At release, the wine is a pale straw color. Delightful aromas of white peach and nectarines join subtle hints of cashew and cream. Fresh flavors of stone fruit combine with a touch of nectarine, cashews and an underlying creaminess from extended lees stirring to deliver a mouth-filling and enjoyable wine. The wine has a clean, elegant palate and long, slightly warming finish.
Situated in the heart of South Australia's beautiful Clare Valley, Wakefield has become one of Australia's best loved and most trusted wineries. The tale of Wakefield's wine-making goes back a few years – three generations in fact, and all began with Bill Taylor Senior, and his love of a certain Bordeaux wine.
Originally wine merchants in Sydney, a passion for wine was all part of being a Taylor, and in particular, for the famous French Clarets such as Chateau Mouton Rothschild in Bordeaux's Medoc region. It was this long held fascination for these wines which inspired the family’s foray into winemaking, and provides the inspiration and winemaking philosophy behind all Wakefield's winemaking today – to produce premium wines of exceptional and comparable quality in Australia.
It was a single wine - a first growth Bordeaux - which inspired Bill Taylor to take the plunge and to purchase a block of land in the Clare Valley and set about crafting a quality wine, which reflected the terroir and could rival its 'old world' Cabernet Sauvignons.
Almost four decades later, the company remains family owned and the philosophy unchanged. Admittedly, the winery now plants a little more than just cabernet sauvignon – with nearly 750ha of vineyards in the Clare Valley, the family excels in a number of different varieties to make up its extensive, award winning portfolio – from terrific value, everyday drinking wines to the finest Australian wines at the pinnacle of the Wakefield portfolio.
And the same philosophy runs religiously through the family tree today. Following his father’s and grandfather’s footsteps, third generation winemaker Mitchell Taylor is well aware of his heritage, and passionate in its continuance. A blend of 'old world' estate philosophy and 'new world' winemaking innovation, combined with an almost fanatical attention to detail and obsession with quality, has kept this dream alive, and resulted in wines of tremendous style and quality.
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Known for its Rieslings, the wines of Clare Valley are distinctive. The Riesling here is dry, dry, dry. Delicate yet firm, these wines won't remind you of Germany or Alsace - they have a character all their own. The lime and mineral flavors, paired with zesty acidity, make the wine perfect for summer sipping or pairing with seafood.
Since this is still Australia, let's not leave out Shiraz... Clare Valley does produce red wines and they are well made and tasty. Despite the fairly warm temperatures, the acidity in Clare Valley red wines are typically higher than wines produced further south. Good structure is a key characteristic, making Clare Valley wines ideal for pairing with food.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.