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Moorooduc Estate The Duc McIntyre Vineyard Pinot Noir 2016

Pinot Noir from Mornington Peninsula, Australia
  • JH96
750ML / 0% ABV
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  • RP90
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750ML / 0% ABV

Winemaker Notes

Deep garnet in color with lifted red and black cherry, generous aromas of wild sage, thyme and bay leaf with mushroom and soy sauce savoriness. On the palate, intense, velvety tannins balance dark cherry fruit, dark chocolate and rich earthy savory notes. The finish is long and structured.

The the wine cries out for pan seared duck breast with a bitter cherry sauce.

Critical Acclaim

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JH 96
Australian Wine Companion

The most subtle and finely honed of the Moorooduc Pinots from this vintage, with an X-factor. At the risk of annoying those who don't like such comparisons, it's hard to not see a Burgundian connection here: the quality of the fruit character, the interplay of oak, the beautifully integrated tannin and acid, the minerally, elemental undertone. It seems superfluous to pick it all apart, suffice to say that it's pinot of high quality by any measure.

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Moorooduc Estate

Moorooduc Estate

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Mornington Peninsula

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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 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 peninsula.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

HMRMD_MC_16_2016 Item# 522866