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.
[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]
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]
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)
• 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.