Winery & Vintage Info
2016 was Mollydooker’s biggest vintage to date, with a total 1437 tonne 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 we decided to increase our fermentation capacity in the winery, this meant that a lot of work needed to be completed before the fruit arrived. Much thought and a whole lot of manpower went into creating four new temperature controlled 10 tonne fermenters. The tanks were installed just one week before the fruit arrived, phew!
Our first pick was our McLaren Vale Verdelho in the third week of February. The arrival of all our red grapes were fortunately well spaced out, which allowed the winemakers ample space to handle the fruit in the winery. During March and April the weather remained mild which was perfect for grape maturation, allowing the flavour and Fruit Weight(â„¢) to consistently increase week by week. The ferments were well behaved and finished off beautifully in barrel, allowing early oak integration and added complexity in the wines.
Marquis Fruit Weight(â„¢) is the percentage of your palate (from the tip of your tongue going all the way back) that's covered by the velvety sensation of fruit, before you experience any of the structural components of the wine and is our guarantee of quality. Required: 65% - 70%
Mollydooker The Boxer Shiraz 2016 Actual: 69%
Sustainably Grown, Picked 12th March – 5th May, Barrel fermented and matured in 100% American oak consisting of 42% new, 42% 1yr old, & 16% 2yr old. Winery Notes
