Moorooduc Estate Pinot Noir
Pinot noir is destemmed and fermented on skins in open stainless steel vats, with a pre and post fermentation maceration. We plunge the cap by hand during the fermentation process and, after pressing, the new wine is transferred into oak barriques (30% new) for maturation and the malolactic conversion for 12-14 months before bottling. The majority of fruit in this wine is from the McIntyre Vineyard (100% in the case of the 'McIntyre Vineyard' label), with some judicious use of pinot noir fruit from Robinson and Garden Vineyards when desired, to add complexity and depth.
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