Well I was never too good at remembering the calculations, but beersmith says 68% attenuation for 7.3% ABV. Depending on the yeast used it may be safe to bottle, or it might have taken an early nap. The last time I made a scott beer though it did just fine at ~60 degrees. Short version, I'd check the yeast's expected range of attenuation and if it's in or near it go ahead and bottle. Unless it's been an extremely long time in cold tempatures (ie: lager temps) repitching to bottle seems overkill. Even siphoning will usually draw up enough to carb, in addition to what's likely still in suspension given the conditions/time you described.
Ah the lowly yeast, how many deals have been made over the results of their fine work?