Tim Adams 2008 The Fergus
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,and will go nicely with duck, turkey, lamb and gamey meats.
LATEST REVIEW
Sample The Fergus
Back in 1993 when Clare Valley winemakers were suffering a desperate shortage of Shiraz and Cabernet grapes, Tim Adams Wines convinced a neighbour, Fergus Mahon to sell them his entire crop. And in appreciation they labelled the wine The Fergus. With wonderful red berry flavours and a nice spiciness from teh Grenache component, at $27 it's an ideal wine with gamey meats, duck or lamb.
David Ellis, Daily Mercury January 2011 Download Snippet
Wine Makers Notes – Tim Adams 2008 The Fergus
Our sixteenth 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 realised that a wine born from logistics had real potential as a medium, 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,and will go nicely with duck, turkey, lamb and gamey meats.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed on to fermented and drained skins of shiraz and mataro. Fermentation on skins lasted one week. The tanks were then topped and closed for another week prior to pressing the skins. A significant amount (33%) of tempranillo has been blended for complexity. The wines were then racked several times before fil-tration and transferred to old American oak. They remained in oak for 18 months until blending, filtration and bottling in August 2011. The wine has not been cold stabilised and so may form a harmless crystalline deposit in the bottle. Sealed under screw cap for freshness and authenticity.
VINEYARDS
Mahons: Fergus Mahon
Ladera: Tim Adams & Pam Goldsack
St Clare: Justin & Julie Ardill and partners
Cherax Hill: leased by Tim Adams & Pam Goldsack
Sheoaks: Tim Adams, Pam Goldsack, Grant Crawley
Ireland’s: Tim Adams & Pam Goldsack
Emu Rock: Peter & Ros Clark
ANALYSIS AT BOTTLING
Free SO2: 30ppm
pH: 3.57
Total acid: 5.95g/L
Residual Sugar: 1.6g/L
Alcohol: 14.32%
VARIETIES
Grenache, Tempranillo, Shiraz and Mataro
Wine Makers Notes – 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.
WINE MAKING
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.
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)
ANALYSIS AT BOTTLING
Free SO2: 32ppm
Total SO2: 91ppm
pH: 3.56
Total acid: 5.82g/L
Volatile acid: 0.5g/L
Alcohol: 13.73%
VARIETIES
The wine is made from grenache, shiraz, tempranillo, cabernet sauvignon and mataro
Wine Makers Notes – Tim Adams 2006 The Fergus
Our fourteenth 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 that which had been 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 mouthfilling wine that may be kept for up to 10 years, but will go nicely with duck, turkey, lamb and gamey meats any time soon.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed onto fermented and drained skins of Cabernet Sauvignon and Shiraz. Fermentation on skins lasted one week. The tanks were then topped and closed for another week prior to pressing the skins. The wines were then racked several times before filtration and transferred to old American oak. They remained in oak until blending, fining, filtration and bottling in February 2008. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle.
VINEYARDS
— Mahon’s (Fergus Mahon)
— Cherax Hill (Tim Adams and Pam Goldsack, lessees)
— Bryksy’s (Les and Marie Bryksy)
— Sweet Briar (Donal O’Dwyer)
— St Clare (Justin and Julie Ardill and associates)
— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
ANALYSIS AT BOTTLING
Free SO2: 38ppm
Total SO2: 90ppm
pH: 3.55
Total acid: 5.46g/L
Volatile acid: 0.4g/L
Alcohol: 14.6%
VARIETIES
The wine is made from Grenache, Cabernet Sauvignon, Shiraz, Malbec, Cabernet Franc and Tempranillo
Wine Makers Notes – Tim Adams 2005 The Fergus
Our thirteenth release ‘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 that which had been 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.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed on to fermented and drained skins of cabernet sauvignon and cabernet franc. Fermentation on skins lasted one week. The tanks were then topped and closed for two weeks prior to pressing the skins. The wines were then racked several times before filtration and transferred to old American oak. They remained in oak until blending, fining, filtration and bottling in July 2006. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle.
VINEYARDS
— Mahon’s (Fergus Mahon): grenache
— Cherax Hill (Paul & Mel Jenner): grenache
— Springfarm (Glen & Anne Kelly): grenache
— McDowell/Allen (Rosemary McDowell & Steve Allen): cabernet franc
— Sweet Briar (Donal O’Dwyer): cabernet sauvignon
— St Clare (Justin & Julie Ardill & partners): merlot
— Sheoaks (Tim Adams & Pam Goldsack; Grant Crawley & partners): malbec
ANALYSIS AT BOTTLING
Free SO2: 22ppm
Total SO2: 74ppm
pH: 3.64
Total acid: 5.36g/L
Volatile acid: 0.4g/L
Alcohol: 14.8%
VARIETIES
63% Grenache
18% Cabernet Franc
10% Cabernet Sauvignon
5% Merlot
4% Malbec.
Wine Makers Notes – Tim Adams 2004 The Fergus
Our twelfth release ‘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 realised that that which had been 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.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed onto fermented and drained skins of Cabernet Franc and Shiraz. Fermentation on skins lasted one week. The tanks were then topped and closed for two weeks prior to pressing the skins. The wines were then racked several times before filtration and transferred to old American oak. They remained in oak until blending, fining, filtration and bottling in July 2005. The wine has not been cold stabilised and so may form a harmless crystalline deposit in the bottle.
VINEYARDS
Mahon’s [Fergus Mahon] Grenache
Cherax Hill [Paul & Mel Jenner] Grenache
Springfarm [Glen & Anne Kelly] Grenache
McDowell/Allen [Rosemary McDowell & Steve Allen] Cabernet Franc
Maynard’s [Maynard Family] Shiraz
ANALYSIS AT BOTTLING
Free SO2: 36ppm
Total SO2: 83ppm
pH: 3.54
Total acid: 6.11g/L
Volatile acid: 0.57g/L
Alcohol: 14.8%
VARIETIES
55% Grenache; 23% Shiraz; 22% Cabernet Franc
Wine Makers Notes – Tim Adams 2003 The Fergus
Our 11th release 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 necessity had real potential as a full-bodied but soft style, with immediate food compatibility and medium-term cellaring potential. The wine has lifted red-berry aroma and flavour, 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 particularly suited to spicy and richly flavoured red meat dishes.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed onto fermented and drained skins of cabernet franc and shiraz. Fermentation on skins lasted one week. The tanks were then topped and closed for four weeks prior to pressing.The wines were then racked several times before filtration and transfer to old American oak. They remained in oak until blending, fining, filtration and bottling.
VINEYARDS
Mahon's [Fergus & Vyv Mahon]
Cherax Hill [Paul & Mel Jenner]
Springfarm [Glen & Ann Kelly]
McDowell/Allen's [Rosemary McDowell & Steve Allen]
ANALYSIS AT BOTTLING
Free SO2: 31ppm
Total SO2: 76ppm
pH: 3.51
Acid: 6.26g/L
Volatile acid: 0.52g/L
VARIETIES
Grenache 76%, Cabernet Franc 19%, Shiraz 5%
Wine Makers Notes – Tim Adams 2001 The Fergus
The wine has more colour and tannin than Fergus normally exhibits, something we put down to the very low yields and extreme heat which the vines suffered during January and February 2001. It has all the spice and strawberry/cherry character which it normally has, but this year there is just a bit more grip on the finish. Normally good cellaring for four to seven years, we think this Fergus will last a little longer.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed onto fermented and drained skins of cabernet sauvignon and shiraz. Fermentation on skins lasted one week. The tanks were then topped and closed for four weeks prior to pressing the skins in our basket presses. The wines were then racked several times before filtration and transfer to old American oak. They remained in oak until blending, fining, filtration and bottling in February 2002. The wine has not been cold stabilised and so will form a harmless crystalline crust and should be decanted accordingly.
VINEYARDS
The fruit comes largely from the same vineyards as previously - gnarled, old, dry-grown grenache from our neighbours, Ferg and Vyv Mahon, and from Ardill's vineyard at Leasingham. The cabernet franc continues to come from Hastwell's vineyard and the shiraz from our own vineyard at Leasingham.
ANALYSIS AT BOTTLING
Free SO2: 20 ppm
Total SO2: 59 ppm
pH: 3.47
Total acidity: 6.29 g/L
Volatile acidity: 0.54 g/L
Alcohol:13.9%
VARIETIES
Grenache [86 per cent], cabernet franc [10 per cent], shiraz [4 per cent]
Wine Makers Notes – Tim Adams 2002 The Fergus
Our tenth release 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 that which had been born from logistics had real potential as a full-bodied but soft style, with immediate food compatibility and medium term keeping potential. The wine has lifted red berries 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, and is particularly good with spicy and richly flavoured red meat dishes. The wine has not been cold stabilized and so will form a harmless crystalline crust and should be decanted accordingly.
WINE MAKING
Grenache grapes, left in the vineyard to fully mature, were crushed onto fermented and drained skins of Cabernet Franc, Shiraz and Cabernet Sauvignon. Fermentation on skins lasted one week. The tanks were then topped and closed for four weeks prior to pressing the skins in our basket presses. The wines were then racked several times before filtration and transfer to old American oak. They remained in oak until blending, fining, filtration and bottling in June 2003.
VINEYARDS
Mahon's [Fergus & Vyv Mahon]; harvested April 12
Cherax Hill [Paul & Mel Jenner]; harvested April 24 & May 3
Springfarm [Glen & Ann Kelly]; harvested May 2
McDowell/Allen's [Rosemary McDowell & Steve Allen]; harvested April 24
ANALYSIS AT BOTTLING
Free SO2: 40ppm
Total SO2: 76ppm
pH: 3.60
Acid: 5.68g/L
Volatile acid: 0.49g/L
VARIETIES
Grenache, Cabernet Franc, Shiraz and Cabernet Sauvignon
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