Wakefield Estate Cabernet Sauvignon 2022

Winery Background and History

Taylors Wines (also known as Wakefield Wines in some markets) is a family-owned winery founded in 1969 in Clare Valley, South Australia. The Taylor family established their vineyard along the Wakefield River, aiming to produce wines that reflect both traditional viticulture and modern winemaking techniques. Over the decades, the winery has expanded its vineyard holdings, refined its winemaking processes, and become well respected for varietal wines including Cabernet Sauvignon, Shiraz, Riesling and Chardonnay. Its “Estate Label” range is positioned to offer quality wines that represent the estate’s fruit sources with a balance of affordability and character. 

Producer and Wine Maker

The producer is Wakefield / Taylors Wines. The winemaking team sources fruit from vineyards in Clare Valley and Limestone Coast, among cool-climate and maritime-influenced regions. They manage harvest timing, fermentation and maturation under close oversight. For this wine, oak maturation in French oak is used to add complexity. The production emphasizes balance between fruit expression, oak, acidity, and tannin structure. 

Vineyards and Micro Climate

Fruit for the 2022 Estate Cabernet Sauvignon is drawn from cool-climate vineyards in Clare Valley and some from Limestone Coast. Clare Valley provides warm days, cool nights and good elevation, preserving acidity and flavour nuance. Limestone Coast provides maritime influence and cooler growing conditions, helping moderate ripening and giving subtle complexity. Soils in these regions are often well-drained, with gravel, loam or clay components, depending on site. 

Vinification & Aging Methods

The wine is 100% Cabernet Sauvignon. Grapes are harvested when ripe but with retained acidity. Fermentation is temperature-controlled. Matured in French oak barrels. Specific details: ageing in oak, balancing new and used oak to add oak character without overwhelming fruit. Maturation period according to vendor sources is moderate, allowing integration of oak, tannin, and fruit. 

Tasting Notes

On the nose, rich dark berries such as blackcurrant and mulberry with a hint of eucalyptus and savoury herb. French oak adds touches of dark chocolate, cedar, spice, and perhaps subtle toasted nuts. The palate is full-bodied, layered with dark fruit, and framed by smooth, well-integrated tannins. Acidity gives freshness, supporting the fruit and oak profile. The finish is long, with a lingering interplay of dark fruit, oak spice and cedar. 

Food & Wine Pairing

Pairs excellently with grilled or roasted red meats — think beef steak, lamb rack. Also good with richer sauces like peppercorn or mushroom. Hearty stews, charred vegetables, or dishes with roasted garlic will work. Strong cheeses like aged cheddar or Gouda will stand up well. 

Service Methods and Temperatures

Serve at 15-18 °C (≈ 59-64°F). Use a large Bordeaux-style red wine glass to allow aromas of oak, fruit, and spice to develop. Decanting for 20-30 minutes is helpful to allow the wine to open. Once opened, best consumed over 1-2 days. Avoid serving too cold (which mutes aroma) or too warm (which enhances alcohol harshness). 

Storage and Aging Potential

This wine offers both drinking appeal now and short-to-medium term aging. Under good cellar conditions (~12-14 °C, stable temperature, moderate humidity, away from light), it can evolve well over 5-7 years. Over time, oak and tannin will integrate more deeply, allowing secondary and tertiary aromas such as cedar, leather, tobacco to develop. 

Grape Varietals & percentage used

100 % Cabernet Sauvignon 

ABV (Alcohol by Volume)

14.5 % 

Scores

• Natalie MacLean: 95 / 100