Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | AUD 98.00≈ $69.80 · €60.83 · £52.15 | www.tenminutesbytractor.com.au ↗ |
Latest Technical Specifications · 2024
Alcohol 13.0%
pH 3.59
Total Acidity 5.5 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2025-2040
Region Mornington Peninsula
Vineyard Yield 3 hL/ha
Harvest Dates 2-11 March 2024
Brix at Harvest 13.0°
Sites Coolart Road - E Block (52%), D Block (48%)
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Pressing Method Gentle Press
Natural Yeast Yes
Total Aging 10 months
Oak Aging 10 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French Oak
Barrel Size barrique
Bottling Date February 2025
Closure Screwcap
Production Details Handpicked and hand sorted into mixture of concrete (71%) and stainless steel (29%) fermenters with 20% whole bunch. Cold soak 4-5 days before wild yeast fermentation, average 18 days on skins. Pressed to tank and racked to barrel for natural malolactic fermentation. Aged in French oak barriques and puncheons.
Tasting Notes
Nose: spice, raspberry
Palate: floral, blackcurrant, umami
Food Pairing pork belly with roasted plum sauce, grape and walnut salad
2024 Technical Specifications
Alcohol 13.0%
pH 3.59
Total Acidity 5.5 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2025-2040
Region Mornington Peninsula
Vineyard Yield 3 hL/ha
Harvest Dates 2-11 March 2024
Brix at Harvest 13.0°
Sites Coolart Road - E Block (52%), D Block (48%)
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Pressing Method Gentle Press
Natural Yeast Yes
Total Aging 10 months
Oak Aging 10 months
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French Oak
Barrel Size barrique
Bottling Date February 2025
Closure Screwcap
Production Details Handpicked and hand sorted into mixture of concrete (71%) and stainless steel (29%) fermenters with 20% whole bunch. Cold soak 4-5 days before wild yeast fermentation, average 18 days on skins. Pressed to tank and racked to barrel for natural malolactic fermentation. Aged in French oak barriques and puncheons.
Tasting Notes
Nose: spice, raspberry
Palate: floral, blackcurrant, umami
Food Pairing pork belly with roasted plum sauce, grape and walnut salad
2023 Technical Specifications
Alcohol 13.5%
pH 3.6
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2025-2039
Region Mornington Peninsula
Vineyard Yield 2.6 hL/ha
Harvest Dates 24 March 2023
Brix at Harvest 12.8°
Sites Coolart Road - D Block
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Natural Yeast Yes
Total Aging 11 months
Oak Aging 11 months
Oak Details 24% First Fill New Oak
First Fill New Oak24%
Oak Types French Oak
Barrel Size barrique
Bottling Date February 2024
Closure Screwcap
Production Details Handpicked, hand sorted and destemmed (some whole bunch in separate parcels). Cold soak 4-5 days before wild yeast fermentation with average 21 days on skins. Pressed to tank and racked to barrel keeping individual parcels separate for natural malolactic fermentation. Aged in French oak barriques (24% new oak).
Tasting Notes
Nose: rose petals, briny, caper berry
Palate: dark plum, balsamic, glazed beetroot
Food Pairing venison with beetroot purée and juniper jus
2022 Technical Specifications
Alcohol 13.0%
pH 3.5
Total Acidity 6 g/L
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2024-2034
Region Mornington Peninsula
Vineyard Yield 3.5 hL/ha
Harvest Dates 2-11 March 2022
Brix at Harvest 12.5°
Sites Coolart Road - F Block (64%), D Block (36%)
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Pressing Method Gentle Press
Natural Yeast Yes
Total Aging 8 months
Oak Aging 8 months
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Oak Types French Oak
Barrel Size barrique
Bottling Date 20 December 2022
Unfined Yes
Unfiltered Yes
Closure Screwcap
Production Details Handpicked and sorted with individual parcels from F Block (64%) and D Block (36%) cold soaked for 5 days. Wild yeast fermentation for 14 days on skins (including small percentage of whole bunch) in concrete and stainless-steel fermenters with gentle cap management and gentle press. Aged 8 months in combination of new and old oak (26% new oak, 600L barrels), bottled and filtered.
Tasting Notes
Nose: spiced blood plum, violet, blackcurrant
Palate: chalky tannins, succulent, fine
Food Pairing Texas style barbeque brisket with coleslaw and lime
2021 Technical Specifications
Alcohol 13.5%
pH 3.49
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2023-2030
Region Mornington Peninsula
Vineyard Yield 4 hL/ha
Harvest Dates 9-12 March 2021
Brix at Harvest 12.8°
Sites Coolart Road - D Block (56%), E Block (10%), F Block (34%)
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Natural Yeast Yes
Oak Aging 14 months
Oak Details 28% First Fill New Oak
First Fill New Oak28%
Oak Types French Oak
Barrel Size barrique
Bottling Date 8 June 2022
Closure Screwcap
Production Details Handpicked fruit chilled overnight, then hand sorted and destemmed. Mix of parcels had 10-20% whole bunch included in ferment, other parcels destemmed 100%. Cold soak 5 days at 8-12°C. Natural ferment in concrete and stainless steel fermenters with light pump overs 1-2 times daily and some plunging. Fermented on skins for 16-18 days, pressed to tank before racking to barrel. 248 dozen produced.
Tasting Notes
Nose: dark fruits, red cherry, mulberry, liquorice, vanilla
Palate: complex, rich mid-palate, earthy undergrowth, firm structure, grippy tannins, crisp acidity
Food Pairing venison with spiced parsnip and confit carrots
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.46 g/L
pH 3.55
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2022-2028
Region Mornington Peninsula
Vineyard Yield 1.8 hL/ha
Harvest Dates 18 March - 8 April 2020
Brix at Harvest 23.49°
Sites Estate blend - Coolart Road, McCutcheon, Spedding, Wallis, and Judd vineyards
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Natural Yeast Yes
Oak Aging 10 months
Oak Details 21% First Fill New Oak
First Fill New Oak21%
Oak Types French Oak
Barrel Size barrique
Bottling Date February 2021
Closure Screwcap
Production Details Handpicked fruit from multiple vineyard blocks (Coolart, McCutcheon, Spedding, Wallis, Judd). All hand sorted and destemmed to mixture of concrete and stainless steel fermentation vessels. Fermentation 14-20 days on skins. Pressed to tank and racked to barrel keeping all parcels separate. Puncheons and barriques used. 21% new oak. 374 dozen produced.
Tasting Notes
Nose: dark cherry, clove, pomegranate
Palate: fine tannins
Food Pairing dry aged duck with braised red cabbage and spiced cherries
2019 Technical Specifications
Alcohol 14.0%
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir
Pinot Noir100%
Drinking Window 2022-2029
Region Mornington Peninsula
Vineyard Yield 4.8 hL/ha
Harvest Dates 27 February - 3 March 2019
Brix at Harvest 23.95°
Sites Coolart Road - D Block, E Block, F Block
Grape Clone MV6
Fermentation Vessels Concrete, Stainless Steel
Pressing Method Gentle Press
Natural Yeast Yes
Oak Aging 15 months
Oak Details 13% First Fill New Oak
First Fill New Oak13%
Oak Types French Oak
Barrel Size barrique
Bottling Date 19 May 2021
Closure Screwcap
Production Details Handpicked and fermented on skins in combination of concrete tanks and stainless steel for 24 days. 15% whole bunch pressed. Aged 15 months in French oak barriques with 13% new oak. 152 dozen produced.
Tasting Notes
Nose: rose petal, spice, mushroom, forest floor
Palate: licorice, cedar, exotic spice, dark cherry, forest fruits, balance, drive, persuasive grip
Food Pairing Massaman duck curry, sweet and sticky roast quail
Producer Information
Website
Address
1333 Mornington Flinders Road, Main Ridge, Victoria 3928, Australia
Phone
+61 3 5989 6455
Owner
Martin Spedding
Cellarmaster
Imogen Dillon