Moorooduc Estate ‘Devil Bend Creek’ wines are regional chardonnay and pinot noir made from quality fruit sourced from the northern end of the Mornington Peninsula. A delicious expression of cool climate grapes - pure, varietal wines that are perfect any day of the week, with a wide variety of dishes.
Devil Bend Creek Pinot Noir is destemmed and fermented on skins in open stainless steel vats, with a pre and post fermentation maceration. We plunge the cap by hand during the fermentation process and, after pressing, the new wine is transferred into old French oak for maturation and the malolactic conversion for 8-10 months before bottling.
- VIC - Mornington Peninsula
If this entry-level pinot by Rick McIntyre is any indication, look out for his more serious 2011 wines. It’s fermented using “free-range” yeast with minimal oak to allow the delicate fruit to blossom. Fresh strawberry aromas are supported by a touch of sous bois and smoked spices. The wine shows fine, supple flavours of bright red fruits and exotic spices with a clean lift of acidity and mild-mannered tannins. Serve alongside baked ocean trout with a tahini and herb salad. Peter Bourne, Best buy wines Gourmet Traveller Wine (Dec 2012/Jan 2013)
Winery Tasting Notes
Bright ruby colour of a slightly paler hue than usual.
Red cherry and perfumed spice on the nose - very vibrant and pretty.
On the palate, the wine is medium-bodied and fresh-fruited, with more red cherry and berry, lovely, tangy acidity and fine tannins. Good weight and length, with a purity of fruit and slight sappiness that is very appealing.
Match to a charcuterie platter, fresh bread and some washed rind cheese for a delicious mid-week treat!