Call this an 'entry level wine' at your peril. What a peach! White-fleshed stone fruit, buttercream, and soft waves of vanilla. A squeeze of lemon juice adds further appeal. There's a depth to this wine which has a cuddle factor about it. Faint raw cashew fades into the background. Tight, grapefruit acidity cracks at the death.
From an interesting year. A cold winter led to the highest average maximum temperature on record, earliest flowering and harvest dates on record. A dry and warm vintage with good yields. Things turned out well in the end.
The first time the Estate has come from four vineyards with Kentucky making an appearance (30%). Wallis, McCutcheon and Judd (34/19/17) the old hands.
Hand-harvested, whole bunched pressed and wild yeast fermented in a mixture of old and new French oak barrels for 11 months.
Ten Minutes by Tractor needs little introduction, nor does the man in charge – Martin Spedding. A gently-spoken man with a background in finance and IT, in 2002 he finally acknowledged the fact that his true passion lay in wine. Despite his origins in New South Wales, he simply couldn’t get enough of Pinot Noir and Chardonnay, and would travel down to Victoria to immerse himself in Australia’s heartland of these noble varieties. In 2003 he visited one of his favourite small wineries on Mornington Peninsula, and was delighted to discover that it was for sale. Without a moment’s hesitation, he snapped it up, and so began Martin’s journey with Ten Minutes by Tractor. And what a journey it has been! Along with a trusty team and his loving family, he has overseen the rise of the estate to the cult status it holds today. In 2016 Sandro Mosele (ex-Kooyong and Port Philip Estates) joined the team as head winemaker, only adding to their ‘force to be reckoned with’ status. The ‘home’ vineyards (McCutcheon, Wallis and Judd) are the three original vineyards that formed the Ten Minutes By Tractor estate. They are all located in Main Ridge, the coolest and highest part of the Mornington Peninsula. Despite their close proximity and the use of similar vinification methods, the single-vineyard wines are distinctly different from one another. This is a result of their different elevations, orientations and soils. These wines can challenge Burgundy in quality and elegance and range from fine and elegant examples to richer and more opulent cuvées. They are all made with indigenous yeasts and are a true expression of each unique ‘terroir’. These much sought after single vineyard wines are only produced in outstanding years and continue to go from strength to strength. Production is usually less than 200 dozen; they are truly limited edition wines. Outside of the original single vineyard range, the newest Coolart Road is remarkably different from the others – coming from the lowest vineyard of them all at 72m, the Pinot Noir made here is markedly different in style from the higher elevation sites. All of the wines are made with the utmost sustainability and are bottled unfined.
"Open the bottle and the clouds part and the sun comes out. It's more complex than that but the fruit flavours here are like winter sun on cold stone. Nectarine and white peach come with steely inflections; with spice notes, like cardamom and fennel. It's a beguiling show. Time should be kind too." - 93 points, Wine Companion
14% alc vol
|Units of Alcohol per Bottle||10.5 units|
|Oak||11 months - 19% in new French Oak barriques - medium toast, very tight grain.|
|Food Matching||Creamed salmon roe, with richness to match the wine. Serve at 10–13°C.|
|Allergen Information||Contains sulphites|