GOURMET TRAVELLER WINE - JUNE/ JULY 2019
5 STARS & "96 POINTS"
Planted from cuttings collected by Claudio Alcorso on holiday in Burgundy in 1963, the combination of these Pinot vines and site gives this wine a unique character. Shallow soils sitting on sandstone have kept yields low, while the sea breeze slows flavour development. Picked at the height of perfumed floral flavours, this vintage has resulted in fine tannins and colours. Aromas of alpine berries, summer cherries, wild violets and spice meld with French oak. The palate is classical. A touch of stalk and oak puncheon tannin gathered through fermentation and maturation complement the natural finesse of the early harvest. This long wine shows autumn cranberries, accompanied by minerals and a taut acidity. Rewarding for those with the patience to cellar.
Conor van der Reest
Moorilla was established in Tasmania in 1958. Its founder, Claudio Alcorso, defied sceptics and paved the way for the region to become one of the best wine producers in Australia. Claudio was born into a privileged family in Rome, travelled extensively and was educated at Cambridge and Harvard. After internment in the enemy alien camps of WW2, he would be instrumental, as chairman of the Australian Opera in building the Sydney Opera House. He brought his business to help develop Tasmania and planted the first vines in 1958, gifted by David Wynn. The first Moorilla wine was foot crushed and fermented wild in 1962 and a year later he would gather the original Pinot noir vines from Burgundy’s great vineyards in 1963. Until the sale of the site to David Walsh in 1995, Claudio Alcorso worked tirelessly to establish Moorilla as a leader in the cool climate wine industry – later acquiring a second vineyard, St. Matthias, on the banks of Launceston’s Tamar River. Today, David’s vision for Moorilla has developed in tandem with MONA under the governance of winemaker Conor van der Reest; in its emphasis on the production of wines designed to mirror MONA’s overall philosophy, and importantly, encourage visitors to engage all senses – sometimes unexpectedly.