Price:  £47.95 £37.00 | Case Rate: £37.00
Ex Tax: £30.83

Ten Minutes By Tractor - Judd Chardonnay 2016

Information

  • Country: Australia
  • Wine Region: Victoria
  • Wine Area: Mornington Peninsula
  • Wine Maker: Sandro Mosele, Martin Spedding
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Duty/Vat Paid
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JH: 96 (2016)

Description

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
 as 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!

Wine tasting notes

As befitting a warm and early harvest, the 2016 Judd Chardonnay underwent only partial malolactic fermentation, giving an an extra level of freshness. The wine has multiple layers on show - waxy oak and brioche on the nose, whipped butter and white nectarine on the palate and a tight finish despite the extra alcohol warmth. A full-bodied, yet carefully crafted and contained modern Mornington Chardonnay. Serve with goats cheese and pumpkin salad - fresh flavours from both but with a roundness to match the wine.

Expert Reviews

James Halliday (2016)96 pts

It's elegant and pure and the finish goes on for just about ever. Or so it seems. This does everything it can not to smack you between the eyes but it still leaves you dazed by the finish. Grapefruit, figs, flint, cashews and cream. Wonderful wine, with a future.

Vinification Notes

Winemaking began with the grapes being whole bunch pressed and the unsettled juice being transferred to 17% new French oak barriques. Fermentation by indigenous yeasts preceded a partial (80%) malolactic fermentation in spring. Regular stirring of lees was carried out over a 11 month barrel maturation. The wine was bottled unfined after filtration.