WHAT’S IN A NAME?
This isn’t just any Cabernet Sauvignon. With our Serpico, we do things a little bit differently; we follow the traditional Italian technique of drying the grapes to produce an Amarone style wine. When Frank Mitolo decided to introduce a Cabernet into his premium ‘Mitolo’ range, he was prepared to go against the grain, and produce a unique wine style in Australia. Much like the man the wine is named after, Frank Serpico who went against all odds to expose an immense depth of corruption in the New York police force.
Serpico, the flagship Mitolo Cabernet, is made using the Amarone technique of drying grapes before fermentation. This process concentrates flavour contributing mid palate plushness, complexity and mouth coating yet silky tannins. It’s a unique wine that is rich and structured yet has the balance of elements crucial to the Mitolo style.
The 2013 vintage was a great one for us in McLarenVale, producing deeply flavoured wines with great energy. Fruit for our Serpico comes from the Lopresti vineyard, and more specifically the Chinese Block, which is located at the southern end of McLaren Vale about 3km east of the coastal town of Port Willunga. The Cabernet in this vineyard is planted on black Biscay clay which along with the ideal Mediterranean climate produces wines of concentrated varietal character.
Fruit is hand picked quite early (around 13° Baume) and placed onto 10kg drying crates. The grapes are left to dry in our temperature and humidity controlled sheds for approximately six weeks. This follows the traditional Amarone techniques, resulting in a 30% loss in bunch weight. After drying, the wine is fermented on skins for two weeks and then is left for a further three weeks before pressing. This extended time on skins actually helps to soften the wine as the small, aggressive tannins are bound up in the process leaving only larger, silky tannins in the wine. The wine is then stored in oak barrels for ten months before careful barrel selection precedes blending and bottling.
100% Cabernet Sauvignon.
13th February 2013.
Deep, inky red.
Brooding and alluring nose with notes of blackberry, plum and savoury herbal spices.
Full bodied and mouthcoating, led by deep, dark fruit characteristics, with flavours of licorice, dark chocolate and fig. Multi layered and complex with a savoury finish framed by fine grained tannins.
8 - 12 years.
Aged in 100% new barrels which are a blend of 80% French and 20% French coopered American oak for approximately 10 months.
Big, hearty meat dishes or, as we do, after a meal with sharp, hard cheese from the Veneto such as Asiago d’Allevo, walnuts and pear.