The 2020 vintage marks the first cool growing season since 2015, which may seem surprising given the devastating fire season that Australia experienced over the summer. However, Moorooduc were fortunate and experienced different conditions than much of the country.

Despite unseasonably cool temperatures and strong winds during spring, the fruit set was still successful. However, as the drought spread southward, the vineyard became increasingly dry at a rapid pace. Fortunately, the weather in January and February remained mild with sporadic rain, and the ripening period leading up to harvest was cool.

They were lucky to escape the bushfires and the resulting smoke that affected other parts of the country.

Harvest finally began on 8th March, three weeks later than the previous year.

100% Wild yeast fermentation and malolactic fermentation in French oak, followed by a further 10 months in French oak (20% new). No fining and no filtration prior to bottling.

Tasting Note:  This wine has a vibrant ruby hue and a lovely aroma of violets and roses, with undertones of red raspberries, cherries, and exotic Moroccan spices like cardamom, cinnamon, and pomegranate molasses. The palate is filled with juicy red cherries, tangy pomegranates, and a subtle hint of earthy mushrooms that lingers in a crisp finish. The fine, silky tannins add to the luxurious and refined quality of this wine.

Origin: Mornington Peninsula, Australia

Blend: Pinot Noir