They are the Artisans who created one of my all-time favourite Rieslings and now, the team at Taylors are using fruit from the very same region to craft a Shiraz that arouses my tastebuds in much the same way.
The Taylors St Andrews Shiraz hails from South Australia’s Clare Valley and the 2009 vintage I recently cracked is even more impressive now than when I was first blessed with the experience some three or four years ago.
In the glass, it’s a deep, dark bloodshot colour which is rufescent around the edges. There are hints of savoury molasses characters on the nose, but once on the front palate, its layer upon layer of delicious (sweet) stewed plums and toffee apple characters with an edge of chocolate, black forest cake and coffee at the back end. It almost makes me feel like I’m visiting the Shingle Inn!
But the real appeal of the St Andrews is its undeniable richness and the mouth filling, yet voluptuous feel of the premium Shiraz fruit as it transitions across every stage of the palate.
Not surprisingly, it isn’t cheap (the current vintage sells at $65 a bottle), but class costs: and I suspect it will only improve over the next decade or so.
Our wine reviewer, Travis Schultz, is a practice group leader of Schultz Toomey O’Brien Lawyers, part of the Slater and Gordon group, and lover of fine food and wine