The weather in the preceding year of the harvest of the Laborie Jean Taillefert 2013 was perfect for fine wine. The winter of 2012 was a cold and very wet one which allowed for a good moisture content to sustain the Shiraz vines during the summer. Cool winter through spring and some unseasonal rain in the summer brought about long slow ripening which meant a great flavour concentration in the grapes.
After hand harvesting and sorting in the cellar, the very best of the grapes went through for destemming and crushing followed by a two day on skin maceration. Fermentation then proceeded with pump overs taking place every four hours to ensure maximum extraction. Malolactic fermentation took place in barrel and the wine was racked off three times during fermentation to keep it as clear as possible. 18 months in oak barrels, 85% of them French and the remainder American. A combination of 300 litre and 500 litre barrels were used, 70% of which were new and first fill.
It looks like
Packed in a Bordeaux shaped bottle with a small elegant black and gold label. In the glass, an almost inky deep bloodplum at the core, which pales out to ruby at the rim.
It smells like
Classical Shiraz whiffs. Purple fruit and purple flowers, sweet spice.
It tastes like
Generous fruit, plums and dark berries. Big wine with chalky tannins, full round mid palate, excellent acidity and well interwoven tannins and oak. Perfect harmony throughout into the long sustained aftertaste.
It’s good with
Hearty food is required here. Meats like beef, lamb, venison and game birds. Good match for a lusty vegetarian dish too. Herb and Lemon Crusted Lamb Chops by Anina Meyer is the perfect matching dish for this sumptuous wine. Click here for her recipe.
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