Tim Adams 2007 The Fergus
Our fifteenth release of The Fergus is named after our neighbour who was good enough to sell us his grenache grapes in the vintage of 1993, during a desperate shortage of shiraz and cabernet. We quickly realized that a wine born from logistics had real potential as a full-bodied, but soft style with immediate food compatibility. The wine has lifted red berry aromas and flavours, complexed by grenache spiciness and given extra back palate astringency by the blending of other more tannic red varieties. It is a mouth-filling wine that may be kept for up to 10 years, but will go nicely with duck, turkey, lamb and gamey meats any time soon.
Another well-made Clare red from Tim Adams, with a generous helping of crushed-mint aroma over red and darker fruits. The palate is taut and elegant, medium to full bodied, somewhat understated and with ample fine-grained tannins.
WINE MAKER'S NOTES
Wine Makers Notes 2010
VARIETIES & VINEYARDS
The wine is made from grenache, shiraz, tempranillo, cabernet sauvignon and mataro,
grown on the following Clare Valley vineyards:
- Mahon's (Fergus Mahon)
- Ladera (Tim Adams and Pam Goldsack)
- Cherax Hill (Tim Adams and Pam Goldsack, lessees)
- Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
Grenache grapes, left in the vineyard to fully mature, were crushed on to fermented and drained skins of cabernet sauvignon, shiraz and mataro. Fermentation on skins lasted one week. The tanks were then topped and closed for another week prior to pressing the skins. For the first time, a significant amount (21 per cent) of tempranillo has been blended for complexity. The wines were then racked several times before filtration and transferred to old American oak. They remained in oak for 18 months until blending, fining, filtration and bottling in June 2010. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle.
ANALYSIS AT BOTTLING
Free SO2: 32ppm
Total SO2: 91ppm
Total acid: 5.82g/L
Volatile acid: 0.5g/L