In the Clare Valley, the growing season saw average autumn and winter rainfalls on the Taylor family estate
vineyards. Although spring was relatively dry, the vine vigour was still good due to the presence of subsurface
moisture from the regular winter rain events and in addition, the relatively calm conditions during the spring period
reduced the evapotranspiration of the vines.
Summer started dry and warm but not overly hot although from mid-January to mid-February this changed with very hot conditions prevailing until the 14th February when a downpour
occurred, slowing the ripening of grapes considerably allowing for full flavour and tannin development.
Coonawarra 2014 season can be described as one of the longest on record starting mid-February and finishing
in the first week of May.
Winter was the second wettest in the last 28 years providing a very welcome recharge to
the underground aquifer. Spring saw the rainfall continue with almost double the long-term average falling, a
blessing in disguise with the warm weather that was to follow during summer. Flowering occurred from late
November to mid-December in cold and windy conditions and consequently fruit set was impacted.January and
early February were hot and dry, however with good water availability and accurate early weather forecasts the fruit
was well protected by healthy canopies.The warm weather brought forward the ripening of many varieties but the
more normal cool nights and moderate days soon rolled in to preserve the acid and flavour of the whites. Cabernet
Sauvignon especially benefited from the cool, slow ripening period. Overall, a perfect extended dry and mild
ripening season for flavour, colour and tannin development which will deliver a classic Coonawarra vintage.
After harvesting, the grapes for this wine were destemmed and transferred to potter fermenters where the juice
was fermented using a Cabernet-specific yeast isolate. Gentle mixing using the gas mixing system occurred 2 – 3
times over the course of the day. Post fermentation, a small percentage of the fruit was left ‘on skins’ and soaked
for around 4 weeks to achieve better integration of tannins.The wine was then gently pressed to tight-grained
French oak hogshead barrels (50% 1 year old, 50% 2-3-year-old) for secondary,malo-lactic fermentation. After
extended oak maturation, the wine was fined and filtered prior to bottling in August 2016.
At release, the wine is a deep red colour to the centre with a vibrant purple hue to the edges.There are lifted
aromas of blackcurrant, cassis and subtle choc-mint characters along with complex spice and cigar box from the
oak.This is a rich full-bodied wine that will benefit from time in the bottle. It is a well-balanced wine across the
palate with fine, elegant tannins – the hallmark of great Cabernet. Intense flavours of blackcurrant and cassis
delight with subtle savoury French oak characters of cedar and spice.The finish is long and persistent.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
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