The Moorooduc Estate whole bunch project continues with this wine – the whole bunch ferment adds both complexity and density to the wine. There are lifted floral notes, and enhanced savoury, firm tannins as a result of this winemaking technique. And it gives Richard a chance to put on his boots and walk around on the wine!
Deep ruby red in colour, with a dark, rich, perfumed nose. Aromas of black roses vie with black plum fruit, black pepper and some lifted cardamom spice. On the palate the wine is savoury and dense, with flavours of black berry, plum chutney, peppercorns, and earthy richness. Firm, drying tannins linger long and this wine just cries out for a plate of slow cooked lamb with mint and cumin!
About Moorooduc Estate
All the wines are made on site in our rammed earth winery. From a very modest 20 tonne winery set up in 1987, we now have a more sophisticated facility with a small but high quality Bucher press and an excellent Vaslin – Bucher destemmer. Since 2006 we have had the facility to chill fruit in a refrigerated shipping container which has been particularly beneficial with the warmer climate and earlier vintages we have been experiencing over recent years. In the winery, the emphasis is on gentle winemaking methods with some quality control where we believe this is important. (Website)