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.

Their philosophy in everything 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 their wines. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques.

The fruit comes mainly from the McIntyre Vineyard with a little from Robin-son Vineyard. Hand harvested with whole bunch pressing. 100% wild yeast barrel fermented in French oak of which 20% is new and then matured for 10 months on lees in the wood with 1 racking prior to bottling. Light fining and filtration.

Producer’s Tasting Notes

Elegant yet powerful, pale gold with lemon and nectarine fruit with slight salty hints and some notes spice and cedar. White peach and lemon domi-nate the palate with a touch of toasted brioche and salted popcorn. Crisp and elegant with a terrific finish.