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Taylors Estate

Tempranillo 2017

A variety made famous in Rioja, this is a medium-bodied with seductive flavours of blueberries, cherries and dark plums. French oak maturation provides subtle savoury, spice characters.

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Special Price $19.00

$114.00

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Wine details

Tasting Notes

At release the wine is a ruby red with a vibrant purple hue.

The wine displays blueberry fruit character with hints of vanilla bean and underlying subtle cigar box and spicy oak aromas.

This is a medium-bodied wine with flavours of ripe black fruit, blueberry, plums and subtle black cherry along with subtle spice and 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.
Vinification

Once again the fruit for this wine was sourced from both the taylor family estate in the Clare Valley and a grower partner in McLaren Vale. Once received into the winery, the fruit was destemmed and then was cold soaked for a period of 5 days at 5 degrees Celsius prior to being inoculated for fermentation. Once fermentation was completed, the must was pressed to 2 year old French hogsheads for secondary malolactic fermentation. Post MLF the wine was matured for a brief period in a selection of old French oak hogsheads prior to final blending and then after minimal fining and filtration, bottled in July 2016.
Vineyard

Clare Valley & McLaren Vale
Technical details
- Acid: 6.17
- Alc %: 13.5
- PH: 3.70
- Residual Sugar: 0.67
Cellaring Notes

This wine can be enjoyed upon release but will reward careful cellaring up to and possibly beyond 2022.

Colour At release the wine is a ruby red with a vibrant purple hue.

NoseThe wine displays blueberry fruit character with hints of vanilla bean and underlying subtle cigar box and spicy oak aromas.

PalateThis is a medium-bodied wine with flavours of ripe black fruit, blueberry, plums and subtle black cherry along with subtle spice and 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.

Once again the fruit for this wine was sourced from both the taylor family estate in the Clare Valley and a grower partner in McLaren Vale. Once received into the winery, the fruit was destemmed and then was cold soaked for a period of 5 days at 5 degrees Celsius prior to being inoculated for fermentation. Once fermentation was completed, the must was pressed to 2 year old French hogsheads for secondary malolactic fermentation. Post MLF the wine was matured for a brief period in a selection of old French oak hogsheads prior to final blending and then after minimal fining and filtration, bottled in July 2016.

Clare Valley & McLaren Vale