The grapes were hand picked and crushed to our eight tonne open top stainless steel fermenters. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger.
Yalumba ‘The Scribbler’ is a wine with excellent depth of colour, richness and complexity, displaying an aroma of riper style Barossa Cabernet Shiraz. It shows dark plum fruits, black cherry, dark tobacco and hints of leafiness all with the dark undertones of mocha oak. It is a well structured wine with a full and robust palate, displaying the classic red berry fruit flavour of Cabernet Sauvignon and the sweet mid-palate of Shiraz. ‘The Scribbler’ finishes with tannins that have a black olive and red spice tone. This wine is perfect to enjoy now, but will certainly cellar over the next 5-10 years.
February & March 2007
Matured for 14 months in 25% new Hogsheads (15% American, 10% Hungarian) with the balance in 1 & 2 year old French and American Hogsheads.