Serafino McLaren Vale Shiraz 2023 (Australia)

Serafino McLaren Vale Shiraz 2023 (Australia)"Very bright, deep purple colour. The aromas are likewise bright and concentrated, essency and loaded with preserved plum, violet aromas, fruit taking the upper hand. The tannins are supple and there's refreshing but crisp acidity: the wine is just a wee bit callow. I'd keep it for a couple of years before broaching. The raw materials are certainly there" Huone Hooke, The Real Review, Dec 2025 Concentrated primary fruit aromas of boysenberry and plums

"Very bright, deep purple colour. The aromas are likewise bright and concentrated, essency and loaded with preserved plum, violet aromas, fruit taking the upper hand. The tannins are supple and there's refreshing but crisp acidity: the wine is just a wee bit callow. I'd keep it for a couple of years before broaching. The raw materials are certainly there" Huone Hooke, The Real Review, Dec 2025

Concentrated primary fruit aromas of boysenberry and plums are tempered by an alluring and complex mix of vanilla, mocha and baking spices. The supple, full bodied palate is generous and teems with blue fruits and sweet dark chocolate. Hints of freshly roasted coffee, cedar and spice evolve after time in the glass and suggest that this wine will age gracefully over the next decade.

Serafino black label wines are selected from our premium estate vineyard’s in McLaren Vale. McLaren Vale has a diverse mix of soil types and vineyard orientation that enhance the complexity of Serafino Wines. Distinctive varietal and regional characters are captured in all the premium black label wines and consistently over deliver for medium and long term cellaring.

The Shiraz grapes were picked and delivered at optimum flavour and intensity to Serafino winery for the fruit to be crushed and destemmed. Fermentation was completed in our four tonne open fermenters. The fermentation process of converting sugars to alcohol takes eight days. During this period each fermenter is carefully pumped over twice daily. In the early stages we use a technique called delestage, where the juice is racked of the skins and then returned again to help with colour extraction, tannin enhancement and build the depth of flavour. At the end of primary fermentation, the wine was pressed off skins and allowed to complete malolactic fermentation. The wine is then racked to a combination of 25% new and older French and American oak hogsheads (300L), for a further 12 months.

Food Pairing: Favourite cut of steak with smashed duck fat kipfler potatoes and garden salad.