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By those wonderful folks who bring us Shaw & Smith. Tolpuddle was planted to vine in 1988, on a highly precious site along Back Tea Tree Road, just outside of Hobart. The inaugural vintage claimed Tasmanian Vineyard of Year in 2006. The illustrious Messrs Martin Shaw and Michael Hill Smith acquired the property in 2011, with a view to elevating the excruciatingly limited release Tolpuddle to the status of a national Grand Cru. A singular experience in new world Pinot Noir, Tolpuddle unravels endless layers of pastoral complexity, powerfully structured yet elegant, immaculate and poised... From little vineyards great wines grow»
W. J. Seabrook & Son have been a part of the Australian wine industry since 1878. Many an ancient storefront, right across the country, are still emblazoned with the family label. Fifth generation vigneron Hamish Seabrook drew inspiration from time well spent at other illustrious estates, establishing his own personal repute as a distinguished winemaker during tours of duty at Bests Great Western, Brown Brothers Milawa and the Barossa's exalted Dorrien. A key to the long lived excellence of the Seabrook trademark has been a canny selection of exceptional vineyards fruit. Hamish hand chooses his harvests from the finest vineyards in the land, just as his forefathers did. He is a proud recipient of the prestigious Dux Len Evans and is an eminient jurist at the.. Salutations to seabrook»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification techniques. They are a powerful and articulate expression of fruit, framed by a soupcon of tannins, complexed by.. Halcyon harvests of harcourt valley»

Moorooduc McIntyre Shiraz CONFIRM VINTAGE

Shiraz Mornington Victoria
Available in cartons of six
Case of 6
$425.50
$50 Or Above Reds All Regions
1477 - 1488 of 2111
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Moorooduc
Established 1982 by Richard and Jill McIntyre, Moorooduc Estate is a small, family run wine business which has developed an enviable reputation for complex, food friendly wines

All the wines are made on site at the estate's rammed earth winery. From a very modest 20 tonne winery set up in 1987, Moorooduc now have a more sophisticated facility with a small but high quality Bucher press and Vaslin – Bucher destemmer. The philosophy of everything that's done at Moorooduc is to make the most of top quality ingredients. Intensive, hands n care in the vineyard, with minimal use of chemicals, produces the best possible fruit for wine. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow the wines to express their specificity of site and terroir. Similarly, Moorooduc aim to source ingredients for accompanying foods that are seasonal, local and organic. The emphasis is on gentle winemaking methods with important quality control.

Moorooduc

For the red wines, the whole bunches of grapes are cooled and destemmed but not crushed, dropped directly into two tonnes open fermenters, thus avoiding the need to pump the musts. 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 34º centigrade. A few more days on skins completes a total maceration time of 19-21 days when the new wine is pressed, 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.

For the white wines the freshly picked whole bunches are gravity fed into the press where a program designed for sparkling wine base is used to separate the juice from the skins, pips and stems. The cloudy juice from the press is not settled but transferred to the fermentation vessel – almost always being oak barrels. Fermentation occurs naturally through wild yeasts and the wine remains on lees until it is assembled for final treatments. More often than not, a natural malolactic fermentation takes place in barrel.

The wine growing regions surrounding the city of Melbourne and Port Phillip Bay are known as the dress circle. These include Mornington Peninsula, Macedon Ranges and Geelong. The overall climate in this part of southern Victoria is temperate, with a moderate rainfall, mainly in the winter and spring. The critical ripening period for wine grapes is in the late summer and autumn, which is the most stable season with, in general, cool nights and dry, sunny days.

Moorooduc

Moorooduc's home vineyard is McIntyre, mainly planted to Pinot Noir and Chardonnay with a small amount of Shiraz. It is an elevated site, about 80 metres above sea level, with a gentle north to north westerly facing slope. The topsoil is very sandy but the subsoil is unusually vine friendly clay with veins of sand running through it. Deep down in this layer one encounters red coloured clay and rock indicating the presence of oxides of iron. Once the vines reach maturity, they require no irrigation, having put their roots deeply into this layer. The oldest vines were planted in 1983. Over recent years, a grafting program has meant that there are now an interesting mix of Pinot Noir clones, some grafted onto original 1983 plantings. The larger Robinson vineyard is a few minutes drive south of McIntyre.

Moorooduc also source parcels of exceptional fruit from viticulturalist Hugh Robinson's superlative site. Of particular interest are some newly available, high quality clones of Chardonnay and Pinot Noir. From this fruit, Moorooduc produce the individual vineyard wines, Robinson Vineyard Chardonnay and Pinot Noir. The estate Garden Vineyard is a small site, a stone’s throw from McIntyre, planted to Pinot Noir and Pinot Gris. The house block Pinot Noir is a small north facing slope. These are all outstanding sites, the very top pick of fruit, vinified in highly traditional Burgundy techniques, for a superior range of magnificent Mornington wines.

Moorooduc