The 2011 Vintage.
The 2011 vintage proved remarkably successful at Moorooduc Estate, particularly for white wines, despite the very difficult growing conditions experienced throughout that season. The drought had broken to such an extent that our dam, near empty 12 months prior was now full to overflowing. Instead of lack of water, too much water and unheard of humidity was the problem. Through extra care in the vineyard and stringent fruit selection we triumphed over the difficult conditions. One unusual, positive aspect of this vintage was that phenolic and flavour ripeness happened at lower sugar levels than normal.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vineyards: 100% Robinson Vineyard fruit (Dijon clones 95 & 96)
Whole bunch pressing
100% wild yeast fermentation in French oak barrels, 25% being new
Natural malolactic fermentation (65%) in barrel
10 Months in wood on lees with 1 racking prior to bottling
Light fining and filtration