100% whole-bunches are wild-fermented, stomped and plunged each day, during fermentation. A highly traditional approach, at least if one were in Burgundy. The wine is then pressed to French oak (20% new) where it is left unsulphured until malolactic is complete. In total, 15 months is spent in these vessels. In youth, spicy mescaline, turmeric and cardamon ride over an undercarriage of succulent red fruits. It’s a Pinot that is best with food having a quite structured feel, but given some air this becomes complex and very satisfying.
“Of all the ’21 Moorooduc Estate pinots, this has the most structure and a different tannin profile. Not surprising given that it is 100% whole-bunch fermented. It’s also super fragrant. Plenty of twiggy, woodsy tones infusing the dark spiced cherries and red plums, leafy freshness with chinotto and radicchio, smoky, woody char too. Lots going on and fans of the style will be stoked.” 95 pts Jane Faulkner Halliday’s Wine Companion
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