The Taylors Estate range has been around the market for what seems like forever so it is something of a surprise that it is less than 50 years since the family launched its first wines.
It was in 1973 that the first Estate cabernet sauvignon and shiraz were produced from vines planted in 1969 but they quickly made a mark, with the cabernet winning the Montgomery Trophy for best red wine at the Adelaide show. It probably helped that they sourced the cabernet vines from the Wynns operation at Coonawarra.
Now, the Estate range takes in the original cabernet and shiraz plus merlot, pinot noir and tempranillo in the reds, plus riesling, sauvignon blanc, chardonnay and pinot gris in the whites and a sparkling pinot noir chardonnay.
While much of the fruit still comes from the family’s Clare Valley vineyards, a fair bit comes from other districts, particularly when they fell another area makes a better version. For example, the sauvignon blanc comes from the Adelaide Hills, as does the pinot noir and there is a fair dash of Limestone Coast material in the latest vintages of the cabernet, shiraz and merlot and Padthaway fruit in the chardonnay.
Unsurprisingly, the riesling is all Clare Valley fruit. When you can source the grapes from one of the best areas in Australia for the variety, why bother too hard looking elsewhere?
All the wines bear a touch-activated sensor that uses thermo-chromatic ink that changes colour depending on the temperature of the bottle so consumers can make sure the wine is at the optimum temperature for enjoyment. Hopefully, it means people won’t serve the whites too cold and the reds too warm.
And two of the whites, the sauvignon blanc and pinot gris, have earned vegan-friendly certification.
All the Estate range has a recommended retail price of $22 but I have seen them for $18 or less, which makes them very good buying for the consistent quality they represent.
Learn more about Taylors at www.taylorswines.com.au
No comments:
Post a Comment