‘Serpico’ was a famous New York police officer who wasn’t afraid to ‘work against the grain’. With Serpico, Mitolo aims to step outside its peers and redefine the accepted style of Cabernet making. Serpico is a 100% Cabernet made in the Amarone method to achieve intense aromas, and a concentrated viscous middle palate with soft and silky tannins.
The Serpico Cabernet Sauvignon comes from the Lopresti vineyard, and more specifically the Chinese Block, which is located at the southern end of McLaren Vale, about 2.5miles east of the coastal town of Port Willunga. The soil here is heavy grey loam mixed with black Biscay clay and sits above ancient Gnaltinga formation bedrock. Strong vine growth in spring is tempered by summers dry winds, developing pure, bright and savory fruit flavors that are tempered by cooling afternoon sea breezes.
Fruit is hand-picked quite early (around 13a° 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.
“Serpico” was a famous New York police officer who wasn’t afraid to ‘work against the grain’. With Serpico, Mitolo aims to step outside its peers and redefine the accepted style of Cabernet making. Serpico is a 100% Cabernet made in the Amarone method to achieve intense aromas, and a concentrated viscous middle palate with soft and silky tannins. Brooding and alluring nose with notes of blackberry, plum and savory herbal spices. Full bodied and mouthcoating, led by deep, dark fruit characteristics, with flavors of licorice, dark chocolate and fig. Multi layered and complex with a savory finish framed by fine grained tannins.
Robert Parker: 93Pts; James Halliday: 91Pts
