Chardonnay.

Sourced entirely from our own low yielding vineyards and selected from the barrels displaying the greatest richness and complexity. Typically, more new wood is employed in this reserve wine and a greater proportion is fermented on solids.

• Hand harvested.
• Light whole bunch pressing.
• 50% of the juice is run directly into barrel without settling.
• The remainder of the juice is settled for 24 hours before being racked to barrel.
• Wild yeast primary fermentation and malolactic fermentation in French oak, 50% being new.
• Coopers: Sirugue, Rousseau, Gillet, Damy.
• Frequent barrel stirring.
• 12 months maturation period.
• Light fining and no filtration prior to bottling.

Pinot Noir.

The Moorooduc Pinot Noir is sourced entirely from our own low yielding vineyard and is mainly taken from the 114, 115 and MV6 clones, which are proving themselves highly suited to this site. Always more intense and structured, they demand greater time in bottle to open and develop.

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 40% 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 (usually) with no filtration prior to bottling.