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NEW RELEASE PINOTS NOIR
As always we are releasing these wines to our mailing list customers before anyone else gets a chance to see or buy them. We will be showing them at the
MPVA Winter Wine Fest at Red Hill this Saturday (if you are planning to go you must book! Link
here), and at cellar door for the first time this weekend.
Following the wonderful 2013’s, 2014 was a stressful vintage that produced tiny quantities of terrific pinot noir.
The defining feature of this vintage was the cold wind and rain at flowering and fruit-set, that resulted in a much reduced crop of pinot noir (<30%). This weather gave way to a gentle and warm ripening season, which delivered us small quantities of beautifully structured, concentrated and balanced wines.
2014 Robinson Pinot Noir $55
This wine is made from specially selected fruit from Hugh and Isobel Robinson’s vineyard on the Old Moorooduc Road. It is the fifth commercial release of our ‘single vineyard’ Estate wines that celebrate the individual character of certain special sites around the Moorooduc area.
Pretty red cherry fruit with crunchy, tangy pomegranate and a touch of truffle complexity compete on the nose. The palate shows silky red fruit, red licorice, Moroccan spice and star anise. A long elegant wine, with lovely line of acid through the palate: a delicious match to a wild mushroom risotto, or Peking duck with hoisin sauce.
2014 The Moorooduc McIntyre Pinot Noir $65
This single vineyard wine from our home vineyard in Derril Rd is further evidence of what our fine vineyard site and mature vines can produce in a really good year. It includes some wine from interesting clones grafted onto our old Cabernet vines (planted in 1983).
An elegant, complex wine with a nose of red and black cherry fruit, rose petals, some herbal notes – wild sage and thyme – and soy savouriness. On the palate, the wine shows juicy dark cherry fruit balanced by savoury, earthy notes and some soy and star anise spice. Firm acid and tannin combine on a savoury finish with great length.
As a young wine, this is quite tight, but will open slowly with air. Match to roast duck with cherry sauce, or a slow braised lamb tagine.
2014 Garden Vineyard Pinot Noir $55
Fruit was hand picked and whole bunches placed directly into the fermenter. The stems were ripe and so added savouriness and structure.
The whole bunch fermentation results in a deep garnet colour and a gorgeous savoury nose. Aromas of sour cherry, bitter cocoa, coffee beans and earthy spices. Crunchy red berry fruit, rhubarb and cardamom and vanilla bean notes vie with crunchy acid and firm, fine tannins. Lovely bright-fruited length on the finish.
To drink young, open early and decant gently, then match to fat Italian pork sausages and creamy polenta.
MOOROODUC WINE DINNER
Join Kate and Sean Donovan at the Fitzroy Town Hall Hotel, 166-170 Johnston St, Fitzroy, for a Moorooduc Estate dinner on Wednesday 15th June. For all details and to book, call the restaurant on 03 9416 5055.
Pinot Noir fermenting - Vintage 2016
RICHARD'S SAY - 2016 VINTAGE REPORT
Significant events like birthdays, Christmas and the annual grape harvest (or vintage) seem to come and go more quickly as we get older.
In 2016, vintage did actually come and go more quickly than usual.
The shock of beginning vintage before the end of February, which first occurred ten years ago, has faded into insignificance. (In fact the last decade has produced our best vintages ever.) The new shock is to have almost finished the harvest before the end of February. All the ‘down the hill’ fruit except for our acre of Shiraz was indeed picked before the month of March began.
The season was very dry with a lot of mild weather, especially from the middle of January onwards which is normally the hottest time of the year and we thought this may delay the vintage. In fact the vines loved the warm nights and days that were not too hot, ripening the fruit at a rapid rate. The dry conditions kept the berries small, increasing the surface area to volume ratio, which can help with colour and tannin extraction in red wines. The grapes came in with low pH (which we like) and low titratable acidity, which seems contradictory. The phenolics in skins, seeds and stems were ripe giving an opportunity to produce supple wines with good tannin structure.
Early assessments of the new wines suggest that the quality of the reds and whites will be good.
We enjoyed working with Roberto (who seems to have found the secret of eternal life), Cameron, Chris and Franz and, of course, Kate who worked vintage again. Thanks to Jeremy’s organizational skills, we made it through a hectic few weeks still having just enough energy to enjoy “Beer O’clock”.
JILL's SAY - SUNDAY LUNCHES
It is very difficult to find a fair system for booking Sunday lunches. So that I don’t have late cancellations and empty tables, and so that those who really want to come don’t miss out, I have decided that a table can be booked at any time, if you pay for the table. If for some reason you are unable to come to the lunch, you can transfer your places to friends or you can call Lynda and request her to offer the table to someone on the waiting list. If no replacements are found, sadly there are no refunds.
A TRUE STORY
Once upon a time, there was a beautiful peacock. His name was Reg and he lived at Moorooduc Estate. Every day he strutted around his domain. All his friends - Sam, Jack, Sally and Pedro the dogs; Radagast, Hope and Jack the cats; and all the chooks and ducks - greeted him with awe. Time passed and a naughty new puppy arrived. His name was Frodo.
Frodo bounced up to Reg, and Reg who was not used to being treated in this rude manner, turned and ran. This was a silly mistake because Frodo loves to chase and can run as fast as the wind. Frodo ran after Reg, but Reg leapt up onto the roof.
To chase Reg became Frodo’s favourite game, but fortunately until the 10
th February, his only trophy was a feather from Reg’s magnificent tail. On that sad day, Frodo really captured Reg and Reg was very badly injured.
Jill carried Reg back to the courtyard and this was barricaded off to become the hospital where Reg was quarantined. Matt, the kind vet was called and he shook his head. He gave Jill lots of medicines and Reg took up residence on a bed behind the cumquat tree. Each day, he painfully dragged himself into the sunshine and Jill fed him all his favourite foods - especially caterpillars and fresh grapes. Reg was so brave.
On the 12
th night Jill called excitedly to Richard. Reg had managed to fly up onto his wall where he always slept, safe from foxes. Over the next weeks he grew stronger and now I am happy to say he is starting to grow new feathers and each day he limps around his domain. Frodo still wants to chase him.
Recipe – Anzac biscuits
I have been making these for our mushroomers and many people have asked for the recipe. Another recipe from my Mum.
1 cup rolled oats (not instant)
1 cup of plain flour
1cup sugar
¾ cup desiccated coconut
125gm butter
2 tablespoons golden syrup
½ teaspoon bicarb soda
1 tablespoon boiling water
Combine oats, sifted flour, sugar and coconut.
Combine butter and golden syrup and melt in a small saucepan. Mix soda with boiling water and add to the melted butter mixture. Stir into dry ingredients. Place tablespoonfuls of mixture onto trays lined with oven paper giving room between biscuits to spread. Cook in a 150 degree oven for 18 minutes. Loosen when cooked, but cool on trays. Store in an airtight container when completely cool.
PS Did you see the front cover of English wine magazine, Decanter in March? Recognise our little black (Mooroo)duc? The 2013 came 2
nd in a tasting of international pinot noir (apart from Burgundy). Grab your 2014 while you can – we only made 1704 bottles!!
