Classic Moorooduc winemaking: hand harvesting, whole bunch pressing, 100% wild yeast fermentation in French oak barrels, 25% being new Natural malolactic fermentation (100%) in barrel 10 Months in wood on lees with 1 racking prior to bottling. Result, a pale green/gold in colour with aromas of lemon oil, aniseed and a touch of fejoa. The palate is fresh and bright, with restrained fruit, cashew nuts, attractive salty minerality and a lovely mid palate richness to balance the tangy acidity.
"Another lovely vintage, a little warmer and drier than 2012, resulting in more flamboyant, darker reds and slightly richer whites than in the previous year. The defining feature of this vintage was a period of very warm weather over three weeks leading up to vintage. The ripeness of fruit and phenolics in the wines are a result of this pre-vintage weather. A vintage of perfume and juicy fruit, with great length, structure and depth."
Kate McIntyre MW - Moorooduc Estate