£33.50 / bottle
£381.90 / case (12+ bottles, 5% off)
| Bottle Sizes | 75cl |
|---|---|
| Main Grapes | Cabernet Sauvignon |
| Origin | Australia, Clare Valley |
| Other Grapes | Not Blend |
| Vintages | 2017 |
| Website | Wakefield Wines |
Wakefield St Andrews Cabernet Sauvignon is named 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 transported the short distance to the winery where they were gently de-stemmed to protect the vibrant fruit characters and minimise any maceration and extraction of harsh tannins. The fruit was then transferred to stainless steel tanks where it was left to cold soak on skins for a period of 5 days before being inoculated with a specialist Cabernet Sauvignon yeast strain. Fermentation then ensued at a constant 22 – 25 degrees Celsius and the must was gently mixed twice daily. The wine was allowed a period of extended skin contact before being pressed and transferred to French oak barrels to complete the secondary malolactic fermentation. Once MLF was completed, the wine was racked off lees, fined and then then transferred back to fine-grained French oak barrels (40% new, 60% 2 – 3 year old) for maturation. After a period of 18 months oak maturation and minimal filtration.
Wakefield St Andrews Cabernet Sauvignon is only released in the finest vintages.
At release, the wine is an intense red colour with a vibrant purple hue to the edge. The wine has an enticing, lifted aroma of ripe blackcurrants, choc mint, subtle spice and a hint of dried tomato leaf. The overall nose character is one of richness and elegance. On the palate it is a very well-balanced wine with ripe blackcurrant characters, along with chocolate and mint intermingling harmoniously with oak characters of cedar and subtle tobacco. There is an understated power to the wine, with layers of complexity building across the palate and then finishing elegantly with long, fine tannins. It is a generous wine yet retains poise and the elegance of great Cabernet Sauvignon.
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