Wakefield Wines was founded by Bill Taylor Senior and his sons, Bill and John in 1969. Originally wine merchants from Sydney, all three were inspired to create a range of well-crafted wines of their own and a suitable 178 hectare site was eventually located by the Wakefield River in the Clare Valley. The soil, a combination of red brown loam over limestone (now called terra rossa) would prove conducive to crafting wines of the highest quality while the contrast of warm days and cool nights in the Clare would be equally beneficial to the grapes. This expressive Cabernet Sauvignon undergoes malolactic fermentation in French oak barrels. Post fermenation the wine is further aged in oak for 12 months.
A deep purple-red in colour. Scents of blackcurrant, star anise and a touch of eucalyptus. On the palate, subtle and elegant with fine and balanced tannis. Look for further black fruit notes backed up by hints of cedar and chocolate. Great food wine. Try with beef goulash and egg noodles, veal chops in a Marsala sauce or baked figs.