Moorooduc Estate Chardonnay 2017
Pale lemon in color, with elegant white floral, lemon rind and white nectarine on the nose. A touch of mealy complexity adds interest. On the palate, the fruit and savory flavors vie for attention and combine with the creamy texture, crisp, citrusy acid and long lingering stone fruit on the finish.
A terrific match to roasted free range chicken with a celeriac mash.
Critical AcclaimAll Vintages
This is a beautiful vintage of this wine. It’s bright, floral and honeyed with a toasty brioche note alongside bright citrus, heady jasmine and honeysuckle aromas. The palate follows an equally lucid and vibrant trajectory. The acidity prickles the tongue and the fruit seems to jump with it. The oak is well integrated. It’s tense, textured and complex with length, class and character. Drink now
This has complex, lightly toasted hazelnuts and brioche with spiced peaches and pears, as well as wet stones. The palate has a grapefruit-pith core that really pins the wine into place. Some peaches and pears too. Handy freshness with weight, length and intensity. Drink now.
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.
Moorooduc Estate's 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 our wines. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow the wines to express their site specificity, or terroir. Similarly, they aim to source ingredients for the food they serve that are seasonal, local and organic.
All the wines are made on-site in the rammed earth winery. From a very modest 20 tonne winery set up in 1987, they now have a more sophisticated facility with a small but high-quality Bucher press and an excellent Vaslin – Bucher destemmer. Since 2006 they have had the facility to chill fruit in a refrigerated shipping container which has been particularly beneficial with the warmer climate and earlier vintages we have been experiencing over recent years. In the winery, the emphasis is on gentle winemaking methods with some quality control where they believe this is important.
Extending into the sea from just south of the city of Melbourne to form Port Philip Bay in the southern state of Victoria, the Mornington Peninsula grape growing region naturally has a cool, maritime climate. A wide range of soils and topographic variations support a large diversity of wine styles within the small headland.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.