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It is quite normal for the majority of people to serve their wine without really thinking about the temperature of it. The red is served straight from the shelf or storage area at room temperature, and the white is served completely cold straight from the fridge. However, just as you wouldn’t enjoy a lukewarm cup of tea compared to a hot one, it is a lot more enjoyable to drink wine at the optimum temperature.

While it is true that red wine should be served at a warmer temperature than white wine, there isn’t really any truth to the notion of serving it at ‘room temperature’. And although white wine is delicious when it is chilled, it shouldn’t be consumed too cold.

Why does temperature matter?

The serving temperature can literally change the scent and the taste of a wine. It can enhance the flavour or it can make it unpleasant. That is why serving temperature is so important.

Wine has many different layers of aroma and taste. As wine changes temperature, it will slowly release the different layers and when you reach the optimum drinking temperature, you will experience all of the notes in a wine, even the really delicate ones. However, if you serve a red wine that is too warm you will likely be overwhelmed by a strong taste of alcohol. And if you drink a white wine when it is too cold, it will be quite tart.

The colder the wine, the more the acids and tannins are accentuated. Tannins are good but not when they are too dominant and throw the wine out of balance.

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A glass of wine that is too cold will also lose most of its aroma. The wine becomes flat and dull, and doesn’t really smell of anything much. If you are unsure how to serve it, aim to be on the cold side. Sniff the wine and if you can’t really smell anything then give it a while to warm up and try again. Once you can detect the different aromas in the glass it is ready to drink.

Red wine that is really warm is not pleasant to taste. Even worse, if it is exposed to too much heat and for too long it will actually damage the wine completely. Be careful that any wine is not stored near sources of heat such as fridges, stoves or areas of direct sunlight or there will be no saving the wine.

The Optimum Drinking Temperature

Every wine has an optimum drinking temperature. That is the temperature that a wine will taste at its absolute best. Super cold for white and overly warm for red means the wine will not be reaching its full potential.

The myth behind room temperature for red wine came from Europe where, centuries ago, the wine was served in large, stone dining halls. It was long before electrical heating was invented, so the red wine was never exposed to high temperatures. In fact, it was often served around the 15 to 18-degree mark, which is perfect for red wine.

These days, with a warmer climate in Australia plus indoor heating, room temperatures can get as high as 25 degrees on average, and sometimes even higher. Because of this, the taste of red wine can become compromised. In Australia, it is recommended that you cool your bottle of red wine down to a similar temperature that they enjoyed in the medieval times.

A bottle of white wine should not be stored in the fridge long-term or it will get too cold. Instead, only place the wine in the fridge a couple of hours before you intend to open it. The bottle will be cold to the touch when it is ready. If you have kept it in there for longer, take the bottle out at least half an hour before serving so that it has a chance to warm up slightly.

Getting the drinking temperature just right

For red wine, put the bottle in the fridge for 15-45 minutes before serving. For white wine, put it in for a couple of hours. The red wine bottle should feel cool to the touch and the white wine bottle should feel cold.

If you are unsure and would like to work out the exact right drinking temperature for your favourite wine, why not try experimenting with it? Put the bottle in the fridge for an hour and then take it out. Pour yourself a small glass and taste it. Continue to pour a small glass every 15 minutes or half hour and taste it. Take notice of the difference in aroma as well as taste as the wine begins to slowly warm up. Once you have found the temperature at which the wine tastes the best, take note so you can enjoy it this way every time.

If you’ve been served a glass of wine at a restaurant that is too warm, don’t be afraid to ask for a cube of ice or two. Pop it into the glass for just a minute. This will be long enough to cool the liquid without watering it down, and will taste much better than a glass of wine that is too warm.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

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Did you know even if you are a wine aficionado, there is a very good chance that you are drinking your wine at the wrong temperature? It is a common mistake to go by the old ‘rule’ that red wine should be served at room temperature and white wine should be served straight from the fridge.

The truth is, red wine should be served at what is called ‘cellar temperature’, which is actually cooler than the room temperature most people aim for. And while white wine should be chilled, straight from the fridge is actually too cold.

The idea about serving red wine at room temperature actually hails from Europe. There, a good bottle of red will be served directly from the cellar where in actual fact, the temperatures are quite a bit cooler than those of an average room in Australia. Especially in summer! The temperature of wine from the cellar ranges between 15 to 18 degrees. This is actually the optimal drinking temperature of most varieties of red wine. However, average (climate controlled) room temperatures in Australia are usually between 23 – 25 degrees and of course, when outside in the typical Australian summer, a lot warmer!

If you cool a bottle of red wine down slightly to bring it to 15 – 18 degrees, you will notice a big difference in the taste and the overall experience will be much improved. Try one of these methods on your favourite bottle and enjoy the new flavours and aromas that are unlocked.

View our taylors-wines-optimum-drinking-temperature-guide to check the perfect serving temperature by varietal.

Taylors Wines Optimum Drinking Temperature Guide

 

Pop it in the fridge

The refrigerator may feel like a place reserved only for white wine or bubbles, but you should also make room for the red. As odd as it feels, the next time you wish to enjoy a bottle of red, pop it in shortly before serving. Don’t leave it for too long, just 15 minutes will do the trick. Any longer is not ideal, but if you do forget about it and go overtime just take it back out and let it warm slowly via room temperature. If you’re pushed for time, the freezer is another option. Wet a tea towel and wrap it around the bottle before placing it in the freezer to speed the process up a bit.

Decant before the fridge

If you have guests pop in unannounced, you may find waiting 15 minutes for the wine to cool in the fridge is too long. Not a problem, simply decant the wine first. Smaller amounts of liquid will cool much faster than a whole bottle. Pour the wine into the individual glasses and place them carefully into the fridge. This is especially pleasant on a hot day as the whole glass cools down and keeps the wine at the right temperature for a tad longer.

Chilled ‘rock’ cubes

Plopping an ice cube into a good glass of red wine is guaranteed to get you some eye rolls from people. But if done with those cool little cubes of marble usually reserved for whisky, you can chill your red just enough to get it to the right temperature without ruining the taste. Pop the chilled ‘rocks’ in to cool the wine down and then simply take them out and pop back into the freezer to use again another time.
Another idea is to use frozen grapes. Place clean frozen grapes into your glass and you will still get the full effect of an ice cube but without watering the wine down. It can also be a cute talking point at your next dinner party. Worst case, use an ice cube but make sure you take it out before it melts and ‘waters’ down the flavours in your wine.

If you are not at home

If you are camping or having a picnic and your bottle of red is a bit on the warm side, you can use nature to your advantage. On a really cold day, you can simply keep the bottle outdoors and it will gradually cool down to the right temperature. Or if there is a stream nearby, place the bottle in carefully for about half an hour until it has cooled. Turn the bottle occasionally to cool it down faster.

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Use a gadget

There are several gadgets on the market designed to either cool your wine down fast, or keep it cool on those hot days. There are electric ice buckets that can make a bottle cold in just 3 minutes, frozen sleeves to keep the bottle cool while it is on the table and frozen wine glasses designed to keep each serve refreshingly cool for hours. But you can’t go past the Corksicle Air, a plastic icicle full of gel that you freeze and then put into your wine. It won’t make a warm bottle of white go cold, but it will cool down a red to the desired temp or keep the white cold for longer. It will also aerate your wine while it pours.

White wine lovers

If you are drinking your white wine straight from the fridge, you are having it too cold. Most refrigerators are set to around 4 degrees, but most varieties of white wine should be served between 8 and 10 degrees. You should allow your white wine to warm up slightly before enjoying it. This can be done simply by taking the wine out of the fridge around half an hour before serving it.

When in doubt, always serve the wine a little colder than what you think it should be. Anything out of a fridge will eventually warm up, but it won’t become cooler on it’s own.

At Taylors Wines we have developed a unique, touch activated temperature sensor so you can tell when your wine is at the perfect serving temperature to enjoy. Read more about our new Optimum Drinking Temperature sensor and order your FREE sensor stickers today to take the Taylors Temperature Challenge and see the difference for yourself.

Pouring yourself a glass of wine, and taking that first sip can be one of life’s great pleasures. There are a couple of factors at play here in creating that amazing experience. There is, of course, the taste of the wine. But helping create that overall enjoyable experience is also the aroma of the wine.

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What does wine and a wet dog have in common?

Have you ever heard someone say ‘tastes like a wet dog’? We are willing to bet they have never actually tasted a wet dog, yet this term is used to describe tastes. Why? Because it is said that 85% of your taste is actually derived from your sense of smell. So if you smell something as strong and obvious as a wet dog, you can almost taste it in your mouth. And you can certainly recognise it when something does taste as bad as a wet dog.

The same applies when you have a head cold – your nose is blocked up and you notice that you can’t really taste your food properly anymore.

So although the smell of wine is enjoyable, it is also pertinent to the taste of wine.

When you are wine tasting, if you keep an open mind to the possibilities of what the aroma could bring, you will be amazed at the new world that is opened up to you. Aromas from fruit and plants, through to coffee or spices will present themselves and often there will be a mixture of several scents to take in.

When it comes time to taste a wine, really take the time to work out what aromas and flavours are in each sip. Before trying it, swirl the glass so oxygen will go into the wine, and this will allow the aromas to be released. After a moment, take a sniff from the glass. It is best to leave your mouth open slightly, and to take several short sniffs, but you do whatever works best for you.

If you do several short sniffs, you’ll unlock more of the aromatics in the wine and be able to discern the different layers. Remember, be open minded about what you may be picking up. If you are new to wine tasting it can be a good idea to take a copy of the Davis Wine Aroma Wheel to understand what you might be smelling.

When it comes to aroma, you will see many descriptive terms for what you may taste and smell in the glass of wine. It might be fruits, such as blueberries or cherries, or floral such as roses or geranium, or they might fall into other food categories with flavours like coffee or chocolate, vanilla or pepper.

There are three levels of aroma: Primary (usually what is experienced in a young bottle of wine and the smells are mainly related to fruit), secondary (this relates to the smells that have come about because of the winemaking process)and tertiary (these are related to the smells that appear over time as the wine ages). The secondary and tertiary qualities often come out more in a mature wine as the more primary fruit aromas drop away. These ones are layers that offer more depth and complexity.

 What can influence the aroma?

There are quite a few factors that go into the aroma of wine. It starts with the soil that the vines were planted in and the type of grapes being grown. It ends with how the wine maker chooses to create the wine.IMG_7837

The type of grape used is the determining factor on the kind of wine produced, so therefore has a huge influence on the taste and the smell of a wine. But the same type of grape can produce two very different tasting wines when other factors come into play. For example, a sauvignon blanc that is made in a cool climate region will taste and smell different to one from a warm climate wine region.

Wine produced in warm climate regions will be bigger, bolder, with higher alcohol and less acidity. This is because with more exposure to sun, the sugar content of the grapes increases faster. A cool climate wine will be subtler in taste and aroma, with lower alcohol and higher in acidity.

Other environmental factors that have an impact on the aroma of wine is the soil, the location of the vineyard and whether it is on a sloping or flat block.

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The influence of the winemaker

Two more influencing factors are the maker and the end user. The winemaker will make many decisions that will vary the end result of the wine, such as what yeast to use to ferment, what (if any) type of oak is used and also how long to mature the wine before selling it.

Once the wine reaches the consumer, they will then make decisions that will change the aroma further. Such as what temperature to serve the wine, how long to air it, what glass to pour it into and what food to serve it with.

The taste and the aroma of wine is a complex area thanks to the many elements that go into growing the grapes all the way through to the many different ways you can enjoy a drop at the end.

The term ‘skunkworks’ originated with a research and development project inside American aircraft manufacturer, Lockheed in Burbank California during World War II. The noted innovation scholar, Everett M Rogers defined skunkworks as “…an especially enriched environment that is intended to help a small group of individuals design a new idea by escaping routine organizational procedures…”

Actually, whilst the Lockheed project produced a renowned innovation in a new jet fighter, it was so named due to the foul smells that originated from the closed off area where the R&D was being carried out! Whilst we sometimes refer to the many R&D trials carried out at Taylors winery every year as ‘skunkworks’, the smells that are produced are far more attractive and enjoyable to experience.

During vintage each year, our winemaking team will carry out any number of different trials in the name of research and development. From enhanced grape processing techniques, different size and shape fermentation vessels (who could forget last year’s stainless steel egg), to experimenting with varying yeasts and enzymes for fermentation and flavour improvement – these trials are many, varied and constant – all for the sake of continuous quality improvements.

One of the biggest areas of research and arguably the most expensive, centres on oak. And it is in this area that our team have been particularly intrepid and bold. With their knowledge and understanding of the role oak tannins play in crafting premium red wines, the winemakers have sought ways to integrate the oak component into the wines as early on in the process as possible.

Fermenting inside the barrel was the obvious choice, however there were challenges associated with this idea. Not the least being how to get the fruit into the barrel! Removing one of the barrel heads was the solution and in 2006 the first headless barrel fermentation trials were carried out. The resulting wine, the St. Andrews Shiraz 2006, was the recipient of many awards including a trophy and four gold medals!

The next challenge the winemakers faced was how to extend the time of grape skin contact after fermentation was completed. This extended skin contact enhanced the level of colour and tannin extraction, and produced richer, denser, more flavoursome, complex and textural wines.

The problem with this was that the headless barrel allowed too much oxygen contact and the winemakers were always balancing a fine line between allowing time for skin contact and dealing with volatile acidity issues.

Of course these industrious individuals did not let this issue dissuade them from their vision and came up with an ingenious solution: a food-grade silicone cover that would be tightly ratcheted to the top of the barrel, creating an (almost perfect) seal.

As they have a want to do however, they continued to search for better ways to achieve their goal and for the 2015 vintage secured an impressive oak vessel known as the ‘Oak Experience’. This large oak vat was crafted from fine French oak and had its own ‘header board’ to submerge the cap and keep the skins in constant contact with the must. It also had a giant stainless steel lid which allowed the wine to be completely sealed off from the outside air.

This year, as part of the continuing R&D associated with barrel fermentation, the team have taken possession of four interesting barrels called ‘Perle de Quintessence’. These barrels are quite beautiful and are shaped like a pearl drop earing (maybe that’s where the name comes from), but they have a flat bottom so that they sit nicely on the ground.

Crafted by the World Cooperage company based in France, these barrels have only been available for the first time in Australia this year. It comes as no surprise that our winemakers were some of the first to jump in and trial this new oak technology.

The World Cooperage company describes the barrels as ‘…our exquisite teardrop pearl; a truncated oval-shaped barrel designed for wine fermentation. Its unique shape and specifications were carefully designed and crafted in creative collaboration with a Grand Cru Classé in St Emilion. Now unveiled to the world, it offers an elegant touch well suited to premium wine programs.’ They go on to describe the advantages of the barrel as ‘(having)…an easily removable lid with a hermatic seal [that] eliminates the need for any alterations to the barrel…the barrel’s shape ensures the pomace is located at the most conical and narrow section of the barrel. During pump-over, the fermenting must passes through a larger volume of pomace, thereby promoting pomace/juice exchanges.’ (Author’s note: technically the ‘pomace’ is what is produced after pressing – which happens after fermentation, we in Australia call this mixture of skins, seeds, etc the ‘cap’ but who are we to argue with the French!).

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As with all trials carried out at the winery, we will watch with interest and look forward to trying the results. Who knows, the wine may end up as one of our very special TWP releases, exclusively available through cellar door!

Call it a lucky synthesis or pure serendipity – either way there is no denying that Clare Valley climate, altitude and soil quality are perfectly attuned to growing the noble Riesling grape. Whether young or cellared, our premium Riesling presents elements that simply sing with the magic of the Clare. In the world of wine, fashions may come and go. Yet the beauty of Riesling lies in an enduring structure and flavoursome versatility – vintage after vintage.

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The Riesling maker’s dream

Most winemakers know there are challenges ahead of them when vinifying grapes into wine. One common difficulty is the creation of a credible representation of the local terroir, while genuinely encapsulating the varietal in question. But for us here at Taylors Wines, we know that we (and our Clare Valley colleagues) are just a little bit spoiled by a region that seems purpose-built for the creation of sensational Riesling. Lower rainfall, enviable altitude and lime-rich terra rossa soil combine to nurture and develop the best aspects of this noble white. Riesling is renowned for thriving in dry and unforgiving terrain, preferring lower rainfall than many other grapes. And here in the Clare, we’re more than happy to oblige with ideal conditions. This fragrant white delights in a classic Continental-style climate, with the Clare Valley’s chilly nights and warm days fitting the bill to perfection.

An unfair advantage?

The Clare Valley itself has a well-earned reputation for producing world-class Riesling. And at Taylors Wines in the Auburn patch of the Valley we certainly feel that we have been blessed. Our position lends itself to large diurnal temperature swings from day to night and the odd rainfall event in December – just when the vines need a little ‘freshen up’). The classic overnight cold snaps we experience during February mean the acids in the grapes are finely balanced and the sugars are allowed to take a well-earned rest.

Where credit is due

There is nothing more exciting and rewarding for us at Taylors Wines than knowing that our prestige wines are deeply enjoyed. When it comes to our Clare Valley Rieslings, we’ve been fortunate enough to also be rewarded many times with acknowledgement from the wider wine community. Our 2014 St Andrews Riesling for example has won multiple gold medals and a championship trophy via prestigious wine shows across the globe.

It’s terrific to be ambassadors for the Clare Valley and to showcase a
Riesling that continues to garner support and recognition on the international stage.

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Analysing a gem

So what can lovers of premium wine expect from a Clare Valley Riesling? In the glass, this wine demonstrates a very subtle straw hue that visually prepares the nose and palate for an elegant journey ahead. Aromas of lime and lemon abound, along with mild citrus blossom and mineral talc notes. On the palate, beautifully balanced acidity provides notable length, enabling flavours to expand across time. The Clare Valley’s limestone soil assists in the development of a smooth minerality. This plays a large part in the structural integrity of our Riesling – the fine, lean acid line – enabling the endurance that can see successful cellaring to 20 years and beyond. Often white wines can be overlooked when it comes to choosing candidates for cellaring. Yet Clare Valley Riesling has proved time and time again that it has the capacity to age for
many decades. Given patience and time, a well-cellared Riesling will exhibit an incredibly entoxicating mix of aromatic delicacy, fruit intensity and a memorable finish.

For magical moments

Opening a bottle of premium Clare Valley Riesling – and we’ve created some classics for you across our ranges – provides a world of food and function possibilities. In the summer months, the crisp dryness and clean palate wrap perfectly around classic warm weather dishes such as seafood, Asian-style starters and marinated BBQ fare. Yet due to the elegant structure and length of a Clare Valley Riesling, this noble white can easily take on co
mplex accompaniment across every season. Clear minerality and the fine notes of lemon and lime prove the perfect companions for autumn cuisines such as tagines, mature cheese boards and aged wagyu. Whether enjoying quiet time with friends or throwing the ultimate soiree, our premium Clare Valley Riesling will bring out the best in all of your events.

An Aussie ambassador

It’s heart-warming to know that our Clare Valley Riesling continues to make a mark across the world as a signature Australian wine. When we think about the combination of perfect soil and climate factors that are drawn by nature into our Riesling vines, it certainly makes us want to create wines that reflect that special synergy. We salute this classic noble white – and invite you to enjoy the magic of our premium Australian Riesling.

The Story of Viognier

Each year here in the Clare Valley we find ourselves falling further in love with a particular white varietal of extraordinary character and versatility – Viognier. It’s certainly not one of the better-known whites, having gone under the radar for a number of years. Yet we are increasingly impressed with the strength of character exhibited by Viognier, both as a single varietal and as the key member of blends. So much so in fact, that we’ve recently crafted the perfect stand-alone Viognier for you and your summer guests to enjoy. Here’s a little about our growing love affair with this intriguing white.

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A quiet survivor

Like many vines throughout Europe, the aromatic Viognier was introduced to southern climes by the Romans, spending many a decade flourishing in Dalmatia (now Croatia) before settling in the Rhone Valley. It has to be said that Viognier is truly the original survivor of grape varieties. At one time in the mid-20th century, the varietal dwindled to just a few bare hectares of flinty granite around Condrieu in France. The story goes that only a handful of discerning wine lovers knew of these vines, keeping the secret delights of this white wine firmly under wraps. Yet the story was never meant to end there. Rediscovering the unique beauty and character of this white grape, vignerons the world over embraced the possibilities of the distinguished aromatic wine and the love of Viognier was reignited. Viognier is a beautifully structured varietal, with a remarkable array of both stand-alone and blend-perfecting characteristics.

We are so pleased that we decided to plant our own Viognier vines here in the St Andrews vineyard back in 2004. Our distinctive climate and soil minerality have provided this versatile grape with a gorgeous new Clare Valley home – presenting exciting opportunities for our innovative winemakers to explore.

Best friend of the blend

From the earliest days of wine creation, the Viognier grape became well known both for its stand-alone varietal prowess and its superior blending capability. In terms of the latter, the aromatic white exhibited a unique ability to stabilise the colouration of reds across time. The Viognier grape also lends a delightful depth to the mid palate, assisting those companion grapes which tend towards a leaner flavour profile. Medium-bodied, finely oaked and quintessentially floral on the nose, Viognier has become a vital contributor to the structure and length in many notable blends. Traditionally, it partners beautifully with its Rhone cousins Marsanne and Roussane, while also regularly lending colouration integrity to the noble red Shiraz. Here at Taylors Wines for example, we’ve been delighted to incorporate subtle aspects of the Viognier during Shiraz vinification, adding the best elements of colour stabilisation to the mighty red.

Commanding solo artist

But Viognier certainly cannot be described as a ‘bridesmaid’ varietal, simply living in the shadows of other grape components. Upon pouring this pale straw-coloured drop, almost nothing can compare with the delicious floral aromatics released by Viognier. Orange blossom, sweet spice and apricots generously greet the nose, with lime, honeysuckle and toasty oak notes also making regular welcome appearances. On the palate, this white presents with a beautiful complexity and reassuring depth, exhibiting a luscious mouthfeel to round out proceedings. Due to the incomparable quality of the French oak used in the creation of our 2014 TWP Viognier, a subtle yet enduring finish is revealed – perhaps even a little surprising in such a young and supple white. In many ways, the delicious contradictions of Viognier provided the perfect challenge for The Winemakers Project (TWP), where Taylors winemakers have the opportunity to ‘play’ judiciously with the best of our small-parcel fruit selections. The results for our first single varietal Viognier have been – in a word – exceptional.

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Summer selections

It’s been said that in terms of versatility and food matching, Viognier is without compare. This is at least partly due to the fact that the wine’s lush mid-bodied creaminess is intrinsically lifted by the presence of lighter citrus blossom and stone fruit elements. Sometimes, a distinctive wine will place itself firmly and exclusively with light cheeses and salads, or alternatively only with the darker meats and heavy desserts. Not so the Viognier. Due to the unique combination of summery aromatics with a notable structure and finish, Viognier lends itself to an incredibly diverse array of delicious food matches. Coming up to the summer season for example, try a perfectly chilled glass of Viognier with any or all of these – spicy beef strips, chilli pork salad, garlic and dill prawns, or even a dense plum and almond cake. Unlike lighter whites, Viognier takes spicy and weightier dishes in her stride. Picture it: Looking out over the garden with great friends, some tangy morsels and a glass of lush Viognier… well, we just don’t think that summer can get much better than that!

A beautiful mystery

Viognier is one of those varietals that simply stand the test of time. Despite occasional obscurity and near-extinction, this aromatic white wine engages the senses in a unique and distinctive way. Whether providing heady aromatics, fine length or notable structural character (or all of the above), Viognier can certainly come as a pleasant surprise for many who appreciate premium white wines. It’s a mystery to us how the notable merits of Viognier have gone under-appreciated for so long. We’re delighted to be reversing this, and hope that you enjoy our delicious TWP 2014 Viognier over the summery months to come.

 

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You can only imagine how delighted we are to be the official wine partner for our barnstorming Australian rugby union team, the Wallabies. Our three-generation family winery has a strong love of and connection with rugby union, with a number of family members having taken to the footy field from an early age. Across team functions and games, we now have the exciting opportunity to proudly showcase and share our premium Clare Valley wines with both the sporting and wider worlds. As sponsor and supplier for the next three years, we’ll gladly rise to the challenge of being a key member of the Wallabies prestigious sponsorship team.

There are a number of reasons why we think that we are the perfect corporate teammate for the Wallabies. For a start – both partners know what it means to work hard, with quiet determination and an eye to both the short and longer term. Secondly, just as Australia’s premier rugby team represents the peak of excellence in its special niche, at Taylors Wines it’s our enduring attention to quality that has helped carve out an award-winning place in the field of Australian premium wine.

A day-to-day passion

Now we’re not shy about the fact that we have won multiple awards each year for our range of exceptional Australian wines. Of course it’s terrific to have our hard work recognised! But it’s not just about winning prizes. The passion that gets us out of bed each morning is more to do with wanting to constantly refine, develop and perfect the Taylors Wines range. From the precise monitoring and nurturing of our vineyards to the quiet hard work of our viniculturists, each of us here at Taylors Wines draws incredible satisfaction from our part in the process of creating the best wines possible. And for the elite rugby union players making up the hard-working Wallabies team, you can similarly sense that determination and focus on achieving the greatest results. Players know that for each no-fanfare practice session, for each routine stretching exercise on the dewy morning grass, for each pre-game early night’s sleep, there is just that little ‘something extra’ that gets added to their ongoing form.

Innovating for excellence

There’s no room for show-ponies in a team situation. Sure, it’s absolutely breathtaking for Australian rugby union fans to watch Ashley-Cooper glide effortlessly across a World Cup try line… Yet everyone in the team realises that the glory contained in that pinnacle moment is backed by intricate support roles and strategising sessions that include the entire team. For each play on the rugby field – successful or otherwise – forensic questions always await in the wash-up. Such as…What was it about that defensive opening that created such a magical opportunity for the winger? What exactly happened in that third ruck? How can we reduce needless fumbles mid-field? And so on. Because the desire in each Wallaby is to strive for that slight innovation, that extra winning edge that will benefit the team as a whole.

Here at Taylors Wines we’re also relentless in our pursuit of excellence in the field of premium wine creation. Never comfortable resting on our laurels, we’re lucky enough to be able to combine decades of family winemaking with deep investment in innovative winemaking techniques. We care so much about continuous improvement and the search for new ideas that we’ve actually dedicated a portion of our fruit bundles, time and winemaker talents to creating special small-batch wines under our TWP label – The Winemakers Project. We know that in order to get the very best from our elite winemakers we need to give them a little room to spread their wings, creating beautiful wines and new techniques in the process.

Something bigger than ourselves

It’s fair to say that there’s tremendous joy in being able to partner with an Australian sports team as talented and iconic as the Wallabies. Over the next three years we’re planning an exciting range of sponsorship initiatives, working to make each Wallabies game and function as memorable as possible.

If you see us at matches, be sure to stop by and have a chat about our commitment to creating outstanding Australian wine. We know from experience that there’s a passion and joy in being part of a cause or event that’s bigger than yourself. We’re delighted to help support Australia’s national rugby union squad, by bringing that touch of something special to future matches and events.

As dedicated regional producers from down in the Clare Valley, we know that we’re privileged to be able to run that special Australian grape-growing soil through our fingers regularly. Now, we have the opportunity to bring the spirit of the country to the city, as Australia watches the giants of rugby union strive for excellence on the World Cup pitch.

And for each BBQ, drinks event and any post-game function hosted by rugby union fans, we have some absolutely brilliant ideas for pairing our premium Taylors wines perfectly over the Wallabies’ season. Watch this space!