Wine Blog

Taylors Wines are known as Wakefield Wines in the northern hemisphere due to trademark restrictions.

Vintage 2015 – update

Tue, 07 April 2015

Here we are at the beginning of April, and the harvest of fruit that will craft the 2015 vintage wines is almost complete.  All of the white varieties have now been harvested, both from the Clare Valley estate and our grower partners in regions across South Australia.  The last white variety to be picked was some Sauvignon Blanc from the Adelaide Hills on the 20th of March.

With the cooler autumn weather persisting, it looks like it will be a long, slow finish for the last remaining red varieties; Cabernet Sauvignon and Carmenere.  On the Taylor family estate, the older, low-yielding blocks were picked by the end of March with only the younger Cabernet Sauvignon blocks and the Carmenere remaining for April.

Oak ExperienceMeanwhile in the cellars, the winemakers had yet another delivery of some exciting new equipment.  The aptly named ‘oak experience’ is a large format oak vat (2100 litres) crafted from 50mm fine-grained French oak staves.  The vessel comes complete with an ‘in place’ submergible header board to ensure the cap is completely ‘drowned’.  This ensures maximum colour and tannin extraction from the red ferments.  At present, it has some seriously good Cabernet Sauvignon fermenting in it from the St. Andrews A70 bock – destined for our most premium wines.  The idea with this vessel is that it enables massive soft and gentle extraction whilst protecting the primary fruit characters. In addition, the wine can be left to soak on skins for extended periods.  The Cabernet Sauvignon in the vessel right now will stay there for 8 to 10 weeks!

Chief Winemaker, Adam Eggins, says that this parcel will then be a key blending option along with the wines fermented in the open barrels – an approach that has yielded outstanding quality improvements in the premium reds since 2006 – and the stainless steel egg fermentation vessel.  The team is very excited about trying these parcels once they complete secondary, malolactic fermentation in the next few months.  Whilst things are winding down with the harvest out in the vineyard, vintage of course will not be finished in the cellars until the last wine completes fermentation.


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