Vintus

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. 

• 2009 Vintage

  The growing season began with a wet August followed by a dry spring resulting in an earlier start than normal and strong canopy growth. At Mitolo's Lopresti vineyard, this strong growth along with sound management techniques and an inherent understanding of the vines allowed the fruit to survive a long spike of heat at the end of January relatively unscathed. Conditions around this heat were actually quite mild; ideal for grape ripening. Shiraz displayed excellent and deep varietal character with naturally balanced acidity.

  Each parcel of fruit for Savitar was fermented on skins for 15 days. This slightly longer time on the skins ensures a tighter overall structure setting the framework for elongated aging.  Following fermentation, the wine is pressed, and then transferred to oak barrels for maturation. Aged in 100% new medium to light toasted barrels (80% French oak, 20% French coopered American oak), and remained, on the lees, for approximately 18 months before individual barrels are carefully selected for the final blend. 

  The Savitar is an intense red color, dark, heavy plum and blackberry fruit aromas with a decent scent of smoky, spicy oak. Rich and opulent on the palate, however it is restrained by encompassing but silky tannins. There is layer upon layer of flavors from the dark blackberry fruit to the more subtle spicy, toasty oak.

  • "Glass-staining purple.  A kaleidoscopic bouquet of raspberry and blackberry preserves, oak spices, potpourri and smoky minerals.  Deep, weighty and powerful but almost shockingly lively, offering fresh black raspberry, mulberry and Asian spice flavors, with candied violet and vanilla notes building with air. Finishes with serious length and superb clarity.  Very spicy and rich but also very nicely balanced." 93 Points International Wine Cellar

• 2008 Vintage

• 2007 Vintage

  Vintage 2007 was dominated by very low rainfall- approximately half the average of the previous recorded growing seasons. The extreme growing conditions resulted in a harvest that saw crop loads 45-50% below the average due to lighter bunches, resulting from drought conditions. 

  Harvest was the earliest on record with some varieties being picked mid to late January due to accelerated ripening as a result of small, low weight bunches. All red varieties were down substantially in yield due to smaller berry size, however quality across the board at Mitolo was very good to exceptional.

   

  10 days fermentation on skins was followed by careful crushing and partial destemming. The wine then underwent partial barrel fermentation and aging for 16 months in 90% new French oak. Opaque purple in color, with an intense combination of black plum, cherry and smoke with hints of French oak and spice. Flavors of pepper and blackcurrant dominate with hints of clove, tobacco and earth adding further layers.

  • “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.” 96 Points Wine News

  • "Dense, deep purple-crimson; full-bodied, with rich and luscious plum, blackberry and dark chocolate is supported by good oak and appropriate tannins." 94 Points James Halliday

• 2006 Vintage

  In 2006, a dry winter, followed by heavy rains, in spring, resulted in vines with healthy, balanced canopies on moist soils. A mild, early summer leading to a warmer period during veraison stopped vegetative growth, allowing vines to channel energy into the fruit. Hot weather conditions caused some stress in late summer, with balanced vines showing great resilience and high potential.  Winemakers and growers did  however  observe crops to be 20-30% lower than the 2005 vintage. Reds were very fragrant with good acidity and length. Shiraz showed excellent quality.

   

  A dark red with vibrant purple hue, the aromatics are bright and elevated combinations of cassis, tobacco and spicebox.  The palate is meaty and complex, finishing with impressive length.  

  • "The 2006 Shiraz “Savitar” was aged in 100% new oak, predominantly French. Purple-colored, the aromatics are a bit reticent initially, but soon scents of toasty oak, tar, licorice, scorched earth, and blueberry emerge. This leads to a wine which is more structured and less opulent than its peers. It will evolve for a minimum of 8-10 years and drink well through 2040. As a point of reference, the 2002 Savitar (rated 95) was presented. It is considerably more developed aromatically but still has a significant distance to travel prior to reaching its peak." 94+ Points Wine Advocate