Scorpo
Bestia is based on the method my father Sebastian and his friends made white wine from the 1950s on. It was 100% lightly crushed and wile yeast fermented in concrete fermenters that he had built. This of course all occurred in the garage in Coburg, Melbourne. A true garagiste! After fermentation, the wine was basket pressed (which he built himself) and about 250 litres was made. Mostly it was a mixture of Malvasia with about 5% Waltham Cross. It was matured in old whiskey barrels for about 3 months and then hand bottled. In the seventies we started to source old French wine barrels. My father and his friends would meet most Saturdays for lunch, and play the card game 'bestia', meaning the beast. Most of all they met to drink each other's wines and try to all present that their wine was the superior.
The fruit is grown on the Scorpo family vineyard. The grapes were picked on 24th March 2017. 40% whole bunch with the rest destemmed. The wine spent 19 days on skins and was pressed out on the 13th April. Fermented with natural yeast in one-tonne plastic vessels. Suitable for vegans. - Paul Scorpo
April, 2019
The Wine Front
94 points
50% whole bunches. 20 days on skins. Matured in old oak. It’s not unique but it’s not the norm for Mornington Peninsula pinot gris/grigio. Beautiful colour for starters. Deep russet-amber-crimson. Richly autumnal. It all goes from there. Flint, woodsmoke, graphite, potato skins, scorched dry pears, spice notes and no doubt more. Excellent intensity and the length to match. Skin-sy and stalky. A treat in its style.
Standard Bottle Out of Stock