Tempted to give it a go if it is the serpico.
Reviews of the 2008 from the website:
94 Points The 2008 Serpico was made in the Amarone method from grapes picked at around 12.5% and semi-dried slowly, finishing at around 15% alcohol. In 2008 it managed to side-skirt the heat as it was picked early. It was matured for 9 months in 100% new barriques, 90% French. Very deep garnet-purple colored, it gives pronounced notes of creme de cassis, Christmas cake, plum pudding, anise, cassia and nutmeg. The rich, full-bodied flavors are very spicy on the palate, off-set by crisp acid and medium-firm fine tannins, finishing with persistent, somewhat savory flavors of mincemeat and marmite toast. Drink this one 2013 to 2022+. erobertparker.com, Robert Parker by Lisa Perotti Brown M.W., December 2010
94 Points Red-purple; blackcurrant and dark chocolate aromas move into a very different setting on the palate, which is fine and juicy, giving no hint of its alcohol; instead the wine assumes a positively elegant posture. Once again, the work of a supremely talented winemaker. Drink 2020 2012 Australian Wine Companion, James Halliday. July 2011
Speaking of Cabernet, Mitolo’s Serpico – a Cabernet made from grapes that are air-dried, Amarone-style for five weeks – is utterly superb. It’s rich and sweet, but complex and well defined. One of Australia’s greats. wineanorak.com/wineblog, Jamie Goode, January 2011
Mitolo 2008 Serpico Cabernet Sauvignon. Made with partially dried grapes for intensity, the wine shows excellent depth and complexity and is seamless in style, with loads of black currant, black cherry, plum and coffee bean flavours. Another one to put in the cellar for several years.
Your online newspaper for Guelph | Today’s Guelph Mercury stories, Dan Kislenko, November 2011
94/100 Ultra delicious with full-bodied juiciness and generousness. Smooth and wonderful with incredible layers of hedonistic happiness. Terrific with hearty meat dishes.
Natalie MacLean: Canada's Largest Wine Review Site, Natalie MacLean, November 2011