2014 Mitolo Savitar Shiraz
RRP $84.95 per bottle
Our Price $70.99
$425.94 (6 x 750ml)
Deep crimson-purple; the wine does express its regional origin courtesy of the earthy dark chocolate subtext, but the question is why was it necessary to end up with such high alcohol? Savoury bitter chocolate, prune, blackberry and licorice are the drivers of the palate.To 2020Australian Wine Companion 2014 Edition
Smooth and refined despite its considerable alcoholic strenght, it's surprisingly long and elegant. Scented with sweet, floral aromas of blackberries, blueberries, dark plums and fragrant spicy, meaty new oak, it reveals nuances of menthol and mocha plus an oaky kint of pine needle. Plush and polished, with a luscious presence of dark berries and plus, smooth creamy, cedary oak and a long, silky backbone of fine tannins, it finishes with a vibrant core of fruit and a bright acidity.2022-2030The Australian Wine Annual 2014 Edition
Excellent crimson-purple; spicy cedary cigar box nuances to both the bouquet and the tapestried, full-bodied palate; the use of oak and tannin management lengthens and complexes the finish and aftertaste.To 2030Australian Wine Companion 2013
Impressively ripened, rich and concentrated, but rather exaggerated and slightly baked. Dense, choc-mint aromas of blackberries, dark plums, currants and sweet vanilla/ cedar oak precede a meaty, warm and spirity palate supported by firm, loose-knit tannins. Lacks genuine freshness and brightness.2014-2017The Australian Wine Annual 2013
Deep crimson-purple; black fruits, plum and oak all abound on the bouquet, the palate inevitably adding a touch of chocolate; an exercise in controlled power, mouthfilling and sensual, at once velvety yet with a filigree of fine fruit and oak tannins.Australian Wine Companion 2012 2011
Obviously from a hot year, with richness and impressive depth of fruit. Dark treacle-like aromas of dark plum confiture, cassis and blackberries are steeped in chocolatey oak, with wild, brambly undertones. There's a thread of slightly baked, meaty and raisiny fruit throughout the wine, but its palate is powerful and forward, with reasonable length, but becomes a fraction edgy, dried out and salty by the finish.The Australian Wine Annual 2012
Something of a statement in the later harvest style of modern shiraz, which is generally something that fails to move me. It's obviously over-ripened, but despite that provides very pleasing length, balance and structure. It needs plenty of breathing for its subdued fruit sweetness to overcome its more overt raisined and meaty aspects, but then delivers a charming and surprising spectrum of wild, briary fruit, cloves, licorice and mocha that ease into delightful meaty and gamy influences. It's quite minty, with menthol undertones, and has been artfully married to spicy vanilla oak and surprisingly firm tannin. Give it plenty of aeration.2012-2015+Australian Wine Annual 2010
Dense, deep purple-crimson; full-bodied, with rich and luscious plum, blackberry and dark chocolate is supported by good oak and appropriate tannins.2020Australian Wine Companion 2010
A monster! Showing a little reduction from more oak, the fruit weight of this wine is staggering; layers of fruit strip away as you let it hang around on your palate for a seriously long time; the strong core of dark minerality shows just how complex it is.Australian Wine Companion 2009 2008
An old wine scribe once said you shouldn't worry if you missed a top wine: they were like buses, there'd be another one along any minute. Fair enough, but it's hard to be zen about it. Some buses just run better than others. This wine nearly missed the bus, arriving a whisker before the end of tasting, but I was very pleased because Jester wines are a fave of mine. Young and vibrant shiraz, bursting with terrific fruit. Brilliant value—no jest.Don't Buy Wine Without Me 2008 2007
Briary and smoky, with a meaty, peaty expression of ultra- ripened, confiture-like dark plums and berries backed by chocolate/mocha oak and suggestions of walnuts and treacle. Its sumptuous, velvet-like palate of luscious fruit finishes with a slightly sweet-sour aspect and a hint of edgy greenness. Very much in the popular extended hang-time style, but not for the long term.Australian Wine Annual 2009 2008
Saturated with aromas and flavours; some savoury notes along with blackberry fruits and dark chocolate, lingering tannins; good oak.Australian Wine Companion 2008 2007
Deep, complex and slightly jammy aromas of blackberries, plums, red berries and nutty, meaty oak have a gamey edge. Smoothly knit with luxuriant oak and finely powdered tannin, its plush and generous palate is sufficiently rich and unctuous to almost hide its underlying grip and firmness.Australian Wine Annual 2008 2007
2005 RELEASE This, to coin a phrase, is the inside thigh of wine. Bugger the Handsome Prince - pour a drop of this on Sleeping Beauty's mouth and she'd wake up in a flash and demand a Big Red glass full. It's a persistent, plummy, provocative wine that finishes chalky, loamy and firm, despite its smooth, velvety ride. It needs time to build complexity, but all of its inky, oozing fruit and smoky oak is bound to build into something. For pure hedonism: drink it now. For its full glory: drink it in ten or more years. DRINK 2013-2020.The Big Red Wine Book 2008
Deep, dense colour; clean, dark fruit aromas and archetypal McLaren Vale blackberry and dark chocolate fruit; achieves density without sacrificing mouthfeel.Australian Wine Companion 2007 2006
A very good wine in the modern alcoholic style that would have been better still with about a percent less alcohol to enable its fruit to express itself more clearly and intensely. Its heady perfume of cassis, dark plums and dark olives overlies fine grained, roast walnut-like oak. Massively concentrated, its smooth and luscious palate is deeply stained with sour-edged flavours of plums, cassis, dark olives and blackberries, and backed by nuances of mint and menthol. It finishes tarry and smoky, with slightly overt raw, spirity influences and lingering suggestions of salt and mineral.Australian Wine Annual 2007 2006
Full-bodied but supple and long in the mouth; spice, dark chocolate and blackberry; fine tannins.Australian Wine Companion 2006 2005
The best Mitolo release to date by some margin, this richly flavoured and sumptuous shiraz combines some heady, very ripe flavours with some pleasing savoury, charcuterie-like complexity. Its briary, meaty and earthy aromas of spicy small berries and sweet cedar/vanilla oak precede a long and unctuous palate that delivers a broad range of shiraz flavours framed by velvet-smooth tannins. Its sour-edged notes of plums and prunes are offset by mocha-like oak and white there's a suggestion of spirity warmth, the wine's concentration carries it easily.Australian Wine Annual 2006 2005
Medium purple-red; the complex bouquet has a quite different range of aromatics, with edges of game, leather and spice; the palate is once again true to the Mitolo style, with multi-layered dark berry fruits, and fine-grained tannins suggesting long maceration. Presented in one of those Dreadnought bottles.Australian Wine Companion 2004 2003
Immense lift, the aromatics are an incredibly intense amalgam of blackcurrant, menthol, liquorice and cedar oak. The palate shows a hugely complex flavour profile befitting of its pedigree. Characters of black fruits, dried herbs, and earthy tones of liquorice and savoury leather.
Cellaring: Ten to twelve years.
Food Pair: Serious wine for special occasions. Try Italian lasagna, Vincisgrassi.
Vineyard Information: Like the G.A.M. Shiraz, the fruit for Savitar comes from the Lopresti vineyard, and more specifically the Chinese Block, which is located at the southern end of McLaren Vale, about 4km east of the coastal town of Port Willunga. The Savitar grapes come from one tiny section of this block: a particularly unforgiving, rocky patch of soil in the north eastern corner. Here, the vines are naturally pushed very hard, producing low yields of fruit. The berries are tiny but well-structured and packed full of flavour.
Winemaking: Each parcel of fruit for Savitar is fermented on skins for fifteen days. This slightly longer time on skins ensures a tighter overall structure setting up the framework for a wine built for ageing. Following fermentation, the wine is pressed, and transferred to oak barrels where it remains on light lees for approximately 18 months before it is carefully selected for the final blend.