Pinot Noir

Moorooduc Estate Pinot Noir is made with handpicked cool climate Mornington Peninsula fruit, predominately from the winery's McIntyre Vineyard.

The destemmed grapes are cooled but not crushed prior to wild yeast fermentation. In total the juice spends 20 days on skins.

Natural malolactic fermentation takes place in one quarter new French oak followed by around 18 months of ageing. The wine is racked once prior to bottling without fining or filtration.

Ruby red, Moorooduc Estate Pinot Noir has crunchy dark fruit flavours, savoury, spicy notes and length. Cellaring potential is seven years.