Moorooduc Estate

Moorooduc Estate Mornington Peninsula, Victoria

Moorooduc Estate offers some of the finest Mornington Peninsula wines and hand crafted produce available. The vineyard, one of the first in Mornington, was planted in 1982 by Richard and Jill McIntyre who continue to make magnificent wines assisted by their daughter Kate McIntyre MW.

Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow their wines to express their site specificity, or terroir. The wine growing regions surrounding the city of Melbourne and Port Phillip Bay are known as the “dress circle”. The critical ripening period in this temperate climate is in the late summer and autumn, which is the most stable season with cool nights and dry sunny days.

The home vineyard, the McIntyre vineyard is mainly planted to Pinot Noir and Chardonnay (with a small amount of Shiraz). It is an elevated site with a gentle north to north-westerly facing slope. The topsoil is very sandy but the subsoil is unusually vine-friendly clay with veins of sand running through it. Deep down in this layer one encounters red coloured clay and rock indicating the presence of oxides of iron.

2015 Pinot Gris
The fruit from this wine comes from two Moorooduc vineyards on the Mornington Peninsula – the Garden Vineyard and the Osborn Vineyard.

‘From the Garden and Osborn Vineyards, hand-picked, whole bunch-pressed, wild-fermented in used French oak. The colour pick-up from the barrel fermentation, and time in bottle, is bright, setting the scene for a wine totally deserving the gris label, and Alsace-like in its mouthfeel and depth of ripe flavours. The Mornington Peninsula is arguably the premier region in Aus for pinot gris. Drink by 2023.’ 95 points, James Halliday, February 2017.

2016 Devil Bend Creek Chardonnay
The fruit for this wine comes predominantly from the Osborn vineyard, and we use low intervention winemaking, including wild yeast fermentation in old oak barrels, to celebrate the flavours we achieve in the Moorooduc ‘subregion’ of the Mornington Peninsula, unencumbered by new oak.

‘Bright lemon colour with aromas of lemon pith, beeswax and salted caramel. On the palate the wine is fresh and bright, with citrus fruit and nutty honey nougat flavours. Full-bodied yet elegant, with lovely length and crunchy natural acidity, that leaves your palate begging for more.’ Kate McIntyre MW.

2014 Chardonnay
Hand harvested fruit comes from the McIntyre and Robinson vineyards. It is whole bunch pressed and is fermented using 100% indigenous yeast in French oak barrels (25% new). 100% malolactic ferment in barrel. The wine is then aged for 10 months on lees with only 1 racking.

‘Grown on two estate vineyards, each separately wild yeast-fermented with cloudy juice in a mix of new and used French oak. Offers a mix of stone fruit, hints of fig and honey, finishing with crisp, citrussy acidity, the oak impact negligible. Drink by 2021.’ 93 points, James Halliday, July 2016.

2014 Robinson Chardonnay
A single vineyard wine from the Robinson’s vineyard on the Old Moorooduc Road. All fruit is handnarvested and whole bunch pressed before 100% indigenous fermentation in French oak barrles (25% new). Natural maloloactic fermentation (50%) in barrel with 10 months on lees.

‘Fresh, lively and crisp is take 1; take 2 the intense squeaky acidity that appears without warning; take 3 is the blend of stone and citrus fruits; take 4 the nutty/creamy notes ex mlf and oak.’ 95 points, James Halliday, March 2016.

2014 McIntyre Chardonnay
A single vineyard wine from the oldest chardonnay vines grown in tthe McIntyre vineyard on the estate. All fruit is handnarvested and whole bunch pressed before 100% indigenous fermentation in French oak barrles (25% new). 100% Natural maloloactic fermentation in barrel with 10 months on lees.

‘The deeper, though still bright, colour of this chardonnay sends a very accurate message of grilled cashew, fig, white peach and nectarine arriving all at once on the palate. Hedonism lives. Drink by 2025’ 96 points, James Halliday, March 2016.

2016 Devil Bend Creek Pinot Noir
Hand harvested and 100% destemmed this wine is made using only indigenous yeasts. Extended maceration and 10 months aging in older French Oak ensures good varietal expression.

‘A delicious, dark fruited pinot noir. Purple garnet in colour with a rich perfume of violets and dark ripe cherries.  A touch of exotic pomegranate molasses and Mediterranean spice adds complexity to the nose, and follows through on the palate.  Plush and juicy on the palate, with tangy orange notes and firm but silky tannins.’ Kate McIntyre MW.

2014 Pinot Noir
Hand harvested yields of less than 2t/acre and 100% destemmed this wine is made using only indigenous yeasts. Extended maceration and natural malolactic fermentation in barrel. Elevage in French oak with 25% new. The wine is bottled without fining or filtration.

‘Ruby red in colour, this wine has a bright nose of red and black cherries, black raspberries, violet, lilies and hints of sandalwood spice. More savoury on the palate, with crunchy cherry fruit and darkly exotic spicy notes, reminiscent of church incense.   Savoury, earthy, granitic notes linger and on the finish, a touch of the combination of sweet fruit and refreshing bitterness of sucking the last fruit off a cherry pip.’ Kate McIntyre MW.

2014 Garden Vineyard Pinot Noir
Hand harvested from the Garden Vineyard on the McFaul farm across the hill. Yields of less than 2t/acre and 100% whole bunch fermented using only indigenous yeasts. Extended maceration and natural malolactic fermentation in barrel. Elevage in French oak with 25% new for 15 months with 1 racking. The wine is bottled without fining or filtration.

‘Hand-picked MV6 clone, 100% whole bunches, wild yeast open-fermented, 19-21 days on skins, matured for 16 months in French oak (20-25% new). Deeply coloured, and equally deeply fruited on its bouquet and palate alike reflecting the small berries of the vintage. The plum and dark cherry fruit flavours roll around the mouth seeking to find all the tastebuds, and do so. This is still an infant, and one sure to prosper with more bottle age. Drink by 2029.’ 94 points, James Halliday, June 2016.

2014 Robinson Pinot Noir
Hand harvested from the Robinson’s vineyard on the Old Moorooduc Rd. Yields of less than 2t/acre with 20% whole bunch fermented using only indigenous yeasts. Extended maceration and natural malolactic fermentation in barrel. Elevage in French oak with 25% new for 15 months with 1 racking. The wine is bottled without fining or filtration.

‘Always the pretty one of the single vineyard pinots, this wine is bright ruby red, with a crunchy red cherry nose.  Complexing notes of marzipan and lifted perfume of Moroccan pink rosebuds.  On the palate the wine is fresh and spicy – hints of schezuan pepper, tangy red cherry and ferrous minerality are wrapped up in a silky texture and long finish. Drink by 2028.’ 95 points, James Halliday, March 2016.

2013 McIntyre Pinot Noir (James Halliday top 100 wines of 2015)
Hand harvested from the Estate vineyard on Derril Rd. Yields of less than 2t/acre with 20% whole bunch fermented using only indigenous yeasts. Extended maceration and natural malolactic fermentation in barrel. Elevage in French oak with 25% new for 15 months with 1 racking. The wine is bottled without fining or filtration.

‘Deep, bright colour, the bouquet with a haunting array of aromas ranging through spiced plums to hints of forest floor and truffles, the palate nonchalantly picking up the thread and amplifying it. This has far more weight and vinosity than most from the region, with even greater things will come over the next 10 years. Drink by 2028.’ 97 points, James Halliday, September 2015.