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The fruit for Mitolo 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. 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.

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. 

On the nose Savitar offers immense lift with aromatics that 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.

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