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JAMES’ HALLIDAY’S REVIEW: Richard McIntyre has taken Moorooduc Estate to new heights, having completely mastered the difficult art of gaining maximum results from wild yeast fermentation. Starting with the 2010 vintage, there was a complete revamp of grape sources, and hence changes to the tiered structure of the releases. These changes were driven by the simple fact that the estate vineyards had no possibility of providing the 5000-6000 dozen bottles of wine sold each year. The entry point wines under the Devil Bend Creek label remain, as before, principally sourced from the Osborn Vineyard. The mid-priced Chardonnay and Pinot Noir are no longer single-estate vineyard wines, and are now simply labelled by vintage and variety. Next come the Robinson Vineyard Pinot Noir and Chardonnay, elevated to reserve wine status, priced a little below the ultimate ?Ducs’ (The Moorooduc McIntyre).
Chris Foster –
95 Points, James Halliday’s Wine Companion, “From the original planting (’83) at Derril Road, hand-picked, whole bunch-pressed, wild-fermented in French oak (20% new), full mlf. The most cabernet sauvignon and richest of the ’15 Moorooduc Chardonnays, deeper in colour, and laden with opulent fruit, cream, grilled nuts and oak – it is amazing that all this has come from a wine with only 12.5% alcohol. It will carry on serenely for years, but I doubt whether it will ever be better than it is today.”