The fruit for this wine was harvested from the Taylor family estate in the Clare Valley in the cool of the night and delivered direct to the winery to ensure the delicate flavours were retained. The grapes were quickly chilled and then whole berry pressed. After a short settling period, the majority of the juice was filled to French oak barrels for fermentation (10% new; 20% 1 year and the remainder 2 & 3 year old).
A small parcel of the juice was fermented in stainless steel.
All parcels were lees stirred for 4 months post fermentation. The wine was then blended, stabilised and fined in stainless steel prior to being bottled in October 2016.
The Clare Valley
The Clare Valley is situated in the Northern Mount Lofty Ranges of South Australia 137km due north of Adelaide and about one hour’s drive west of the Barossa Valley. At its southern entrance at the village of Auburn a series of elevated valleys, rolling hills and wide open valley floors extend 35 kilometres north to the Clare township. The valley is divided into 5 sub-
The valley benefits from cold winters and cooling afternoon breezes in the summer months which help to create a considerably more moderate continental climate than its geographical location might otherwise suggest. These factors are important in slowing down the grape ripening process and are the reason why delicate, aromatic whites can flourish alongside intensely flavoured reds.
The Wakefield estate is located at the southern end of the valley, in Auburn, and at 350 metres above sea level, is quite elevated. The altitude, combined with a wide diurnal temperature range – up to 40+ degrees Celsius in the day, dropping down to a chilly 5 degrees Celsius at night – is perfect for producing good natural acidity, varietal flavours and aromas in the aromatic white varieties, as well as locking in tannin and colour stability in the reds.
The Wakefield estate covers 750 hectares and has approximately 415 hectares under vine with a plan to raise this up to 600 hectares. The estate has a diverse selection of micro-
The Wakefield vineyards and winery are managed in line with the Taylor family’s strict environmental philosophy and belief in Environmental Stewardship. Wakefield wines have taken the following measures:
Water is a scarce resource and the Taylor family do all they can to use it with restraint. All water used in the Wakefield winery and bottling hall is collected and recycled in their onsite state-
All solid organic materials including grape marc are utilised as compost on the vineyards. The compost is made on site without the addition of water.
Since 2001, Wakefield Wines have used organic matter to mulch the soil under the vines planted on their Clare Valley estate. This provides benefits such as superior root growth near the surface to better utilise water and nutrients and enhanced earthworm and soil microbe activity contributing to healthier soil and reduced weed growth.
Organic Cultivation Practices
In 2009 Wakefield Wines reintroduced sheep to their vineyards for the first time in 25 years. The sheep roam within the vines and control weeds and winter grasses. This has led to an immediate reduction in the requirements for pesticide use to control weeds and with the added benefit of a reduction in the diesel used by spray tractors. The sheep’s manure is also acts as a fertiliser and soil conditioner.
Minimisation of Pesticide use
Insecticide use is kept to an absolute minimum with no broad spectrum insecticides at all. Continuous vineyard monitoring ensures only targeted use in the worst affected areas. In addition only fungicides certified for use in organic production are used.
Wakefield River Regeneration
The Wakefield River flows in a southerly direction through Auburn in the Clare Valley before turning west to flow through Balaklava and into the Port Wakefield estuary. Wakefield Wines, through the formation of the River Wakefield Group, has championed a project to regenerate the Wakefield River with control of weed species and the planting of local indigenous vegetation to enhance biodiversity.
The Taylor family believe great wines are made in the vineyard. The Estate wines are crafted with care and seek to capture the essence of the vineyard site and the pure varietal expression of the grape.
The average vine age is 10 to 30 years old at an elevation 350 metres.
The soil composition Terra Rossa over Limestone
Average yield (hl/ha) 57.6 hl/ha
Harvest type Machine harvested
Environmental management Sustainable -
Luscious flavours of white peach, citrus and tropical fruit overlaying toasted cashew and creamy nuances from fine French oak.
Colour: The wine is a pale straw with a slight green hue to the edge.
Nose: Delightful aromas of white peach, nectarines, tropical fruit and citrus zest with a hint of cashew.
Palette: Delightful aromas of white peach, nectarines, tropical fruit and citrus zest dominate with a hint of cashew. Fresh flavours of stone fruit combine with cashews and an underlying toastiness from the barrel fermentation to deliver a mouth-
The wine has a clean, elegant palate, a zesty acid backbone and long, persistent finish.
This wine can be enjoyed upon release but will reward careful cellaring up to and possibly beyond 2021.
Enjoy with friends or serve with poached fish.
Bin No.: 1471
Region: Clare Valley -
Producer: The Taylor Family
Grape Varieties: 100% Chardonnay
Status: Vegetarian, Vegan
Status: sustainable environmental management
Allergens: contains sulphites, egg
Dry/Sweet: 2 (1 is dry, 7 is very sweet)
abv: 13.5% Bottle size: 75cl