We source the Shiraz fruit for this wine from Sandra’s block, located at the southern end of McLaren Vale near the seaside town of Willunga. 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, it is free draining, resulting in less vigour over spring and more content vines in the ripening period. This leads to a bright and uplifted wine style whilst retaining signature Mitolo Shiraz softness.
Shiraz for Angela is 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 tannin, 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 new (~10%) and one and two-year-old barrels, mainly of French origin, for 18 months before being blended. The final blend is clarified by racking only, and bottled without fining or filtration.