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Tasting Note Vibrant brick red colour with purple hues. Nose shows Hints of nutmeg, crushed leaves and tar with lifte...Read more...
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Mitolo Jester Cabernet Sauvignon
85 points: Brought to a party. Decanted for 3 hours prior. From what I remember, initially the wine was too cold (sitting in the car). It had a strong alcohol bite in the beginning and some tart fruits. I let it sit for a while to get near room temp. I am so glad I did. Now, once at room temp, it was much more enjoyable. Some nice black fruits on the first taste. The alcohol mellowed out and the finish was smooth. Sorry, wish I had better recall of it. I do know that once it got to ideal conditions, it was pretty good.
i love this wine
Tasting Note Vibrant brick red colour with purple hues. Nose shows Hints of nutmeg, crushed leaves and tar with lifted brambly fruit and cloves. Blackcurrant and cassis notes add freshness with the Amarone component adding chocolate and espresso characters. Rich and full-bodied palate, however, maintains a firm structure. Long chain tannin rounds out the palate, providing an elegant wine that tastes of dark berry fruits intermingled with spice and cedar. Cellaring Will continue to evolve for 4 to 6 years in bottle. Vineyard The grapes come from the Willunga district of McLaren Vale, where the heavy grey loam soils over sandstone, intermixed with black Biscay clay, combined with the maritime climate, contribute to an even ripening period and the development of rich fruit flavours and ripe tannins. Yield is around 4 tons an acre. Vintage - 2006 A dry winter, followed by heavy rains in spring, resulted in vines with healthy, balanced canopies on moist soils. A mild, early summer leading into a warmer period of veraison stopped vegetative growth, allowing vines to channel energy into fruit. The reds were very fragrant with good acidity and length. Vintage reports courtesy of the Phylloxera and Grape Industry Board of South Australia Winemaking 20% of the grapes were left to dry on the 10kg drying racks for 8 weeks in the traditional Amarone manner to concentrate flavour. The fruit for Jester is fermented on skins for 5 to 6 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked. Aged in 2-4 year old French oak for 9 months.
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