The M3 vineyard is situated at Lenswood (500 metres above sea level). The production is hand picked to avoid any fruit damage.
As soon as the grapes- in whole bunches- are in the cellar, they are stocked overnight in a cold tank, then pressed the next day. The wine is fermented in French oak barrels (1/3 in new). The maturation process takes place for 9 months in oak with lees stirring, then 2 months in stainless steel tank on lees before the bottling.
Gold Sommelier wine Award 2018
Silver International Wine Challenge 2018
Richard and Jill McIntyre established the Mooroduc Estate in 1982. It has grown from a small family wine business in Mornington Peninsula (Australia).
The family’s aim is to produce top quality wine. They are hands on with their care of the vineyard and minimise the use of chemicals. They use wild yeast ferments and minimal intervention in their winemaking with a touch of traditional Burgundian techniques.
After hand harvesting, the grapes are totally de-stemmed and put in stainless steel vats. The fermentation process, starting with wild yeast, lasts for an average of 20 days with...