Gayle Taylor and Serena Abbinga founded Serengale Vineyard in 1999 with the goal of producing the best grapes for making into premium wines. Gayle had worked in the wine industry for over 20 years and was partnered by Serena, who was seeking to return to North East Victoria after many years of living and working in inner city Melbourne.
Fermented using indigenous yeast in open top fermenters, plunging of the cap by hand at least 4 times per day and matured in a mix of old and new French oak for 18 months. This wine is unfiltered, displaying a medley of dark fruits on the palate with chalky tannins and elegant acid. Cabernet Sauvignon 60% Merlot 40%
I was fortunate enough to try the entire Serengale range recently and as most impressed. The reds in particular showed a wonderful Bordeaux-like elegance with soft berry fruits, fine grained tannin and amazing settled balance. The 2017 is drinking exceptionally well now but I'd have no problems keeping for another 3 - 5yrs.
Vegan Friendly | Zero Pesticides & Insecticides
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