2017 10X Pinot Noir
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Region
Mornington Peninsula
Harvest Date
Hand picked 8 March-6 April 2017
Sugar At Harvest
22.2-25.0° Brix (12.3-13.9° Baumé)
TA (finished)
5.6 g/l
pH (finished)
3.62
Aging
8 months in 15% new 228 litre French oak (light toast; very tight grain; François Frères) barrels
Fermentation
Wild yeast
Bottling Date
11 December 2017
Residual Sugar
Dry (0.2 g/l)
Best drinking
2018-2026
Alcohol %
13.0

2017 10X Pinot Noir

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
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$34.00
 
SKU: 1710XPN
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$204.00
/ 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 - 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000

Wine Profile
Tasting Notes
There’s a consuming vibrancy to the 2017 10X Pinot Noir, the limpid freshness of the bright raspberry fruit making for a lively wine of fruit purity, complete with a hint of meaty complexity on the back palate. An immediately enjoyable and more-ish Pinot with more layers waiting to unfurl in bottle. Andrew Graham [May 2018, commissioned by TMBT]
Production Notes
Hand picked 8 March-6 April 2017. Clones 115 (57%), MV6 (19%), G5V15 (11%), Abel (8%), 777 (3%) and Pommard (3%) from our Coolart Road (89%) and McCutcheon (11%) vineyards. Yield 2.88 tonnes/ha (1.2 t/acre, ~17 hl/ha).
Winemaker Notes
Grapes hand-harvested early March to early April. 100% destemmed, with an aim of retaining about 30% whole berries, and transferred to 5 tonne concrete tanks. Held cold for a few days to delay start of indigenous yeast ferment which then typically runs for 25-30 days. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 15% new 228 litre French oak barrels for 8 months. Natural 100% malolactic fermentation before bottling unfined and with minimal or no filtration.
Food Pairing Notes
Grilled pork over spaetzle. Serve at 13–16°C.
Production
1792 dozen
Vintage Notes
2017

The 2017 vintage was a big contrast to the record early harvest of 2016. Sugar and flavour development progressed at a much slower and steadier rate than recent vintages. The cold and wet spring weather around flowering resulted in lower than average yields. Excellent weather over summer and early autumn resulted in hang time being close to average and saw long, slow ripening – perfect for our Pinot Noir and Chardonnay.

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