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Mitolo Reiver Shiraz(2006)
- Winery:
- Mitolo Wines
- Varietal:
- Syrah
- Region:
- Australia > South Australia
- Type:
- Red Wine
- User Tags:
- rich, complex, elegant, berry, bramble fruits, spicy, structure, cellar, black fruit, hard cheese
Vintage - 2006
The Barossa valley experienced late opening rainfall after one of the driest autumns of the century. Despite this, winter rainfall was slightly above average, with relatively mild weather. Late December and early January saw a series of heatwaves, which slowed vegetative growth particularly on Shiraz. March then recorded precipitation approximately 50mm above average, however this did not slow ripening. Overall crops were lower than the previous vintage, with less colour and finer flavours.
Vintage reports courtesy of the Phylloxera and Grape Industry Board read more...of South Australia
Winemaking
The fruit was fermented for 10 days on skins at 18-23° in open fermenters. The wine was then cold pressed and underwent partial barrel fermentation followed by natural malolactic fermentation before racking. The gross lees were left in contact with the wine and stirred in barrel, to enhance the typical Barossa earthy, truffle characters in the finished wine.
Tasting Note
Earth and spice, some dusty notes from the fine-grained French oak add futher interest and complexity. Briary fruit and blackcurrant notes also provide a freshness to the nose. The 06 Reiver shows more restraint than previous vintages and will take a few months to begin to blossom in bottle. Flavours of dark chocolate, Satsuma plums and crushed leaves mingle with supple tannin and refreshing acidity.
Cellaring
Will evolve nicely for 8-10 years. (hide)
The Barossa valley experienced late opening rainfall after one of the driest autumns of the century. Despite this, winter rainfall was slightly above average, with relatively mild weather. Late December and early January saw a series of heatwaves, which slowed vegetative growth particularly on Shiraz. March then recorded precipitation approximately 50mm above average, however this did not slow ripening. Overall crops were lower than the previous vintage, with less colour and finer flavours.
Vintage reports courtesy of the Phylloxera and Grape Industry Board read more...of South Australia
Winemaking
The fruit was fermented for 10 days on skins at 18-23° in open fermenters. The wine was then cold pressed and underwent partial barrel fermentation followed by natural malolactic fermentation before racking. The gross lees were left in contact with the wine and stirred in barrel, to enhance the typical Barossa earthy, truffle characters in the finished wine.
Tasting Note
Earth and spice, some dusty notes from the fine-grained French oak add futher interest and complexity. Briary fruit and blackcurrant notes also provide a freshness to the nose. The 06 Reiver shows more restraint than previous vintages and will take a few months to begin to blossom in bottle. Flavours of dark chocolate, Satsuma plums and crushed leaves mingle with supple tannin and refreshing acidity.
Cellaring
Will evolve nicely for 8-10 years. (hide)
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Source:
Zachy's
- "sourced from a single vineyard in the Greenock region of the Barossa Valley. The average age of the vines is 60 years...enthralling perfume of saddle leather, truffle, violets, pepper, blueberry, toast, and blackberry. This leads to a full-bodied wine which manages to retain elegance. Opulent, ripe, and layered with spicy blue and black fruits, the wine has enough underlying structure for extended cellaring...94" WA 10/07
