Pristine fruit was handpicked on three separate occasions for optimum complexity and natural balance, and crafted in the Bordeaux tradition. Funky and fruit flavours meld and announce the fine texture. Minerality is revealed throughout. Crisp acidity keeps the wine taut and suitable for drinking with food. Cellar between 5-8 years.
Notes provided by Moorilla Estate.
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.