Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region.
Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration.
Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding
11 months ageing: 21% new 228 litre French oak barrels (François Frères)
Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style.
Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington
Vegan
This wine features in the ‘Vinarchy Down Under‘ series
And also: Watch our exclusive Ten Minutes By Tractor video HERE
