Moorooduc Estate  – 2014 Single Vineyard Chardonnay and Shiraz release and Spring News

October 24, 2016/newsletters

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Moorooduc Estate  – 2014 Single Vineyard Chardonnay and Shiraz release and Spring News

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The wonderful 2014 Single Vineyard Chardonnays and Shiraz are released, and we have some fabulous news about our winemaking team…

A NEW ADDITION TO THE TEAM AND 2014 CHARDONNAY AND SHIRAZ RELEASE – HAPPY SPRING!

RICHARD’S SAY
Jeremy Magyar has joined the staff of Moorooduc Estate as Winemaker.  Jeremy has worked as Assistant Winemaker in the Yarra Valley under mentor Mac Forbes in 2006 and came to work in the Mornington Peninsula in 2007. His studies (Bachelor of Viticultural Science and Wine Production from Latrobe University in 2009) and his experiences in the vineyards and wineries of Gippsland, Burgundy (where he met another early mentor Michael Glover), the Yarra Valley, Canada's Okanagan Valley and the Mornington Peninsula have allowed him to develop his own style, philosophy and drive when it comes to the art of grape growing and winemaking.
 
I have no plans to retire or to take a back seat, and am delighted to add this talented young man to the Moorooduc team.  Kate will continue to market the wines and to be part of the vintage team.  All three palates will be involved with blending and finishing decisions in the winery.  Jeremy will work closely with me, Jill, Kate and our viticulturist Hugh Robinson in this new chapter of the Moorooduc Estate story.
 
I believe that this key appointment is going to greatly enhance the future of our wine business.
Richard


 

NEW RELEASE WINES (ORDER FORM)
Following the wonderful 2013’s, 2014 was a stressful vintage that produced smaller than usual quantities of terrific chardonnay.
The defining feature of this vintage was the cold wind and rain at flowering and fruit-set, that resulted in a reduced crop of chardonnay. This weather gave way to a gentle and warm ripening season, which delivered us small quantities of beautifully structured, concentrated and balanced wines.
 
2014 Robinson Chardonnay                        $55
This wine is made from specially selected fruit from Hugh and Isobel Robinson’s vineyard on the Old Moorooduc Road. It celebrates the individual character of this special site around the Moorooduc area.
 
Pale lemon in colour with a complex yet delicate nose.  White nectarine, lemon oil, white blossom, honeycomb and nutty complexity combine on the nose.  A touch of earthy savouriness and spice evolves as the wine opens up.  On the palate, fresh lemon, anise and salty almonds vie with fresh crisp acid.  The wine finishes long and citrusy.
 
A delightfully refreshing wine, perfect to match to freshly shucked oysters, scallops seared in lemon butter or simply pan fried whiting.  Perfect summer seafood wine!
.
2014 The Moorooduc McIntyre Chardonnay     $65
This single vineyard wine from our home vineyard in Derril Rd is further evidence of what our fine vineyard site and mature vines can produce in a really good year.
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 gold in colour with a rich, earthy, spicy nose.  Hints of white peach and buttery brioche combines with pink grapefruit tang, savoury grilled cashews and rich fois gras-like notes.  On the palate the wine combines richness with restraint.  It is tangy, with complex nutty notes and salted preserved lemon and shortbread notes.  The wine finishes fresh and juicy with citrusy flavours that go on and on.  A delicious food wine – match to a buttery roast chicken or a perfect pasta carbonara.
 
2014 McIntyre Shiraz           $55
Fruit was hand picked and whole bunches placed directly into the fermenter.  The stems were ripe and so added savouriness and structure. 
 
Dark purple red with a rich dark fruited nose of blackcurrent, salted plums, chopped rosemary, sage and thyme, roasted lamb and licorice root.  Savoury and dry on the finish with delicious red sour plum, licorice, black pepper and star anise.  Long on the finish, with firm, fine tannins. 
 
This is a delicious, savoury wine, perfect to match to slow cooked lamb or beef.  Or a perfectly grilled steak – no need for pepper sauce
JILL’S SAY
My little corner of the cellar door is going very well.  I seem to have quite a few followers of my natural and toasted muesli, so that Richard, who is my biggest fan for the toasted muesli, is frequently disappointed when he finds our muesli box empty.
 
The jams and marmalades are all seasonal, and for the first time my son Peter and I have been able to stock the shelves with cumquat, orange and lemon marmalades all made from our home-grown Moorooduc Estate fruit.  
 
I shall also have Peter’s beautiful linen tea-towels back in stock in time for Christmas giving.  Wrapped around a bottle of our delicious wine and tied with a bow, all of your problem gifts are perfectly solved!
 
For those of you who love Reg the peacock as we do, I am happy to announce that he is completely healed.  He has his full set of amazing feathers to display again this season and not even a trace of a limp as he struts around his domain.
 
My recipe is very special this time.  It is for my adorable youngest grand-daughter Madeleine, who is bringing lots of joy to us all.
 
Madeleines
2 eggs
2 tablespoons caster sugar
2 tablespoons icing sugar
1 teaspoon vanilla
1/4 cup (35g) SR flour
1/4 cup (35g) plain flour
75g butter, melted
1 tablespoon hot water
2 tablespoons icing sugar, extra
Preheat the oven to 200°C.  Grease two 12 hole madeleine pans with butter.  Beat eggs, caster sugar, icing sugar and extract with electric mixer until thick and creamy.  Sift flours twice.  Sift flours over egg mixture, pour combined butter and the water down side of bowl then fold ingredients together.  Drop rounded tablespoons of mixture into pan holes.  Bake about ten minutes.  Tap hot pan firmly on bench to release madeleines then turn immediately onto baking paper covered wire racks to cool.   Serve dusted with extra sifted icing sugar. 
 
MOOROODUC ESTATE CHAMPAGNE SUPPER
Kate and Jill are combining forces this November for a fantastic Champagne Supper.  On Saturday 19th November, join us for five-courses, matched to pairs of Champagne.  We will journey through a delightful evening of bubbles – only champagne from Champagne – the perfect end of year Moorooduc event to get your pre-Christmas celebrations started!  Spots are limited so get in quickly!
 
Cost $150
Time 6.30 for 7pm
Call 0359718506 or email me@moorooducestate.com.au for bookings.
 
WINE EDUCATION FOR 2017
Kate and Emma have established our own wine school at Moorooduc Estate.  If you are interested in learning more about wine in our delightful winery and restaurant, keep an eye out on the website for information about our WSET courses and other wine events for 2017. 
 
We don’t only make wine, but we love to explore the world of wine! Email kate@moorooducestate.com.au for more information and to register your interest.
 
PLONK RADIO
If you like to listen to the radio and taste wine, PLONK is for you!  PLONK was a summer radio program on 3RRR (102.7FM) that is making a reappearance for 4 Sundays in November.  Kate will be co-comparing from 1-2pm on Sunday 13th, 20th and 27th.  Tune in and enjoy the banter!
 
JILL’S SUNDAY LUNCHES
 We are all booked out for this year, but will be back in 2017 – new dates will be published on the website very soon, and bookings (with payment) open the 2nd January.
 
 
 
 

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me@moorooducestate.com.au

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Moorooduc Estate · Moorooduc Estate · 501 Derril Rd · Moorooduc, Victoria 3933 · Australia

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