peninsula Pinot Noir or Chardonnay each vintage. The aim is not to seek the individuality of the single vineyards, rather we liken our Estate Wines to a “field blend”, albeit one created at the tasting bench in the barrel room but nonetheless a blend of clones from a wide variety of individual vineyard blocks. 

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SKU: 16EstPN
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/ 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 sheet and tasting note

Back vintages of this wine - 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2006, 2005, 2004, 2003 [Reserve], 2002 [Reserve], 2001 [Reserve]

Wine Profile
Tasting Notes
This year the Estate Pinot Noir has a slightly different personality. Bottled earlier and with more whole bunches, this has a surprising energy to it that makes it perhaps the most approachable Pinot Noir in the range (for now). Driven by cherry fruit with a ripple of vanilla and tomato leaf, it’s even and spicy with just a hint of jam. Love the open fruit of this vintage, yet with a spicy finish too. Lots to like. Andrew Graham [February 2018, commissioned by TMBT]
Production Notes
Hand picked 24 February-17 March 2016. Clones MV6 (54%), 777 (22%), 115 (7%), G5V15 (6%), 667 (6%) and 115 (5%) from our Coolart Road (56%), McCutcheon (23%), Wallis (16%) and Judd (5%) vineyards. Yield 4.93 tonnes/ha (2.0 t/acre, ~30hl/ha)
Winemaker Notes
• 85% destemmed • 3-7 day pre-ferment maceration • 100% wild yeast fermentation with manual plunging • short post-ferment maceration, total 15-25 days on skins • following pressing and short settling period the wine was transferred to 21% new French oak barriques • bottled unfined and unfiltered following a total of 12 months of oak maturation
Food Pairing Notes
That bright fruit means that it will match well with more savoury meat. Soy marinated pork with grape jus would do nicely here. Serve at 14–17°C.
2070 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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