The Pioneer 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. The top Shiraz of the estate, The Pioneer, celebrates the innovative spirit of founder, Bill Taylor, who had conviction to do things differently, including planting Shiraz at a time when the varietal was only just emerging in popularity. It is made only in exceptional vintages and harvested from top estate parcels.

The Clare Valley is 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 95˚F, plummeting down to 45˚F 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.

Following malolactic fermentation, the wine is matured in American oak barrels; 40% new, the remainder in 1, 2, and 3-year-old barrels. After 12 months aging, a careful barrel selection is made to identify the best ones, destined for this bottling. The selected few are aged for an additional 10 months prior to bottling.

Generous and rounded at first with juicy, deep berry compote fruits then yielding to a tightly woven frame of firm yet generous tannins. Alluring, coconutty oak and fine dark chocolate characters, with a deep, soft center of ripe berry fruits. Elegant acid and light, long tannins carry the palate to deliver a lingering finish.