Sign up & receive $25 off your first order

2017 Mitolo Serpico Cabernet

2017 Mitolo Serpico Cabernet

'Plenty of custard powder oak, blackberry, prune, some fresh mint and spice. Full-bodied.' 
Gary Walsh

$69.99 Per Bottle


$419.94 (Case 6 x 750ml)

Winery Direct: Dispatched in 3-5 days. More info
  • After years of working in his family’s potato business, Frank Mitolo started making wine for family and friends. In 1999, after a now legendary 5 hour discussion with winemaker Ben Glaetzer, the pair fashioned a dream of making the ultimate expression of McLaren Vale’s rich provenance of soils. They jotted a six word business plan on the back of a napkin: individuality, integrity, quality, purity, elegance and power.

    With Mitolo Serpico the aim is to step outside the box and redefine the accepted style of Australian wine, following the traditional Italian techniques to make an Amarone style wine.


    2017 vintage in McLaren Vale was ideal, creating bright and intense fruit which resulted in complex yet structured wines. 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.


    Impenetrable, deep crimson, with bright purple highlights. Rich, ripe blackberry, black plum and vanilla notes leap out of the glass, followed by background accents of mocha and Christmas cake. Full bodied and mouth-coating, saturating the palate with lashings of ripe black fruit flavours – blackberry, fig and prune, framed by abundant finely grained, ripe tannins, leading to a satisfyingly long finish.


    'Plenty of custard powder oak, blackberry, prune, some fresh mint and spice. Full-bodied, and at this stage, feels a little harsh, rather than the smooth flow you’d expect from a style using a dried grape component. Firm acidity, tang, somewhat gritty tannin, saline and earthy finish. Arguably, given its price point, released too young. We shall see.'
    88+ Points - Gary Walsh, The Wine Front