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.
This Pinot Noir is hand harvested, 100% destemmed with 100% wild yeast primary fermentation for 20 days total on skins.
Malolactic fermentation in barrel, 100% French oak maturation, 25 % new 17 months in wood.
Bright garnet in colour with a nose of red cherries, violets, earthy complexity and just a hint of liquorice and spicy notes.
On the palate cherry fruit, with some savoury undertones and firm, velvety tannins.
Juicy fruit balances perfectly with crunchy acid, firm tannins and a long, mouth-watering aftertaste.
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