The Cups Estate story is one which began in 1955 whilst a young Joe Fisicaro was working on his grandfather’s farm in Balranald- Southern NSW. Whilst toiling in the fields he dreamt of one day owning a farm and producing the same quality produce his grandfather had achieved. Years passed and Joe returned to Melbourne where he ventured into the vastly contrasting career of big business finance. He began working in banks and later held the position of Finance Director in an international ink company for 15 years. Years of socialising with various business colleagues and customers led to a love for fine wine, and the seed to plant a vineyard was sewn.

During a semi-retirement period Joe and his wife Carmen were spending many weekends in their retreat in Rye until finally Joe found the piece of land he had longed for as a boy. It was situated on Browns Rd Rye and was being used to stable horses, however Joe could see bigger things for the land and the area. While others advised that grapes could not be grown on the site, he refused to accept it and in typical character decided to plant the vines regardless of the advice.

The piece of land is unique in it’s topography, it is situated close to the sea and Port Phillip Bay and lies on the famous sand belt which has attracted so many great golf courses to the Mornington Peninsula region. The area is known as “The Cups” because of the unique and undulating dunes, which act as cups, and is where the name of “The Cups” Estate originated.

To date the vineyard, which was planted in 1999 has produced grapes which are of distinctive character displaying the signs of a magnificent site for grape growing. The sandy soil over limestone reefs produce delicate wines. The close proximity to the sea allows grape varieties such as Shiraz and Merlot to ripen which are rarely grown on The Mornington Peninsula. A great result for the defiant owner however it does not come easy. The benefits of being situated in such a great site also come with great risks, such as its vulnerability to frost and the howling winds from the Tasman. We’re lucky Joe’s a punter!

After looking high and low for a quality wine maker Dr.Richard McIntyre was chosen. His non- Interventionist Burgundian approach to making wine ensures delicate and light wines. His vast experience and attention to detail has won him widespread praise and recognition. The Cups Estate looks forward to a long relationship with Richard and his extended Moorooduc Estate family, which will no doubt continue to bear the fruits of quality wine for years to come.

Like most boutique vineyards The Cups Estate is a family affair. Carmen, Joe’s wife is responsible for the catering and also plays an important support role to her family. Linda the eldest sibling takes care of any legal matters. Paul, looks after the website and also makes sure all informational technology is at hand, and Lee, the youngest son is the Business and Marketing Manager. The Fisicaro Family hope to see you at “The Cups” soon, and for many years to come.

Dr. Richard McIntyre

Born in Sydney in1946, Richard spent most of his childhood in Dunedin , in the South island of New Zealand .  After moving to Melbourne in 1961, he matriculated from Melbourne Grammar in 1963 and began his medical studies at Monash University , Clayton, graduating M.B.,B.S. in 1969.  After eighteen months national service in the RAAMC, he underwent advanced surgical training at Prince Henry’s Hospital, Melbourne before travelling with his wife, Jill, and young family to Oxford where he completed his D.Phil in 1979. Richard returned to Melbourne in 1980 to take up a surgical position on the visiting medical staff at of Prince Henry’s Hospital and a post of part time senior lecturer in the Monash University Department of Surgery.

Richard’s love of fine wine began early – perhaps living so close to Otago in his childhood prepared him for his future second career.  As a student, Richard attended as many wine tastings around Melbourne as he was able, and continued this habit in Oxford where he was exposed to the great wines of Bordeaux , and more importantly, Burgundy .

On his return to Melbourne, he was adamant that he wanted to try his hand at wine production as well as consumption, and along with friend, Garry Crittenden, found a couple of likely sites on the Mornington Peninsula.  The piece of land that was to become Moorooduc Estate was purchased in 1982 as an empty block, and the McIntyre family commenced planting – first trees to form a windbreak, and then vines.  The winery was built in time for the 1986 vintage.  Richard’s scientific background was an excellent grounding for learning to be a winemaker, and under the guidance of consultant Nat White, Richard learned to be a winemaker on the job.

Over the past nineteen years, Richard McIntyre has honed his skills and developed a style of winemaking that is thoughtful and considerate to the specific conditions and quality that every batch of fruit brings.  He has participated regularly in workshops and tastings and has attended seminars to improve and update his knowledge and expertise.  Two trips to Burgundy have informed Richard’s winemaking style – he always returns from these trips full of new ideas after pumping the local producers for information on traditional winemaking techniques.

Richard’s fascination with the science of fermentation and the work of yeast, as well as a quest to produce a wine that is of the highest quality possible, that truly represents the terroir of it’s origin has lead to, first experimentation with, and now an adherence to wild yeast fermentation.  He is one of the pioneers of, and a strong advocate of this style of winemaking in Australia .  It is this, and Richard’s strict adherence to quality at all stages of the winemaking process that has ensured his reputation as a winemaker of small batch, individual, handcrafted wines of the highest quality.