Tim Adams 2008 Reserve Tempranillo

As the principal variety of the world-renowned wines of Rioja, Tempranillo has long been the backbone of the Spanish red-wine industry. We discovered many years ago that drinking these wines from Rioja could be a wonderful experience and so decided to search for the appropriate site, soil and clone to plant in our vineyards at Watervale. On an exploratory trip to Spain to meet the winemakers and taste wines in Rioja, Tim met Isaac Muga, who agreed to work with us in Clare for vintage 2004. In 2004, we planted 6.5 hectares of tempranillo on our Ladera vineyard in Clare. This wine, from the 2008 vintage, was selected from individual barrels before blending and exhibits the definitive Tempranillo characters of strawberry and cherry, in harmony with clove and cinnamon spice derived from 15 months aging in new and second-use French oak. The wine is spicy and savoury by Australian standards and is lower in alcohol than most red wines we make. It has been sealed under screwcap to ensure freshness and authenticity. The wine will develop to its full potential over the next 10 years.

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Tim Adams 2008 Reserve Tempranillo
Climate change is the hot topic of today and, because it can withstand rising temperatures, the Spanish Tempranillo (tem-pra-nee-yo) variety is being ebraced by and increasing number of Aussie winemakers.
John Lewis, The Newcastle Herald July 2011   Download Snippet

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WINE MAKER'S NOTES

 

 

Wine Makers Notes – Tim Adams 2008 Reserve Tempranillo

As the principal variety of the world-renowned wines of Rioja, tempranillo has long been the backbone of the Spanish red-wine industry. We discovered many years ago that drinking these wines from Rioja could be a wonderful experience and so decided to search for the appropriate site, soil and clone to plant in our vineyards at Watervale. On an exploratory trip to Spain to meet the winemakers and taste wines in Rioja, Tim met Isaac Muga, who agreed to work with us in Clare for vintage 2004. In 2004, we planted 6.5 hectares of tempranillo on our Ladera vineyard in Clare. This wine, from the 2008 vintage, was selected from individual barrels before blending and exhibits the definitive tempranillo characters of strawberry and cherry, in harmony with clove and cinnamon spice derived from 15 months aging in new and second-use French oak. The wine is spicy and savoury by Australian standards and is lower in alcohol than most red wines we make. It has been sealed under screwcap to ensure freshness and authenticity. The wine will develop to its full potential over the next 10 years.

WINE MAKING

The tempranillo was fermented on skins for 15 days and then pressed, with all pressings being returned to the blend. The wine spent 15 months in new and seconduse French oak in our cool room prior to blending, fining and bottling. It should be decanted before serving.

VINEYARDS

Sheoaks: Grant Crawley and partners, Tim Adams and Pam Goldsack
Ladera: Tim Adams and Pam Goldsack

ANALYSIS AT BOTTLING

Free SO2: 29ppm
Total SO2: 86ppm
pH: 3.65
Acid: 6.21g/L
Alcohol: 13.1%
Volatile acidity: 0.50g/L

Wine Makers Notes – Tim Adams 2006 Reserve Tempranillo

Tempranillo has long been the backbone of the Spanish red wine industry, being the principal variety of the world renowned wines of Rioja. We discovered many years ago that drinking these wines from Rioja could be a wonderful experience and so decided to search for the appropriate site, soil and clone to plant in our vineyard at Watervale. The tempranillo was first planted in 2001 and bore a tiny crop in vintage 2004. On an exploratory trip to Spain to meet winemakers and taste wines in Rioja, Tim met Isaac Muga who agreed to work with us in Clare for vintage 2004. In 2004, we planted 6.5 hectares of tempranillo on our Ladera vineyard in Clare. This wine, from the 2006 vintage, has been hand selected from individual barrels before blending, and exhibits the definitive tempranillo characters of strawberry and cherry, in harmony with clove and cinnamon spice derived from 16 months aging in new French oak. The wine is spicy and savoury by Australian standards and is lower in alcohol than most red wines we make. Sealed under screwcap to ensure freshness and authenticity, the wine will develop to its full potential over the next seven years.

WINE MAKING

The tempranillo was fermented on skins for seven days and then pressed, with all pressings being returned to the blend. The wine spent 16 months in new French oak in our cool room prior to blending, fining and bottling in November 2007. The wine has not been cold stabilized prior to bottling and so may form a harmless crystalline deposit in bottle, necessitating decanting before serving.

VINEYARDS

Grown on the Sheoaks Vineyard (Owners: Grant Crawley, Tim Adams and Pam Goldsack) and the St Clare Vineyard (Owners: Julie and Justin Ardill and partners).

ANALYSIS AT BOTTLING

Free SO2: 38ppm
Total SO2: 82ppm
pH: 3.66
Acid: 5.30g/L
Alcohol: 13.6%
Volatile acidity: 0.37g/L


VARIETIES

The wine is made from 100 per cent Clare Valley tempranillo

Wine Makers Notes – Tim Adams 2005 Reserve Tempranillo

Tempranillo has long been the backbone of the Spanish red wine industry, being the principal variety of the world renowned wines of Rioja. We discovered many years ago that drinking these wines from Rioja could be a wonderful experience and so decided to search for the appropriate site, soil and clone to plant in our vineyard at Watervale. The tempranillo was first planted in 2001 and bore a tiny crop in vintage 2004. On an exploratory trip to Spain to meet winemakers and taste wines in Rioja, Tim met Isaac Muga who agreed to work with us in Clare for vintage 2004. This wine, from the 2005 vintage, has surpassed all our expectations and exhibits the definitive tempranillo characters of strawberry and cherry, in harmony with clove and cinnamon spice derived from 16 months aging in new French oak. This wine is spicy and savoury by Australian standards and is lower in alcohol than most red wines we make. Sealed under screw cap to ensure freshness and authenticity, the wine will develop to its full potential over the next 7 years. The wine has not been cold stabilized prior to bottling and so may form a harmless crystalline deposit in bottle, necessitating decanting before serving. It may be kept for five-to-eight years in good conditions. This wine has been sealed with screwcap to ensure freshness and authenticity.

WINE MAKING

The tempranillo was fermented on skins for seven days and then pressed with all pressings being returned to the blend. The wine spent 16 months in new French oak in our cool room prior to blending, fining and bottling in November 2006.

VINEYARDS

The wine is made from 100 per cent tempranillo grown on the Sheoaks Vineyard inthe Clare Valley (Owners: Grant Crawley, Tim Adams and Pam Goldsack).

ANALYSIS AT BOTTLING

Free SO2: 29ppm
Total SO2: 72ppm
pH: 3.70
Acid: 5.94g/L
Alcohol: 13.4%
Volatile acidity: 0.50g/L


VARIETIES

100% Temperanillo