Clare Valley
Riesling
14% abv
Adam Eggins
In 1969, after a considerable search, the Taylor family found a promising 178-hectare site by the Wakefield River in the Clare Valley. They were certain the soil – red brown loam over limestone (now called terra rossa) – would prove conducive to crafting wines of the highest quality. The contrast of warm days and cool nights in the Clare would be equally beneficial – helping the grapes ripen in the day, and allowing the vines to rest at night.
Fermentation was carried out in the winery’s original “Potter” fermenters, which allow for excellent control of skin maceration and colur and tannin extraction. Some parcels were left on skins for a further 2 weeks to increase tannin structure of the overall wine. The wine was gently pressed to French oak barrels for completion of malolactic fermentation. Post MLF the wine was matured for at least 12 months in French oak barrels (10% new andremainingin 1 to 4 year old) prior to final blending and then preparation for bottling.
The wine has an aroma of rich blackcurrant, subtle spice, tomato leaf and a touch of eucalyptus. French oak maturation is also evident with subtle aromas of cedar and dark chocolate.
Great intensity. It has distinctive blackcurrant and cassis fruit flavors. Subtle oak characters of cedar cigar box and spice are also evident.The tannins are fine and elegant – a hallmark of the varietal. The palate is well balanced, complex and fulfilling and lingers on the finish.
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