Technical Analysis
A sparkling Shiraz from Mollydooker's vineyards in Langhorne Creek and McLaren Vale.
Tasting note
Vivacious and opulent, the 2021 Miss Molly Sparkling Shiraz is full of rich fruit flavours like Maraschino cherry and fresh plum, delving into chocolate and mocha layers as well. The palate has hints of cinnamon and vanilla cream while the bubble and bead add a vibrancy to the mouth feel.
Vinification details
Following fermentation on skins, the fruit was then barrel fermented to ensure that oak flavours were integrated into the wine. Barrel fermented and matured in 100% American oak of which 45% is new, 25% 1 yr old and 30% 2yr old.
Technical Analysis
A sparkling Shiraz from Mollydooker's vineyards in Langhorne Creek and McLaren Vale.
Tasting note
The nose is full of luxurious candied blackcurrants, the mouthfeel a symphony of bright delicate bubbles. Cherry and fresh plum, cocoa and liquorice come through on the palate, while fragrant oak adds layers of complexity and a hint of vanilla,.
Vintage conditions
Early spring saw perfect conditions for fruit growth, hinting at a promising start for the 2019 vintage. Budburst occurred in the beginning of September and accelerated through October. Some vines became vulnerable during the November flowering season as a result of cooler, stormy conditions, but as the weather warmed up, ripening of the fruit continued at a nice, steady pace into summer. Despite a few hot spells of weather in January – with South Australia breaking a number of heat records around the Australia Day holiday – temperatures did eventually stabilise, resulting in ideal growing conditions for the fruit to achieve its optimum colour and flavour.
Vinification details
Picking began at the end of February, and the vintage team worked intensively to ensure all fruit was picked within the perfect window of ripeness. Following fermentation on skins, the fruit was then barrel fermented to ensure that oak flavours were integrated into the wine. Barrel fermented and matured in 100% American oak of which 46% new; 47% one year old; 7% two year old.
Technical Analysis
A sparkling Shiraz from Mollydooker's vineyards in Langhorne Creek and McLaren Vale.
Tasting note
The 2017 Miss Molly Sparkling Shiraz inspires fun and enjoyment from the first sip, the mouthfeel a symphony of bright delicate bubbles. Cherry and fresh plum, cocoa and liquorice on the palate, while fragrant oak adds layers of complexity and a hint of vanilla,.
Vintage conditions
Heavy rain in the McLaren Vale and Langhorne Creek regions during July, an incredible 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, grapes were not affected.
Vinification details
Barrel fermented and matured in 100% American oak of which 37% new; 59% one year old; 4% two year old.
Technical Analysis
A sparkling Shiraz from Mollydooker's vineyards in Langhorne Creek and McLaren Vale.
Tasting note
Miss Molly is brimming with vivid maraschino cherry and plum jam that progress into layers of milk chocolate and mocha. Toffee and cinnamon notes meld as the bubbles add a vibrancy to the mouthfeel.
Vintage conditions
2016 was Mollydooker’s biggest vintage to date, with a total 1,437 tonnes of grapes crushed and 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) early in the season.
To handle the extra fruit Mollydooker decided to increase the fermentation capacity in the winery, meaning that a lot of work needed to be completed before the fruit arrived. Much thought and manpower went into creating four new temperature controlled 10 tonne fermenters, which were installed just one week before the fruit arrived!
Vinification details
The Shiraz was 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 100% American oak hogshead barrels, 42% new, 42% one year old and 16% two year old where the wine was matured for 8-9 months.
