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A special single site in the Upper Yarra Valley. Hand-picked, open pot ferments using wild yeast. 15% whole bunch, 85% whole berries, 100% beautiful French Oak (30% new) then aged on lees in barrel for 10 months. The best of modern Australian winemaking from one of our favourite regions.
“A counterpoint to the Gruyere cuvee, hailing from the Lower Yarra; this, from the Upper. Wild-fermented, with a smidgeon more of new oak (30%). Vivid and transparent, with the cardamon, clove and mescal scents owing to a whack of whole-bunch, more apparent. Lacy, delicate, long and mellifluous, nevertheless. This has a seamless flow, an effusive energy; an immense drinkability.” ~ 92 points, Ned Goodwin, 2020 Halliday Wine Companion.
From the northern part of the wonderful Mornington Peninsula. Made using simple, natural winemaking with a pinch of quality control using wild yeast fermentation. Everything the small talented team at Moorooduc do is of the very upmost of quality!! Red fruits, sour cherry, savoury herbal notes, sweet earth & oozing grace & charm.
Sourced from a single vineyard in the upper Derwent Valley. A low yielding vintage aids optimum ripeness & producers a lifted, savoury nose of rich berries and plums with hints of mint. On the palate it’s rich velvety & round. Superb cool climate Tassie fruit from a superb cool climate part of the world.
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