Taylors, Clare Valley

Taylors' St Andrews range

We were greeted warmly at Taylors Wines, Clare Valley – sold in the UK as Wakefield – with a magnificent line-up of wines from the premium St Andrew’s range. A young 2015 Riesling and  a fully developed 2007 with honey, mushroom and flinty notes and a deep mid gold colour; a very ripe, tropical Chardonnay 2104; the wonderful Shiraz 2012 and the beautifully knit-together 2006; and finally two Cabernets, the young and tannic 2010 and the finished article from 2006.  

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The 2012 Shiraz is so weighted down by its medals it can hardly stand up!  

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At this time of year, a dry late-January, the Clare vineyards are beautiful but in desperate need of some rain.  

Wine making details 

Riesling: picked mechanically at night for freshness; 100% whole berry; pressed; free-run juice and 3 hour press cycle kept separately, free run becomes the top quality wine with very low phenolics; fermented with selected German yeast to build some complexity and palate texture; long 21 day fermentation at low temperature, 12º C, to retain aromatics; tanks then topped up and sulphites added to avoid oxidation; naturally settled or fined as required; no lees ageing as fruit purity is the aim; cold and heat stabilised; bottled after 5 months.  

Shiraz: crushed directly into hogheads; add DAP yeast nutrient as required; add some tannins after bench testing; innoculate with selected yeasts; ferment at 28º C for 5-6 days; adjusts pH when at 2º Baume; then top up casks and seal with silicon for maceration phase of 2-3 weeks with skins submerged when temperature drops to cellar 20º C; aged in 100% new American oak barrels for 18-24 months; fine with egg whites to remove high molecular phenolics for that super smooth velvety texture.  Bottle age according to taste.  

 

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