The current winemaker, Andrew Mitchell was born on the Mitchell family vineyard. He studied Economics before the idea of returning and establishing the winery became a reality in 1975. Studying Wine Science at Riverina College (Charles Stuart University) in the late seventies helped crystallise Andrew's wine making philosophies.
Andrew has always sought to make wines of intensity of varietal fruit flavours and definitive regional character; wines which are balanced and elegant. Andrew has travelled extensively and spent a vintage in France in order to develop his understanding of the great wines of the world, and is now internationally famous for making wines with that combine the rare feat of drinkability in their youth with the capacity to age.
Mitchell Cabernet Sauvignon is a classic Clare Valley wine. It shows strong 'berry' flavours on the nose, with overtones of dusty new French oak aromas. The palate is very full flavoured and the wine has a firm tannic finish. When seen as a young wine it is the potential of the structure which stands out. The essential ingredients - fruit, oak, acidity and tannins - are present in the right proportions. All that is needed is 5 to 10 years (or more) in the cellar to allow these components to harmonise. The result is an elegant wine of great power.