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Pinotpalooza 2015, a Moorooduc Dinner in Brisbane and a lunch to launch the new release 2013 Single vineyard Pinots. Oh ,and the new release 2013 Pinots…!
** 2015 Winter News – Richard’s shoulder, new release Pinot Noir and Moorooduc Estate on tour – at home and abroad!
order wine here (https://gallery.mailchimp.com/ee4e85af21a52ff869230869a/files/WINE_ORDER_FORM_JUNE_2015.pdf)
Richard, due to a reconstruction of his right shoulder is on the bench this newsletter – the shoulder in question was injured on day one of vintage, and as is often the case with ex-medicos, Richard decided not to go and see a doctor about it. After ten weeks, vintage was over and the shoulder was no better. A visit to a specialist resulted in surgery and Richard is now on the mend. Luckily, during vintage, Richard’s brains, his knowledge and his experience guided the vintage team – Jeremy, Roberto, our Canadian intern Brendan and I provided more than enough brawn. It was a big and wonderful vintage. The fruit that came in was stunning and we are very excited about the potential for the wines from 2015. We will, however have to wait and see. In the meantime, we are releasing our 2013 Pinots – and what delicious wines these are! If you love Pinot Noir, do not miss out on these single vineyard expressions of this wonderful variety!
NEW RELEASE PINOTS NOIR (https://gallery.mailchimp.com/ee4e85af21a52ff869230869a/files/WINE_ORDER_FORM_JUNE_2015.pdf)
Following the wonderful 2012’s, could it be that the 2013’s are even better? They are certainly different, and extraordinarily lovely in a dark and exotic rendition of Moorooduc Pinot.
The defining feature of this vintage was a period of very warm weather over three weeks leading up to vintage. The ripeness of fruit and phenolics in the wines are a result of this pre-vintage weather. A vintage of perfume and juicy fruit, with great length, structure and depth in the wines.
2013 Moorooduc Estate Pinot Noir $38
Ruby red in colour, this wine has a bright nose of red and black cherries, black raspberries, violet, lilies and hints of sandalwood spice. More savoury on the palate, with crunchy cherry fruit and darkly exotic spicy notes, reminiscent of church incense. Earthy, granitic notes linger and on the finish, a touch of the combination of sweet fruit and refreshing bitterness of sucking the last fruit off a cherry pip. Delicious.
2013 Robinson Pinot Noir $55
Always the pretty one of the single vineyard pinots, this wine is bright ruby red, with a crunchy red cherry nose. Notes of marzipan and lifted perfume of Moroccan pink rosebuds add complexity. On the palate the wine is fresh and spicy – hints of schezuan pepper, tangy red cherry and ferrous minerality are wrapped up in a silky texture and long finish.
2013 The Moorooduc McIntyre Pinot Noir $65
Bright garnet in colour the nose is complex and lifted – aromas of red cherry, pomegranate molasses, liquorice and crushed red rose petals vie with hints of clove and cinnamon spice, sandalwood, blood orange rind and cocoa. On the palate the wine is crisp and fresh, with crunchy red cherry and ripe mulberry fruit. The spice and herbal notes on the nose compete on the palate, composing a long, savoury finish to a deliciously velvety textured wine.
2013 Garden Vineyard Pinot Noir $55
Fruit was hand picked and whole bunches placed directly into the fermenter. The stems were ripe and so added savouriness and structure.
The whole bunch fermentation results in a deep garnet colour and a gorgeous savoury nose. Aromas of teak, dark wild cherry, morel mushrooms, earthy notes and dark red roses abound. There is a hint of roasting beef coated in chopped rosemary and thyme. On the palate the firm, fine-grained tannins are king, surrounding the savoury, meaty yet plush flavours and textures creating a dark mouthfeel that goes on and on. A beautifully balanced wine this pinot walks on the dark side and is seriously sexy!
Order all wines here (https://gallery.mailchimp.com/ee4e85af21a52ff869230869a/files/WINE_ORDER_FORM_JUNE_2015.pdf) .
KATE AND MOOROODUC ON TOUR
Kate will be taking some Moorooduc Estate wines to Bordeaux next week for Vinexpo – if you are attending this Trade Fair and would like to taste a couple of the 2013s, you will find her on stand DE330 in Hall 1. She will then be spending a few days with our distributors in London – if you are reading this from London, drop Kate an email (firstname.lastname@example.org (mailto:email@example.com) ) and catch up for a drink!!
Easter at Moorooduc Estate was truly memorable! We had crowds of visitors, record sales of wonderful wine and a family wedding. After a cold, wet week, Easter Saturday dawned warm and brilliantly sunny. The vines were resplendent with their leaves of gold, but they were overshadowed by the beauty of the bride. Gwendal, who is from Brittany and our daughter, Rebecca married in a happy and emotional ceremony in our vineyard, attended by family, (including Gwendal’s parents) and close friends.
The day was filled with music, flowers, good food, great wine and for the first time, I handed over my kitchen to “Food & Desire” who catered for the wedding feast. It was a perfect day.
Now, we are back to reality and in the midst of mushroom tours. These are held in conjunction with “fun guy” guru Cameron Russell, who pronounces this year a bumper year for mushrooms and each week he has returned with a great assortment of mushrooms to use for soups, bruschetta and pizzas for an appreciative group of “shroomers”.
Here is an idea for bruschetta, so easy for lunch, barbeques or an informal starter.
6 slices of good sourdough a couple of days old
2 large cloves of garlic, peeled
250g of assorted mushrooms
1 onion finely chopped
1 red chilli finely sliced
6 stems coarsely chopped parsley
2 tablespoons verjus (Jill’s of course)
Main Creek Grove olive oil
Slice the mushrooms. In 2 tablespoons of olive oil in a medium pan, sauté the onion and chilli. When softened, add the mushrooms and stir gently to coat with the oil. Add the verjus and cook until the mushrooms are soft and most of the liquid has evaporated. Add the parsley.
Grill the bread on both sides and rub well with the garlic cloves.
Distribute the mushrooms evenly on the bread and drizzle generously with oil. Pop under a hot grill for about a minute and enjoy with a glass of Moorooduc 2013 Pinot Noir.
NEW RELEASE LUNCHES AND DINNERS
Yes you read this correctly – New Release Pinot events – not only at Moorooduc this year, but Moorooduc is going on tour! Moorooduc, Brisbane, Perth and Adelaide… and watch this space NSW!
July 5^th – New Release Sunday Lunch at Moorooduc Estate – featuring the three single vineyard Pinots from 2013 matched to an older vintage, as well as the single vineyard chardonnays
July 23^rd – New Release Pinot dinner at The Balfour Kitchen, Brisbane – join Kate McIntyre MW at an intimate dinner in Brisbane – showing off the 2013 single vineyard pinots (plus a couple of other treats) matched to the delicious cuisine of The Balfour Kitchen in New Farm. $100/person
Call the winery on 03 59718506, or email firstname.lastname@example.org (mailto:email@example.com) for more details, and to book. Payment required on booking.
Pinotpalooza is happening in Perth on the 1^st August and in Adelaide on 8^th August and Moorooduc will be there. To book tickets, head to www.pinotpalooza.com.au.
If you are a Moorooduc customer in Perth or Adelaide, and would like to join Helen for dinner in Perth on the 31^st July, or Kate for dinner in Adelaide on Friday 7^th August, please email firstname.lastname@example.org or call the winery on 03 5971 8506, and we will arrange a get together! Obviously we will bring the wine!
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Moorooduc Estate . Moorooduc Estate . 501 Derril Rd . Moorooduc, Victoria 3933 . Australia
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501 Derril Road, Moorooduc.
Phone number within Australia is (03) 5971 8506.
Internationally +61 3 5971 8506.
Cellar Door 11am-5pm 7 days a week.
Closed: Christmas, Boxing Day, New Years Day and Good Friday.