Winery & Vintage Info
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.
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 the beautiful oak flavours are integrated into the wine. Subsequent maturation in oak has resulted in full-bodied, vibrant, flavourful wines that are truly demonstrative of the 2019 vintage.
All our red varieties produced extraordinary results, with many blocks achieving greater yields and higher Fruit Weights(™) than ever before. A result of the success of our Marquis Vineyard Watering Programme(™).
Marquis Fruit Weight(™) 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% - 75%
Mollydooker The Boxer Shiraz 2019 Actual: 68%
Sustainably Grown, harvested 5th March – 3rd April. Barrel fermented and matured in 100% American oak, consisting of 46% new, 47% 1yr old & 7% 2yr old. Vegan Friendly. Winery Notes
