A wild-fermented pinot gris – riesling blend, Molli is all about softness and texture. Musk, stonefruit and almond nougat flavours complement the creamy palate that finishes with a gentle, grainy grip.
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An experimental wine that turned out well: this is the third vintage of Molli, from just eleven barrels. Pinot Gris and Riesling are important varieties for us, and the varietal wines are made simply in stainless steel and bottled early – all about capturing the expression of the vineyard and nothing more. With Molli, we explore texture. The winemaking is much more like Chardonnay: cloudy juice wild fermented in old oak and stirred on lees. The varietal characters are there, but the mouthfeel is voluminous and soft, in face ‘Molli’ comes from the latin for ‘soft’.
The 2014-2015 season started early with an early budburst and continued early as temperatures were relatively high through Spring. December and January were relatively cloudy and humid, but warm enough to contribute to a fairly high growing degree days total, similar to the 2010, 2008 and 2006 seasons. Conditions moderated by vintage, with mild and fine weather, which was ideal. Picking was early, commencing with sparkling base on the 10th of February, whites completed by mid-March and even the latest-ripening reds completed a couple of weeks earlier than normal, by mid-April.
Pinot gris (75%, picked 4-15 March)juice was fermented in old oak, while riesling (25%, picked 8 March) was fermented on skins for five days prior to old oak. Only the indigenous yeasts were used, fermenting to dryness with no malolactic fermentation. Matured on yeast lees with regular stirring, then lightly fined and filtered prior to bottling. Bottled under screwcap November 2015; 258 cases made. Alcohol 12.5% by volume. Vegan friendly?: No (fined with casein).
Enjoy it young.