Moorooduc Estate (Victoria & South Australia)

Established in 1982 by Richard and Jill McIntyre, Moorooduc Estate was one of the early pioneers of the Mornington Peninsula.From the very beginning the focus has been on high quality production, with a hands-on approach and minimal use of chemicals in the vineyards, and minimum intervention in the winery. The varietal focus has always been on Pinot Noir and Chardonnay and interpreted with a Burgundian sensibility.

From a small 20 tonne winery established in 1987, Moorooduc now crushes over 75 tonnes in its rammed earth winery and draws fruit from not only the home McIntyre Vineyard but also the Robinson, Garden and Osborn Vineyards nearby. Individual vineyard wines are produced from the first three of these, with the key objective being to elucidate the influence of each site’s particular terroir.

From his early endeavours, Richard McIntyre became one of the pioneers of wild-yeast fermentation in Australia and it has been de-rigueur at Moorooduc for many years. Sulphur use is carefully controlled, new oak is used sensitively and the white wines receive only minimal fining and filtration. The red wines are all bottled completely unfined and unfiltered.

For many years now, wines from Moorooduc Estate have been routinely included in James Halliday’s selection of the best varietal examples, not only of the Mornington Peninsula, but of all of Australia. With Jill and Richard’s daughter Kate McIntyre MW now engaged full-time at Moorooduc, the journey continues with a skins-ferment Pinot Gris and some whole-bunch fermentation of Pinot Noir lighting the path.

THE VINEYARDS

McIntyre Vineyard The original McIntyre Vineyard is an elevated site, about 80 metres above sea level, with a gentle north to north-westerly facing slope and was first planted in 1983 to Pinot Noir and Chardonnay (today there is also a small plot of Shiraz). Over the years a range of clones has been planted or grafted on to the original vines, including Pinot Noir clones MV6, 115, 114, 777, 667, Abel and Pommard.

Robinson Vineyard The Robinson Vineyard is owned by Moorooduc’s viticulturalist of many years, Hugh Robinson and is just a few kilometres south at Tuerong. The two Moorooduc individual vineyard wines are sourced from specific parcels of high quality clones of Chardonnay (Dijon 95 and 96) and Pinot Noir (MV6, 667 and 777).

Garden Vineyard The Garden Vineyard is just a stone’s throw from the McIntyre vineyard and is planted to Pinot Noir and Pinot Gris. The ‘house block’ Pinot Noir is a small north facing slope. The ‘back block’ is west facing (Pinot Noir) and south-west facing (Pinot Gris). Here the clay subsoil is denser and so the vines lower in vigour as a result.

Osborn Vineyard The Osborn Vineyard, owned by the Osborn family, is a north-facing, relatively productive mature vineyard established in the late 1980s. Chardonnay and Pinot Noir from here form the basis of the Devil Bend Creek wines, while Pinot Gris is blended with that from the Garden Vineyard to create the Moorooduc Pinot Gris.

WINE NOTES AND REVIEWS

2024 Devil Bend Creek Pinot Noir
Hand harvested and 100% destemmed this wine is made using only indigenous yeasts. Extended maceration and 10 months aging in older French Oak ensures good varietal expression.

'A delicious, dark fruited pinot noir. Purple garnet in colour with a rich perfume of violets and dark ripe cherries.  A touch of exotic pomegranate molasses and Mediterranean spice adds complexity to the nose, and follows through on the palate.  Plush and juicy on the palate, with tangy orange notes and firm but silky tannins.' Kate McIntyre MW.

2023 Pinot Gris
The fruit from this wine comes from two Moorooduc vineyards on the Mornington Peninsula – the Garden Vineyard and the Osborn Vineyard.

2024 Pinot Gris On Skins
100% Pinot Gris from the Osborn Vineyard, hand-picked, de-stemmed and wild-yeast fermented on skins. After a 19 day cuvaison, the wine is pressed to French oak barrels (2-3 years old) and matured on lees for 10 months. Bottled unfined and unfiltered.

‘Deep salmon pink in colour with a savoury nose of wild herbs, dried rose petals, lavender and strawberry. On the palate, the wine is textural, with firm, fine-grained tannins, some wild strawberry fruit and savoury meaty flavours. Good length and structure on the finish. Drink cool but not chilled to best enjoy the unique floral aromas and tannic texture and enjoy with a charcuterie platter, or pasta with tomato passata.’ Kate McIntyre MW.

2024 Chardonnay
100% Chardonnay predominantly from the McIntyre Vineyard with a small portion from the Robinson Vineyard and a small selection from the Robinsons vineyard. Hand-picked and whole-bunch pressed, followed by wild-yeast ferment in French oak barriques (10% new) and natural malolactic. Matured on lees in barrel for 9 months with one racking prior to bottling with light fining and filtration.

‘Pale gold in colour with lifted aromas of lemon rind, white peach, blossom and a touch of honeydew melon. Some nutty, salty savoury notes add complexity on the nose. On the palate the wine is rich, with plenty of citrus and stone fruit flavour, firm acid line and a savoury textural note. The wine finishes dry and biscuity with a lemon tang.’ Kate McIntyre MW.

‘Rich but finessed, this opens with ripe nectarine, Golden Delicious apple, grapefruit, almond meal and salted crackers. There’s some quince paste and lemon oil with air, and subtle vanilla sitting very much in the background. The palate is also richly toned but with a lovely countervailing freshness — yellow apple, peach, nectarine, allusions of honey, salt and flickers of toasted nuts. The acidity is great in this wine; it washes down the back palate to good length. I like the balance here — it’s a well-crafted and overall very successful release. Drink from 2026-2032.’ 93 points, Tom Kline, Inside Burgundy, May 2026

2023 Chardonnay Robinson Vineyard
100% Chardonnay (Dijon clones 95 and 96) from the Robinson Vineyard. Hand-picked and whole-bunch pressed, followed by wild-yeast ferment in French oak puncheons (50% second-fill). No malolactic. Matured on lees in barrel for 9 months with one racking prior to bottling with light fining and filtration. It was a hard year, with meticulous work required in the vineyard throughout. The weather gods decided enough was enough: Summer settled, and mild weather prevailed. Resultant yields were low to say the least, with many areas of vineyards producing less than half their usual quantity. One outcome of the difficult flowering period was the prevalence of smaller berries, resulting from limited set of seeds within berries. This produced wines with intensity and structure from a larger than usual grape skin contribution in the winery. Wines evolved balance and finesse throughout their time in barrel.

‘Pale lemon in colour with fresh white blossom, honeysuckle, grapefruit, lemon sherbet and seaspray aromas on the nose. Fresh and bright on the palate with the tang of fresh lemon slices and notes of beeswax and a breath of salty sea air on the finish. The acid line is firm and the wine cries out for freshly shucked oysters or fresh fried calamari.’ Kate McIntyre MW.

‘Restrained and reserved first off, with delicate poached nectarine, Meyer lemon and white flowers before clotted cream and ruby grapefruit. It’s poised and in no rush to impress you. Air unlocks some alluring savoury tones of almond cream, nougat and pastry dough. There’s a calm, restrained and confident feel to the palate with suave, creamy texture. Lemon peel, nectarine, almond, toasted brioche — it sweeps through the mouth with lovely even intensity through a very long and poised finish. This is impressive in its cool restraint and suave sophistication. A beguiling wine. Drink from 2026-2033.’ 95 points, Tom Kline, Inside Burgundy, May 2026

2023 Chardonnay The Moorooduc McIntyre Vineyard 2022 rated #55 in James Suckling top 100 wines of Australia 2024
100% Chardonnay from the McIntyre Vineyard. Hand-picked and whole-bunch pressed, followed by wild-yeast ferment in French oak barriques (20% new) and natural malolactic. Matured on lees in barrel for 10 months. From the original planting ('83) at Derril Road, hand-picked, whole bunch-pressed, wild-fermented in French oak (20% new), full malo.

‘This wine represents the pinnacle of style and quality of Moorooduc Estate ‘McIntyre Vineyard’ chardonnay. A result of a stringent fruit selection from our oldest chardonnay vines this wine expresses the unique characters of this vineyard site. Pale lemon gold in colour with a tightly wound nose of lemon rind, shortbread, salted licorice, white nectarine, jasmine and a hint of orange blossom. On the palate the complexity continues in a lovely combination of elegance and power. Fine yet concentrated and long with lovely weight and texture, this is a delightful expression of the McIntyre Vineyard. Enjoy young with freshly shucked oysters, pan seared whiting or gently steamed lobster. Or cellar for 8-12 years to see the exciting evolution of this beautiful wine.’ Kate McIntyre MW.

Lemon butter, gentle fine cedar, toasted nuts, sweet Meyer lemon and quality honey notes lead the charge before some leesy brioche-like notes appear. Air sees more fruit emerge in yellow apple, peach skin and kumquat. The palate is voluminous in texture — baked yellow apple, honey, cedar, candied nuts, yellow peach. It’s round and rich but controlled, countervailed by lifted fruit and tight lines of citrusy acid and chalky phenolics. There are some bitter, nutty tones through a long finish. There’s savoury complexity in good measure here, and while it’s rich and opulent, it’s also balanced by a permeating sense of freshness. A food wine, for sure. Drink from 2026-2032.
94 points, Tom Kline, Inside Burgundy, May 2026

2023 Pinot Noir
Five clones (MV6, 777, 667, Pommard and Abel), hand-picked, 100% de-stemmed, wild yeast open-fermented, 17-20 days on skins, matured in French oak (22% new) for 10 months. It was a hard year, with meticulous work required in the vineyard throughout. The weather gods decided enough was enough: Summer settled, and mild weather prevailed. Resultant yields were low to say the least, with many areas of vineyards producing less than half their usual quantity. One outcome of the difficult flowering period was the prevalence of smaller berries, resulting from limited set of seeds within berries. This produced wines with intensity and structure from a larger than usual grape skin contribution in the winery. Wines evolved balance and finesse throughout their time in barrel.

‘Pale ruby garnet in colour with a lifted nose of ripe red and black cherries, black rose petals, a touch of pomegranate and coriander seed and cardamom spice. On the palate the red cherry dominates with subtle spice and floral lavender and rosewater notes. The tannins are velvety and the acid is firm and crisp. A delicious, long mouthful of wine, with tangy pomegranate molasses on the finish.’ Kate McIntyre

Poached strawberry, rhubarb, cinnamon and ground nutmeg set the scene. There’s some tilled earth, tangerine, clove and an almost iodine-like minerality with air, resulting in a very attractive amalgam after having clicked into place. It’s quite seductive on the palate, with an alluring fruit and spice mix. Mashed strawberry, raspberry leaf, nutmeg, earth, rhubarb and flickers of blood orange glide through the mouth before a sheath of fine tannins and cleansing acidity hold sway. This is a delicious release of complexity and charm. Drink from 2026-2032.
93 points, Tom Kline, Inside Burgundy, May 2026

2023 Pinot Noir Robinson Vineyard
Three clones (MV6, 777 and 667), hand-picked, destemmed, wild yeast open-fermented, 19-21 days on skins, matured in French oak (20% new).

‘This wine is made from specially selected fruit from Hugh and Isabelle Robinson’s vineyard on the Old Moorooduc Road. Our single vineyard Estate wines celebrate the individual character of certain special sites around the Moorooduc area. Bright garnet, refreshing aromas of tangy sour red cherries and pomegranate, rhubarb, red rose petals and violets. On the palate red cherries and wild raspberries flood the tongue. Tangy acidity, silky, yet firm tannins and a long, pure finish.’ Kate McIntyre MW.

Vibrant strawberry coulis, red cherry and red rose notes lead before countervailing brown spice and earthy rhubarb enter the picture. There’s some pine needle, lavender and forest floor notes following a swirl of the glass, and the overall perfume is very alluring once it’s all clicked into place. The palate holds similar vibrancy, with sweet red rose and red cherry making way for cassia bark and nutmeg, with earthy tones lingering beneath. There’s firm structure here, with tight, fine-grained tannins constricting around the fruit and a good burst of red floral-laced acidity elongating and freshening to good length. A lovely release — complex and beguiling, with a welcome architectural structure. Drink from 2026-2033.
92 points, Tom Kline, Inside Burgundy, May 2026

2023 Pinot Noir Garden Vineyard
100% Pinot Noir from the Garden Vineyard. Hand-picked, and with 100% whole bunches included in the ferment. After a 20 day cuvaison, the wine is pressed to French oak barrels (25% new) and matured on lees for 17 months. Bottled unfined and unfiltered.

‘The Garden Vineyard, across the hill from us, is owned by the McFall family and has been leased and run by Moorooduc Estate for over ten years. Fruit was hand picked and whole bunches placed directly into the fermenter. Mid-purple ruby in colour, this wine has a moreish nose, combining black raspberry and cherry with cinnamon and star anise spice and earthy savouriness. A touch of orange rind and Campari notes emerge in time from the whole bunch fermentation. Red cherry juicy fruit on the palate is balanced by woodsy flavours reminiscent of rosemary, lavender, dried autumn leaves and mossy earth. Fine grained tannins round out the structure on the palate, with some tangy acidity that keeps things fresh. A delightful match to osso bucco and saffron risotto, or a pine mushroom pithivier.’ Kate McIntyre MW.

2023 Pinot Noir The Moorooduc McIntyre Vineyard
Seven clones (MV6, 115, 114, 777, 667, Abel and Pommard), hand-picked, destemmed, wild yeast open-fermented, 19-21 days on skins, matured in French oak (21% new).

‘This single vineyard wine from our home vineyard in Derril Road is further evidence of what our fine vineyard site and mature vines can produce in a really good year. It includes some wine from interesting clones grafted onto our old Cabernet vines (planted in 1983). Deep garnet with a savoury, complex nose.  Dark black macerated cherries, roasted meat juices, soy and star anise. Subtle sandalwood, rosemary and sage, blood orange and cloves.  On the palate, bright, dark cherry fruit, with a hint of blood orange, thyme and rosemary, savoury, meaty, soy, roast mushroom and truffle. Long and firmly structured but elegant.’ Kate McIntyre MW.

Loads of impact here, with earth, red fruits and spice making up a gorgeous medley. Perhaps a little more oak in the mix here, but it works brilliantly in context. Dark cherry, macerated strawberry, sweet cedar, black tea, iron-like minerality, rhubarb, tilled earth and clove-studded orange make up an attractive perfume. Some mushroom notes with a further swirl. The palate follows suit and mirrors the aromas with all of the complexity and depth, but also a fresh, cool feel and lovely waves of acidity mixing with fine-boned tannins through a long finish. A delightful and eminently charming expression. Drink from 2026-2034.
95 points, Tom Kline, Inside Burgundy, May 2026

‘The 2021 Pinot Noir The Moorooduc McIntrye takes a little time to warm up but delivers in time with expressive aromas of rhubarb and mixed spices with an earthy underlay and well-pitched oak. Great precision and drive follow, with more dark cherry and baked earthy notes with layers of dried spices. A long, sinewy finish bodes well for the future.’
93 points, Angus Hughson, Vinous Media, May 2023

2019 McIntyre Shiraz - SOLD OUT
Hand-picked, 100% whole bunches, wild yeast open-fermented, 18 days maceration, matured in French oak (25% new) new for 17 months.

‘Bright, dark ruby colour with purple reflections. On the nose there is ripe black plum fruit, roast beef richness and black pepper spice with a touch of licorice. On the palate the wine shows elegant red fruit and black pepper spice. Fine grained savoury tannins with fresh, tangy red berry acid and long, spicy fruit on the finish.’ Kate McIntyre MW.

‘The impressive 2019 Shiraz McIntyre Vineyard is a slow starter but, over time, shows its class. Stalky complexity complements olive tapenade, blackberry, aged meat and dried herb layers. Juicy, with underlying power and composure, it's a distinctly savory and well-structured style that is clearly built for the cellar.’ 94 points, Angus Hughson, Vinous Media, May 2023