Technical Analysis
Two Left Feet is made after making The Scooter, The Maitre d’ and The Boxer, and is a blend of them which is usually slightly different every year depending on what is needed for perfect harmony.
Tasting note
This seamless blend of Shiraz, Merlot and Cabernet has created an enticing wine that exceeds all expectations. Ripe fruits of dark cherry, blackberry, plum and raspberry are complimented by the secondary notes of vanilla and mixed spices. The silky, satin like fruit profile, encompassed by lovely ripe tannins, cascades effortlessly through the palate providing fantastic depth.
Vinification details
Two Left Feet was both fermented and matured in 97% American and 3% French oak barrels, of which 41% were new, 27% one year old and 32% two years old.
Technical Analysis
Two Left Feet is made after making The Scooter, The Maitre d’ and The Boxer, and is a blend of them which is usually slightly different every year depending on what is needed for perfect harmony.
Tasting note
Ripe fruits of dark cherry, blackberry, plum and raspberry are complemented by the secondary notes of vanilla and mixed spices. The silky, satin like fruit profile, encompassed by lovely ripe tannins, cascades effortlessly through the palate providing fantastic depth. A blend of 69% Shiraz, 16% Merlot and 15% Cabernet.
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
Two Left Feet was both fermented and matured in 97% American/3% French oak barrels, of which 44% were new, 46% one year old and 10% two years old.
Technical Analysis
Two Left Feet is made after making The Scooter, The Maitre d’ and The Boxer, and is a blend of them which is usually slightly different every year depending on what is needed for perfect harmony.
Tasting note
An expressive wine with balance and poise. Shiraz does the heavy lifting, while Merlot and Cabernet bring fragrance and lifted notes. First and foremost, plum and mocha glide on toasty oak and fine tannins. Liquorice and blackberry jam develop on the palate culminating in a joyous experience that celebrates all the elements within the blend. A blend of 71% Shiraz, 15% Merlot and 14% Cabernet.
Vintage conditions
Starting in early March, the 2018 vintage can be defined by the even ripening that led to great fermentation conditions.
Vinification details
The grapes came into the winery at a steady pace with excellent colour and breadth of flavour shown as soon as the fruit was first crushed. Ferments were easily controlled allowing efficient extraction of tannins and flavours from the skins during pump-overs. Malolactic fermentation moved quickly during the oak maturation phase to reveal the intensity and depth of character that will be the hallmark of the 2018 wines. Two Left Feet was both fermented and matured in 97% American/3% French oak barrels, of which 35% were new, 55% one year old and 10% two years old.
Technical Analysis
Two Left Feet is made after making The Scooter, The Maitre d’ and The Boxer, and is a blend of them which is usually slightly different every year depending on what is needed for perfect harmony.
Tasting note
Shiraz, Merlot and Cabernet dance together in this wine; each variety putting its best foot forward! Ripe fruits of dark cherry, blackberry, plum and raspberry are complemented by the secondary notes of vanilla and mixed spices. A blend of 71% Shiraz, 15% Merlot and 14% Cabernet.
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 (98% American, 2% French) of which 39% new, 47% one year old and 14% two year old, where the wine was matured for 8-9 months.
