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Mollydooker

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So called, because the very first person to taste this wine judged it to be 'a knockout'! Did you notice the boxer on the label is a double Mollydooker?

Hints of spiced plums, blackberry jam and cherry can be found at the fore, with a finish of coffee cream, liquorice and vanilla. Full bodied with vibrant berry fruit characteristics, yet elegant with restrained tannins, resulting in a soft mouthfeel.

Technical analysis

ALCOHOL

16.0 %

RESIDUAL SUGAR

3.2 g/L

pH

2.80

ORIGIN

Australia

WINEMAKER

The Mollydooker team

VARIETY

Shiraz (Syrah)

HARVEST DATE

March 2016

TIME IN OAK

8-9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

McLaren Vale & Langhorne Creek

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. Grapes for 2016 The Boxer were harvested from 12th March to 5th May.

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 42% new, 42% one year and 16% two year old, where the wine was matured for 8-9 months.

 

 

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So called, because the very first person to taste this wine judged it to be 'a knockout'! Did you notice the boxer on the label is a double Mollydooker?

Vibrant, complex and jam-packed with a kaleidoscope of flavours. Chocolate, plum and liquorice just to name a few; all beautifully wrapped in bright berry fruit on the mid-palate.

Technical analysis

ALCOHOL

16.5 %

RESIDUAL SUGAR

3.2 g/L

pH

3.63

ACIDITY

5.3 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 & Langhorne Creek

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 100% American oak hogshead barrels of which 43% new, 42% one year and 15% two year old, where the wine was matured for 8-9 months.

Awards

Wine Spectator: 90 pts

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Download full size images

So called, because the very first person to taste this wine judged it to be 'a knockout'! Did you notice the boxer on the label is a double Mollydooker?

A plethora of words describe this wine: elegant, full-bodied, creamy, dark chocolate, plum jam, mocha, liquorice, raspberry, blackberry, coffee, spice, anise, cigar shop…

Technical analysis

ALCOHOL

15.5 %

RESIDUAL SUGAR

2.6 g/L

pH

3.63

ACIDITY

5.3 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 & Langhorne Creek

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 32% new and 68% 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