The Savitar Shiraz comes from the Chinese Block vineyard which is located in the Willunga district at the southern end of McLaren Vale. Parcels of Shiraz averaging 20 years of age are grown on rocky, skeletal soils in the northeast part of the vineyard. The fruit, which is handpicked 2 weeks later than G.A.M.

Winemaking Savitar was fermented on skins for 15 days at 28-32°C to soften the skins and release the juice. A slightly longer period on skins ensured a tighter overall structure. Only the best barrels are selected for the final Savitar blend. After pressing, the wine underwent partial barrel fermentation followed by natural malolactic fermentation before racking.

Tasting Note As always, Savitar 06 is the most brooding wine of the lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex – well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length. Cellaring Will continue to drink well for 8- 10 years.

Named after a mythical monster, the 2006 Shiraz Savitar emerges from rocky, low vigor soils, and was aged for 16 months in primarily new French oak barrels. Dazzling aromas of acacia flowers, blueberries, crushed rocks, graphite, licorice, and espresso roast emerge from this tightly knit but intense, fleshy, rich effort. Its multilayered palate, huge body, sweet tannin, and “monster” finish suggest this brilliant wine will be drinkable between 2008 and 2020. It is a superb example of McLaren Vale Shiraz. 96/100 Robert Parker.

Showing a little reduction from more oak, the fruit weight of this wine is staggering: layers of fruit strip away as you let it hang around your palate for a seriously long time: the strong core of dark minerality shows just how complex it is.” Selected in the best of the best by variety; 96 Points; James Halliday, Australian Wine Companion 2009, July 2008.

Dark and concentrated, Savitar is an intricately crafted wine with very fine tannins and lively acid. It ripples with black plum and cherry fruit, melding with gamey, charcuterie complexity and coffee oak; 94 Points; Tyson Stelzer, Wine 100, May 2009.

Inky violet. Powerful dark berry liqueur and cherry-vanilla on the nose, with sexy floral and incense qualities adding complexity. Broad and juicy, with deeply concentrated blackberry and boysenberry flavors, supple tannins and slow-building anise and sassafras on the back. Generous but focused shiraz with excellent finishing energy and persistence. Still quite primary, but there'd be no crime in drinking this after giving it an hour or so in a decanter. 93 Points; Stephen Tanzer’s International Wine Cellar, September 2008.

A wine to savour during a long lunch or desultory dinner is the Mitolo Savitar McLaren Vale Shiraz 2006. The flagship of Frank Mitolo's superb wines is made from selected parcels of fruit from the rocky Chinese Block at Willunga. A brooding monster, the Savitar is dark purplish red, with scents of sausage and pipe tobacco while the palate is full bodied with meaty flavors enhanced by enlightened use of oak by winemaker Ben Glaetzer. Cries out for a roast. Now or in 15 years. Ross Noble, Mount Barker Courier, December 2008

Here’s a wine to cellar for a while. With time it’s rich spiciness will evolve into a savoury food-friendly drop. Try it with rosemary tied lamb shoulder. 5 of the best; big reds, Donna Hay Magazine, June, 2008.