Technical Analysis
The Maitre d’ was named after Sparky, who put himself through winemaking college as a left handed Maitre d’.
Tasting note
A deep blend of red and purple colours and abundant aromas introduces us perfectly to this beautiful Cabernet. Rich and complex in flavour, notes of cherry and blackberry transition to mixed herbs, bramble and mocha, complemented by a delicious dimension of sweet fruit. Soft smooth on the palate, the 2021 Maitre D’ balances flavour and structure perfectly.
Vinification details
Following fermentation on skins, the fruit was then barrel fermented to ensure that oak flavours were integrated into the wine. Subsequent maturation in oak (88% American and 12% French oak) has resulted in full-bodied, vibrant, flavourful wines.
Technical Analysis
The Maitre d’ was named after Sparky, who put himself through winemaking college as a left handed Maitre d’.
Tasting note
Vibrant and generous; the 2019 Maître d’ is full of juicy red fruit that rolls playfully across the palate. Blackberries, milk chocolate and soft herbaceous notes make this wine deliciously aromatic. Subtle tannins and fragrant oak reside quietly in the background as flavours of plum, cigar box and mocha cream come to the fore.
Vintage conditions
Early spring saw perfect conditions for fruit growth, hinting at a promising start for the 2019 vintage. Bud burst occurred in the first weeks of September and accelerated through October. Some vines became vulnerable during the November flowering season with cooler, stormy conditions, but as the weather warmed up, ripening of the fruit continued at a steady pace into summer. Despite a few spells of anticipated hot 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. Subsequent maturation in oak (85% American and 15% French oak) has resulted in full-bodied, vibrant, flavourful wines that are truly demonstrative of the 2019 vintage.
Technical Analysis
The Maitre d’ was named after Sparky, who put himself through winemaking college as a left handed Maitre d’.
Tasting note
The deep blend of red and purple colours and abundant aromas introduce the depth of this Cabernet. Rich and complex in flavour, notes cherry and blackberry transition to green herbs, bramble and mocha all the while maintaining a dimension of sweet fruit. Soft and smooth on the palate.
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. Maitre d’ Cabernet was barrel fermented and matured in 83% American and 17% French oak, of which 34% were new, 51% one year old, 15% two years old.
Technical Analysis
The Maitre d’ was named after Sparky, who put himself through winemaking college as a left handed Maitre d’.
Tasting note
Vibrant and generous, with aromas of blackberries, milk chocolate and soft herbaceous notes. Subtle tannins and fragrant oak reside quietly in the background as flavours of raspberry, plum and mocha give this wine incredible depth and finesse.
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 – 86% American and 14% French of which 34% were new, 45% one year old and 16% two year old – with further maturation for 8-9 months.
Technical Analysis
The Maitre d’ was named after Sparky, who put himself through winemaking college as a left handed Maitre d’.
Tasting note
This bright and lively wine is awash with notes of cherry, strawberry and blackcurrant. The rich fruit flavours, coupled with soft tannins adds to the wine's complexity, with a lingering aftertaste of intense fresh plum and spice.
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 – 89% American and 11% French of which 37% new, 44% one year old and 18% two year old – with further maturation for 8-9 months.
