Mitolo Jester Cabernet Sauvignon 2006

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9 Reviews

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Winery:

Mitolo Wines

Varietal:

Cabernet Sauvignon

Region:

Australia > South Australia

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2013

UPC:

 

User Tags:  fruit, black fruit, smooth, tar, fragrant, restrained, petroleum, nutmeg, complex, structure 

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What to Expect

Cabenet Sauvignon: Originally of French origins, this versatile grape produces exceptional wines around the globe. It's usually medium to full bodied with a fine structure that supports black and red fruit flavors with typical notes of olive, chili and herbs that add complexity.

Winemakers Notes

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 read more...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.    (hide)

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