ST. ANDREWS CABERNET SAUVIGNON
100% Cabernet Sauvignon
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 – Terra Rossa (red loam over limestone) – would prove conducive to crafting wines of the highest quality. The contrast of warm days and cool nights in the Clare Valley would be equally beneficial – helping the grapes ripen in the day and allowing the vines to rest at night.
Wakefield’s goal is to be Australia’s top wine company, applying best practice principles in environmental management to enhance sustainable business activities and products. Favoring use of the most innovative techniques available, the winery strives to improve energy efficiency, water conservation and packaging.
The St. Andrews range of wines is named after a historic property in the Clare Valley, first established in 1892 by Scottish immigrants. For years, St. Andrews was one of the leading producers in the area but ceased operating in the 1930s. Recognizing the potential of this land, which lay adjacent Wakefield’s first vineyards, founder Bill Taylor purchased the property in 1995 and replanted, releasing the first vintage in 1999. These critically acclaimed wines are only made in exceptional vintages and from top estate parcels.TERROIR & VINTAGE NOTES
The St. Andrew’s property, part of Wakefield’s estate, is situated 137 miles north of Adelaide, in the Clare Valley, nestled high in the Mt Lofty Ranges. Positioned 1,150ft a.s.l. and enjoying near constant sunny days result in wines that are rich yet balanced by richness and natural high acidity. This part of the Clare Valley received roughly 1760 hours of sunshine per year, the highest of any premium wine region in Australia. A huge diurnal temperature range can result with a daytime temperate of 95˚F, plummeting down to 45˚F at night. The soils are very old and varied; the youngest soil dating 640 million years. The most prominent soil in the area is Terra Rossa.WINEMAKING & AGEING
Once harvested, the grapes were gently destemmed and transferred to stainless steel tanks, where they were left to cold soak on the skins for five days, before being inoculated with a special Cabernet Sauvignon yeast strain. Fermentation ensued at a constant 71–75 °F and the must was gently mixed twice daily.
Fermentation in stainless steel, followed by the secondary malolactic fermentation in French oak barrels. Post-fermentation, the wine was matured for 18 months in French oak (40% new, the rest in 2-3-year-old barrels), before bottling.TASTING NOTES
At release, the wine is a deep, dark garnet color with a subtle purple hue to the edge. The wine has an enticing, lifted bouquet of violets, blackcurrants, blackberry and a hint of chocolate. The overall aroma is one of understated richness and elegance. On the palate it is a very well-balanced wine with ripe black fruit characters, coffee and chocolate interweaving harmoniously. 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.