Our wine
The quality of our wines stems from the vineyards, our attention to detail, our recognition of the importance of terroir, and the time and effort that goes into growing our fruit. We use only estate fruit that is grown in a sustainable manner with organic and bio-dynamic techniques.
Our new winery yields a smaller – and very high quality – output. It uses gravity-flow to make terroir- driven, ultra- premium wines. We hand-pick the fruit and ferment it in small batches, taking extra time to blend to reflect each growing season.
Our vineyard
This year we celebrated fifty years of winemaking at Moorilla. The vineyard was planted by the Alcorsos along the length of a peninsula on Hobart’s Derwent River. We have been using organic, bio-dynamic principles at Moorilla since 2007, and from 2001 at our main, St. Matthias vineyard.
Tasmania is one of the world’s great cool-climate wine regions. The move back to estate-grown fruit means the wine will be a purer expression of the vineyards. The vineyards are naturally low-yielding and the fruit, due to the cool growing seasons, ripens more slowly and for longer. These conditions are at the core of our complex terroir and they give our wine structure, natural balance, subtlety, and intense aroma.
Winemaker
Conor van der Reest is originally from Canada. He has studied and worked extensively in old and new wine regions. His approach is to combine the best of both; to create complex and structural varietal wines that represent the vineyard from which they came, or their own terroir. Our vineyards are diverse enough to offer old and new world potential – hence our double series, Muse and Praxis.
Muse series
These wines are blended with old-world philosophy. They are more sophisticated; are suitable for maturation; and present a more thoughtful spectrum of flavour and aroma. Drink them with fine food. The labels link Muse to Dionysus, Greek god of wine.
Praxis series
Praxis capitalises our new-world potential, and should be drunk young. Wines in this series have been blended to show bold, fruity characters. Great for food-matching.
We love Riesling. It was the first varietal Claudio Alcorso and his family planted at Moorilla in 1958, and his been our signature white ever since.
Riesling at The Source Restaurant
The Source specialises in French-inspired cuisine and fresh, local produce.
Joseph Burton, our sommelier, will help you match Rieslings from Tasmania and around the world.
Breakfast 7.30am – 10am (Wednesday to Monday)
Lunch 12pm – 2.30pm (Wednesday to Monday)
Dinner from 6.30 pm (Wednesday to Saturday)
Riesling at the Mona Wine Bar
Try a flight of four Rieslings matched with local oysters and cheese: 2011 Praxis Vintage Riesling Brut, 2009 Moorilla Praxis Riesling, 2009 Moorilla Muse Riesling, and 2009 Moorilla Muse Botrytis Riesling.
The Wine Bar is open from 10am until late (closed Tuesdays).
Riesling at Cellar Door
Taste our four Rieslings all summer long at Cellar Door.
Open 9.30am – 5pm Wednesday to Monday
www.mona.net.au
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Photography by MONA/Brett Boardman
Photography by MONA/Paul Barbera
