MITOLO 7TH SON GRENACHE SHIRAZ SAGRANTINO

Mitolo 7th SON
Grenache Shiraz Sagrantino

A seamless connection between the three varieties. Medium bodied with bright cherry, raspberry, spiced plum, blackberry and mulberry all present. Succulent acidity brings a pleasing tartness, balanced by a silky textured and opulent mid palate, finishing long with fine grained gravelly tannins.

VARIETIES: A blend of Grenache (sourced from 75 year old biodynamically grown bush vines), Shiraz and Sagrantino
REGION: McLaren Vale / Australia
AGEING: Barrel matured for 18 – 20 months, the Grenache and Sagrantino parcels were kept in 100% seasoned French and American oak hogs heads, whilst the Shiraz brings a small proportion of new oak, approximately 5% to the overall blend
GUARDING POTENTIAL: Enjoy now or will cellar well up to 15 years
SERVE: Serve at 16 – 18ºC
FITS TO: A perfect match to a simple plate of sliced Norcineria, a sausage made from wild boar Cinghiale in Sagrantinos native Umbria
VIVINO: Average 3.9 ★★★★✰

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7th SON | Range | MITOLO WINES

Story
Folklore claims the seventh son of a seventh son is gifted with divine powers. The “chosen one” is however cursed by the good and evil forces that battle for his eternal soul. A distinct Italian twist on the famed McLaren Vale GSM blends, Mitolo employs Sagrantino in place of Mourvèdre.

Winemaking
To ensure optimum ripeness and expression of each variety, the Grenache, Shiraz and Sagrantino were each picked and fermented separately. All parcels were crushed and destemmed, the Shiraz and Grenache were fermented in eight tonne open and static fermenters while the Sagrantino was fermented in smaller two tonne open fermenters. Twice daily pump overs during fermentation at a cool 20 to 24°C retained aromatics and established a soft yet well-structured tannin profile with fine grained texture. Barrel matured for 20 months, the Grenache and Sagrantino parcels were kept in 100% seasoned French and American oak hogs heads, whilst the Shiraz brings a small proportion of new oak, approximately 5% to the overall blend. Natural malolactic fermentation occurred during this time. After barrel ageing the individual parcels were carefully blended into the final wine. Bottled without fining.

Vineyard
At the Lopresti vineyards in the south, black and grey Biscay clays predominate, with pockets of brown clay loam, all sitting over alluvial Ngaltinga formation. Sea breezes mediate daytime heat while the cracking clays reduce vigour during the critical ripening period. The Blewitt Springs Vineyard consists of old bush vines, dry grown on deep sand with minimal input. Temperatures are cooler here thanks to the area’s higher elevation. These factors combine to produce a wine of depth, concentration and texture.