Enjoy the robust complexity of Mitolo 'Jester' McLaren Vale Shiraz. With its deep purple hue, this full-bodied Shiraz features aromas of violet, cut plum and mulberries complemented by subtle hints of mint and minerality. The palate reveals vibrant and juicy flavours of black cherry and blood plums, with nuances of spicy clove, dark chocolate and salted liquorice. Its delicate tannins and redcurrant-like acidity result in a long and satisfying finish.

About the Producer

Mitolo is a family owned winery established in 1999 by Frank Mitolo, with a vision to create individual, handcrafted premium wines built on passion and an uncompromising commitment to quality. Winemaker Ben Glaetzer became a partner in the business in 2001. The fusion of Frank's intimate knowledge of the land and business acumen with Ben's winemaking talent has led to the creation of one of Australia's most exciting wineries. In early 2022, Mitolo welcomed Luke Mallaby as Head Winemaker. Ben’s new role as consultant enables him to support Frank, Luke and the team and help ensure the continued success of these wines.

Vineyard and Winery

Fruit for the Jester Shiraz came from the Lopresti Ridgehaven Vineyard, located at the southern end of McLaren Vale between Sellicks Hill and Willunga on the foothills of the Mount Lofty Ranges. The site is defined by heavy clay loam soils with shattered gravel throughout the profile, over Christies Beach formation. A northwesterly aspect captures ample sunlight and ensures ripening, while the warmth of the site garners concentration and plush tannin maturity in the fruit. The vines are at least 25 years old.

The grapes were crushed and destemmed, fermented over six days in eight-tonne potter fermenters and larger vinomatics, with twice-daily pump overs carried out. Temperatures were kept cool, between 20 and 24˚C to retain fruit vibrancy and ensure a soft tannin structure. The ferment was pressed off at approximately 1 Baume to finish in stainless steel tanks, before being transferred to seasoned 60% French and 40% American hogs head barrels for 14 months. Malolactic fermentation was completed, following which the wine was racked and returned to oak to complete maturation. The wine was lightly filtered, but not fined, prior to bottling.