Mitolo, Serpico Cabernet Sauvignon, McLaren Vale

Wine drunk straight from the bottle The wine is clear and dark purple in colour There is high amount of sediment in the bottle. On the nose: Caramelised red fruit, candied sweets, smoke, cider, pine slight leather and tobacco. On the palate: Burnt caramelised sugar, ripe cherry, liquorice, pencil shavings and tobacco to finish The body is full - heavy. The wine has a smooth texture. The wine finishes V-long. The wine has medium - low acidity. The wine has …

Ketchup and green pepper on the nose. Red currant with some dried berry, woody character. Plenty of complexity with layers of herb, cedar and fruit. Unique cabernet.

Very unusual smelling cork - as if the terpenes of this wine were absorbed within the porous matrix of the stopper. The odor was of eucalyptus or rosin was stronger than I can recall, perhaps even a taint of trichloroanisol. Given the funky cork, I was a tad worried about the about the wine within. The nose was pretty bland. Little fruit, more earth. The fruit did come through in the taste, although a melange of mint/eucalyptus/funk was apparent in …

Decanted for about 2 hours before serving with Venetian roast Beef, the aromatics were wonderful, with typical Cabernet cedar and cassis. The tannins were appropriately in a supporting role, and added the heft needed to compete successfully with the highly spiced roast. Outclassed the Amarone also served with the meal. Drinking fine right now, with years to go before worrying.

Opened fairly cool at 60 degrees. A beautiful deep ruby robe gives way to a nose of oddities. Dried cherry and macerated berries waft up along with somewhat peculiar notes of ashtray and jalapeno juice (as in a dirty ashtray and the juice at the bottom of the jalapeno container at the condiment stand at the ballpark). In the mouth, there is an explosive sense of high-toned, tightly wound fruit, citrus zest, loads of acid, and hints of menthol, eucalyptus, …

Made using the amarone method. Okay

Super chewy, deep fruit, delicious. Drank at Qube in Seattle. Wine better than food.

This wine interested me because it was made following the "Amarone" method. After tasting, I do not notice any similarities with its Italian ancestor, but I do like the wine. The nose is fairly faint for a young Aussie, but it shows some beef blood, slate, and a touch of smoky blackberry. The mouthfeel is of medium density but shows tremendous balance. I find flavors of raisins, oak, and blackberry. After 2.5 hours open the tannins have become more evident. …