Moorooduc Estate is a small, family-run winery established in 1982 by Richard and Jill McIntyre, among the first vineyards planted on the Mornington Peninsula. Richard, a former surgeon, became an early pioneer of wild-yeast fermentation, producing his first wild ferment in 1996 and continuing the practice ever since, alongside minimal chemical use and low-intervention Burgundian-inspired winemaking. Daughter Kate McIntyre, a Master of Wine, now works alongside her parents full-time. The winery sources fruit from five vineyards across the Peninsula, drawing out distinct terroir in single-vineyard wines alongside its Devil Bend Creek and Estate blends, with Pinot Noir and Chardonnay as the core focus. The cellar door offers an intimate tasting experience seven days a week, with group bookings for up to six arranged directly; there is no restaurant, cafe or playground on site.
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