Select parcels of Cabernet Sauvignon and Shiraz grapes were hand-picked and crushed to open top stainless steel fermenters. The balance of the vineyards were machine harvested and fermented in our larger static fermenters. The natural yeasts present on the grape skins were allowed to initiate the sugar fermentation before cultured winery yeasts were added. The result is a wine with excellent depth of colour, richness and complexity.
A deep crimson red, The Scribbler 2009 shows excellent concentration and lift on the nose, with redcurrant fruits, spices and licorice complementing fresh floral aromatics of herbs and mints. This is a densely weighted wine with blackcurrant fruit and dark berries. The Shiraz is again nicely layered within a tightly integrated and beautifully structured Cabernet Sauvignon palate. Perfect to drink now, but will certainly cellar well over the next five to 10 years. Pair with Beef Wellington. Also suitable for vegans and vegetarians.
February 19 to April 6, 2009
Matured for 19 months in 22% new oak barrels, with the balance in one to three year old American, French and Hungarian barrels.