2012 Mollydooker Cabernet Sauvignon Gigglepot

The Marquis family who owns Mollydooker winery prides themselves on the high fruit weight  of their wines and this Gigglepot lives up to those standards, they claim 75% to 80% of your tongue will sense velvety sensation of fruit from this wine. What does this have to do with Baume or Brix?  Who knows?

The Marquis family states they obtain the high fruit weight through their vineyard irrigation program and that they will only bottle wine with a 65% or higher fruit weight. This Cabernet Sauvignon is perfect for consumers who don’t mind high alcohol (16.5%) but do not like tannic structure. With a residual sugar of 4.2%, this Cabernet Sauvignon is in a class by itself. By comparison, most Ports are between 6-10% residual sugar.

Brooding black fruit, chocolate and mint steals the show in both aromas and flavors for the Mollydooker Cabernet Sauvignon Gigglepot. Sneaking up behind the fruit is a dose of black pepper finishing with soft, barely noticeable tannins. I applaud Mollydooker for their ability to market wines that appeal to a niche audience providing a style of wine that many people seek, but are not very easy to find. This wine works well as a sipping wine without food and will pair well with spicy lamb dishes, green curries, softened brie and chocolate. 738 case production.

Rating: Good (86) | $50 | 16.5% ABV

Mollydooker Cabernet Sauvignon Gigglepot


About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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