The Robinson Vineyard belongs to Hugh Robinson, the man who has tended Moorooduc's vines for years, and it sits a few kilometres south of the home block at Tuerong. Selected parcels of MV6, 667 and 777 go into this bottling, hand-picked, destemmed and fermented on wild yeast alone, then given nineteen to twenty-one days on skins and time in French oak. Like all Moorooduc reds, it is bottled unfined and unfiltered.
Red cherry and raspberry lead, with florals, earth and a thread of spice behind them. The palate is finely detailed and bright, shaped by firm, fine-grained tannin that gives the wine its architecture. Campbell Mattinson found it savoury and long, dry right through the finish. The 2023 vintage of this wine scored 92 points from Tom Kline of Inside Burgundy.
Ben's Recommendation:
At Wine More Cellars, this is the most classical of the three Moorooduc single vineyards, and the best place to begin if you want to understand what the estate does. Moorooduc picks early and uses very little new oak on purpose, so the fruit is never buried, which is why this drinks beautifully young rather than demanding patience. Open it tonight or leave it eight to ten years, both work. Buy it alongside the McIntyre if you want to taste what a few hundred metres of Mornington clay actually does. Perfect with duck, quail, roast pork and mushroom dishes.
