Moorooduc Estate Pinot Noir 2019

Deep garnet in colour with a dark rose and violet perfume to the nose, followed by dark cherry fruit with hints of mushroom, forest floor and wild herbs. Similarly dark fruited and luscious on the palate with a touch of tangy pomegranate fruit and Moroccan spice. Velvety tannins, savoury earthy notes and firm acid structure. A wine that will match well to robust flavours - boeuf bourguignon or a similar slow cooked beef dish would be terrific. For vegetarians, a beetroot and potato puree with grilled mushrooms would be a lovely match.

Cool maritime climate. Fruit from three vineyards (McIntyre, Garden and Robinson) in the northern area of Mornington Peninsula, all within 5 km of the McIntyre vineyard site. 60-90 m above sea level. The growing season started well with good soil moisture and regular rainfall throughout spring. While calm, mild weather in November resulted in good flowering and fruit set, the resultant yields were slightly lower than usual. Healthy canopies appreciated regular rainfall in early summer, then through January and into February, a much drier warmer weather pattern evolved, that would lead us to harvest. Because of this, harvest started earlier than originally expected, keeping us on our toes. The harvest was compressed, putting further pressure on the winery to keep up with fruit reception, however the quality of the resultant wines made the long hours well worth the effort.

Alluvial - sandy topsoil on sandy clay.

Yields: < 2 tonnes per acre. Hand harvesting, 100% destemmed. 100% wild yeast primary fermentation. 20 days total on skins. 6 months unsulphured to encourage natural malolactic fermentation in barrel, 10 months in French oak in total, 20% new. ,