About the Wine

Produced in the Clare Valley region located along South Australia's Mount Lofty Ranges about 65 miles north of Adelaide. The Cabernet from Clare Valley—one of Australia's oldest winemaking regions—is highly regarded around the world. Third-generation family winery Wakefield, founded in 1969 by Bill Taylor, only releases their flagship St. Andrews wines from the best blocks on the estate and crafted only in the best vintages.

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.

Aging: 18 months in French Oak (40% new)

Tasting Notes: 100% Cabernet Sauvignon. 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.

Reviews

Winemaker, Adam Eggins, wanted to make a wine with restrained power. I think he has produced a wine of power, although it's hardly restrained. Intense, almost lusciously fruity wine with violet, floral, red rose, cassis, and dark berry flavors interwoven with spicy oak. A lovely wine that's dangerously accessible. ~96 Bob Campbell MW

Coaxing Clare Valley cabernet to behave well in public isn't easy, but was achieved here. Destemmed, 5 days cold soak, fermented with specialist cabernet yeast, extended skin contact before pressing to French oak (40% new), matured for 18 months. The oak, in particular, has tamed the fruit, the choice of yeast likewise important. Cassis, tar, olive, earth, and quality oak all emerge once the bouquet and palate have been revisited several times. ~95 James Halliday

The bouquet is lovely, clean, ripe cabernet fruit, loaded with cassis and a trace of peppermint. It's fresh and primary, a change in direction for this wine? The fruit is doing the talking, more so than I can recall any St. Andrews Cabernet. There is still plenty of tannin but it's not overdone, but nicely measured. Delicious sweet fruit, with pinpoint ripeness and elegance. A huge change from the earlier vintages. Oak is barely noticed. Lovely balance. A highly-awarded wine and deservedly so. ~95 The Real Review

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