Taylors Estate
Tempranillo 2011
Medium-bodied with seductive flavours of cherries, dark plums and berry fruits. French oak maturation provides subtle spice characters.
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Wine Colour
At release the wine is a ruby red with a vibrant purple hue.
Wine Bouquet
The wine displays maraschino cherry fruit characteristics with hints of vanilla bean and underlying subtle cigar box and spicy oak aromas.
Wine Palate
This is a medium-bodied wine with flavours of cherry, plums and subtle raspberry along with well integrated savoury French oak. There is a pleasing soft and silky texture to the mid palate and the wine has a long, persistent finish.
Cellaring Notes
This wine can be enjoyed upon release but will reward careful cellaring up to and possibly beyond 2016.
| Acidity: |
6.35 g/L |
| Alcohol Percent: |
13.9% |
| PH: |
3.52 |
| Region: |
South Australia |
| Residual Sugar: |
0.47 g/L |
Food type: Pork, Spanish
Enjoy spicy Spanish flavours of chorizo sauasage, chickpea and fresh herbs with this highly ...
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Food type: Pork, Spanish
This dish of salty chorizo, sweet potato and Taylors Pinot Gris is delicious. Serve with shaved ...
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Food type: Veal
A hearty, warming casserole, just right for winter.
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Food type: Duck/Game, Italian, Pasta
Enjoy this simple, quick and very flavoursome dish of Kangaroo meatballs in a rich tomato basil ...
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Food type: Curry, Lamb
This curry is delicious but like most curries can be a wine killer. Red wine works best especially ...
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Food type: Soups, Vegetarian
This Italian soup gets its name because it has a soothing almost medicinal quality - just the smell ...
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Food type: Italian, Soups, Vegetarian
Enjoy an authentic Italian minestrone soup on a cold winter's evening. Vegetables, pasta and ...
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Food type: Italian, Pasta
The flavours of spicy vine-ripened tomato and smokey bacon come together in amatriciana sauce.
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Food type: Italian, Pasta
Rich ingredients combine in a spicy puttanesca sauce, bringing a sensory delight to youir taste ...
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Food type: Pizza
A fresh, exciting gourmet pizza, featuring glorious feta cheese and tasty roasted vegetables. A ...
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Food type: Lamb, Spanish
Delicious Spanish lamb with a complex array of herbs, along with garlic, olive oil and white wine. ...
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Food type: Italian, Pasta, Seafood
A spicy Italian seafood classic, here now for you to enjoy at home. Incorporating fresh fish, ...
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Food type: Chicken, Spanish
A traditional Spanish favourite with a long history. This paella combines chicken, seafood, chorizo ...
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Food type: Italian, Vegetarian
For a taste of real Italian flavour try this tasty, cheesy Parmigiana.
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Food type: Italian, Pasta, Vegetarian
Try our eggplant lasagne, a wonderful vegetarian dish, that even the most fervent carnivore will ...
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Reviews for 0
Kerry Skinner, Illawarra Mercury, April 2012
Quench
Over four decades the Taylors Estate label has grown to include a shiraz, pinot noir, merlot, five whites and this punchy Spanish-styled tempranillo with its cherry and red berry flavours, spicy notes, savoury characters and rounded tannins.
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Jeff Collerson, DailyTelegraph, May 2012
Drinks
Spain's best native grape is suited to SA's Clare Valley and this has the variety's hallmark spicy, tobacco-like characters. Medium bodied with a savoury edge and, typical of tempranillo, drinks extremely well in its youth.
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Peter Chapman, News Mail, May 2012
Easy Wines
A medium-bodied red featuring cherries, dark plums and berry fruit flavours. French oak provides subtle spice overtones.
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Drinks Trade, July 2012
New Releases
2011 Estate Tempranillo has cherries, dark plums and red berries on the palate with sublte spice character and soft tannins.
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Chris Shanahan, Sunday Canberra Times, August 2012
Top Drops
The label doesn't reveal the wine's origins, but it's a blend of material from the Clare Valley and Wrattonbully (on the Limestone Coast, adjoining Coonawarra's northern boundary). The cool season produced a light to medium bodied red with bright delicious fruit flavour, reminiscent of bluberries. The winemakers handled various batches of the wines in different ways, including cold soaking one component on skins before fermentation, barrel-fermentation of a second component and using open fermenters for another. The varied approaches produced both fruity and savoury characters and resulted in a very fine, soft tannin structure.
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Ray Jordan, West Australian, November 2012
Cellar Talk
An excellent short-term, medium-bodied tempranillo. Savoury earthy notes merging with some fruity raspberry characters. Flavours of cherry and dusty earth with a slightly plumpish middle palate offering a nice feel in the mouth. This is an easy-drinking quaffer with a bit of style.
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