Mitolo Savitar Shiraz 2006

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Starting at: $49^.99

4 Reviews

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Winery:

Mitolo Wines

Varietal:

Syrah

Region:

Australia > South Australia > Mclaren Vale

Type:

Red Wine

Color:

Drink Dates:

2010 - 2018

UPC:

 

User Tags:  blueberry, chemical, earthy, ericaceae, structure, drink now, rich, spicy, licorice, oak 

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What to Expect

Australia has certainly made Syrah its own, even bestowing it with a new name: Shiraz. In the warm, dry climate of Australia this noble grape, responsible for some of the grandest wines of France, produces an intense, unique expression that is distinctly Australian. The ripe grapes take on classic notes of black pepper and leather that add depth and complexity to the black cherry and plum fruits on the palate. Australian Shiraz has typically been aged in American Oak barrels which impart the wine with a distinct note of vanilla that can add to the impression of ripeness many of these wines have, but the time in barrel also allows the wines a chance to settle and reveal their rich, voluptuously styled mouthfeel.

Winemakers Notes

The wine name 'Savitar' refers to a mythical dragon-like monster.

'Sui magna cauda caeli astra verrit eaque ad terram jecit'
'His great tail swept the stars from the sky and flung them to the earth'.

Vineyard
The Savitar Shiraz comes from the Chinese Block vineyard which is located in the Willunga district at the southern end of McLaren Vale. Parcels of Shiraz averaging 20 years of age are grown on rocky, skeletal soils in the northeast part of the vineyard. The fruit, which is handpicked 2 weeks later than G.A.M., yielded 1.9 read more...tonnes an acre (33hl/ha). Picking commenced on 30th March 2005.

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 during verasion stopped vegetative growth, allowing vines to channel energy into the fruit. Hot weather conditions caused some stress in late summer, with balanced vines showing great resilience and high potential. Winemakers and growers did however observe crops to be 20-30% lower than the 2005 vintage.
Vintage reports courtesy of the Phylloxera and Grape Industry Board of South Australia

Winemaking
Savitar was fermented on skins for 15 days at 28-32°C to soften the skins and release the juice. A slightly longer period on skins ensured a tighter overall structure. Only the best barrels are selected for the final Savitar blend. After pressing, the wine underwent partial barrel fermentation followed by natural malolactic fermentation before racking.

Tasting Note
As always, Savitar 06 is the most brooding wine of the lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex – well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length.

Cellaring
Will continue to drink well for 8- 10 years    (hide)

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