Wakefield St Andrews Cabernet Sauvignon is names after the historic St Andrews property, now owned by Wakefield, which was established in 1892. The St Andrews range was first released in 1999 and is true reflection of the Clare Valley terroir.
Wakefield Wines are located in the heart of the Clare Valley and was founded by wine merchant Bill Taylor Senior in 1969 with the purchase of 178 hectares of vineyards near the Wakefield River in Auburn. Wakefield Wines are still known under their original name of Taylor’s Wines in Australia. Bill Taylor carefully chose the site for its red brown loam over limestone soils ( this is known as “terra rossa”) and cool climate of the Clare valley. The same year, 1969, the first Cabernet Sauvignon vines were planted. Today Wakefield Estate is one of the most highly esteemed cool climate producers in Australia. The first Wakefield St. Andrews wines were released in 1999 and have developed a reputation as benchmark examples of great Clare Valley wine. Wakefield St Andrews Cabernet Sauvignon is only released in the finest vintages.
After the harvest the grapes for the Wakefield St Andrews Cabernet Sauvignon are taken the short distance to the winery where they are destemmed. Most of the fruit is then fermented in stainless steel btu a small proportion (around 20%) is fermented in open top French oak barrels. Both portions are gently pumped over twice daily. The wine is then transferred to French oak barrels (50% 1 year old, 50% 2 and 3 year old) where it undergoes malolactic fermentation. After this the wine is racked off the lees for a final blending before it is transferred to fine grain French oak barrels for a period of 18 months maturation.
Wakefield St Andrews Cabernet Sauvignon is only released in the finest vintages.