left
right

Mitolo Cabernet Sauvignon Jester 2012

Bottle Size: 750ml Item #: 1824946
This item is not currently available for purchase.

Mitolo Cabernet Sauvignon Jester 2012 750ml

Mitolo Cabernet Sauvignon Jester

Bright, lush and juicy, Mitolo's Jester Cabernet Sauvignon shows a full bodied palate and mouth filling richness. 20% of the Cabernet fruit is handled in the Amarone manner - a technique of drying fruit which adds complexity and fullness to the wine and produces soft juicy tannins albeit a grainy textured finish.

This full-bodied and juicy red offers approachable notes of ripe red and dark fruits along with hints of smoke and graphite.

The vineyards are located in the Willunga district in the southern end of McLaren Vale and are planted to a mix of clay and heavy grey loam soil over sandstone. A bright and lush wine, 20% of the fruit was vinified in the Amarone method to concentrate flavor. After six weeks, the dried fruit was fermented on its skins for six days, pressed and fermented in oak and stainless steel, the wine was racked just once.

Availability

This product is not currently available for purchase.
Mitolo Mitolo Cabernet Sauvignon Jester 2012
BOTTLE SIZE: 750ml
Bright, lush and juicy, Mitolo's Jester Cabernet Sauvignon shows a full bodied palate and mouth filling richness. 20% of the Cabernet fruit is handled in the Amarone manner - a technique of drying fruit which adds complexity and fullness to the wine and produces soft juicy tannins albeit a grainy textured finish.
 

Notes on the Mitolo Cabernet Sauvignon Jester 750ML 2012

Tasting Notes This full-bodied and juicy red offers approachable notes of ripe red and dark fruits along with hints of smoke and graphite.

Technical Notes The vineyards are located in the Willunga district in the southern end of McLaren Vale and are planted to a mix of clay and heavy grey loam soil over sandstone. A bright and lush wine, 20% of the fruit was vinified in the Amarone method to concentrate flavor. After six weeks, the dried fruit was fermented on its skins for six days, pressed and fermented in oak and stainless steel, the wine was racked just once.