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, 100% destemmed. 18 days on skins. 15 months in French oak, 70% second fill. 100% wild yeast primary fermentation. Natural malolactic fermentation in barrel. No fining or filtration.
Tasting Notes
Pale ruby hue with a savoury and complex nose that is a little shy at first, but reveals dark cherry, bitter chocolate, violet, blood orange, star anise and a touch of soy. The wine is elegant yet muscular on the palate, with savoury cherry and roast duck notes, firm velvety yet earthy tannins and a bright tangy, almost raspberry like acidity on the finish. This wine is quite closed still and is very structured with excellent length. It will appreciate a good decant before drinking in its youth, or even better for it to have a rest in the cellar for another 5 to 10 years. Some slow cooked duck leg will bring the wine out of its shell however!
