Moorooduc Estate is a family-run winery founded in 1982 by Dr Richard McIntyre and his wife Jill, located in Moorooduc on the Mornington Peninsula, Victoria, Australia.

The estate farms several small vineyards within 5 km of its cellar door, practicing regenerative and low-intervention viticulture. Moorooduc focuses on cool-climate varieties — especially Chardonnay and Pinot Noir — and has built a reputation for producing elegant, terroir-expressive wines.

The Mornington Peninsula, located southeast of Melbourne in Victoria, Australia, is a premium cool-climate wine region renowned for its elegant, expressive wines. Surrounded by ocean on three sides, the region enjoys a maritime climate with moderate temperatures, cooling breezes, and long growing seasons, ideal for producing wines with finesse and complexity.

The diverse topography and soils—ranging from volcanic basalt to sandy clay loams—contribute to the unique character of the wines. Altitude, aspect, and proximity to the sea all influence vineyard conditions, allowing for a range of microclimates that support nuanced winemaking.

Pinot Noir is the flagship grape of the Mornington Peninsula, producing wines with bright red berry fruit, earthy undertones, silky tannins, and great aging potential. Chardonnay is equally important, offering styles from crisp and mineral to rich and barrel-fermented, often with citrus, stone fruit, and flinty notes. Pinot Gris, Shiraz, and sparkling wines are also gaining prominence, adding diversity to the region’s portfolio.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.