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Mitolo Jester Cabernet Sauvignon

Mitolo Jester Cabernet Sauvignon 2017

McLaren Vale, South Australia   |    750ml   |    14.5%
Mitolo is well-known for their high quality McLaren Vale red wines made by the highly skilled Ben Glaetzer. Mitolo's 'Jester' range regularly delivers excellent value for money, none more so than this 2017 Mitolo Jester Cabernet Sauvignon.

The Mitolo Jester Cabernet comprises 20% of grapes that were handled in the 'appassimento' style; the technique of drying grapes on racks for approximately 7 to 8 weeks prior to fermentation. This method adds complexity and fullness of flavours, along with some soft juicy tannins. While undoubtedly intense in flavour and structure, The 2015 Mitolo Jester Cabernet Sauvignon is still a relatively upfront and approachable style, delivering excellent red wine drinking at a very reasonable price.

Availability: In stock

Only available for purchase in 6 bottle increments.
Mitolo Wines is a family owned winery, established in 1999 by Frank and Simone Mitolo. Their vision is to create individual, handcrafted premium wines built on passion and an uncompromising commitment to quality. This is what defines Mitolo Wines. Winemaker, Ben Glaetzer became a partner in the business in 2001. The fusion of Frank’s intimate knowledge of the land and business acumen and Ben’s winemaking talent, has resulted in the creation of special and unique wines.
South Australia
McLaren Vale
Located at the southern end of McLaren Vale, about 4km east of the coastal town of Port Willunga, the soil here is heavy grey loam mixed with black Biscay clay and sits above ancient Gnaltinga formation bedrock. Strong vine growth in spring is tempered by summers dry winds, developing pure, bright and savoury fruit flavours that are tempered by cooling afternoon sea breezes.

VINE AGE: 20+ years

ELEVATION: 25m above sea level

SOIL TYPE: Black Biscay Clay

Twenty per cent of the fruit is dried using the ancient Italian Appassimento technique prior to fermentation, for approximately 7-8 weeks. The remaining grapes are fermented on skins for six to ten days, at cool temperatures to enhance pure berry fruit. Aside from producing a wine with a complete framework of tannin and intense fruit characteristics, this process adds a beautiful sensuous plushness to the mid palate.

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