Feeds:
Posts
Comments

Posts Tagged ‘Wine’

The History of St Andrews Vineyard…

For over 40 years, from 1891 until 1934, the St Andrews vineyard at Auburn was one of the leading wine producers in the Clare Valley.  The property was developed by two Scotsmen, John Christison (1849-1911) and David Alexander Lyall (1860-1956) and was named in honour of the patron saint of Scotland, St. Andrew.

On the 21st of September 1891, John Christison and David Lyall purchased Sampson Montgomery’s 323-acre farming property at Auburn with the intention of planting vineyards and orchards. Planting began at St Andrews in 1891 and continued for the next two seasons. By 1895 St Andrews had 115 acres of vineyards and 19 acres of orchard and it was already being referred to as ‘a model farm’. One agricultural journalist wrote, ‘The vineyard and orchard are the best laid out plantations it has been my privilege to see in South Australia.’

The suitability of the land for vine growing was recognised from the outset. To quote a contemporary writer of the time (1896), ‘The character of the country changes a good deal through the vineyard, but the bulk is a light loamy soil containing a quantity of decomposed slate, and this rests on a clay sub-soil. But occasionally there are belts of limestone subsoil, and wherever this is the case the 2½ year old vines have made wonderful growth.’

Ernest Whitington of The Register wrote in 1903, ‘The valley of the Wakefield contains some of the finest land in South Australia.  It does one’s heart good to drive through it.’

The grape varieties planted at St Andrews were Cabernet Sauvignon, Shiraz, Malbec, Mataro, Cabernet Gris and Zante Currant (used mainly for dried fruit). In good years they produced up to six tons of dried currants. The orchards were planted to apples (900 trees), plums (600 trees) and apricots (300 trees).

Construction of the stone, gravity flow winery and cellars began in 1895 and it was used for the first time in the vintage of 1896 when 3500 gallons of wine were made (15,911 litres). The original wine cage was the hollow log of a large gum tree and the press a 1.5 tonne log which worked as a lever.  Production of wine increased rapidly over the next few years – 10,000 gallons in 1897, 15,000 gallons in 1898, increasing to 28,000 gallons in 1903.

Historic St. Andrews winery - circa

Additions were made to the cellars in 1897-98 bringing the storage capacity to 65,000 gallons. A cooling system was introduced that same year.

In 1896, a reporter from the Observer wrote; ‘The Wakefield River runs through St Andrews, and Mr Lyall has ingeniously diverted a small stream for irrigation purposes.  The sight which met our view upon entering the property was delightfully refreshing and cheering…’

The winery cellars were described in 1897:  ‘The cellars are on the hill side, are well built, and every care has been taken in arranging, so that the whole work is done by gravitation.… The cellars are three stories high, one being underground, and the second storey is half underground. The cellar, casks, and everything connected with the cellar are scrupulously clean, and the wines sampled by us proved, without doubt, that Mr Lyall is determined that the St Andrew’s wine will make a name for South Australia.’

And the St Andrews wines did became very well-known. Christison & Lyall concentrated on making a light claret style wine for the export market with much of the wine being exported to England. They also produced ‘a very fine fruity port’ for which there was strong local demand.

Ernest Whitington from The Register, reported in The South Australian Vintage 1903, ‘Only the best sorts of vines are planted at St Andrews and most of them are trellised. In every way, the vineyard is worked on the most up-to-date scientific principles… The winery and cellars are well built, substantial and fitted with modern appliances… Mr Lyall has succeeded in making a first-class wine at St Andrews and it is admirably suited for the export trade…He is one of the most popular men in the district and everyone wishes him the best of luck.’

In August 1907 David and Emily Lyall purchased John Christison’s interest in the business. By 1910 the storage capacity of the winery had grown to 80,000 gallons, making it the second largest winery in the Clare district. The winemaker from 1919 to 1926 was Michael Auld, later Managing Director of Stonyfell Wines (1943).

Vintages in the 1920s produced up to 28,000 gallons of wine. The last vintage was in 1932. The Lyalls sold St Andrews in March 1934 to pastoralist Joseph Kenworthy. David Lyall retired to Walkerville. He died at Medindie on 27 August 1956 aged 96; buried at North Road Cemetery.

Joe Kenworthy was more interested in livestock grazing and race-horses than wine production and most of the vineyards were pulled out. He developed a Merino stud at St Andrews and converted the winery into a woolshed.  The St Andrews house was rebuilt in its current two-storied form in 1939. The Kenworthys were great supporters of the local community. They would often give the use of their place for a annual fundraising events.  Joseph Kenworthy died in 1943 aged 70. His funeral cortège travelled from St Andrews to the Auburn Cemetery.

Mrs Blanche Kenworthy remained at St Andrews for a further 30 years following her husband’s death. Mrs Kenworthy, who became one of the largest landowners in the district; died in May 1972.  In 1959, prior the Mrs Kenworthy’s death, the homestead and some of the Kenworthy’s land passed to Lawrence and Daphne Iskov. (Daphne was Blanche Kenworthy’s grand-daughter).

The Taylor family quickly recognised the potential of the adjacent St. Andrews property when they were first establishing their vineyards in the Clare Valley, and wanted to make it a part of the estate.  So, on 2nd of November 1995 the family purchased the property and became proud custodians of a piece of Australian wine history. They immediately set about the task of ‘recreating history’ and began restoring the property to its original purpose, a vineyard to produce handcrafted wines that stand alongside Australia’s iconic wine names and proudly showcase their Clare Valley origins.

The St Andrews vineyard now forms part of the overall Taylor family estate, which consists of 750 hectares in total with over 400 hectares under vine, planted in the finest terra rossa soils.

St.Andrews Original Winery

On Taylors St Andrews wines…

In 1999 the first of the Taylors St Andrews wines were released, including a Cabernet Sauvignon, Chardonnay, Shiraz and Riesling.  Fruit for the St Andrews wines is selected from those blocks on the family’s estate that consistently produce the finest examples of Cabernet Sauvignon, Shiraz, Chardonnay and Riesling.

The Riesling is predominantly sourced from the St Andrews vineyard – block A80 and A81; an east-facing, sheltered site on the southern border of Watervale.

The Shiraz is predominantly sourced from two gently west facing sites; The 40 acre block (one of the oldest on the estate) and the St Andrews vineyard – block A30; a block that has been delivering fruit quality deemed ‘from heaven’ and so nicknamed ‘God’ by the winemakers.

Chardonnay is sourced from the St Andrews vineyard – blocks G30 and V20; a north-eastern site planted to French chardonnay clones that consistently delivers wine of greater ‘palate completeness’ and ‘elegance’.

The Cabernet Sauvignon is predominantly sourced from the St Andrews vineyard – block A60 and A70 block; vineyards that whilst basking in the sheltered warmth of the river flat still yield very shy bunches of tiny berries, resulting in those highly concentrated varietal fruit flavours sought by the winemaker for the flagship range.

St Andrews Range

The consistency of quality that these blocks deliver along with optimal viticultural techniques and a handcrafted approach to winemaking allow the unique site characteristics to shine through, making the St. Andrews wines a true reflection of what is known as ‘terroir’.  Indicative of the family’s commitment to producing a benchmark Clare Valley wine, the St Andrews wines are released only in what are deemed ‘exceptional’ vintages and with the Clare Valley region’s climate being what it is, this occurs more often than not.

Read Full Post »

At the Taylors family winery, things are ‘full steam ahead’ as far as vintage 2017 goes with things progressing steadily and without incident.  The weather for January saw reasonably mild conditions with only 7 days registering a maximum temperature greater than 35°C and temperatures well in line with long term averages for the region.  Overall for the month we received almost 52 mm of rainfall, just under half of that we received in 1 day on the 20th January!  That day the temperature was also high – around 36°C – which can be problematic as these conditions tend to promote mildew diseases but Mother Nature was on our side and the temperatures quickly plummeted overnight to 21 °C for the next day coupled with reasonable winds – helping to dry out the canopies and dissipate humidity.  In any case, our vineyard team worked diligently to keep on top of any potential outbreaks and as a consequence, we saw no evidence of any mildew issues on the estate.

HarvestingPicforMarchpost_Mar2017

The harvest commenced at our Clare Valley estate on the 1st of March as usual with a white variety; Pinot Gris.  The following day, we harvested Pinot Noir for sparkling base – which is technically a white wine too.  The winemakers were pleased to be able to use some new picking bins specifically designed to protect the juice from picking up any colour.  They have what is essentially like a sieve fitted inside the bin and any free run juice is protected from skin contact by draining through the holes in the sieve, collecting in the bottom to be syphoned off prior to being tipped into the press. These new bins will also be employed when the Pinot Noir for our Rosé wines are harvested, resulting in much better control of colour & phenolic pickup during the harvest and ultimately a more delicate wine.

Riesling was the next variety to be harvested on the 5th of March, quickly followed by Chardonnay and by the 24th of March, all of the white varieties from the estate had been harvested bar the Viognier.  We pick that at the same time as the Shiraz as the two varieties are co-fermented for our Eighty Acres wine.  Meanwhile, we commenced harvesting the first red variety from the estate, Tempranillo on the 8th of March.  Things quickly picked up from there with the team picking good quantities of both Shiraz and Merlot from the 10th of March.  The first of the Cabernet Sauvignon from the estate was only harvested yesterday on the 28th March and with the mild, sunny conditions promising a lovely long ‘hang time’ for the Cabernet Sauvignon – which bodes well for the wines we’ll produce.

At the time of writing, we’re only around 40% of what we intend to pick from the estate and as a comparison, this time last year, we were almost 85% through!

As far as the harvest from our grower partners in other regions go, Shiraz from McLaren Vale is the only one to reach 50 % completed so far.  We still have quite a bit to come in from the Adelaide Hills and also our Cabernet Sauvignon from Coonawarra for the Jaraman range.  This is often the last fruit to come in over vintage.  With the weather holding beautifully for the foreseeable future, it’s certainly been slow and steady but you know, that’s just how we like it!

Read Full Post »

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.

Wine in snow.jpg

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.

Read Full Post »

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.

maltipoo-1222365_640

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.

img_8344

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.

Read Full Post »

Does a wine actually improve with age? There are certainly enough clichés floating around linking wine and ageing – ‘ageing like a fine wine’…. ‘like good wine, the best things take time’, and so on. But like any cliché, it probably pays to know a little bit more about the subject before committing to any costly adventures.

So if you are wondering how aging will improve a wine, the first thing we’ll ask you is, which wine? Because (to bust a common myth) lengthy ageing actually doesn’t suit all wines. The delicate symmetry between wine and time is one that involves a careful selection of varietal fit, winemaking features, and storage conditions.

We’ve all heard the horror stories of someone tucking away an expensive drop for years, only to have that future occasion marred by a glass full of murky vinegar. It’s not something you’d wish on anyone! So let us do our bit to shed some light on things to consider when looking for ageing potential.

 

_MG_1777

Happy historical accidents

To the delight of the ancient Greeks, the occasional misplaced amphorae of stoppered wine would turn up several years later with a paler but deeply delicious version of the original wine. Middle Eastern and European wine connoisseurs then worked across centuries to pinpoint those wines best suited to the ageing process. With sticky fortifieds such as Madeira and Port handling well across the passing of the years, wine aficionados took a guess that residual sugars might well be part of the secret. Yet resolution of the mysteries of the (wine) x (time) equation came down to much more complex factors than original sweetness. As knowledge grew, key varietal features, growth conditions and discerning vinification processes began to become identified with truly excellent ageing potential.

shutterstock_480798067

Grape potential

The best place to start in understanding the ageing process is to consider the features of particular grape varieties. Where tannins (also known as phenolic compounds), acidic features and fruit characters are all in abundant and balanced supply, the chances of having a wine with good ageing potential increase significantly. Cabernet Sauvignon for example is one of the celebrated ‘agers’ due to the nature of the actual grape’s chemical composition, as is Nebbiolo. Yet a delicious youngster such as a Beaujolais or Moscato is not structured in such a way – giving you every right to enjoy such light varieties instantly! In fact, ageing beyond the first couple of years post-bottling for some grapes is more than a waste of time – it can rob a perfectly integrated varietal of its youthful character.

Acid tongue

As noted, good acidic structure can be a tell-tale sign that ageing potential is high.

Acidity should be assessed carefully, with low pH fruit such as Pinot Noir and Sangiovese providing a sound platform for cellaring. If you combine this structure with rich and complex fruit characteristics at bottling, it is highly likely that the passage of time will lead to even better flavour and aromatic components.

White knights and ‘dumb adolescents’

To dispel another myth, white wines can cellar beautifully in the right conditions. Place zesty Riesling from the right region in your cellar and you could find an outstanding 15 to 18-year-old (or more) waiting to be savoured. Chardonnay, with a strong and complex structure at bottling, also has the potential to steal the cellar spotlight. Don’t forget that our accomplished winemakers have enviable skills in coaxing a winning balance from many varietals; oak barrelling and lees management are just two of the key variables directed towards good ageing potential.

One thing to watch for in all wines that you age is the strange valley of disappointment that can arise in the middle years of ageing. A promising Cabernet Sauvignon at bottling could well produce insipid and disappointing returns at the 4 to 6-year mark. This is known as the ‘dumb’ period, where the wine is often confused, aimless and lacking form. The alchemy is underway – but not complete. It’s no surprise some wine aficionados call this the teenage years! Yet don’t despair – if your calculations of potential are correct, the 10 to 11-year mark could well reveal a mature and highly accomplished wine of perfect proportions.

wine-storage_full-size

The right conditions

You might research and pinpoint a wine that has perfectly balanced fruit features, sharp tannins, and sound acid structure. And you could also ensure that the vintage emanates from a flinty, mineral-rich terrain known for adding further scaffolding to the wine’s ageing potential. Yet – it could all be for nought if the cellaring environment is sub-standard. Be sure to take account of the best temperature conditions for your varietal (or blend), and focus upon consistency. 20 hours of sub-13 degrees Celsius will mean nothing if a wall is pounded by 35-degree summer heat for the remaining four hours of each day! Humidity should also be maintained, particularly when cork is in use, so that unwanted oxidation is minimised. And strong vibrations such as truck traffic are a sure-fire way to upset the chemical mix. At the end of the day, we really want these gems to sit in the cool, humid dark until the time is right for unveiling.

shutterstock_370977980

Et voila!

So what does all of this selection, attention and preparation for ageing deliver? Inside that bottle across the dark and dusty years, small miracles are coming to life. One of the key interactions occurring during the ageing process is the chemical dance that is performed between tannins and other components.

Across time, these hard-working phenolic compounds facilitate the mellowing of acidity and enhancement of aromas until themselves falling as sediment – job done. What is left with the passage of time will be a combination of textured aromatics and unexpected flavours that often inspire the sit-down-eyes-closed rapture that a well-aged wine can deliver. Why not put our award-winning St. Andrews Cabernet Sauvignon to the test? With elegant tannins and distinctive fruit aspects at bottling, the right cellar conditions could well see you bowled over by breathtaking flavours in 2025.

Just remember that well-structured examples of both red and white wines can leave the winery with a long rest in the cellar being their perfect destination. With a little understanding of the key features for longevity, you can begin to gain confidence in spotting and storing a ‘perfect ager’. But just don’t forget the young ‘uns! Some soft, youthful wines without legs for the long haul are nevertheless completely perfect for the 0 to 2-year mark. See? Whichever end of the ageing spectrum is chosen, we lovers of fine wine simply can’t lose.

 

 

Read Full Post »

We’ve had an interesting start to vintage 2015 with what our vineyard manager, Colin describes as an ‘upside down growing season’.  It was dry early in October, and then cool and mild in December and January with some rainfall.  The opposite is usually the case with October usually seeing the mild conditions and some rain and December and January being relatively warm and dry!  In any case, the stored water in our dams from above average June rainfall meant we were able to irrigate during the dry October months and keep the vines in optimal health.  Whilst moisture levels can be somewhat controlled, we can’t control temperature and sudden and dramatic falls in overnight temperatures usually bring the threat of frost.  As it happened, in mid-October, the Taylor family estate experienced a frost event. And whilst the extent of crop loss in the affected blocks is still to be fully assessed, overall the quality of the fruit developing for vintage 2015 looks to be great.

V15 Season Rainfall chartV15 Season Min Temp chartGrowing Season Statistics - vintage 2015

Vintage officially commenced at Taylors Wines with processing of fruit for our new sparkling wine – the Taylors Estate Pinot Noir Chardonnay Brut Cuvee on January 19th.  On the 3rd of February the first of the fruit for the table wines was harvested; Semillon. Later that same week, Pinot Gris, Chardonnay and Gewurztraminer were picked from blocks on the Clare Valley estate.  The first of the red table wine varieties; Tempranillo was picked on 11th February.  This is earlier than we would have expected but when they are ripe and ready, we are not going to argue!  In fact, this vintage is turning out to be a pretty ‘fast and furious’ affair, the likes of which we haven’t seen since the vintage of 2007.

vintage-2015-1

One of the great things about our cellars and winery is that they are designed with both gentle handling and capacity in mind so we can happily keep receiving those lovely ripe grapes as quickly as they want to ripen. Embracing continuous innovation is one of our core values so we always have lots of interesting R&D projects on the go.  This vintage is no exception, although one piece of new equipment seems to be causing more excitement than usual.  Our winemakers have collaborated with some forward thinking tank manufacturers to install a new small capacity fermentation vessel.  The unusual thing about this vessel is that it is shaped like an egg!  Now egg-shaped fermenters aren’t exactly new.  What’s new in this case is that it is constructed from stainless steel.  In fact, it’s the first stainless steel egg-shaped fermenter in the world!  We all agreed it looked a bit like Mork’s spaceship.  Now, of course, there have been concrete, clay and porcelain egg-shaped fermenters but the problem with these is the fact that you can keep them as clean as you would like and they are usually very small.  With stainless steel, you can completely sterilize and sanitize them; controlling the ‘zoo’ of microorganisms present in wine making is very important.  And you can make them with larger capacity.  Winemakers generally seek the egg shape fermenter as there is a convection currents created inside the vessel due to the shape during fermentation – this effectively ‘mixes’ the fermenting must without any mechanical intervention – a very gentle and efficient way of extracting all of the colour and flavour that translates into quality wine!  We’ll let you know how our egg-fermented wines turn out!

 

vintage-2015-2

Right now, the cellars are quickly filling with the gorgeous aromas of fermenting grapes – it really is an exciting time of the year.  I’ve said it before but I’ll happily repeat it – this is what I love about wine. It’s not just a beverage that you can make from a recipe anytime you like.  The grapes ripen as Mother Nature sees fit and the wines we craft from this vintage represents a snapshot in time or history even.  As these ‘fruits of our labour’ go through their various processing, fermentation and maturation stages on the way to being completed, my thoughts often wander to the future and what life will be like when we are enjoying these fine wines from vintage 2015.

Read Full Post »

The house is spotless, music is selected and delicious treats await your guests. Yes – it’s party time! But the big question remains – how will you select the best range and style of wines to complement your do? Well of course there are a number of different types of gatherings, from the rowdy get-together with mates, to the classic dinner party or cocktail soirée. At Taylors Wines, we’re rather fond of a knees-up ourselves, and certainly ensure that the wines selected are perfect for our guests. Here are our best tips for getting your wine selection right for your next event.

Crowd pleasers

Taylors Estate SparklingYou hear them before you see them sometimes… Those initial guests approaching your informal shindig on the deck. Over the sounds of the acoustic duo in the corner, those throaty laughs and tottering heels can be heard approaching the door. Then fairy lights are gleaming in the eyes of the crowd, as the numbers swell and the music starts to lift the party tempo. Now, you might be wondering which wine will be perfect to kick-start proceedings. Well, with all of this fresh and vital energy on your deck, what better way to start your party than with some crisp bubbles? Our signature sparkling, the Taylors Estate Pinot Noir Chardonnay Brut Cuvee, provides the essence of citrus freshness, backed up on the mid palate with smooth notes of butter and vanilla.

Keeping with the white wine theme for several hours, you can provide a no-fail selection of Moscato, Pinot Gris and Sauvignon Blanc to match the light and summery morsels on your menu. With these choices, you can even take advantage of the temperature scale in our fresh new-look whites in the Taylors range. So, indoor or outdoor, you’ll be able to get your serving temperatures just right.

Later when everyone is getting a little philosophical down around the fire pit, a smooth red like the St Andrews 2010 Cabernet Sauvignon will be the perfect wind-down drop.

That subtler style

Now it tends to happen that as we grow up, our parties can become a little quieter. Not that we’ve become ‘mild’ rather that ‘wild’… it’s more a matter of starting to appreciate the finer things. And that’s when the magic of dinner parties comes to the fore. Candlelight, some cool music on the surround sound, and your guests are ready to enjoy proceedings. As the first course commences, an aromatic Riesling will prove the perfect accompaniment to delicious salads, light meat dishes and summer seafood ensembles.

Taking the night forward, the talk tends to liven up as friends old and new connect on the issues of the day. The main dish provides a chance to get adventurous and team that gorgeous savoury number with a bottle or two of a perfectly blended red.

Our 2013 Cabernet Sauvignon Merlot Malbec Cabernet Franc from the Taylors Winemaker’s Project will delight all palates, with blackcurrant and plum notes melding beautifully with your feast.

And as the chat and laughter continues into the night, you can match chocolate, fruit and cheeses with both structured whites and smoother reds. For example, a classic cheese fondue (not that we’re showing our age!) will be best friends with a younger Chardonnay. And you certainly can’t go wrong with a 2012 St Andrews Shiraz to bring your terrific night to a close.

Mingling moments

Cocktail parties, buffet events and wine soirées have their own special magic. These ‘stand and mingle’ parties provide a number of unique benefits. Firstly, everybody has a chance to don their sequined numbers, lounge suits and coiffed hair, then walk about – and actually be seen! Waiters can start by bringing round that fail-safe, icy delight of a great Australian sparkling. This is the domain of canapés, where those glasses of bubbles cut beautifully across delicious and mysterious bites. Whether pastry, balsamic capers, caviar, or salmon with soft cheese – there’s no canapé that a well-structured sparkling can’t handle. Chandeliers glitter and glances are exchanged across the room. Those swishing skirts and alluring jewels move effortlessly about, as a selection of classic whites and light reds are then presented.

Consider the sophisticated elegance of the Taylors Estate Chardonnay, its enticing white peach, citrus and tropical fruit flavours overlaying toasted cashew and creamy nuances from fine French oak will prove irresistible. Red wine aficionados will be swept away by a younger Tempranillo or an opulent Merlot. These standing soirées tend to be short but memorable. And with your array of tantalising and creative refreshments, this is one ‘happening’ that will be spoken of for quite some time.

The party art

There are a couple of key elements to the perfect party. And remember – good preparation will prevent your blood pressure rising on the night. Even that casual deck party needs ice, plates and cutlery! Also consider your guests, and how the food and wine might complement this crowd – relaxed and young? Professional and quiet? When selecting your wine, you can take into account the length of time before eating and how this might impact upon your choices. Food of course is key, as is the season. Make sure that hot summer nights have a greater white to red ratio (unless you’re concocting luscious chilled sangria). And where canapés or tapas are the order of the day, a pleasant sparkling or light Moscato might be the perfect selection. But most importantly, as the guests wander in – relax. You’ve prepared well. Now let the party begin!

Read Full Post »

Older Posts »