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Mitolo Shiraz Savitar(2004)
- Winery:
- Mitolo Wines
- Varietal:
- Syrah
- Region:
- Australia > South Australia > Mclaren Vale
- Type:
- Red Wine
- User Tags:
- blueberry, ericaceae, bramble fruits, syrah, red grape, berry, spice, balance, dense, mocha
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 1-2 tonnes per acre.
Vintage - 2004
A longer than usual vintage attributed to cool conditions during ripening which was welcomed by winemakers who reported that red wine quality is extremely good. Shiraz fruit showed full flavour ripeness, excellent colour and tannins, read more...with wines exhibiting great varietal flavours and aromas.
Winemaking
Each parcel of fruit for Savitar is fermented on skins for 10 days in 2 tonne fermentation vessels. The wine is then pressed and undergoes partial barrel fermentation followed by a natural malolactic fermentation before racking.
18 months in 100% new medium to light toasted Allier/Nevers barriques and hogsheads.
Tasting Note
Dark blood plum characters on the nose intermingled with cloves and blackcurrant. A restrained and tightly structured palate that will benefit from a few years in the cellar.
Cellaring
Will age reliably for 15 years. (hide)
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 1-2 tonnes per acre.
Vintage - 2004
A longer than usual vintage attributed to cool conditions during ripening which was welcomed by winemakers who reported that red wine quality is extremely good. Shiraz fruit showed full flavour ripeness, excellent colour and tannins, read more...with wines exhibiting great varietal flavours and aromas.
Winemaking
Each parcel of fruit for Savitar is fermented on skins for 10 days in 2 tonne fermentation vessels. The wine is then pressed and undergoes partial barrel fermentation followed by a natural malolactic fermentation before racking.
18 months in 100% new medium to light toasted Allier/Nevers barriques and hogsheads.
Tasting Note
Dark blood plum characters on the nose intermingled with cloves and blackcurrant. A restrained and tightly structured palate that will benefit from a few years in the cellar.
Cellaring
Will age reliably for 15 years. (hide)
