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Nugan Estate SV Scruffy’s Shiraz 2018

Nugan Scruffys Shiraz 2018
Country: Australia
Winery: Nugan
Varietal: Shiraz (Syrah)
UPC Code: 8 31881 00078 6
Tasting Notes:

Dense crimson in colour with youthful garnet hues. Aromas of blood plum and red berries entwined with hints of spice and vanillin. A full flavoured palate laden with juicy upfront fruit characters of plum and blackberry. Ripe, silky tannins with traces of black pepper and oak complete the palate.

This wine lends itself to a variety of meat dishes. The spicy overtones work well with Asian and Indian foods, as well as complimenting the more traditional flavours of roast lamb or slow cooked beef cheeks.

Winemaker Notes:

The Shiraz vineyard manager is the inspiration Nugan Estate Scruffy’s Shiraz. Scruffy is a crocodile Dundee character, he is pretty rugged with a husky voice, wild beard, wild hair. He has a reputation for wrestling the wildlife in the Australian summer, when the brown snakes come out. We are to protect these animals so Scruffy had to remove them by hand.

After we harvest this wine throughout the night, we crush and destem the Nugan Estate Scruffy’s Shiraz. We then place it in to static fermenters to chill. After fermentation it would be put into Seasoned 2 and 3-year-old predominantly American oak barrels for aging for at least 12 months.

On the nose it has a combination of blood plums and red berries as well as a real lovely vanilla scent from the American oak, perfectly integrated. The palate is laden with red fruits, berries and blackberry. Fantastic wine, again being shiraz, you would have to line it up with steak, something spicy maybe it would go well with, as long as it is not too hot. I think some beautiful wagyu would be perfect with this. Thank you.

Mild temperatures at the beginning of the season provided a long ripening period which allowed for slow even ripening and the development of high quality fruit. Once we harvest the grapes, we remove the stems from the small parcels of fruit and chill them. Fermentation took place in small static fermenters with the wine pressed out into a combination of French and American oak barrels for 12 months maturation.