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 puncheons, 50% second fill. 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 a restrained and savoury nose with notes of ripe cumquat, white nectarine, green mango and toasted salted cashew nuts. On the palate the wine is still quite closed, with a minerally line running through it, and firm acidity. The fruit is more restrained, with salted focaccia and cheesy notes on the mid palate and these flavours, along with a savoury soy sauce note and a firm phenolic grip linger long on the tongue after the wine is gone. Will blossom with some more time in the cellar (5-10 years) but drink now with pan fried free range crumbed chicken breast and celeriac remoulade.
