Vintage From Heaven - Unveiling 2014 Exceptional Parcel Releases

We're proud to announce the official 2014 vintage releases of its pinnacle Clare Valley Cabernet Sauvignon and Shiraz wines - The Visionary 2014 and The Pioneer 2014. These extremely limited wines honour our family winery’s original founders, Bill Taylor Snr. and his son Bill Taylor respectively, whose vision and pioneering spirit set the foundations for the success of the Taylor family winery today.
The wines are crafted only during exceptional vintages, utilising a selection of the finest fruit available on our family’s Estate property in the Clare Valley.

“2014 in the Clare Valley will go down as a vintage from heaven, the most difficult decision was the precise moment to pick the fruit” third-generation winemaker and Managing Director Mitchell Taylor said.

“Wines from the 2014 vintage are shaping up to be some of our best releases yet, proving themselves at both domestic and international award shows. They are a bold contrast to wines from the previous vintage and show an increased level of finesse and elegant complexity, typical of a cooler vintage.

“It's exciting to see how these wines have evolved over time, and on behalf of our family, I’m extremely proud to release these wines to the world.”

Achieving the 'World's Best' - The Visionary Cabernet Sauvignon 2014

The fifth release of Taylors The Visionary Cabernet Sauvignon 2014 honours Bill Taylor Snr. and his founding ambition to craft a world-class wine inspired by the great wines of the Old World, using the exceptional fruit of
the Clare Valley.

“My grandfather had a vision to craft a great wine that could rival the famous wines of Bordeaux. To achieve this goal, he knew he would need the perfect plot of land with the ideal climate. When he landed in the Clare Valley, he quickly discovered its potential to grow exceptional Cabernet Sauvignon,” Taylor said.

This vision is what guides the Taylor family today and is a key driver in the craft behind The Visionary Cabernet Sauvignon. In 2018, that vision became reality as The Visionary 2014 was crowned ‘World’s Best Cabernet’ at the Concours International des Cabernet, a major competition held in the birthplace of the famed variety, France, and judged by the country’s leading sommeliers.

“It was surreal - the wine we crafted to stand up against some of the best in the world going on to take the title for World’s Best Cabernet in the place where our family journey began,” Taylor said.

The winemaking team have continued to hone their meticulous viticulture and winemaking techniques with The Visionary, focusing on select parcels from the family’s estate that embody the elegance of Clare Valley Cabernet Sauvignon.

The series of blocks earmarked for this wine include the A70 and ‘Edwina’ E20 blocks from the St Andrews vineyard, the latter being a young, but very exciting parcel on the Taylors property. This wine also includes parcels from the W10 block, which are some of the oldest blocks located on the Wakefield River flats.

In the winery, the fruit was gently de-stemmed and quickly chilled to 4°C prior to being transferred to small Potter fermenters for initial fermentation. During this time the wine was afforded extended skin contact for further colour extraction and tannin integration.

Following secondary malolactic fermentation, the wine was transferred to a selection of exceptional quality fine-grained French oak barrels - 40% of which were new, with the balance spread across a selection of two and three-year-old barrels.

After 12 months of maturation, a scrupulous barrel selection assessment determined which parcels were deemed ‘exceptional’. These parcels then returned to barrel for eight months before bottling in April 2017. Of the wine itself, the President of the Association des Sommeliers Lyonnais et Rhône-Alpes Laurent Derhé (named Best Sommelier in France, 2007) noted in his assessment that The Visionary 2014 was “a Cabernet with a superb, sparkling garnet robe. A nose both complex and open, and should please everyone.”

A Vision for the Future - The Pioneer Shiraz 2014

Taylors The Pioneer 2014 continues our family’s endeavour to craft wines that exemplify the Clare Valley’s exceptional terroir, this time showcasing the powerful elegance of Shiraz.

When founding the original Taylor family vineyard in 1969, second-generation Bill Taylor had the astute foresight to recognise the emerging popularity of Shiraz. While the original plan was to plant the vineyard predominantly with Cabernet Sauvignon, Bill insisted a small portion be allocated to Shiraz.

His determination to do things differently paid off, as the emergence of Australian Shiraz took hold around the world. His pioneering spirit is honoured with this special release wine.

Harvested at the point of optimal flavour and tannin development, the fruit for this wine was sourced from some of the oldest Shiraz blocks on the Estate property, including A30, also known as GOD, and the family’s original 80 Acres and S50 blocks. In good years, the winemaking team notes that these blocks bring depth, varietal concentration and texture to low yielding fruit of small berry size.

In the winery, each parcel was gently destemmed and chilled before being left to cold soak in fermentation vessels for four days. Primary fermentation took place in new, American oak barrels with the heads removed, allowing an extended period of open barrel fermentation.

The fermenting must was then hand plunged twice daily to aid in gentle colour and tannin extraction, adding to the wine’s deep crimson hue. After a ten day period of extended skin contact, the wines were pressed, racked off lees and transferred back to the reassembled barrels for secondary malolactic fermentation.

Post malolactic fermentation, the wine was matured in a selection of AP John & Vicard fine-grained American oak barrels (40% new and the balance in a selection of one, two and three-year-old barrels). Following 12 months of maturation, an extensive barrel selection process was undertaken and only those parcels deemed as ‘exceptional’ were returned to barrel for a further 10 months prior to bottling in May 2016.

Of the winemaker’s notes, The Pioneer Shiraz 2014 is seductive, with luxurious layers of berry fruit, followed by spicy fruitcake, licorice and sweet leather. The texture is plush with velvety tannins mingling harmoniously with the fruit characters. The wine concludes on the palate with an insistently lingering finish.
 

Sophistication in Packaging

As detailed as the wine itself, The Visionary and The Pioneer’s packaging showcases the great care taken by the winemaking team to craft these exceptional wines.

The label stock is specially sourced from an Italian mill founded in 1717, lending to the wine’s pedigree and heritage. This stock features as a dust jacket across the accompanying vintage booklet, as well as the front label. Each carries a large blind sculpted emboss of the Taylors seahorse crest.

Each bottle is hand-labelled and hand-numbered before being placed in a bespoke gift box lined in black linen. The packaging design is complete with an outer sleeve featuring a large laser die-cut Taylors seahorse crest, completing the timeless design.

Taylors Wines is the family company in fourth generation with great recognition. Its wines have been recognised as one of the 'Top 5 wineries in the world' by the World Association of Wine Writers and Journalists for 2013, 2014, 2015 and 2016.

OUR PHILOSOPHY: We rest on the principle that the finest wines are those made with the greatest dedication and care. Above all our imperative is to 'respect the fruit'.

1950 – The Taylor family's long-standing association with the Clare Valley begins when as Sydney wine merchants, they partner with the Clare Valley Co-operative to bottle and distribute their own wines under the Chateau Clare label.

1969 – Inspired by the great producers of Bordeaux, and with a vision to craft wines that rival the best in the world, the Taylor family begin an exploration across the wine regions of Australia to find the perfect plot of land on which to establish their family estate. On July 20, 1969, their quest brought them to a site by the Wakefield River in South Australia's Clare Valley. And on the same day that Neil Armstrong takes man's first steps onto the moon, Bill Taylor takes his first steps on the soil that will eventually become the family estate. The planting of Cabernet Sauvignon vines - gifted by the famous Wynn family of Coonawarra - commences on the estate in 1969. Urged on by his experience on the land as a boy, Bill Taylor Snr excavates for a dam to secure a water source and discovers tiny seahorses in the limestone bedrock. A reminder that these ancient soils once lay at the bottom of an ocean over 600 million years ago and adopted as the symbol of the family's wine brand. Why three seahorses? To salute the three generations of Taylors family winemakers.

1973 – Construction of the new winery is completed just in time for the first vintage in 1973. The chateau-style façade of the main building is a unique feature. The first wines are released; the 1973 Taylors Estate Cabernet Sauvignon and the 1973 Taylors Estate Shiraz (Hermitage). The Cabernet Sauvignon wins the Montgomery Trophy at the Adelaide Wine Show for Best Red Wine of the Show. In order for the business to survive, the family bend to the will of the general public, who still prefer fortified and sweet white wines. Bill Taylor weeps as large sections of the vineyard planted to Cabernet Sauvignon are grafted over to white varieties. However, his original vision remains and they continue to craft red wines to national acclaim.

1981 – Having further negative impact on red wine sales, the medical establishment now claim the histamines in red wine are 'damaging', so further grafting of cabernet sauvignon over to white varieties takes place. After an agreement with their neighbour, the Taylor family purchase an adjacent property and the vineyard expansion commences. The new acquisition is named the 'Promised Land'.

1985 – Taylors begin exporting their wines to the UK using the brand 'Wakefield' due to international trademarks held by the Taylors family of Portugal.

1989 – The estate expands further with the purchase of another neighbouring property. This new vineyard section is named 'Broadway'. At Taylors we understand that green is as important as red and white. As a family owned wine company operating in both rural and urban settings for over 40 years, Taylors Wines we're committed to ensuring we operate in a responsible and sustainable manner. Our goal is to be Australia's best wine company applying best practise principles in environmental management to enhance sustainable business activities and products. We favour the use of the most innovative techniques available to improve energy efficiency, water conservation and packaging. We take all measures available to prevent or eliminate as far as possible the production of waste or pollution. Through this holistic approach to environmental management we aim to achieve sustainable land and biodiversity management outcomes for the present and future.

1994 – The estate expands significantly with the purchase of another property adjacent to the original vineyard and the Taylors estate becomes the largest continuous vineyard in Australia. The vineyard is planted to Shiraz and named 'Loddon'.

1995 – After much negotiation, the family purchase the neighbouring historic St Andrews vineyard. They immediately set about the task of recreating history with the plan to launch a Taylors St Andrews wine.

1998 – The first Promised Land wine is launched in 1998.

1999 – Mitchell Taylor is appointed Managing Director of Taylors Wines. The first St Andrews wines are released in 1999.

2000 – Taylors and a group of 11 other Clare Valley winemakers cause a global sensation when they announce that they will release their 2000 Clare Rieslings under the Stelvin screw cap.

2003 – The first Jaraman wines are released in 2003 and this is the first time the screw cap closure is used on a full range of premium Australian wines.

2004 – Shortly after in 2004, Taylors push the boundaries further when they are the first major Australian wine company to bottle 100% of their wines under screw cap.

2007 –  Taylors launches the new Eighty Acres range, named after the first block planted on the family estate. Adam Eggins, Chief Winemaker is named Winestate 'Winemaker of the Year' in 2007.

2008 – Taylors Wines celebrate their 40th Anniversary in 2008.

2010 –  The Taylors Eighty Acres range is awarded 'World's Best Green Launch' at the Drinks Business Green Awards in the UK Taylors is announced the winner of the 'Leading in Sustainability Award' - Banksia Foundation Environmental Awards in Australia.

2011 – A 'once in 100 years' weather event strikes the central and east coast regions of Australia from January through to March 2011. Heavy rain fall and high temperatures create conditions that cause widespread red wine grape spoilage. Even though it potentially risks the business, the Taylor family make the critical decision to remain true to their vision and to defend their quality standards. They resolve not to craft any premium red wines from the 2011 vintage. The Taylors Winemaker Project wines are first released in 2011.

2012 – The Visionary Cabernet Sauvignon is first released in 2012. Taylors launches the world’s first bottle fermented screw cap sparkling wine in the Taylors Estate range.

2013-2016 – The Pioneer Shiraz is first released in 2015. Taylors launches a world first innovation in packaging design and wine education – its Optimum Drinking Temperature sensor on back label. The 2013 St Andrews Shiraz becomes our most awarded wine ever, to date winning 31 Gold medals, a Trophy at Shanghai International Wine Challenge for Best Shiraz and a Trophy at China Wine and Spirits awards for Clare Valley Wine of the year. Taylors Wines are recognised as one of the ‘Top 5 Wineries in the world’ by the World Association of Wine Writers and Journalists for 2013, 2014, 2015 and 2016.

To meet these commitments we've adopted a comprehensive Environmental Management System (EMS) and an innovative Strategic Plan. We're committed to demonstrating leadership in Corporate Social Responsibility, recognising the important connection between environment, good business and the community. In 2011 Taylors Wines produced its first Sustainability Report.

ENVIRONMENTAL RISK MANAGEMENT

Our Environmental Management System is driven by a Risk Management program designed to provide a framework for continuous environmental improvement. This framework addresses the core risks of:
• Water consumption,
• Waste,
• Noise and air emissions,
• Energy,
• Soil and storage management and
• Other Environmental risks

GREENHOUSE GAS & ENERGY MANAGEMENT

At Taylors Wines we recognised the environmental challenges of the future and have put in place initiatives to manage and mitigate greenhouse gas emissions. We have implemented various strategies to reduce our carbon footprint and enhance energy efficiency, including:

Carbon Offsetting
Taylors Wines has been involved in life cycle assessment (LCA) since 2008, starting with an LCA of their now carbon neutral Eighty Acres range. Since then, the science and practice of LCA has advanced. Recent updates to Taylors’ LCA are in line with current international standards and best practice, including ISO/TS 14067 and the product category rules (PCR) for wine.

Taylors commenced offsetting the 80 Acres range carbon emissions in August 2009 and plan to continue this commitment into the future. As at October 2015, 4162 tonnes of CO2 emissions have been offset which comply with a range of accreditation standards. In addition, 14,000 trees have been planted with Carbon Neutral under a reforestation program.

ENERGY EFFICIENCY

Ammonia Refrigeration Plant Upgrade
For most wineries a significant cost and environmental impact in the production of wine is refrigeration, estimated to be 60 to 65% of annual energy costs incurred in the winemaking process. To reduce our energy consumption we have embarked upon a project to replace 50% of the refrigeration plant with energy efficient ammonia refrigeration. This new refrigeration plant will be put to the test in vintage 2012, with significant energy savings expected.

Barrel Hall Partition
Our barrel hall was divided during the second half of 2011 separating a space of some ~ 25000 cubic meters into two zones of ~ 15000 and 10000 cubic meters. The smaller zone will become our cold storage area for premium wine maturation. The larger zone will be our working barrel area where wines will undergo fermentation, particularly malolactic fermentation (MLF). MLF is a difficult fermentation as it occurs in the middle of winter and is performed by selected bacteria which need to be maintained at between 18-22 degrees. Thus this zone needs to be warmed with gas heating to facilitate MLF in our premium red wines. The Barrel Hall partition will reduce our heating space by ~ 40% from 25000 cubic meters down to ~ 15000 cubic meters. The challenge of finding the most environmentally efficient way of cooling the smaller cold storage barrel hall zone was met by a wonderfully simple idea to harvest the cold night air. This is achieved via the installation of 2 x large extraction fans that automatically switch on when the outside temperature drops below 10 degrees Celsius and the cold night air is drawn into the building and the warmer air flushed out.

Adoption environmentally friendly light weight glass bottles
Taylors Wines was amongst the first winery in Australia to introduce OI’s innovative Lean+Green™ lightweight glass. This was introduced first into our 100% Carbon Neutral Eighty Acres range of wines and subsequently into our Promised Land and Taylors Estate ranges. This glass was almost 40% lighter than the original glass (OI-30570 & OI-30571 vs OI-30163) used in our Eighty Acres range of wines and equals a reduction in carbon dioxide equivalent emissions per bottle of 15%.

LAND & BIODIVERSITY MANAGEMENT

Regeneration of the local Wakefield River
The Wakefield River flows in a southerly direction through Auburn in the Clare Valley before turning west to flow through Balaklava and into the Port Wakefield estuary. Seven kilometers of the Upper Wakefield River meanders through the Taylors Wines vineyard estate in Auburn, Clare Valley.

Through the formation of the Upper Wakefield Catchment NRM Community Group, we continue to champion several restoration projects within the catchment through the control of weed species and the planting of local indigenous vegetation to enhance biodiversity.

Biodiversity Assessment – Auburn
We're committed to assessing and managing site wide biodiversity on our property. A baseline biological survey is scheduled for 2012, to provide the basis for a structured Biodiversity Action Plan.

Minimisation of Pesticides
We strictly follow the guidelines published annually by the AWRI, titled 'Agrochemicals Registered for Use in Australian Viticulture'. Insecticide application in the vineyards is minimised at all times with no broad spectrum insecticides in use. Continuous vineyard monitoring ensures that targeted spraying only takes place in the worst affected areas. For all spraying activity - air temperature, relative humidity and wind speed are monitored regularly during any spraying operation.

Organic cultivation Practises – sheep in the vineyard
In 2009, we reintroduced sheep into our vineyards for the first time in 25 years. The sheep, which are allowed to roam free within specific vineyard blocks, have been introduced as a means to keep winter grasses and weeds under control. This has led to an immediate reduction in the requirements for herbicides to control weeds and associated diesel fuel to run the tractors for spraying and slashing. An associated benefit is also that the manure waste from the sheep is used as a natural fertiliser and soil conditioner for the vines.

WATER CONSERVATION

Drip irrigation and storage
All irrigation is carried out using computer controlled ‘need-only’ dripper lines to each vine. Two lined dams eliminate water loss from ‘seepage’. Soil moisture is closely monitored using continuously logging EnviroScan probes to assist with applying the right amount of water at the right time.

Mulching
Since 2001, we’ve used organic matter to mulch the soil under the vines on our estate. This provides the benefits such as superior root growth near the soil surface to utilise water and nutrients, enhanced earthworm and soil microbe activity for healthier soils and reduced weed growth (which lowers herbicide use). Materials used for mulching include straw from farmers in surrounding districts and recycled organic waste purchased from local third party suppliers.

Onsite Wastewater Recycling Facility
In 2005 we commissioned a state-of-the-art water recycling facility. This facility recycles 100% of the waste water generated by our winery and bottling hall for re-use on our vineyards. In addition to the recycling of waste water, all of the storm water and associated run off from the winery buildings is also harvested.
 

WASTE & POLLUTION

Recycling
Taylors Wines advocates waste minimisation and pollution prevention for all site operations. We continue to explore opportunities to reduce, recycle and reuse waste produced from our operations. We aim to minimise waste to landfill, implementing numerous recycling and reuse practises, including:
• glass waste
• cardboard and paper
• organic solid residuals including marc and diatomaceous earth, 
• winery wastewater
• scrap metal
• e-waste
• take back arrangement with suppliers for various packaging waste

Organic winemaking solid residuals
Taylors Wines have adopted a cost effective and environmentally sustainable solution to the disposal of organic winemaking residuals. Grape marc is recycled offsite to extract grape alcohol, tannins and other compounds via a steam distillation process. The spent solids are combined with other production concentrates to form a product called TPR, which is returned to the Estate in equal volume and applied to the vineyard as a soil conditioner.

Other solid winemaking residuals, such as filter cake, are also processed. Calcium tartrate is extracted, from which Tartaric Acid is produced for use by the wine industry.