Mollydooker Velvet Glove Shiraz 2009
To honor the beauty and individuality of our Velvet Glove Shiraz, we seal it in a unique bottle, apply a real velvet label printed in silver foil, and then place the bottle in a gorgeous velvet bag embroidered with silver thread. It's our labor of... View More
The 2009 Velvet Glove is 100% Shiraz matured in American oak, 97% new. Very deep garnet purple colored, it gives intense warm blackberry, choco-mint, smoked bacon and marmite-toast aromas with nuances of coffee, roasted nuts and vanilla. Floral notes of violets and potpourri emerge after a few minutes. Very rich, very crisp, concentrated and full, there’s a good backbone of firm, very fine tannins and crisp acid leading into the very long and layered finish. This is a very well balanced, structured wine that should begin to open-out with 2-3 years in bottle, drinking 2014 to 2024+.
Polished, expressive, supple and velvety, glowing brightly with blueberry, black and damson plum, with a panoply of sweet spices, all the flavors melding together with impressive integrity and persisting in a very long, complex finish. Most appealing is the deftness of the balance. Best from 2012 through 2020.
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One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.