Chardonnay.

Consistently a high quality wine, representing the warmer, drier northern part of the Mornington Peninsula, with richness, sophisticated complex flavours and great palate length.

Production Notes

• Hand harvested
• After gentle pressing the juice is settled for 24 hours in tank before being racked to barrel.
• Wild yeast fermentation in French oak, 30% being new.
• Coopers: Sirugue, Rousseau, Gillet, Damy.
• 100% natural malolactic fermentation.
• Frequent barrel stirring.
• 10 months maturation in barrel.
• Light fining and filtration if necessary.

Pinot Noir.

Moorooduc Estate Pinot Noir is usually full and rich as a consequence of our relatively warm sub region. The flavours are in the spectrum of plum and dark cherry, often with earthy and mineral characters.

Production Notes

• Hand harvested
• ‘Wild Yeast’ fermentation in small open vats with a proportion of whole bunches depending on the vintage, usually around 20%.
• Regular plunging during active fermentation with temperature peaking at 32-34ºC.
• 19 to 21 days on skins.
• After gentle pressing and 24 hours settling in tank, the new wine is transferred to small French oak barrels of which 30% are new each year.
• A natural malolactic fermentation occurs in barrel.
• Coopers: Sirugue, Francoise Freres, Gillet, Rousseau
• 14 months in wood with one racking.
• Light egg white fining prior to bottling.

Shiraz.

Thanks to our well exposed North facing slope and the region’s frequent “Indian summers”, we get good ripeness in this typically late ripening variety. Our Shiraz displays the classic cool climate characteristics of plummy fruit with spicy, peppery overtones, soft velvety tannins and good natural acidity.

Production Notes

• Hand harvested.
• 100% destalked.
• ‘Wild Yeast’ fermentation in small open vats.
• Regular plunging during active fermentation with temperature peaking at 32-34ºC.
• Up to 30 days total time on skins.
• After gentle pressing and 24 hours settling in tank, the new wine is transferred to small French oak barrels of which 10% are new each year.
• Coopers: Sirugue, Rousseau.
• 14 months in wood with one racking.
• Light egg white fining prior to bottling.

Cabernet.

Our relatively warm, well exposed north facing slope, with low yields and careful canopy management produce ripe, elegant wines with unrivalled purity and length. A blend of 85% Cabernet Sauvignon, 10% Merlot and 5% Cabernet Franc.

Production Notes

• Hand harvested.
• Lightly crushed and destalked into small open fermenters.
• 100% ‘Wild Yeast’ fermentation.
• 30 days total time on skins.
• After gentle pressing and 24 hours settling in tank, the new wine is transferred to small French oak barrels of which 25% are new each year.
• Coopers used. Bossuet, Sirugue.
• 24 months in wood with two rackings.
• Light egg white fining prior to bottling.