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Moorooduc Estate

Moorooduc Estate was established in Victoria by Dr Richard McIntyre in 1983. Where would the Australian wine industry be without the medical profession? Or the lawyers, of course! Both professional bodies have yielded numerous characters which now tend vines in Victoria, South Australia and beyond. McIntyre began by planting just 2 ha, starting with Cabernet Sauvignon, Pinot Noir and Chardonnay. Thanks to the relatively cool climate the wines have elegance and balance rather than power, and the Chardonnay and Pinot Noir have been the most successful, and these two varieties now domaine this winery's portfolio.

The basic Chardonnay and Pinot Noir cuvées are the Devil's Bend wines, named after Devil's Bend Creek which runs next to the vineyard. These are regional wines, sourced from vineyards across the Mornington Peninsula. Even at this level, however, the attention to detail is considerable. The wines are mostly harvested by hand, and after fermentation using cultured yeast and malolactic fermentation, the wines age in tank and barrel for the whites, all barrel for the reds. The oak is French and up to 30% of it is new each vintage. The wines see only light fining and filtration. Next come the Moorooduc Estate wines, made from fruit grown in Moorooduc, including some from the Derril Vineyard, the first site to see vines back in the 1980s, and in fact the first vineyard in the Mornington Peninsula to be planted up. These wines are made with wild yeasts, fermented in oak for the whites, small open vats for the reds. Again the wines see old and new French oak and only a light fining and filtration. As well as Pinot Noir and Chardonnay, at this level there is also a Cabernet and a Shiraz.

The highest quality fruit from the Derril Vineyard, however, is used for The Moorooduc. Both Chardonnay and Pinot Noir cuvées undergo fermentation with wild yeast, with a light whole bunch pressing for the Chardonnay. The fermentation is carried out in small vats or oak as above, but subsequently the wine sees a higher proportion of new French oak; 50% for the Chardonnay and 40% for the Pinot Noir.

With success in wine, the Moorooduc Estate has branched out, and among other things now offers fine dining at their restaurant, run by Jill McIntyre, as well as accommodation. Apparently the views overlooking the vineyards and the adjacent golf course are fabulous. (18/3/04)

Contact details:
Address: 501 Derril Road, Moorooduc, Victoria 3933
Telephone: +61 (0) 3 5971 8507
Fax: +61 (0) 3 5971 8550
Internet: www.moorooduc-estate.com.au

Moorooduc Estate - Tasting Notes

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Moorooduc Estate Devil's Bend Chardonnay (Mornington Peninsula) 2001: Only a moderate colour reflecting the cool climate. Butter and toffee influenced fruit on the nose. Rounded, sweet and full on entry. Spicy, vanillin, buttery oak. Very low acidity. There's a little structure from the oak and a touch of grippy tannin. Sweet, soft finish. 16/20 (March 2004)

Moorooduc Estate Chardonnay (Mornington Peninsula) 2001: Mid gold colour, richer than the Devil's Bend. Loely nose, of pear, stone fruit, mango and minerals. Full, rich, seductive on the palate, with some bitter grip. Opulent, heady, infused with notes of pine kernels and perfume. Good grippy finish, which compensates for low acidity. Tasted blind I would have sworn this was Viognier! Atypical, and I would prefer a little more balance, but it is lovely. 16.5/20 (March 2004)

Moorooduc Estate 'The Moorooduc' Chardonnay (Mornington Peninsula) 2001: A touch more depth to the colour here. On the nose there are obvious notes of barrel fermentation, with aromas of waxed teak furniture, mealy oak and some floral, orange fruit. Big, rich, and flavoursome on the palate, with plenty of barrel influence. Good grip and considerable amount of tannin, no doubt oak-derived, but as with the other wines fairly low acidity. Overall it is very good, but in a style that will not appeal to all. 16.5/20 (March 2004)

Moorooduc Estate Pinot Noir (Mornington Peninsula) 2001: Nice vibrant red colour, barely fading at the rim. A good nose, rich with primary fruit aromas, a nuance of chocolate and perhaps a little oak. Nicely mouthfilling, full, with extract and appealing texture. A lovely depth of dark, macerated fruit, not a touch jammy, with fine acidity, and savoury grip. This is delicious. For current drinking. 16/20 (March 2004)

Moorooduc Estate 'The Moorooduc' Pinot Noir (Mornington Peninsula) 2001: Good colour. Clearly a step up on the nose here, which has richness and depth. Aromas of black fruits, with a lick of dark chocolate and even a hint of mushrooms. Lovely depth and texture on the palate, with mouth-filling power. Great character, more red than black fruits, and firm, age-worthy acidity. Approachable now but would do well with three to five years in the cellar. 16.5+/20 (March 2004)