The fruit of Chardonnay Moorooduc comes mainly from the McIntyre Vineyard with a little from Robinson Vineyard.
Hand harvested with whole bunch pressing. 100% wild yeast barrel fermented in French oak of which 20% is new and then matured for 10 months on lees in the wood with 1 racking prior to bottling. Light fining and filtration.
Their philosophy in everything they do is to make the most of top quality ingredients. Intensive, hands-on care in the vineyard, with minimal use of chemicals, produces the best possible fruit for the wines. Wild yeast ferments and minimal intervention wine-making, with a nod to traditional Burgundian techniques, allow the wines to express their site specificity, or terroir.