Moorooduc Estate Devil Bend Creek Pinot Noir 2018

Established in 1982 by Richard and Jill McIntyre, Moorooduc Estate is a small, family run wine business that has developed an enviable reputation for complex and food friendly wines.

Their philosophy in everything they do is to make the most of top quality ingredients. Intensive, hands-on care in the vineyard, with minimal use of chemicals, produces the best possible fruit for their wines. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow the Moorooduc wines to express their site specificity, or terroir.

For the red wines of Moorooduc Estate, the whole bunches of grapes are cooled and (usually) destemmed but not crushed, and dropped directly into their two tonne open fermenters, thus avoiding the need to pump must. After four to six days of maceration, the primary (wild yeast) fermentation begins. This takes about a week to complete with the temperature peaking at about 34ºC. A few more days on skins completes a total maceration time of 19-21 days when the new wine is pressed and, after a day or two to settle out the gross lees, it is transferred to barrel. A natural malolactic fermentation occurs in the following spring. The wine is racked only once when it is assembled and prepared for bottling. Winery Notes