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Serafino Black Label Shiraz 2020 (McLaren Vale)

Serafino Black Label Shiraz 2020 (McLaren Vale)

Regular price $21.99
Regular price $26.99 Sale price $21.99
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Dozen Price: $263.88
RRP: $28.00

The 2020 Serafino Black Label Shiraz is a brilliant garnet with a purple hue. The aromas of this premium McLaren Vale Shiraz include distinct mocha and mulberry aromas complemented with vanilla and cedar oak. The palate displays distinctive McLaren vale Shiraz regional characters. The generosity of bright red fruits across the palate including blackberry, blueberry, mint, Swiss dark chocolate and violets intertwined with spicy fine grained tannins. This French and American oak integrates harmoniously with the dark berry fruits, providing a full flavoured wine with layers of texture and flavour. A generous Shiraz that we believe over delivers on mouthfeel flavour and length.

Wine Specifications

Variety: Shiraz

Size: 750mL

Region: McLaren Vale

ABV: 14%

Vintage: 2020

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Winery & Vintage Info

Serafino black label wines are selected from our premium estate vineyards 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 we hope you will enjoy these wines as much as we do!

Fruit for the Serafino 2020 Black Label Shiraz were sourced from the family owned estate vineyards situated on Binney and Malpas Roads in McLaren Vale.

The Shiraz grapes were picked and delivered at optimum flavour and intensity to Serafino winery for the fruit to be crushed and de-stemmed. Fermentation was completed in 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 they 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.

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