The Mornington Peninsula Wine Region (part II), Melbourne, Victoria, Australia

a-partial-view-of-some-of-the-winery-buildings-at-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia-viewed-from-a-high-position-in-the-winery-restaurants-vege

A partial view of some of the winery buildings at Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia, viewed from a high position in the winery restaurant’s vegetable garden (artichokes with purple blooms are in the foreground)v

 

As noted in our prior post, The Mornington Peninsula is a sub-region of Victoria that, in recent years, has been identified as the best area in Australia for cultivating classic Burgundian varietals (Chardonnay and Pinot Noir).  Situated on a long stretch of land embraced by three bodies of water – southeast of Melbourne — the Peninsula is graced with winds from Melbourne’s Port Phillip Bay and Bass Strait which provide a very cooling effect on viticulture.

Ten Minutes by Tractor (yes, that’s the name of a highly regarded winery!) is a pioneer in fine wine making and a beacon to those striving for quality.  Originally set up in 2000, the winery has been run by Martin Spedding who oversaw the rise of the winery to almost cult status.  Its three vineyards ten minutes apart by tractor produce outstanding, cool climate wines including single-vineyard and cellar door-only releases.  Spedding’s philosophy is to be as non-interventionist as possible and for Pinot Noir and Chardonnay to utilize traditional Burgundian winemaking techniques.

 

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The set up for our Museum Wine Masterclass conducted by Head Sommelier Jacques Savary de Beauregard, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

Upon arrival at the winery we were able to “take” a Museum Wine Masterclass conducted by Head Sommelier Jacques Savary de Beauregard.  This was followed by a five-course degustation lunch at Ten Minutes by Tractor’s restaurant that is run by Chef Stuart Bell, who combines his classic French training with an Australian feel.  The chef harmonizes local produce to match the winery’s award-winning international wine list, while the restaurant boasts an enviable ambiance with sophisticated, yet unassuming service.  The Restaurant has won awards as the 36th best restaurant in Australia and is regarded as a member of the Top 10 Regional Victorian Restaurants.  It was quite interesting that many of the wines served with our luncheon were neither Australian nor from the Ten Minutes by Tractor winery where we dined.  Overall, the meal was full of surprisingly good combinations (food as well as wine with food) and another example of the excellence of Australian restaurant dining.

 

a-few-of-the-wines-we-tasted-in-our-museum-wine-masterclass-conducted-by-head-sommelier-jacques-savary-de-beauregard-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

A few of the wines we tasted in our Museum Wine Masterclass conducted by Head Sommelier Jacques Savary de Beauregard, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

mid-morning-whats-not-to-like-about-a-beautiful-blanc-de-blanc-sparkling-wine-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

Mid-morning, what’s not to like about a beautiful Blanc de Blancs sparkling wine?; Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

as-a-starter-snack-our-table-was-served-plates-of-fresh-local-radishes-as-we-sat-down-for-our-five-course-degustation-lunch-at-ten-minutes-by-tractors-restaurant-that-is-ru

As a starter “snack” our table was served plates of fresh, local radishes as we sat down for our five-course degustation lunch at Ten Minutes by Tractor’s restaurant that is run by Chef Stuart Bell; The Mornington Peninsula Wine Region, Victoria, Australia

 

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Our appetizer was smoked Tasmanian salmon and chicken liver mousse, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

our-composed-salad-included-fresh-steamed-asparagus-with-avocado-mousse-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

Our composed salad included fresh steamed asparagus with avocado mousse, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

our-selection-of-wines-one-wine-paired-with-each-course-included-wines-from-around-the-world-from-the-extensive-wine-cellar-of-the-restaurant-ten-minutes-by-tractor-the-mornington-peninsula-wine-r

Our selection of wines (one wine paired with each course) included wines from around the world from the extensive wine cellar of the Restaurant, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia; shown here are wines from Germany, Hungary, Australia and France

 

our-fish-course-was-a-local-white-fish-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

Our fish course was a local white fish, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

the-baby-quail-were-well-prepared-and-tasty-in-their-sauce-and-accompaniments-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

The baby quail were well prepared and tasty in their sauce and accompaniments, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

yes-australians-really-do-eat-kangaroo-pictured-here-as-well-as-wallaby-and-crocodile-ten-minutes-by-tractor-the-mornington-peninsula-wine-region-victoria-australia

Yes, Australians really do eat Kangaroo (pictured here) as well as Wallaby and Crocodile, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

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Desert included dark chocolate mousse, orange mousse and, passion fruit ice cream, Ten Minutes by Tractor, The Mornington Peninsula Wine Region, Victoria, Australia

 

4 thoughts on “The Mornington Peninsula Wine Region (part II), Melbourne, Victoria, Australia

    • Note that the class was much more a “tasting” of their broad range of very nice wines with descriptions by the sommelier of the origins of the grapes (which vineyard and its features that contribute to the grapes and, hence, the finished wine) and the wine making techniques. No exams! And everyone got a passing “grade” (i.e., we graduated and we promoted to the restaurant where we ate our outstanding luncheon).

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