Growing up, fourth generation winemaker, Chester Osborn, had a large ginger cat with blood shot eyes named Non Alcoholic Booze. In typical Australian fashion this was shortened to Booze after he was caught cleaning up a small red wine spill with his tongue. He developed quite a taste for red after that, but was denied access to his new found love by the concerned Osborn family. Consequently Non Alcoholic Booze lived a frustrated life, because despite his nickname, he suffered a monumental case of Cenosilicaphobia (the fear of an empty glass).Patience is a virtue, plenty of which has been required waiting for the release of our second vintage of The Cenosilicaphobic Cat. The 2007 was met with rapturous support, the small volume selling out quickly. For those who have been anticipating the 2009, the wait has been worth it. Five and a half years of gentle nurturing has ensured that upon release this wine displays a raft of vibrant primary flavours suitably accompanied by more developed, complex characters.The nose is awash with punchy red currants and liquorice, supported by a whiff of leather and hint of dried prune and fig. The influence of the Cinsault on the final blend is evidenced through subtle lavender and spicy aromas.The palate is marked by an incredible line of acid and tannin, vibrant and grippy, akin to crunching into fresh pomegranate seeds. Quite linear in nature but with a moreish rhubarb like sweetness that endeavours to tame the graphite like astringency. This wine is unapologetically all about structure, exhibiting an abundance of tannin, but the tannins are so fine and layered that they leave your mouth watering and will have you going back for more.
One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine.. read more
Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of old French and American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. The Cenosilicaphobic Cat does not undertake fining or filtration prior to bottling.