Moorooduc Estate Chardonnay 2010 (12 x 375mL half), Mornington Peninsula.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$17.90 per Bottle
$214.80 per case
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Chardonnay fruit from the McIntyre Vineyard, and since 2010, including a small percentage of Robinson fruit, is whole-bunch pressed and the juice is transferred to barrel, without settling, for fermentation. All barrels are French oak, 25% new and the remainder 2-3 years old. A spontanious malolactic conversion often occurs. The wine is left in barrel, with occasional lees stirring for 8-10 months before bottling.

N.B. The actual bottle is 375mL

VIC - Mornington Peninsula

Expert Reviews

Mid-gold; a restrained and elegant bouquet of melon, candied lemon and grilled cashew; the palate is soft and forward, revealing the savoury grilled almond character on the finish, which lingers evenly for a very long time. Rating 91 - Drink by 2016 - Ben Edwards, Austaralian Wine Companion (FEB/2012)

Winery Tasting Notes


This wine is pale lemon in colour with highlights of green.


The nose is elegant and fine, with lemon and lime fruit aromas, a hint of grapefruit, ginger flower and nectarine, with some flinty notes.


On the palate the wines shows more stone fruit intensity and length with mineral notes to add to the citrus and floral components. The wine shows good balance of fruit, acid and alcohol and the finish is long and complex.

Food Matching

A youthful wine with much cellaring potential, but also lovely right now, with delicate white fish, freshly shucked oysters or grilled scallops with ginger and lemongrass.

VIC - Mornington Peninsula
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Winery Profile

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Established in 1981 by Richard and Jill McIntyre, Moorooduc Estate is a small, family-run wine business that has developed an enviable reputation for complex and food friendly wines.

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 their wines. Wild yeast ferments and minimal intervention winemaking, with a nod to traditional Burgundian techniques, allow their wines to express their site specificity, or terroir.

In 2010 Richard and Jill's daughter Kate McIntyre attained a title of Master of Wine.

View Moorooduc Estate website


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