About
Dr. Martin Moran
Dr. Martin Moran is an Argentinian-born winemaker and research scientist based in Hahndorf in the Adelaide Hills. He has been making wine since 2010, and studied winemaking and viticulture in Argentina before moving to the United States, then to Australia, where he completed a PhD in viticulture and oenology at the University of Adelaide.
Dr. Moran's
Key Philosophy
“All our wines have low sulphite additions given the extended time on lees”
The range spans blanc de blancs sparkling wine, chardonnay, pinot noir, syrah, barbera,
tempranillo, cabernet sauvignon and rosé, all from Adelaide Hills fruit and all defined by one
overriding philosophy: extended time on lees. Where most producers move wines to bottle as
quickly as commercially viable, Moran waits - sometimes years - believing that the complexity,
texture and natural antioxidant protection that comes from lees contact is irreplaceable.
The Terroir:
Adelaide Hills
The chardonnay and pinot noir are both sourced from the ex-Lenswood Research Station - a vineyard planted in randomised experimental blocks with three clones across three different rootstocks, originally designed for scientific trials.
The vineyard maintains excellent canopy balance with minimal irrigation and permanent green cover - conditions that produce naturally well-balanced fruit without requiring heavy intervention. The chardonnay averages 15 months on lees before release; the pinot noir between 14 and 24 months, depending on the vintage.
The Revolution in
Aftermeal Marketing.
