Winery MollydookerGoose Bumps Sparkling Shiraz
Sparkling wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Goose Bumps Sparkling Shiraz
Pairings that work perfectly with Goose Bumps Sparkling Shiraz
Original food and wine pairings with Goose Bumps Sparkling Shiraz
The Goose Bumps Sparkling Shiraz of Winery Mollydooker matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tibs (ethiopia), roast lamb with thyme or potjevleesch (meat in a pot).
Details and technical informations about Winery Mollydooker's Goose Bumps Sparkling Shiraz.
Discover the grape variety: Canaiolo
Supple and delicate reds with a clear ruby hue, smooth tannins and an airy palate, featuring signature aromas of plum, violet, cherry and gentle spices. Brings roundness and fruit to blends. Long the companion of Sangiovese in the historic Chianti DOCG, it produces approachable Tuscan wines. Today seeing renewed interest as a single variety for more delicate artisan cuvées. Emblematic autochthonous black variety from Tuscany.
Last vintages of this wine
The best vintages of Goose Bumps Sparkling Shiraz from Winery Mollydooker are 2006, 0
Informations about the Winery Mollydooker
The Winery Mollydooker is one of of the world's great estates. It offers 20 wines for sale in the of McLaren Vale to come and discover on site or to buy online.
The wine region of McLaren Vale
South Australian showcase of Mediterranean Shiraz: king red (~60% of the vineyard) powerful and silky with notes of blackberry, plum, dark chocolate, eucalyptus and a touch of sweet spice, velvety tannins and vibrant fruit. Renowned old-vine Grenache (cherry, garrigue, pepper), firm Cabernet Sauvignon and dense Mourvèdre as complement. Fresh Chardonnay and Vermentino in whites. Region 38 km south of Adelaide, Mediterranean climate, among the most geo-diverse soils in the world.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
