MOOROODUC ESTATE Devil Bend Creek Chardonnay, Mornington Peninsula
Established in 1982 by Richard and Jill McIntyre, Moorooduc Estate was one of the early pioneers of Mornington Peninsula winemaking. The focus has always been on high-quality production, with a hands-on approach, minimal use of chemicals in the vineyards and minimum intervention in the winery. The varietal focus has always been on Pinot Noir and Chardonnay -- interpreted with a Burgundian sensibility. McIntyre was also an early exponent of natural-yeast fermentation. Moorooduc’s production is 5000-6000 dozen each year.
Fruit for the Devil Bend Creek Chardonnay comes predominantly from the Osborn vineyard, and the wine is wild-yeast fermented in old oak barrels to preserve the flavours of the peninsula’s Moorooduc ‘subregion’, unencumbered by new oak. The wine typically shows aromas of lemon, beeswax and salted caramel, and fresh, bright, citrus-fruit flavours with hints of nuts, honey and nougat. The style has body but does not lack elegance; good flavour length and crunchy natural acidity.
The Mornington Peninsula is located approximately one hour south of Melbourne. A cool maritime climate,the region is virtually frost free, but is susceptible to high winds. Rainfall is moderate, throughout winter and the growing season. Most of the vineyards are located between just above sea level and 200 metres. Soils range from weathered volcanic soils to sandy loams and friable well-drained clays. Mornington Peninsula is best known for making elegant cool climate Chardonnay, Pinot Gris and sublime Pinot Noir.