Case Price: $299.94 (6 x 750ml)
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|Our Price: $49.99 / bottle (RRP: $55.00 )||Case: 6 x 750ml|
'The varietal fruit remains centre stage, but savoury/spicy/foresty notes provide a continuous drum beat urging you to return again and again, glorying in the wine’s complexity. '
97 Points - James Halliday
Established in 1982 by Richard and Jill McIntyre, Moorooduc Estate was one of the early pioneers of the Mornington Peninsula.From the very beginning the focus has been on high quality production, with a hands-on approach and minimal use of chemicals in the vineyards, and minimum intervention in the winery. The varietal focus has always been on Pinot Noir and Chardonnay and interpreted with a Burgundian sensibility.
From his early endeavours, Richard McIntyre became one of the pioneers of wild-yeast fermentation in Australia and it has been de-rigueurat Moorooduc for many years. Sulphur use is carefully controlled, new oak is used sensitively and the white wines receive only minimal fining and filtration. The red wines are all bottled completely unfined and unfiltered.
For many years now, wines from Moorooduc Estate have been routinely included in James Halliday’s selection of the best varietal examples, not only of the Mornington Peninsula, but of all of Australia. With Jill and Richard’s daughter Kate McIntyre MW now engaged full-time at Moorooduc, the journey continues with a skins-ferment Pinot Gris and some whole-bunch fermentation of Pinot Noir lighting the path.
The Robinson Vineyard is owned by Moorooduc’s viticulturalist of many years, Hugh Robinson and is just a few kilometres south at Tuerong. The two Moorooduc individual vineyard wines are sourced from specific parcels of high quality clones of Chardonnay (Dijon 95 and 96) and Pinot Noir (MV6, 667 and 777).
This wine is made from specially selected fruit from Hugh and Isabelle Robinson’s vineyard on the Old Moorooduc Road. It is the fourth commercial release of our ‘single vineyard’ Estate wines that celebrate the individual character of certain special sites around the Moorooduc area.
Bright, clear garnet colour, with floral notes – roses and violets – strawberries and red cherries on the nose. Tangy, red cherry and raspberry fruit on the palate – long and fresh and succulent, with mouth wateringly delicious, crunchy red fruit acid. This wine is all about purity and a silky texture.
'Three clones (MV6, 777 and 667), hand-picked, destemmed, wild yeast open-fermented, 19-21 days on skins, matured in French oak (20% new). A complex bouquet with cherry, plum and spice aromas full of promise delivered – and then some – on the long, intricately detailed palate. The varietal fruit remains centre stage, but savoury/spicy/foresty notes provide a continuous drum beat urging you to return again and again, glorying in the wine’s complexity. Drink to 2030.'
97 Points - James Halliday
'Fantastic aromatics. Perfumed, floral, rose petals and strawberries, blossomy, ‘of the garden’. It lures you in. The palate then offers more of the same, adding tang and spice, polished cedarwood, a slip of plum. It’s textural and lively at once, the mouthfeel supple but the energy high. Drinking it is like stepping into a most interesting, and attractive, world.'
93+ Points - Campbell Mattinson, The Wine Front
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