Mollydooker Two Left Feet Shiraz Merlot Cabernet 2022

Winery Background and History Mollydooker was established in 2005 by Sarah and Sparky Marquis in McLaren Vale, South Australia. The name "Mollydooker" is an Australian slang term for a left-handed person, a lighthearted reference to the founders being "southpaws." The winery rose to global prominence by producing powerful, fruit-driven wines that emphasize a unique "Marquis Fruit Weight" profile. Despite a catastrophic accident in 2011 where much of their production was lost, the winery recovered and remains a family-owned pillar of the Australian wine industry. Today, under the sole leadership of Sarah Marquis, it continues to focus on high-quality, sustainably produced wines with a whimsical and joyful brand identity.

 

Producer and Wine Maker Sarah Marquis serves as the chief winemaker and proprietor, guiding the production with a focus on meticulous vineyard management and innovative winemaking. The team utilizes a proprietary watering program to control the growth of the vines, ensuring the fruit reaches a specific intensity before harvest. Sarah is the architect of the "Marquis Fruit Weight" scale, which measures the percentage of the palate covered by velvety fruit flavors. This commitment to texture and richness defines the Mollydooker style, ensuring that every bottle, including the flagship and entry-level labels, delivers a consistent and opulent tasting experience.

 

Vineyards and Micro Climate The fruit for this blend is sourced from premium vineyards throughout McLaren Vale. This region is characterized by a Mediterranean climate, enjoying long, warm summer days and cooling afternoon sea breezes from the Gulf St Vincent. These maritime influences are essential for maintaining acidity in the grapes while allowing for full phenolic ripeness. The soil types vary from sandy loam to deep clay and "Terra Rossa" red earth over limestone. This diversity allows each varietal in the blend to express its unique character, with Shiraz providing power, Merlot offering softness, and Cabernet Sauvignon contributing structure and aromatics.

 

Vinification & Aging Methods The grapes are fermented in open-top stainless steel fermenters, with the team performing regular pump-overs to extract maximum color and tannins. Each varietal is fermented separately to allow for precise blending later in the process. Following fermentation, the wine is aged in 100% American oak barrels, consisting of a combination of new and seasoned wood. The maturation lasts for several months, allowing the bold fruit components to integrate with the sweet oak spice. The final blend is carefully constructed to ensure a seamless transition between the three varietals. The wine is nitrogen-flushed and sealed with a screw cap to ensure freshness.

 

Tasting notes This wine is a vibrant, deep crimson in color. On the nose, it offers a complex and enticing bouquet of ripe blackberry, dark plum, and red currant, layered with notes of vanilla, mocha, and a hint of dried herbs. The palate is full-bodied and incredibly plush, showcasing the synergy of the three varietals. Shiraz brings dark fruit intensity and spice, Merlot adds a velvety mid-palate of black cherry, and Cabernet Sauvignon provides a structured backbone with fine tannins. The finish is long and luscious, marked by lingering flavors of chocolate and toasted oak, delivering a balanced and energetic mouthfeel.

 

Food & Wine Pairing The bold flavors and structured richness of this blend make it a versatile companion for hearty meat dishes. It pairs exceptionally well with charcoal-grilled steaks, slow-roasted beef brisket, or a rich venison stew. The hint of spice in the Shiraz component also makes it a great match for barbequed pork ribs or lamb chops seasoned with Mediterranean herbs. For a vegetarian pairing, consider a robust portobello mushroom risotto or a wood-fired pizza with sun-dried tomatoes and kalamata olives. Aged hard cheeses, such as Manchego or a sharp vintage cheddar, also complement the wine’s fruit sweetness and tannin structure.

 

Service Methods and Temperatures To fully aerate the wine and maximize its aromatic expression, the "Mollydooker Shake" is highly recommended: pour a small amount out, reseal the bottle, and shake it vigorously to release the nitrogen. The wine is best served at a slightly cool room temperature, ideally between 16°C and 18°C. Serving it in a large-bowled red wine glass allows the complex aromatics of the three varietals to breathe and develop. While the wine is approachable immediately upon opening, allowing it to sit in the glass or a decanter for 30 minutes will further soften the tannins and enhance the fruit weight.

 

Storage and Aging Potential This wine is designed for early enjoyment, capturing the vibrant primary fruit and velvety texture that the label is known for. However, the concentration of fruit and the quality of the McLaren Vale tannins provide it with a solid aging window of 5 to 7 years. For optimal storage, the wine should be kept in a cool, dark environment with a constant temperature between 14°C and 16°C. While it will maintain its luscious dark fruit profile in the short term, those who cellar it for a few years will find the tannins becoming more integrated and the emergence of subtle secondary notes of leather and spice.

 

Grape Varietals & percentage used Shiraz 71%, Merlot 15%, Cabernet Sauvignon 14%

ABV (Alcohol by Volume) 14.5%