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.

Hand harvested 100% whole bunch, wild yeast fermentation. Pressed 17 days post harvest and racked to barrel after 24 hours settling in tank 100% French oak, 20% new Natural malolactic fermentation in barrel 15 months in wood with 1 racking prior to bottling without fining or filtration.

Producer’s Tasting Notes

Deep purple colour with richly perfumed nose of black violets, red plums, meaty richness and black peppercorns.

A lovely core of rich dark fruit – plum and brambleberry – pepper and cardamom spice and firm, fine grained tannins on the finish.