Mathew Jukes 100 best Australian wines for 2012
August 2, 2012 Leave a comment
Influential UK wine writer Mathew Jukes released his 100 best Australian wines for 2012 and, as usual, it features a host of ely restaurants favourites. The list covers a broad spectrum of prices and styles, from affordable, quality orientated producers such Willunga 100, Innocent Bystander and Pewsey Vale, to world class, highly sought after names such as Cullen, Henschke and Clonakilla. A new name to that list, and to ours, is Ten Minutes by Tractor. Taking its name from the distances between the three vineyards, TMBT is – as
Mathew puts it – “a major force to be reckoned with in the world of global Pinot Noir worship”.
Based in Mornington Peninsula, southeast of Melbourne, they have developed a reputation for sublime, elegant and complex wines from the two grapes that excel in the region, the great Burgundian duo of Pinot Noir and Chardonnay. They produce stunning single vineyard wines from the McCutchen, Wallis and Judd vineyards, and the 10X wines, which are blended from the three. These wines challenge the very best from burgundy and at the same time remain distinctly Australian.
Four of their wines are currently listed in ely winebar 22 Ely Place, the 10x Chardonnay 2010- fresh pear and white peach on the nose, with a smoky, minerally palate and lovely weight on the finish. The 2008 Wallis Vineyard Chardonnay is an even more complex affair with stones and stone fruit- peaches and nectarines with a minerality that surges forward on the palate, and the deft use of oak results in an incredible harmony of texture and flavour. It is a stunning wine.
Of the Pinots, the 2010 10X Pinot Noir is soft, ripe and fragrant, with strawberry, cherry and a touch of damson and a remarkable freshness. It would put many a big name Burgundy to shame.
The 2009 McCutchen is among the finest Pinots I’ve ever tasted from Australia- It impresses at first with its vibrant red fruits- fresh cherry and raspberry, and a texture so silky it’s almost sinful . But given some time in the glass it develops in to something altogether different, conjuring up savoury, meaty aromas, and a smoky spiciness. Everything comes together seamlessly in a finish that lingers on the palate like a fond memory.