Vintage conditions

Starting early March, the 2018 vintage can be defined by the even ripening that lead to great fermentation conditions. The grapes entered the winery at a steady pace with excellent colour and breadth of flavour shown as soon as the fruit was first crushed. 

Vinification details

Gigglepot was oak fermented and matured, in 83% American, 17% French oak barrels of which 52% were new and 48% one year old.

Green credentials

Member of Sustainable Winegrowing Australia.

Vintage conditions

Heavy rain in the McLaren Vale and Langhorne Creek regions during July, lead to a 31% increase in rainfall. These cold, wet conditions continued through to early summer, becoming the defining features of the 2017 vintage. Budburst and flowering were both delayed, resulting in a later harvest than normal. In the lead up to harvest there were concerns of mildew and botrytis affecting the grape quality, however Mollydooker’s open canopies allowed air flow and, with perfect summer temperatures, their grapes were not affected.

Vinification details

Fermentation took place in oak hogshead barrels (82% American, 18% French) of which 50% new and 50% one year old, where the wine was matured for 8-9 months.

Green credentials

Member of Sustainable Winegrowing Australia.

Vintage conditions

2016 was Mollydooker’s biggest vintage to date, with a total of 1,437 tons of grapes crushed and put into barrel. Budburst was a week later than usual, but veraison and harvesting were generally right on cue, despite several heat spikes (up to 42°C/107°F) early in the season.

Vinification details

The grapes were machine harvested during the day and at ideal flavour ripeness before being crushed and destemmed. Partially fermented on skins in tank with pumpovers every four hours, fermentation took place in stainless steel tanks and oak hogshead barrels (84% American, 16% French) of which 50% new and 50% one year old, where the wine was matured for 8-9 months.

Awards

Wine Spectator: 93 pts

Vintage conditions

Vintage began slightly earlier than usual and went on to be one of Mollydooker’s most exciting and challenging vintages to date. An unseasonably dry spring produced an early budburst and still conditions gave the fruit a chance to set in beautifully. Heat spikes in January followed by 11 days over 35°C in the first 23 days of February, meant that careful monitoring of the vine’s health was integral in producing high quality grapes.

Vinification details

The grapes were machine harvested during the day and at ideal flavour ripeness before being crushed and destemmed. Partially fermented on skins in tank with pumpovers every four hours, fermentation took place in stainless steel tanks and oak hogshead barrels (82% American, 18% French) of which 55% new and 45% one year old, where the wine was matured for 8-9 months.

Vintage conditions

Almost the perfect vintage, with heat in January, some rain in February just when it was needed, and perfect ripening weather in March with temperatures in the mid 20s. The openness of the canopies and ventilation in the fruit zone gave lovely clean fruit.

Vinification details

The grapes were machine harvested during the day and at ideal flavour ripeness before being crushed and destemmed. Partially fermented on skins in tank with pumpovers every four hours, fermentation took place in stainless steel tanks and oak hogshead barrels (79% American, 21% French) of which 50% new and 50% one year old, where the wine was matured for 8-9 months.

Awards

Wine Spectator: 90 pts