WE GOT MORE MOORAK x💘

Source note: This post is adapted from Parched's July 28, 2026 newsletter

Hey,

Back again with another chunk of wine. It's great to have a direct access from IMO, one of the more talented winemakers on planet earth right now.

Jorda Hein of Moorak is a self-taught, first-gen vigneron who blends classic and new-wave winemaking methodology with stonking results. Things are lo-fi but well thought out, sourcing fruit from sustainable and organic growers. No fining or filtration, and sulphur use is considered and light. The winery itself is low impact too, using solar energy and rainwater to keep things ticking. Jordan is very, very good at what he does, with creative and unusual blends that end up in wines with ridiculous drinkability. These wines taste like they cost double. Probably should too tbh.

As with all our imports, we can keep prices low by cutting out any middlemen, and bring you wines of truly unbeatable value. Taste these and tell me you can find wines of similar pedigree at a similar price. You just can't.

The Blanc is mainly Chardonnay kissed by a small addition of Riesling for extra zip as it rolls through the cellar. Clone 76, ever so slightly aromatic, lending lovely florals too. At once savoury and fleshy but dangerously approachable.

All Riesling. Classically Australian in its bone-dry and lime-laced flavour profile but with a little Moorak twist. It sees a little oxygen and some time on lees in the winery lending a savoury, salty touch.

The Chenin is generous. Ripe fruit without losing its puckering vein of acid. Barrel ferment and time on lees bring texture that complements the pithy side of the grape nicely. I dread to think what Loire Chenin of this calibre would set you back.

Clever blends are truly the calling card of Jordan. Especially evident in this Rosé. Pinot Meunier brings the blush hue, barrel-fermented Chardonnay builds body, and Riesling's acid washes it all away.

The lightest red/rosé thing here, combining the unlikely bedfellows of Cinsault and Nebbiolo. Serve nicely chilled for guaranteed good times.

I also stumbled across the final case of Mencía in the WH. It would be a shame to miss it. Doubt you'll be seeing much more Mencía given the carbo treatment. Again, chuck it on ice for maximum pleasure.

I've now got both good news and bad news. Bad first, and well, Jordan is going to stop producing these still wines. Heartbreaking.

Quickly onto the good news, and don't fear as he will still be making wine. Yay. You see after all his experiments, he fell well and truly down the rabbit hole of Trad method fizz. Falling so far, he couldn't come back. Instead of trying to be a jack of all trades, he has decided to put all his creative talents into the production of bubbles, and bubbles alone. So whilst the above might be the last we see of the still wines, it's a real honour to get a first look at the future. We have two excellent fizzy things, and after tasting it's clear to see why he went all in. They are unreal.

The Blanc de Blancs is a multi-vintage: 20% 2023, 40% 2024, 40% 2025, each seeing individual love and care in the cellar. A very nice house style on show, with some autolytic savouriness but lots of citrus zing.

Volcanic Pinot all spruced up with a little sparkle. Fermented in steel then matured on full solids, building character and leesy richness. That volcanic limestone provides an essential backbone of freshness. Wild strawberry and rhubarb before we delve into petrichor and gravelly minerality. If this is the first attempt at Blanc de Noir, the future is looking rather bright indeed.

If you need further excuse to take the plunge? I’ve put together some highlights in a 6-pack for ya. 10% off, and free shipping too. No excuses anymore.

Want to see what the fuss is IRL? A tiny handful of tickets remain for our VVIP Moorak dinner. You'll get to taste the range, we're generous on the pours too, and get a full 3 course dinner. I believe the final menu is TBC but from my understanding it will be nostalgic and Aussie themed. What I can guarantee is that it will be delicious. If that wasn't enough, you won't leave empty-handed, and you can take your pick of the wines to bring home and enjoy at your leisure.

Outside of Aus? Plenty of restocks. Tissot has been refreshed and in good supply. Some wines have even gone down in price. Unheard of. 2023 mainly, which is THE vintage for the region. The way the weather is currently going, I fear these cooler vintages of old might be becoming even more of a rarity. Bruyères always a winner. I know Macvin doesn't scream summer, but you tried it in a spritz? Crémant du Jura should be the go-to, but outside of Arbois that will probably push the price tag up considerably. Still won’t find this cheaper elsewhere unless your in the reigon. I really rate this Cava. And it has been propping up my cocktails since I discovered it.

Want some allocated Burgundy? Sure. Simon Faure has reached the UK for the first time. After making waves in France with his first vintage, it's nice to receive a small tranche of high-grade Chardo here. Everything is made without input, things are tense and tantalising. Oh, he's also the partner of Jessica Litaud, another of our favourite Mâconnais growers. The style's a little more wild and free but equally divine.

Saint-Véran for immediate consumption, Pouilly-Fuissé for the cellar.

Bisou
Fionn
xoxo