Taylors Wakefield St. Andrews Shiraz 2019 750 ML

In 1969, after a considerable search, the Taylor family found a promising 178-hectare site by the Wakefield River in the Clare Valley. They were certain the soil Terra Rossa (red loam over limestone) would prove conducive to crafting wines of the highest quality. The contrast of warm days and cool nights in the Clare Valley would be equally beneficial helping the grapes ripen in the day and allowing the vines to rest at night. The St. Andrews range of wines is named after a historic property in the Clare Valley, first established in 1892 by Scottish immigrants. For years, St. Andrews was one of the leading producers in the area but ceased operating in the 1930s. Recognizing the potential of this land, which lay adjacent Wakefields first vineyards, founder Bill Taylor purchased the property in 1995 and replanted, releasing the first vintage in 1999. These critically acclaimed wines are only made in exceptional vintages and from top estate parcels.
TERROIR & VINTAGE NOTES
The St. Andrews property, part of Wakefields estate, is situated 137 miles north of Adelaide, in the Clare Valley, nestled high in the Mt. Lofty Ranges. Positioned 1,150ft a.s.l. and enjoying near constant sunny days, it yields wines that are rich, yet balanced by natural high acidity. This part of the Clare Valley receives roughly 1760 hours of sunshine per year, the highest of any premium wine region in Australia. A huge diurnal temperature range can result with a daytime temperate of 95F, plummeting down to 45F at night. The soils are very old and varied; the youngest soil dating back 640 million years. The most prominent soil in the area is Terra Rossa.
Winemaking & Aging
A percentage of the destemmed grapes are fermented in headless American oak barrels and left to soak on the skins for 2 weeks. Post-fermentation, the wine is matured for 20 months in high-quality, water-bent American oak barrels for 12 months, prior to bottling.