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Named after Sarah and Sparky's son Luke, who appears on the label, Blue Eyed Boy is 100% Shiraz from McLaren Vale.

The 2016 Blue Eyed Boy is dense in colour with vibrant dark purple hues. A complex, alluring and lifted nose of blueberry, dark cherry, caramel and hints of vanilla bean leap from the glass. Powerful yet delicate, the wine unfolds layers of fresh berries, black pepper, coffee and a finishing note of chocolate cream.

Technical analysis

ALCOHOL

15.5 %

RESIDUAL SUGAR

2.8 g/L

pH

3.57

ORIGIN

Australia

WINEMAKER

The Mollydooker team

VARIETY

Shiraz (Syrah)

HARVEST DATE

April 2016

TIME IN OAK

8-9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

McLaren Vale

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 100% American oak hogshead barrels of which 58% new and 42% one year old, where the wine was matured for 8-9 months.

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Ripe and generous, with toasty cedar notes adding spicy accents of sarsaparilla and cinnamon to the jammy raspberry and candied cherry flavours.

Wine Spectator

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Named after Sarah and Sparky's son Luke, who appears on the label, Blue Eyed Boy is 100% Shiraz from McLaren Vale.

Aromas of ripe blackberry, dark cherry and mocha greet you, followed by rich black liquorice and vanilla pod notes. The careful use of American oak hums seamlessly in the background and finishes with a beautiful creamy mouthfeel.

Technical analysis

ALCOHOL

17.0 %

RESIDUAL SUGAR

3.6 g/L

pH

3.59

ORIGIN

Australia

WINEMAKER

The Mollydooker team

VARIETY

Shiraz (Syrah)

HARVEST DATE

February 2015

TIME IN OAK

8-9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

McLaren Vale

Vintage conditions

Vintage began slightly earlier than usual on the 23rd February 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 100% American oak hogshead barrels of which 53% new and 47% one year old, where the wine was matured for 8-9 months.

Awards

Wine Spectator: 91 pts

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Named after Sarah and Sparky's son Luke, who appears on the label, Blue Eyed Boy is 100% Shiraz from McLaren Vale.

Upon smelling this wine, your senses are immediately drawn in by a bouquet of deep blackberry, rich plum and coffee. These prominent fruit flavours are closely followed by luscious chocolate and liquorice spice with creamy vanilla constantly weaving its way through. A beautifully balanced wine which is a classic representation of Blue Eyed Boy.

Technical analysis

ALCOHOL

16.0 %

RESIDUAL SUGAR

2.8 g/L

pH

3.60

ACIDITY

5.7 g/L

ORIGIN

Australia

WINEMAKER

The Mollydooker team

VARIETY

Shiraz (Syrah)

TIME IN OAK

8-9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

McLaren Vale

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 100% American oak hogshead barrels of which 70% new and 30% one year old, where the wine was matured for 8-9 months.

Awards

Wine Spectator: 93 pts

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Contact us to discuss