Estate Shiraz

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. Wakefield’s goal is to be Australia’s top wine company, applying best practice principles in environmental management to enhance sustainable business activities and products. Favoring use of the most innovative techniques available, the winery strives to improve energy efficiency, water conservation, and packaging. The Estate line are the first wines released by the Taylor family. When they established their winery in 1969, the wanted to establish an “old world” style winery in the Clare Valley, hence the name “Estate.” From their earliest vintages, they received enormous critical success and today, the Estate line represents the true “heart & soul” of Wakefield.

While sourced from across South Australia, vineyard sites are selected specifically to match the climate of the Clare Valley, the winery's home. Thus the Estate range embodies the Wakefield Clare Valley "house style." The Clare Valley is one of the cooler winegrowing regions of Australia. It is characterized by cool nights and bright, sunny days, which supports vibrancy, structure, and high acidity in the wines. The Clare Valley has some of the world’s oldest and most varied soils, dating 640m + years old. There are 11 different soil types but the predominant is Terra Rossa (red loam over limestone).

Harvested grapes are quickly transferred to the winery and de-stemmed. Fermentation in stainless steel fermenters, then transfered to a pneumatic bag press with all pressings returned to add weight and texture to the wine. Malolactic fermentation is carried out in American oak barrels. The wine is matured in American oak for 12 months followed by fining, minimal filtration, and bottling.

Lifted aromas of plum, blackcurrant, and dark cherry along with a bouquet of subtle mocha and a touch of oak-derived spice. The palate is plump and generous with ripe fruit characters of plum and blackberry. Mocha coffee and subtle spice from oak maturation balance the fruit flavors. The wine is medium to full bodied with a fleshy mid-palate and supple tannin structure.