To produce Pinot Noir Moorooduc hand harvesting was made. 100% destemmed, 100% wild yeast primary. Fermentation 20 days total on skins. Natural malolactic fermentation in barrel 100%. French oak maturation, 25 % new. 17 months in wood with 1 racking. No fining and no 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.