The Journey began when the Mitolo family migrated to Australi from Italy’s Abruzzo region in the 1950s. They built a strong connection to the land, blending Italian approaches to viticulture and winemaking, creating extraordinary Australian wines.
In 2000, Mitolo crafted its first Shiraz, and two years later, its first Cabernet Sauvignon. Since then, Mitolo has focused on these two varieties sourced from McLaren Vale’s finest vineyards. While building its reputation for premium Shiraz and Cabernet Sauvignon, Mitolo expanded its range to include several Italian varieties, paying homage to the family’s roots.
A beautiful evening unfolded in the modern French Art Deco style of AMUZ Gourmet Restaurant, where the finest contemporary French cuisine was paired with Mitolo Wines. The menu was designed by Chef Gilles Marx, the founder of AMUZ, boasting over two decades of experience and numerous prestigious awards to his name.
The evening began with La Salade de Foie de Volailles: sautéed chicken liver salad, tangy shallot sauce, crispy onion rings, and mesclun lettuce, paired with Mitolo Jester Shiraz 2020. The salad had a slightly sweet and savory umami flavor, with the tangy shallot sauce balancing the creamy, fatty chicken liver. Initially, I wished for more acidity in the salad for a refreshing palate lift, but the wine changed my mind.
The Mitolo Jester Shiraz 2020 presented pronounced black fruit aromas, with notes of blackberry, plum, dark cherry, vanilla, roasted almond, sweet tobacco, and star anise. On the palate, it had a medium body, high acidity, and balanced tannins. The pairing was delightful: the creamy chicken liver and the wine’s high tannins balanced beautifully, while the salad’s umami and the wine’s acidity achieved harmony. What an excellent way to start the journey!
Next was Le Jaret de Veau aux Truffes: crispy breaded tender braised veal shank medallion, black winter truffle, butternut pumpkin risotto, and bone marrow, paired with Mitolo Jester Cabernet Sauvignon 2020.
The Mitolo Jester Cabernet Sauvignon 2020 was full-bodied, with ripe black fruits, mixed cherries, dark chocolate, herbaceous and minty notes, tobacco leaf, smoked meats, warm earth, bay leaves, and cigar box aromas. On the palate, it has high acidity, velvety tannins, and a rich texture.
The veal, a lean and mild-flavored meat, pairs harmoniously with the complex wine. Chef Gilles enhanced the veal with black winter truffle for umami, creamy pumpkin risotto to enrich the flavor, and bone marrow to soften the tannins. The rich fat and umami complement the wine's complexity, creating a well-balanced pairing.
The main course featured Le Gigot d’Agneau: slow-roasted milk-fed New Zealand baby lamb leg, Mediterranean vegetable tian, crispy Pomme Anna, and natural jus, paired with Mitolo Serpico Cabernet Sauvignon 2020.
The Mitolo Serpico Cabernet Sauvignon 2020 was rich and intense, featuring dark fruits like blackcurrant and ripe blackberry, with notes of rhubarb, dark chocolate, coffee, licorice, and caramel. The wine's fine yet firm tannins, balanced by succulent acidity, created a long, lingering finish, thanks to the Appassimento technique used in its production. This Italian-inspired method involves air-drying grapes to concentrate their sugars and flavors before winemaking.
The milk-fed lamb, delicate and sweet with a creamy taste, was perfectly tender and juicy. Its natural juice, paired with Mediterranean vegetables, works beautifully with the wine's rich flavors and firm tannins. The Appassimento technique's influence adds a touch of sweetness that enhances the dish's flavors, creating a perfect pairing.
The evening concluded with L’Assiette de Fromage: an assortment of cheeses paired with Mitolo G.A.M. Shiraz 2020.
The G.A.M. Shiraz is full-bodied with rich fruit flavors of blood plum, red and dark cherry, and black olive. Notes of dry sage, fine black pepper, dark chocolate, and vibrant acidity add balance and depth. A plot twice on the label GAM reminds me no GSM that is usually known as the Southern Rhone Blend, the blend that's made from Grenache, Syrah, and Mourvèdre grapes. The name "G.A.M." honors Frank Mitolo’s three children: Gemma, Alexander, and Marco. Aged for 18 months, the wine's depth of character and balanced acidity make it a fantastic match for the creamy and hard cheeses, providing a playful and textured finish to the meal.
If you're seeking a unique dining experience, visit AMUZ, where Chef Gilles can host you at an Interactive Gourmet Dinner at the Chef's Table, available by invitation for up to six guests. Don't forget to savor “Forte e Gentile” – strong yet gentle – with a glass (or two) of Mitolo Wines.