Name
Savitar – Shiraz
Order #
915904
Producer
Mitolo
Vintage
2007
Price
$47.99
About
In a short period of time Mitolo has become recognized as one of the finest producers in McLaren Vale and the Barossa Valley. Mitolo produces individual handcrafted, premium wines built on passion and uncompromising commitment to quality.
Savitar Shiraz, McLaren Vale
"Savitar" is a mythical dragon-like monster, and this wine is so named because of the impression Frank Mitolo and Ben Glaetzer had upon tasting one particular lot in the Willunga vineyard. They were so blown away they decided to make a Shiraz from just the small lot, and Savitar was created.
This Shiraz is handpicked at 1-2 tons an acre from the northern section of the Mitolo vineyard, where the rocky, skeletal soils and low vigour leaf and bunch numbers heighten the fruit exposure, resulting in a wine that shows ripened cassis and restrained savory tannins. 10 days fermentation on skins in ndividual 2 ton fermentation vessels is followed by careful crushing and partial destemming. The wine then undergoes partial barrel fermentation and aging for 16 months in 90% new fine grained French oak. Opaque purple in color, with an intense combination of black plum, cherry and smoke with hints of French oak and spice. The palate is full bodied yet tight and focused. Flavors of pepper and blackcurrant dominate with hints of clove, tobacco and earth adding further layers. Full bodied on the palate, with restrained tannins, powerful and elegant with multi dimensional complexity.
"Savitar" is a mythical dragon-like monster, and this wine is so named because of the impression Frank Mitolo and Ben Glaetzer had upon tasting one particular lot in the Willunga vineyard. They were so blown away they decided to make a Shiraz from just the small lot, and Savitar was created.
This Shiraz is handpicked at 1-2 tons an acre from the northern section of the Mitolo vineyard, where the rocky, skeletal soils and low vigour leaf and bunch numbers heighten the fruit exposure, resulting in a wine that shows ripened cassis and restrained savory tannins. 10 days fermentation on skins in ndividual 2 ton fermentation vessels is followed by careful crushing and partial destemming. The wine then undergoes partial barrel fermentation and aging for 16 months in 90% new fine grained French oak. Opaque purple in color, with an intense combination of black plum, cherry and smoke with hints of French oak and spice. The palate is full bodied yet tight and focused. Flavors of pepper and blackcurrant dominate with hints of clove, tobacco and earth adding further layers. Full bodied on the palate, with restrained tannins, powerful and elegant with multi dimensional complexity.
Review
- 96 Points, Wine News Magazine, July 2009
"Vibrant purple hue. Heady aromas of black cherry, plum and rum cake with hints of raisin and black cherry. Jammy flavors of plum and blackberry. Plush tannins and layers of blueberry, mocha and vanilla drive the endless close. $50. –Abraham Horowitz."
-93 Points, International Wine Cellar, Sept/Oct 2009
"($72) Opaque purple. Exotically perfumed bouquet of ripe blackberry and boysenberry, with complicating notes of cracked pepper, five spice powder, musky herbs and vanilla. Lush and creamy in texture, offering deep, pliant dark berry compote flavors and fully absorbed tannins. The spicy quality resonates on the finish, which is strikingly pure and very persistent. There's nothing to stop you from drinking this now but I'd hold mine for at least another five years and then serve it with a spicy braised lamb or beef dish."
Print Page"Vibrant purple hue. Heady aromas of black cherry, plum and rum cake with hints of raisin and black cherry. Jammy flavors of plum and blackberry. Plush tannins and layers of blueberry, mocha and vanilla drive the endless close. $50. –Abraham Horowitz."
-93 Points, International Wine Cellar, Sept/Oct 2009
"($72) Opaque purple. Exotically perfumed bouquet of ripe blackberry and boysenberry, with complicating notes of cracked pepper, five spice powder, musky herbs and vanilla. Lush and creamy in texture, offering deep, pliant dark berry compote flavors and fully absorbed tannins. The spicy quality resonates on the finish, which is strikingly pure and very persistent. There's nothing to stop you from drinking this now but I'd hold mine for at least another five years and then serve it with a spicy braised lamb or beef dish."
