If you love good wine, no doubt you’ve heard of Mitolo Wines. Since they began in 1999, the premium wine brand has developed a strong cult following, and fans worldwide. The business now exports wine to over 20 countries around the world.
It wasn’t all glitz and glamour though. The company was originally conceived after a now legendary 5 hour discussion with winemaker Ben Glaetzer which resulted in a six word business plan on the back of a napkin: individuality, integrity, quality, purity, elegance and power.
Fast forward nearly 20 years, and Mitolo Wines has now opened the doors on a hotly-anticipated, stunning new development.
The Mitolo family has thrown open the doors to its first Tasting Room, restaurant and event space – an ultra-modern, architecturally designed structure incorporating 10 shipping containers, glass, concrete and timber and set against the picturesque backdrop of the Southern Vales wine region. The cellar door will be open 10am – 5pm daily.
The $3.5 million project at Mitolo Wines, which received a $557,000 state government grant includes a contemporary cellar door and deck area for tastings, private members tasting room and an adjoining restaurant with seating for up to 100 people as well as a private dining room.
The Mitolo Restaurant dubbed ‘Bocca di Lupo’ is open for lunch 12 – 3pm Thursday – Monday and open for Dinner 6-9pm Friday – Saturday. The restaurant elaborates on the Mitolo tasting experience and is set to open a beautiful deck area early Jan.
The landscaped exterior will feature fresh produce for the restaurant’s use, focusing on regional foods which reflect the Mitolo’s family’s Mediterranean roots in Abruzzo, Italy.
Nestled within the vines of McLaren Vale, the architecturally designed structure captures and celebrates the surroundings and landscape in which it is located.
An open floor plan, reaching out to guests in multiple directions through the use of glazed entrances, also offers more intimate spaces which break from the main space through the integration and reuse of steel containers.
Head chef Tom Jack’s menu owes much to Italian tradition but it comes with a modern twist. Determined to push boundaries and experiment in third-wave Italian style, Tom is nevertheless focussed on making food for everyone, not just chefs and foodies.