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Press Reviews

G.A.M. Shiraz - 2018

95 POINTS
Deep, dark red/purple colour, with a bouquet of fresh herbs and blood plum, vivid and concentrated, with ample soft tannins in harmony with the fruit flavour, and a long, long carry. A big wine with richness, concentration, and a big future ahead of it.
Huon Hooke, The Real Review. March 2021

95 POINTS
Offering dark fruit richness with warm spice, game, floral and cedar nuances, the wine shows outstanding weight and intensity backed by silky texture and fine-grained tannins. It’s mouthfilling and immensely satisfying with a persistent engaging finish. At its best: 2022 to 2038.
Sam Kim, Wine Orbit. February 2021

94 POINTS
The G.A.M. Shiraz is regularly one of my favourites from the Mitolo range thanks to its core of typically powerful McLaren Vale fruits underlaid by more brooding, earthy complexity. It’s a wine that instantly sucks you in from the first glance and the 2018 vintage does not disappoint. It opens with an impressive array of dark berry fruits – blackcurrant, mulberry and blackberry. They are big but balanced and supported with vanillin oak. It then slowly takes you on a journey through its savoury side – earth with dried sage and thyme giving an almost Mediterranean feel. The palate then is all about balance – that ripe fruit instantly generous and giving making it a very attractive drink right now with al-dente tannins providing some age worthy structure to a long finish. But when it is so good right now, why wait?
ANGUS HUGHSON, WINE PILOT. JANUARY 2021

93 POINTS
Hints of smoke and spice from the barrel treatment accent blackberry and blueberry on the nose of the full-bodied 2018 GAM Shiraz. Sturdy and savory, it’s a ripe, rich and dense wine, with a creamy mouthfeel framed by dusty tannins and finishing long, with hints of licorice.
JOE CZERWINSKI, THE WINE ADVOCATE. FEBRUARY 2020

91 POINTS
Sourced from the proprietary Lopesti vineyard near Port Willunga, a meld of loam and clay with a typical maritime accent. Separate parcels are fermented on skins for 10 days, cool and attenuated for extraction of noble tannins and yet, the oak subsumes all – at least at this early stage. Barrel-ferment aromas of baby back ribs; violet and salami aromas too. Dense. Black plum, hoisin sauce and Chinese lacquer.
NED GOODWIN, WINE COMPANION. AUGUST 2021

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