St. Andrews Cabernet Sauvignon

Taylors St. Andrews Cabernet Sauvignon draws from the historic St. Andrews Vineyard, first established in 1892 and revived by the Taylor family in 1995. It is made only in the finest Clare Valley vintages.

The grapes are gently destemmed and cold soaked in stainless steel tanks. Fermentation occurs with a specialist Cabernet yeast strain.

After extended time on skins, the wine is pressed to fine grained French oak barrels for malolactic fermentation. Once complete it is racked off lees, fined and returned to barrel for 18 months of oak maturation.

The wine receives minimal filtration before bottling. It is made in very limited quantities.

Intense red purple, Taylors St. Andrews Cabernet Sauvignon's ripe dark fruit flavours strike a harmonious balance with notes of oak and long, fine tannins. Cellaring potential is 10 years.