Wine Article
2013 Moorooduc Estate Pinot Noir
Last edited on 2/23/2019 by LindsayM
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2013 Moorooduc Estate Pinot Noir
The Wine.
Ruby red in colour, this wine has a bright nose of red and black cherries, black raspberries, violet, lilies and hints of sandalwood spice.
More savoury on the palate, with crunchy cherry fruit and darkly exotic spicy notes, reminiscent of church incense. Savoury, earthy, granitic notes linger and on the finish, a touch of the combination of sweet fruit and refreshing bitterness of sucking the last fruit off a cherry pip. Delicious.
This wine cries out for something rich and meaty – duck liver pate, confit duck legs, rillettes and sour dough toast.
DESCRIPTION
Description
The 2013 Vintage.
Another lovely vintage, a little warmer and drier than 2012, resulting in more flamboyant, darker fruited reds and slightly richer whites that 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 in the wines.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vinification.
Yields: <2 Tonnes per acre
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25 % new
17 months in wood with 1 racking
No fining and no filtration
Alc 14%
The Wine.
Ruby red in colour, this wine has a bright nose of red and black cherries, black raspberries, violet, lilies and hints of sandalwood spice.
More savoury on the palate, with crunchy cherry fruit and darkly exotic spicy notes, reminiscent of church incense. Savoury, earthy, granitic notes linger and on the finish, a touch of the combination of sweet fruit and refreshing bitterness of sucking the last fruit off a cherry pip. Delicious.
This wine cries out for something rich and meaty – duck liver pate, confit duck legs, rillettes and sour dough toast.
DESCRIPTION
Description
The 2013 Vintage.
Another lovely vintage, a little warmer and drier than 2012, resulting in more flamboyant, darker fruited reds and slightly richer whites that 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 in the wines.
Winemaker: Richard McIntyre
Viticulturist: Hugh Robinson
Vinification.
Yields: <2 Tonnes per acre
Hand harvesting, 100% destemmed
100% Wild yeast primary fermentation
20 Days total on skins
Natural malolactic fermentation in barrel
100% French oak maturation, 25 % new
17 months in wood with 1 racking
No fining and no filtration
Alc 14%