03 5971 8506

2020 Moorooduc Estate Pinot Gris on Skins

The Wine.

Pale watermelon pink with aromas of pink rose petals, raspberry and strawberry fruit with a touch of salted plum, rhubarb and hints of freshly ground cumin and coriander seed.  Fresh and crisp on the palate with more rhubarb and strawberry fruit, an exotic and tangy note of pomegranate.  Long, bright and structured on the finish, with firm, yet fine silky tannins.


Young and fresh this is a great wine to pair to your favourite cheese and charcuterie platter on the back deck on a bright day.  Don’t serve it too cold, or you’ll miss out on all the complexity and perfume this very light red wine has to offer.  Can age, when well cellared and will do interesting things for at least 5 years.


Out of stock

Vintage Notes

2020 Vintage


2019/2020 is the first cool growing season we have had since 2015, which seem counterintuitive when you reflect back on the news of Australia’s terrible fire season over the summer – we were very lucky, and the conditions here were quite different for us than they were for a lot of Australia.

The season started well, with plenty of moisture in the soil and moderate weather conditions. Spring was unseasonably cool, with strong westerly winds resulting in some reduction of fruit set.


The drought conditions seen farther north of us extended south in mid-season bringing the most rapid drying of the vineyard we have ever seen and while we saw a short burst of extreme heat reaching 43°C soon after Christmas, and effectively pre-veraison, it cooled down significantly after that. Usually, January and February bring our hottest weather, but on this occasion mild conditions persisted over these months with intermittent rain events. Cool conditions in ripening time and lead up to harvest.


We escaped the bush fires and the resultant smoke taint seen in other parts of Australia at that time. Vintage started on the 8th of March, three weeks later than in 2019.


Winemakers: Richard McIntyre, Jeremy Magyar and Kate McIntyre MW
Viticulturists: Hugh Robinson and Peninsula Vinecare


Hand harvesting
Destemmed and fermented on skins (19 days total)
Pressed to barrel (2-3 year old French oak) natural MLF in barrel in Spring
10 months in wood on lees with 1 racking prior to bottling
Unfined and unfiltered