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.
Elegant yet powerful, pale gold with lemon and nectarine fruit with slight salty hints and some notes spice and cedar. White peach and lemon dominate the palate with a touch of toasted brioche and salted popcorn. Crisp and elegant with a terrific finish.
Producer Information: Moorooduc
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. They are now joined by their highly talented daughter Kate who is also an MW. Their philosophy in everything is to make the most of top quality ingredients. Intensive, hands-on care in the three vineyards (one belonging to the family, one to a family friend and one to their vitculturalist ) produces the best possible fruit for their wines. Land is organically dry-farmed with minimal use of chemicals, Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow their wines to express their site specificity, or terroir. Production is only around 5000 cases annually.