Moorooduc Estate McIntyre Vineyard Chardonnay 2015 (95JH)
Kate writes, “Pale gold with bright aromas of lemon and cumquat citrus, hints of white nectarine and buttered toast. On the palate the wine is tight and fresh, with more citrus flavours than stone fruit, a touch of spice and tangy pink grapefruit acid on the finish.
Deliciously long and lean as a young wine with a lot of restrained power, and will be a terrific match to pan-fried flathead and home cut chips, or crispy buttermilk fried chicken (free range of course).”
92 Points, Decanter Magazine, Top Mornington Pinot Noir & Chardonnay wines, Nov 2018, “From Moorooduc’s oldest vines, this boasts expressive mandarin, tart apples and peach juice on a focused, lean palate. Brisk acidity and nutty tones from fermentation and ageing on lees in French oak, 20% new, for 10 months.”
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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).
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