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Press Reviews

Savitar Shiraz - 2018

This is breathtaking and flatteringly class, showing dark fruit richness on the nose with floral, cedar, clove and smoked nuances. It’s immensely concentrated offering outstanding depth and density with seamless mouthfeel and lavish texture, while remaining graceful and refined, finishing magnificently long and gratifying. At its best: 2024 to 2043.
Sam Kim, Wine Orbit. December 2020

Super-premium shiraz postcode 101: judicious extraction conferring tannic prowess; presumably some whole-berry work imparting floral/iodine lift and a joyous pulpy mid palate; barrel-ferment smoked-meat aromas and a skein of pepper, tapenade and clove-doused freshness. This is a bumptious warm-climate shiraz that nevertheless boasts the aromatic synergy and structural latticework of an expression from somewhere cooler. Very good.
Ned Goodwin, Wine Companion. January 2021

More high-toned and red-fruited, the cherry-scented 2018 Savitar Shiraz also hints at vanilla, cedar and dried spices (from the oak) , plus some slightly darker berry notes. It’s full-bodied but tighter and more age-worthy than the GAM or Angela, with a taut, lingering finish.
Joe Czerwinski, The Wine Advocate. February 2021.

Much of Mitolo’s rich and ripe McLaren Vale style is thanks to where many of the vineyards are located, toward to Southern end of the region. None of the cooler influences that come off the back of the Adelaide Hills here, as you see around Kangarilla. This wine is made off the Lopresti vineyard, close to where the G.A.M. is sourced. It’s a rocky patch of the vineyard and creates particularly intense and dense shiraz. Black as night, powerful blackberry, mulberry, dark chocolate are cocoa aromas are well matched to ripe sweet new oak – oak fans will be happy although the balance is right. The palate is then luscious and full with a savoury kick over dark fruits – roasted meats, spice and sage emerge over dark berry and liquorice all-sorts flavours sitting on a bed of ripe tannins. It finishes long, muscular and strong suggesting this will also age well but would also be delicious right now with prime Wagyu Sirloin steak.
Angus Hughson, Wine Pilot. January 2021

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