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

2023 Devil Bend Creek Chardonnay
The fruit for this wine comes predominantly from the Osborn vineyard, and we use low intervention wine-making, including wild yeast fermentation in old oak barrels, to celebrate the flavours we achieve in the Moorooduc ‘subregion’ of the Mornington Peninsula, unencumbered by new oak.
'Bright lemon colour with aromas of lemon pith, beeswax and salted caramel. On the palate the wine is fresh and bright, with citrus fruit and nutty honey nougat flavours. Full-bodied yet elegant, with lovely length and crunchy natural acidity, that leaves your palate begging for more.' Kate McIntyre MW.

2021 Devil Bend Creek Pinot Gris
The fruit for this wine comes predominantly from the Osborn vineyard, and we use low intervention wine-making, including wild yeast fermentation. Aged mostly in old oak barrels with a small portion fermented and aged in stainless steel for blending with the barrel fermented portion.

2023 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.

2021 Pinot Gris
The fruit from this wine comes from two Moorooduc vineyards on the Mornington Peninsula – the Garden Vineyard and the Osborn Vineyard.22021 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.
Despite some bottle age, the 2019 Pinot Gris Estate offers still bright aromas of perfectly ripened pears with touches of honey and florals in a rich frame. Creamy textured, but also with a fine line of acidity. Oak adds a touch of vanilla and backbone to a fine, lingering finish. 92 points, Angus Hughson, Vinous Media, May 2023

2022 Chardonnay - SOLD OUT
100% Chardonnay predominantly from the McIntyre Vineyard with a small portion from the Robinson Vineyard. Hand-picked and whole-bunch pressed, followed by wild-yeast ferment in French oak barriques (25% new) and natural malolactic. Matured on lees in barrel for 10 months.
‘Pale gold in colour with a rich, savoury nose of white nectarine, cashew nuts, brine, rillettes, dill and cedar notes. On the palate the wine is textural with mealy notes and grapefruit freshness and a long finish with salty almond notes. A lovely, tangy wine with elegant phenolics. The perfect match to freshly cooked fish and chips on the beach, or pan seared scallops in butter and sage.’ Kate McIntyre MW.
This is a fine source for chardonnay, so far away from the highly strung, reductive Australian norm. Chewy notes of nougat, cream, cashews and pithy stone fruit. Dutifully ripe and in line with a medium-bodied, savory style, broad and long. This reminds me of a succulent expression from the Maconnais, showing phenolics over shrill freshness. Drink or hold. Screw cap.
93 points, Ned Goodwin, JamesSuckling.com, February 2024

2021 Chardonnay Robinson Vineyard
100% Chardonnay from the Robinson Vineyard. Hand-picked and whole-bunch pressed, followed by wild-yeast ferment in French oak barriques (18% new). No malolactic. Matured on lees in barrel for 8 months. Dijon clones 95 and 96 from the Robinson Vineyard, hand-picked, whole bunch-pressed, wild-fermented in French oak (18% new).
‘This wine is made from specially selected fruit from Hugh and Isabelle Robinson’s vineyard on the Old Moorooduc Road, celebrating the individual character of this special site. Pale gold with elegant aromas of Meyer lemon, aniseed, white nectarines and a hint of nutmeg spice. Fresh and tangy, with lemon fruit, peach skin and a touch of seaspray on the palate. Lovely length and texture on the finish.’ Kate McIntyre MW.

2021 Chardonnay The Moorooduc McIntyre Vineyard
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.
A fine chardonnay, medium-bodied and textural rather than tensile and reductive, as is often the regional style. Burgundian-like notes of nougat, roasted chestnuts, hazelnuts, orchard fruit and dried quince. Compelling. Long and thoroughly convincing, this is a wonderful Peninsula chardonnay. Drink now or hold. Screw cap.
96 points, Ned Goodwin, JamesSuckling.com, February 2024
The 2021 Chardonnay The Moorooduc McIntrye radiates with finesse from start to finish and is a wine that impresses for its composure and subtlety rather than sheer power. Open-knit nectarine and peach skin aromas are laced with exotic florals and prominent oak, not out of place. Fantastic texture follows. It's creamy but has fresh acidity, providing energy to a drying and exceedingly long finish supported by attractive oak tannins. It's a keeper, and don't even think about opening it for at least five years to see it at its best.
96 points, Angus Hughson, Vinous Media, May 2023

2020 Pinot Noir
Five clones (MV6, 777, 667, Pommard and Abel), hand-picked, 18% whole bunches, wild yeast open-fermented, 19-21 days on skins, matured in French oak (20% new).
‘Ruby red with strawberry, raspberry and red and black cherry fruit. Also hints of star anise, cloves and soy. On the palate the wine shows complex savoury fruit and spice and is long, textural and juicy. Bright, young fruit now will match well with crispy duck breast or a piece of wagyu beef with a wild mushroom sauce. Or cellar for five to eight years to achieve softness and savoury notes and extra complexity.’ Kate McIntyre MW.
The reserved 2019 Pinot Noir Estate delivers layers of spicy mushroom aromas underpinned by dark cherry and mulberry complexity. Showing a little development with earthy and meaty tones, it is now supple and settled, with integrated tannins and soft acidity providing a gentle frame and good drinkability over the short term.
90 points, Angus Hughson, Vinous Media, May 2023

2021 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.
The reserved single vineyard 2021 Pinot Noir Robinson Vineyard is seductive with stalky dried herb and fennel seed beautifully intertwined with dark cherry and gently autumnal tones. It's energetic with juicy acidity and particulate tannins. Delicate layers of savory flavors further impress before softening to a silky, fine finish.
95 points, Angus Hughson, Vinous Media, May 2023

2020 Pinot Noir Garden Vineyard
100% Pinot Noir from the Garden Vineyard. Hand-picked, with 70% 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.
‘This 2016 pinot noir is a continuation of the whole bunch ferment story at Moorooduc Estate. 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. The stems were ripe and so added savouriness and structure. Bright garnet in colour, the nose displays beautifully integrated aromas from the whole bunch fermentation. Campari and orange rind combine with roasted meat juices, chopped sage, thyme and rosemary, and some pomegranate tang. We experience more Campari, pomegranate and orange on the palate. The wine has firm and fine tannins, lovely balance and length. Delicious!’ Kate McIntyre MW.

2021 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.
A pallid mid-ruby. Woodsy brown spices, sandalwood and campfire accents shift to medicinal notes of sarsaparilla, orange peel and citrus fruit. A very good pinot, medium-bodied and complex with no lack of flavor or enticing growl. Just a little sweet across the finish. Bottle age should diminish the sappy fruit to a more savory resolution. Drink or hold.
94 points, Ned Goodwin, JamesSuckling.com, February 2024
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