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FAQ

Mollydooker Shake

Why do the Mollydooker Shake?

When we bottle our wine, rather than use additional sulphites to prevent oxidisation, we use nitrogen. We use nitrogen to protect the wine because it’s a flavourless and odourless gas, however when you use nitrogen in winemaking it compresses the flavour and feel – if you think of flavour as a big round ball the nitrogen flattens the back end of the round ball. As soon as you do the Mollydooker Shake it releases the nitrogen and the flavour ‘pops back out’ to it’s full size again.

Should I shake all my Mollydookers?

Please shake all our red wines up until they are two years old (from their vintage date). Please do not shake our whites & rosé because we use very little nitrogen in our winemaking of these wines, because the CO2 that is produced during primary fermentation protects the wine from oxidation. Last but not least, please do not shake our sparkling wines because there will be quite an explosion!

How do I do the Mollydooker Shake? 

Get step-by-step instructions here!

Can I shake a Mollydooker Red after it is two years old?

You don’t need to because the nitrogen naturally releases out of the wine by then, however if you do it is not detrimental at all, and it’s always good fun.

Can I decant my Mollydookers or use an aerator instead of doing the Mollydooker Shake? 

No, because it does not produce the same effect. Decanting, or dispensing with an aerator, oxygenates the wine. If there is nitrogen in the wine, it acts antagonistically to oxygen, so by not doing the Shake, not only are you not releasing the nitrogen, you are also reducing the effectiveness of the decanting/aerating. We have done blind tastings of the Shake vs. the Decant and the Shake is always the winner. If you want to do both, do the Shake first which will release the nitrogen and then decant and/or aerate.

How do I do the Mollydooker Taste Test?

From a new vintage bottle of Mollydooker, pour some wine out into a glass and set it aside. Do the Mollydooker Shake on the rest of the wine in the bottle, and pour some into another glass. Then taste them side by side. The difference will amaze you!

Here are Sarah’s comments on the difference: Pre-shake, the wines are intense, concentrated and still magnificent. However after the shake, the wine becomes more approachable, the aromatics are lifted and the fruit is smoother on the palate. Overall a more enjoyable experience!

Sediment

What causes sediment in wine? 

Sediment is formed when some of the color molecules join up with some of the tannin molecules, forming long chains that are too heavy to remain in the liquid, so they drop to the bottom of the bottle. This happens naturally as the wines age, and can also happen if wines are stored for long periods at a colder temperature than in the winery where they were made.

How do I get rid of the sediment in my wine?

The best thing to do is to remove it by decanting the wine. Gently pour the wine from the bottle into a wine decanter leaving the sediment behind. You can then serve the wine from the decanter. 

Can you eliminate sediment? 

Yes, we believe that this is possible by adjusting the pre-bottling maturation temperature. Our study and research has shown that our friends in the US tend to have cooler temperatures than we personally use in Australia – we tend to be at 17C (63F) and our study found US personal cellars are about 58F (14.5C).  As a result of the helpful emails and the research work that we are doing, we have made some changes to our winemaking techniques. We have been adjusting the pre-bottling maturation temperature downwards every year, and for the 2012 vintage we lowered it to 7C (45F).

Before doing the experiments we were afraid that the change might affect the colour, flavour and/or character of our wines, but it hasn’t done so at all, and it looks as though it will further enhance the WOW effect of Mollydooker by making sure that our friends can drink every last drop from each bottle that they open. 

Wine

How soon can we drink our wine? 

You can drink them straight away. Just do the Mollydooker Shake on any of our still reds under 2 years from their vintage date and they will be ready for drinking. 

How long will the wines last? 

Harvey Steiman at WineSpectator.com gives a life of 15-20 years for most of our wines. We don’t have any that are 20 years old yet so we can’t tell you from personal experience, but we have been drinking some of our wines which are 14 years old and they have been stunning. We make our wines so that you can enjoy them now, however if you do enjoy older wines, as long as they are cellared properly they are safe to put away for 15-20 years.

What are your recommendations on wine storage and serving temperature?

We recommend that you store our wines at 13°C (55F). This is the ideal temperature to preserve and protect your wines so they taste great when you drink them.

The best way to enjoy Euphoria and Miss Molly is to chill it in the fridge for at least 3 days prior to drinking, which will ensure the bubbles are at their optimum.

Our Sparkling, White and Rose wines are best served at 4°C (40F) and our Reds at 16°C (60F) to maximise their wonderfully rich, intense fruit aromas and flavours.

Remember to do the Mollydooker Shake on all our red wines if they are under two years old. Do not shake Euphoria, Serenity, Summer of ’69, The Violinist or Miss Molly.

Are Mollydooker wines vegetarian and vegan friendly?

In our white wines, we use skim milk as a gentle fining agent to remove any undesirable structural components. So our whites are vegetarian friendly, but not vegan friendly. In our red wines, we don’t use any additives that are derived from animal products, so vegans and vegetarians can definitely enjoy!