Moorooduc Estate
Established in 1981 by Richard and Jill McIntyre, Moorooduc Estate is a small, family run wine business that has developed an enviable reputation for complex and food friendly wines.
Moorooduc Estate offers some of the finest of Mornington Peninsula wines and hand crafted produce available for tasting and purchase at cellar door; terrific food at Jill’s Restaurant and a secluded and exclusive weekend getaway.
Our philosophy in everything we do is to make the most of top quality ingredients. Intensive, hands-on care in the vineyard, with minimal use of chemicals, produces the best possible fruit for our wines. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow our wines to express their site specificity, or terroir. Similarly, in the restaurant we aim to source ingredients that are seasonal, local and organic.
Winemaker: Richard McIntyre
VINIFICATION
Hand harvesting, Whole bunch pressing. 100% wild yeast fermentation in French oak barrels, 50% second fill oak. Natural malolactic fermentation (100%) in barrel. 9 months in wood on lees with 1 racking prior to bottling. Light fining and filtration.
Tasting Notes
Pale lemon in colour with fresh white blossom, honeysuckle, grapefruit, lemon sherbet and seaspray aromas on the nose. Fresh and bright on the palate with the tang of fresh lemon slices and notes of beeswax and a breath of salty sea air on the finish. The acid line is firm and the wine cries out for freshly shucked oysters or fresh fried calamari.
