Established in 1982 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.

Great coffee, a chat and a glass of wine can be enjoyed from 11am-5pm 7 days a week.

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, we aim to source ingredients for the food we serve that are seasonal, local and organic.

 

 

2012 Moorooduc Estate Pinot Noir

James Halliday 2015 Rating: 94 points

Bright ruby colour, with lifted aromatics of dark cherry, rose petals and fragrant Szechuan pepper and star anise notes.  Base notes of licorice, bergamot and violet emerge as the wine opens up in the glass.  On the palate the wine is fresh and bright, with wild raspberry acid crunch and dark cherry fragrant depth.  Spicy and long on the finish, with firm, fine tannins that refresh the mouth and leave you wanting more.

A vibrant, youthful wine that is joyous to consume right now, but will develop gravitas with some age.  Match now to a plate of spicy protein – think grilled baby octopus with ginger, chilli and garlic; really good fried chicken or some melt in the mouth jamon.  Or hold it for a year or three and serve with confit duck and wild mushrooms.

The 2012 vintage

The 2012 vintage was a very pleasing and even season.  It started off wet, but stopped raining well in time for flowering, and the ripening period proceeded warm and dry.  Considered one of the best ever vintages on the Mornington Peninsula.
Viticulturist: Hugh Robinson
Winemaker: Richard McIntyre

Vinification & Analysis.
Yields: <2 Tonnes per acre
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 30 % new
17 months in wood with 1 racking
No fining and no filtration
Alc 14%

 

 

2011 Moorooduc Estate Chardonnay

A difficult vintage turned out to be a great year for chardonnay in particular.Pale lemon in colour with lovely fruit expression lemon/grapefruit citrus and white stone fruits, on the nose and palate with a crisp linear acid line and terrific length.A youthful wine with great cellaring potential. Drink now with grilled white fish, or a gently steamed chicken breast with ginger and soy, a bowl of rice and wilted bok choy!

The 2011 Vintage

The 2011 vintage proved remarkably successful at Moorooduc Estate, particularly for white wines, despite the very difficult growing conditions experienced throughout that season. The drought had broken to such an extent that our dam, near empty 12 months prior was now full to overflowing. Instead of lack of water, too much water and unheard of humidity was the problem. Through extra care in the vineyard and stringent fruit selection we triumphed over the difficult conditions. One unusual, positive aspect of this vintage was that phenolic and flavour ripeness happened at lower sugar levels than normal.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: fruit predominantly from the
McIntyre Vineyard, with a small selection of Robinson Vineyard fruit.

Vinification & Analysis.
Hand harvesting
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% being new
Natural malolactic fermentation (65%) in barrel
10 Months in wood on lees with 1 racking prior to bottling

 

2011 The Moorooduc McIntyre Chardonnay

James Halliday 2015 Rating: 96 points

This wine represents the pinnacle of style and quality of Moorooduc Estate ‘McIntyre Vineyard’ Chardonnay. A result of a stringent fruit selection from our oldest chardonnay vines this wine expresses the unique characters of this vineyard site.

In the extremity of youth this wine is pale lemon in colour with a tight, fine structure. On the nose some yellow apple, white nectarine and green citrus with a touch of savoury earthy, pithy characters – lovely fine phenolics. Very tight and elegant on the palate – very complete with complex, cool tangy fruit, silky texture, minerally acidity, terrific line and length. Classy.

Deserves some time in the cellar (5-15 years no worries) to see it at its best, but can be enjoyed young – try it with freshly shucked oysters, prawn rillettes or a creamy leek and potato soup and freshly baked sourdough bread, slathered with good butter.

 

The 2011 vintage

The 2011 vintage proved remarkably successful at Moorooduc Estate, particularly for white wines, despite the very difficult growing conditions experienced throughout that season. The drought had broken and instead of lack of water, too much water and unheard of humidity was the problem. Through extra care in the vineyard and stringent fruit selection we triumphed over the difficult conditions. One unusual, positive aspect of this vintage was that phenolic and flavour ripeness happened at lower sugar levels than normal.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: fruit 100% from the McIntyre Vineyard (planted in 1983)

Vinification.
Hand harvesting
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% being new
Natural malolactic fermentation (65%) in barrel
10 Months in wood on lees with 1 racking prior to bottling
Light fining and filtration

 

 

2012 The Moorooduc McIntyre Pinot Noir

James Halliday 2015 Rating: 96 points

This single vineyard wine from our home vineyard in Derril Rd is further evidence of what our fine vineyard site and mature vines can produce in a really good year. For the first time we have included some wine from interesting clones grafted onto our old Cabernet vines (planted in 1983).

The wine is bright ruby in colour with lovely intensity. On the nose there are complex aromas of ripe, red fruit in the cherry/raspberry/plum spectrum with sappy, vinous savoury notes. In the mouth the wine is elegant, feminine and intense with excellent flavour length and plenty of fine tannins promising a long future.

This complex and delicious wine will be even better for some years in the cellar, but is a delicous drink now with spicy roast duck or slow cooked, crispy skinned belly pork.

The 2012 vintage

The 2012 season resulted in a small crop of excellent fruit. Winter rains provided good soil moisture and the wet weather continued at the start of the growing season. The rain stopped well in time for flowering, and the ripening period proceeded warm and dry. Considered one of the best vintages on the Mornington Peninsula so far.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson

Vinification.
Yields: <2 Tonnes per acre
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel

 



2011 Robinson Vineyard Chardonnay

James Halliday 2015 Rating: 95 points

The fruit for this wine comes predominantly from the Osborn vineyard, and we use traditional winemaking inspired by Chablis, to celebrate the flavours we achieve in the Moorooduc ‘subregion’ of the Mornington Peninsula, unencumbered by new oak.
Pale lemon green in colour with bright pure lemon citrus and stone fruit with a touch of nutty minerality and savoury flinty notes from extended lees contact. Round and crisp on the palate, with delicious length and depth of flavour. This is the perfect wine to match to a summer seafood platter, or a rich bowl of chicken soup as the nights cool down. Also great to savour with friends over a perfectly ripe, washed-rind cheese and home-made lavoche.

The 2011 vintage

The 2011 vintage proved remarkably successful at Moorooduc Estate, particularly for white wines, despite the very difficult growing conditions experienced throughout that season. The drought had broken to such an extent that our dam, near empty 12 months prior was now full to overflowing.
Instead of lack of water, too much water and unheard of humidity was the problem. Through extra care in the vineyard and stringent fruit selection we triumphed over the difficult conditions. One unusual, positive aspect of this vintage was that phenolic and flavour ripeness happened at lower sugar levels than normal.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100%
Robinson Vineyard fruit (Dijon clones 95 & 96)

Vinification & Analysis.
Hand harvesting
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% being new
Natural malolactic fermentation (65%) in barrel
10 Months in wood on lees with 1 racking prior to bottling
Light fining and filtration
Alcohol 12.5%

 

 

2012 Moorooduc Estate Robinson Pinot Noir

James Halliday 2015 Rating: 95 points

This wine is made from specially selected fruit from Hugh and Isobel Robinson’s vineyard on the Old Moorooduc Road. It is the third commercial release of this ‘single vineyard’ Estate wines that celebrates the individual character of this Moorooduc vineyard.

This is always the most floral and pretty of the single vineyard wines, with bright ruby colour and aromatics of red cherry, fruit of the forest, spice and hints of rose petals.

On the palate the perfumes continue on and on, with a core of sweet fruit, building spice and firm, fine grained silky tannin structure. A beautifully balanced and elegant wine, this is drinking very well now, and will evolve nicely with cellaring.

A perfect match for squab or or slow cooked duck legs.

The 2012 vintage

The 2012 season resulted in a small crop of excellent fruit. Winter rains provided good soil moisture and the wet weather continued at the start of the growing season. The rain stopped well in time for flowering, and the ripening period proceeded warm and dry. Considered one of the best vintages on the Mornington Peninsula so far.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100%
Robinson Vineyard fruit (clones 777 & MV6)

Vinification & Analysis.
Yields: 2 Tonnes per acre
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation (20 Days total on skins)
Natural malolactic fermentation in barrel, 100% French oak maturation, 25 % new
15 months in wood with 1 racking
No fining and no filtration

 


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