Richard McIntyre's pioneering low-intervention estate, home to the Robinson Chardonnay, one of Australia's genuine Chardonnay reference points.
Known for Robinson Vineyard ChardonnayRichard McIntyre WinemakerWild-Yeast FermentationThirty-Year Estate History
Photo · Peninsula Insider
Why we’d goThe Robinson Chardonnay is one of the benchmarks for what the variety can be in this country, and McIntyre has been here since before most of the Peninsula's celebrated producers planted their first vines.
Moorooduc Estate is one of the quietest landmarks in Australian wine. Richard McIntyre has been making wine on this site for more than thirty years and is genuinely one of the country's elder statesmen of low-intervention, wild-yeast winemaking. The Robinson Chardonnay, made from a single block, wild-fermented, aged in old French oak, is a reference point for what Peninsula Chardonnay can be at the very top of its range.
The cellar door is open on weekends and for booked visits during the week. It is not a destination experience in the modern sense: no sculpture trail, no vineyard accommodation, no restaurant. It is a tasting room at a working winery where the winemaker himself is often pouring. Go when you want to understand what serious Chardonnay tastes like before anyone started chasing fashion.
Ask to taste the Robinson and the Garden Pinot back-to-back. Buy the Robinson. Decant it before you pour it.
Worth knowing
If you only do one thing
Taste the Robinson Chardonnay and the Garden Pinot back-to-back, buy a bottle of each, and ask McIntyre, if he is in the room, about the fermentation approach.
Works well with
Barmah Park Farm Kitchen · Barmah Park Vineyard
Filed under Cellar DoorSlowSoloAll YearCouplesSolo
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