Always amazing and wonderful, Molly Dooker wines are always a Vino Amoari favorite. Whether it's a Merlot, Verdelho, or Cabernet, Molly Dooker is sure to please!
More info on each wine coming soon!
Pale gold. Aromas of ripe apple and ginger, plus a nutty nuance. Juicy and broad on the palate, with spicy flavors of baked apple, yellow plum and bitter orange rind. Finishes on a chewy note, with spicy persistence and a touch of warmth.
Same copper casting as the Rose, 100% second generation scrap copper. Both of these bottles are sure to be an eye, and taste but pleaser!
At 16% alcohol, you’d better prepare for a bumpy ride. It attacks the nose, overwhelming its fine aromas of black cherry, caramel, and vanilla. If you let it sit a few moments and blow off its cocky alcohol, you’ll discover a good value juice behind the amazing label. Medium bodied with a good balance of fruit (black cherries and berries followed by cedar notes) and acids in this rich red blend.
The most popular way to enjoy New Age is on the rocks with a slice of lime.This refreshing drink is called "Tincho" after the drinks creator. Valentin Eduardo Bianchi, third-generation winery owner was given the nickname "Tincho" as a boy, a term of affection that, loosely translated, means "young Valentin" (as his grandfather was "older Valentin"). It is "Tincho" that first added the lime to the New Age White. "Tincho", the drink, quickly became one of the most popular, refreshing cocktails served in the restaurants, bars and nightclubs in trend-setting Buenos Aires. The Argentine tradition has caught on here in the United States.
Smashberry is all about the fruit: bright raspberry on the nose and boysenberry and cocoa flavors on the palate. It is rich on the palate with a supple mouthfeel, yet has firm tannins and a clean finish. Not a wine for the faint of heart or spirit. Destemmed , crushed and sent directly into fermentation tanks. Pumped over with several delestages during 7 to 10 days fermentations on skins. The wine was pressed, racked, underwent malolactic fermentation, and was then aged 9 months on American Oak.