Taylor is crafted to express the solid fruit characters of Cabernet Sauvignon while also reflecting the profound influences of Clare Valley. Fruit is harvested only when the berries have reached optimum flavour and tannin ripeness. Vinification is carried out in the winery's original Potter fermenters, which allow for excellent control of skin maceration and extraction as the wine can be pumped over twice daily. Some parcels were left on skins for an additional fortnight to increase tannin structure. Parcels are pressed into oak for completion of primary fermentations and a course of malolactic, followed by a year's maturation in a selection of seasoned and new French oak barrels. Alcohol 14.5%