From our northern Peninsula, "down-the-hill" vineyard in the Moorooduc/Tuerong region. Markedly different from our other single vineyard Pinot Noirs. This wine exhibits darker, savoury, meaty plum fruit and an earthen edge. A brooding Pinot Noir, from a vineyard otherwise known for easygoing flavours with surprising complexity.
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.
Vineyards :: Clones
Coolart Road (F Block 100%) :: MV6 (65%), 115 (18%), 777 (17%)
Harvest date :: Yield
Hand picked 17-20 February 2016 :: 6.24 tonnes/ha (2.5 t/acre, ~37.4hl/ha)
Brix :: pH :: TA
21.4-23.0° (11.9-12.8° Baumé) :: 3.34-3.48 :: 5.6-6.7 g/l
Grapes hand-harvested in mid February and, on arrival at the winery, 100% destemmed. A 3-7 day pre-ferment maceration preceded a 100% indigenous yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 15-25 days on skins). Following pressing and a short settling period the wine was transferred to 20% new French oak barriques. After a natural 100% MLF with warmer temperatures in spring, the wine was bottled unfined and unfiltered following a total of 12 months of oak maturation.
Sandro Mosele, Martin Spedding
Aging :: Oak
12 months :: 20% new French oak barriques (medium toast; very tight grain; François Frères)
Dry (0.82 g/l)
Finished pH :: TA
3.48 :: 5.8 g/l
13.5% (8.0 standard drinks/750ml bottle)
320 dozen :: bottled March 2017 :: screwcap
The Coolart Road vineyard is the earliest picked of the Ten Minutes by Tractor vineyards and typically produces a more fleshy wine. Yet in 2016 it is a different beast, with darker, savoury, meaty plum fruit and an earthen edge. The grapes for this wine were picked over several days at a range of different ripeness levels, a move which ultimately delivers surprising complexity. A brooding Pinot Noir, from a vineyard otherwise known for easygoing flavours.
Andrew Graham [February 2018, commissioned by TMBT]
Food :: Temperature
The almost smoky edge would make this perfect with a smoky bresaola charcuterie platter. Serve at 14–17°C.