The fruit for Shiraz “Angela” McLaren Vale Mitolo was destemmed and crushed gently, then pumped over once daily for around ten days. The ferment was kept cool throughout in an attempt to extract the tannins, colour and flavour very softly and to hold onto the pure fruit characters that are a signature for Mitolo. The wine was kept in a combination of about 10% new and one and two year old barrels, mainly of French origin, for 18 months before being blended. The final blend was clarified by racking only, and bottled in September 2015 without fining or filtration.
The Shiraz fruit for this wine is sourced from Sandra’s block, located about 5km south of Mitolo’s Chinese Block. The soil and geology of this block differ slightly with less black Biscay clay and more alluvial Christies Beach formation. This soil type contains rocky fragments that have been sheared off the nearby hills and deposited in this soil millions of years ago. This soil type is free draining, resulting in less vigour over spring and more content vines in the ripening period. This leads to a brighter wine style with signature Mitolo Shiraz softness.
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