Serafino Wines

Serafino Malpas Vineyard Shiraz 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Serafino Wines
    39 Kangarilla Road
    McLaren Vale, SA
    Australia 5171
  • Diana Maglieri, Marketing Assistant
  • Phone (61) 08 83230157

Opens with aromas of blueberries, blackberry jam and spice. Fresh and fruity and sweet-fruited with attractive intensity and a supple mouthfeel. The vibrant blueberry fruit is enhanced by the duck dish.

Glorious, concentrated red fruit. Excellent fruit clarity plus some subtle smoked meat nuances. The palate is highly concentrated and laden with dark cherries and plums. The wine looks very good with the food.

Forward bright berry fruit on the nose. Smooth fine tannins. An easy drinking style that is a pleasure to drink. A wine for every day that can be drunk slightly chilled in the spring or at room temperature in the winter.

Lovely rich ripe round dark berry fruit on the nose through to the palate. Sweet mid weight fruit with hints of black pepper and clove. Ripe plummy tannins. Works well with this dish as tones down the sweetness of the fruit.

Medium to full crimson, plum, prune, spice, toast, bright and fresh, medium bodied relatively soft tannins, but slightly odd finish.

Lovely bright red fruit nose, complex spiced oak, ripe fruit with a medium tannin structure.

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s


  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.