Moondarra

Gippsland, VIC

NV Petillant Naturel

Cloudy pinky red this is quite enthusiastic on opening. The nose is pretty as the colour suggests with red berry, wildflowers, guava, pink grapefruit lemonade plus a light VA pop. Bone dry and textured with sweet ripe red fruits and pink grapefruit, lots of gas but a fine bead and a ‘natural’ feel with secondary yeast and VA complexity. Concentrated flavours and surprising overall balance. - Moondarra

2021 Studebaker Bianco

“Pinot Grigio Friulano unfiltered & skin fermented. Studebaker Bianco is one conclusion in a series of experiments in texture and tannin in white wine, a post-punk, post-natural, tangy, minerally, crunchy gargle. The overt green melon ‘fruitiness’ is a pleasant surprise. Texturally it’s a joy. Leaving the wine unfiltered retains viscosity as well as almond blossom aromatics. The ‘phenolic’, skinsy crunch (which comes from the fermentation on skins) acts as a kind of picture frame around the wine defining the honeydew and pear flavours complemented by ginger spice confined within these borders. I love the aromatic cherry blossom and jasmine aromatics.”– Moondarra

2018 Old School Nebbiolo

“Like our Pinot Noirs, our Nebbiolo is macerated on skins before fermentation. We retain about a third as whole bunches. We ‘dance’ in the wine three or four times a day through ferment to extract colour and flavour and to mix the warmer, actively fermenting must, with the cooler, inactive, must. This is extremely important given its usually late-May by the time we’ve picked Nebbiolo, macerated the must, and started fermentation. We usually inoculate the Nebbiolo with a bucket of Pinot from my favourite ferment. When the wine is close to dry it’s locked up, retaining some CO2 from fermentation to protect it, with skins and stems for a year, before being drained to old barriques for a few more months before bottling. Minimal sulphur is added just before bottling without filtration.”– Moondarra