Tim Adams 2009 Shiraz
This blend of local vineyards has produced a wine with both regional and varietal definition. The wine is bright in magenta colour, with aromas and flavours of red-berry conserve. Spiciness and complexity have been given with 18 months American-oak maturation. The palate is full and soft in front and middle, with flavour of small berry fruit and again the oak complimenting the fruit. The finish is medium firm with tannins coming from both fruit and oak. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. This wine has power and finesse which makes it both approachable now and worth keeping for up to 10 years in good conditions.
LATEST REVIEW
Top Drop with David Sutherland
Most of the shiraz fruit for this wine comes off dryland vineyards with were used to the tough conditions.
Bright crimson purple in colour, intense plum, blackcurrant aromas on the nose with complexing vanillan oak, and a palate wish is rich and ripe with soft fine tannins on the finish and excellent overall balance and length. With food: barbecued lamb chops with plum sauce.
David Sutherland, The Border Mail July 2011 Download Snippet
Wine Makers Notes – Tim Adams 2008 Shiraz
This blend of local vineyards has produced a wine with both regional and varietal definition. The wine has bright magenta colour with aromas and flavours of violet, blackberry and mulberry and complexity given by 24 months American oak maturation. The palate is full and soft in front and middle, with flavour of small berry fruit and again the oak complimenting the fruit. The finish is medium firm with tannins coming from both fruit and oak. This wine has power and finesse which makes it both approachable now and worth keeping for up to 10 years in good condition. The wine has not been cold stabilised and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. Sealed under screw cap for freshness and authenticity.
WINE MAKING
All components of this blend were fermented on skins to dryness before being pressed, with all pressings returned to the wine. The wine spent 24 months in a mix of one and two year old American oak barrels in our coolroom before blending, fining, filtering and bottling in November 2010.
VINEYARDS
Sheoaks: Grant Crawley and partners Tim Adams & Pam Goldsack
Cherax Hill: leased by Tim Adams & Pam Goldsack
Emu Rock Grove: Peter and Ros Clark
Irelands: Tim Adams & Pam Goldsack
Bayes: Tim Adams & Pam Goldsack
St Clare: Justin & Julie Ardill & partners
Senecas: Pat Seneca
ANALYSIS AT BOTTLING
Free SO2: 26ppm
Total SO2: 74ppm
pH: 3.65
Total acid: 6.31g/L
Volatile acid: 0.45g/L
Alcohol: 14.9%
VARIETIES
Shiraz
Wine Makers Notes – Tim Adams 2007 Shiraz
This blend of local vineyards, including Aberfeldy, has produced a wine with both regional and varietal definition. The wine has bright magenta colour, and aromas and flavours of red-berry conserve, spiciness and the complexity given by 18 months American-oak maturation. The palate is full and soft in front and middle, with flavour of small berry fruit and again the oak complimenting the fruit. The finish is medium firm with tannins coming from both fruit and oak. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. This wine has power and finesse which makes it both approachable now and worth keeping for up to 10 years in good conditions
WINE MAKING
WINEMAKING All components of this blend were fermented on skins to dryness before being pressed, with all pressings being returned to the wine. The wine spent 18 months in a mix of new, one- and two-year-old American oak in our coolroom before blending, filtering and bottling in August 2009.
VINEYARDS
VINEYARDS
— Aberfeldy (Jim McDowell & Anne Brown)
— Sheoaks (Grant Crawley, Tim Adams & Pam Goldsack)
— St Clare (Justin and Julie Ardill and partners)
— Cherax Hill (leased by Tim Adams and Pam Goldsack)
— Emu Rock Grove (Peter and Ros Clark)
— Mahbrook (Fergus Mahoney)
ANALYSIS AT BOTTLING
ANALYSIS AT BOTTLING
Free SO2: 27ppm
Total SO2: 86ppm
pH: 3.61
Total acid: 6.4g/L
Volatile acid: 0.54g/L
Alcohol: 14.4%
VARIETIES
Shiraz
Wine Makers Notes – Tim Adams 2006 Shiraz
This blend of local vineyards has produced a wine with both regional and varietal definition. The wine has bright magenta colour and aromas and flavours of red berry conserve, spiciness and the complexity given by 12 months American oak maturation. The palate is full and soft in front and middle with flavour of small berry fruit and again the oak complementing the fruit. The finish is medium firm with tannins coming from both fruit and oak. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. This wine has power and finesse which makes it both approachable now and worth keeping for up to 10 years in good conditions.
WINE MAKING
All components of this blend were fermented on skins to dryness before being pressed, with all pressings being returned to the wine. The wine spent 12 months in a mix of new, one- and two-year-old American oak in our coolroom before blending, filtering and bottling in August 2008.
VINEYARDS
VINEYARDS
— Sheoaks (Grant Crawley, Tim Adams & Pam Goldsack)
— St Clare (Justin and Julie Ardill and partners)
— Maynards (Wes and Joan Maynard)
— Cherax Hill (leased by Tim Adams and Pam Goldsack)
— Emu Rock Grove (Peter and Ros Clark)
— Mahbrook (Fergus Mahon)
ANALYSIS AT BOTTLING
ANALYSIS
Free SO2: 32ppm
Total SO2: 97ppm
pH: 3.61
Acid: 5.59g/L
Volatile acid: 0.44g/L
Alcohol: 14.9% v/v
VARIETIES
This wine is made from 100 per cent shiraz.
Wine Makers Notes – Tim Adams 2005 Shiraz
Blending fruit from a range of local vineyards has produced a wine with both regional and varietal definition. The wine shows bright magenta colour and aromas of red berry conserve and spice, enhanced by the complexity gained from 12 months American oak maturation. The palate is full and soft in the front and middle, with the flavour of small berry fruit again the oak complementing the fruit. The finish is medium to firm, with tannins coming from both fruit and oak. The wine has not been cold stabilised and so may form a harmless crystalline deposit in the bottle, necessitating decanting before serving. This wine has power and finesse, making it both approachable now and worth keeping for up to 10 years under good cellaring conditions.
WINE MAKING
All components of this blend were fermented on skins to dryness before being pressed, with all pressings being returned to the wine. The wine spent 12 months in American oak in our coolroom before blending, fining and bottling in October 2006.
VINEYARDS
— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— St Clare (Justin and Julie Ardill and partners)
— Eldredge (Leigh and Karen Eldredge and partners)
— Maynards (Wes and Joan Maynard)
— Cherax Hill (Mel and Paul Jenner)
— Smiths (Helen and Rex Smith)
ANALYSIS AT BOTTLING
Free SO2: 40ppm
Total SO2: 70ppm
pH: 3.64
Acid: 5.37g/L
Volatile acid: 0.40g/L
Alcohol: 14.9% v/v
VARIETIES
This wine is made from 100 per cent shiraz.
Wine Makers Notes – Tim Adams 2004 Shiraz
This blend of three local vineyards has produced a wine with both regional and varietal definition. The wine has bright magenta colour and aromas and flavours of red berry conserve, spiciness and the complexity given by 12 months American oak maturation. The palate is full and soft in front and middle with flavours of small berry fruit and again the oak complementing the fruit. The finish is medium firm with tannins coming from both fruit and oak. All aggressive tannins have been removed with egg white. The wine has not been cold stabilized and so may form a harmless crystalline deposit in the bottle necessitating decanting before serving. This wine has power and finesse which makes it both approachable now and worthy of keeping for up to 10 years in good conditions.
WINE MAKING
All components of this blend were fermented to dryness on skins before being pressed, with all pressings being returned to the wine. It then spent 12 months in American oak in our coolroom before blending, fining and bottling in October 2005.
VINEYARDS
Sheoaks [Tim Adams, Pam Goldsack & Grant Crawley]
St Clare [Justin & Julie Ardill & partners]
Eldredge[Leigh & Karen Eldredge & partners]
ANALYSIS AT BOTTLING
Free SO2: 36ppm
Total SO2: 75ppm
pH: 3.45
Acid: 6.47g/L
Volatile acid: 0.55g/L
Alcohol: 14.2% v/v
VARIETIES
The wine is made from 100 per cent shiraz grown on the following Clare Valley vineyards:
Wine Makers Notes – Tim Adams 2003 Shiraz
This blend of three local vineyards has produced a wine with both regional and varietal definition. The wine is robust and deeply coloured, yet soft and supple with great fruit and violet flavours balanced with soft tannin. The palate is full and soft in the front and middle with the flavour of small berry fruits. The finish is medium firm with flavour and tannins from both fruit and 12 months American oak maturation. All aggressive tannins have been removed with egg-white clarification. 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 up to 10 years in good conditions. This wine has been sealed with screwcaps for our domestic and EU markets to ensure freshness and authenticity.
WINE MAKING
All components of this blend were fermented to dryness on skins before being pressed, with all pressings being returned to the wine. It then spent 12 months in American oak in our coolroom before blending, fining and bottling in September 2004.
VINEYARDS
Sheoaks [Tim Adams, Pam Goldsack & Grant Crawley]
Eldredge[Leigh & Karen Eldredge & partners]
St Clare [Justin & Julie Ardill & partners]
ANALYSIS AT BOTTLING
ANALYSIS
Free SO2: 34ppm
Total SO2: 70ppm
pH: 3.65
Acid: 6.06g/L
Volatile acid: 0.63g/L
Alcohol: 14.7% v/v
VARIETIES
This wine is made from 100% Shiraz
Wine Makers Notes – Tim Adams 2002 Shiraz
This blend of three local vineyards has produced a wine with both regional and varietal definition. From the outstanding 2002 vintage, the wine is robust and deeply coloured, yet soft and supple with great fruit and violet flavours balanced with soft tannin. The palate is full and soft in the front and middle with the flavour of small berry fruits. The finish is medium firm with flavour and tannins from both fruit and 12 months American oak maturation. All aggressive tannins have been removed with egg-white clarification. The wine has not been cold stabilized or filtered prior to bottling and so will form a harmless crystalline deposit in bottle, necessitating decanting before serving. It may be kept for up to 10 years in good conditions. Volatile acid: 0.59g/L Alcohol: 14.3% v/v
WINE MAKING
All components of this blend were fermented to dryness on skins before being pressed, with all pressings being returned to the wine. It then spent 12 months in American oak in our coolroom before blending, fining and bottling in August 2003. The wine has not been filtered prior to bottling.
VINEYARDS
Sheoaks [Grant Crawley, Tim Adams & Pam Goldsack]; harvested March 22, April 2 and April 9
St Clare [Justin & Julie Ardill]; harvested April 12 and April 19
Eldredge; harvested April 19
ANALYSIS AT BOTTLING
Free SO2: 37ppm
Total SO2: 71ppm
pH: 3.64
Acid: 6.1g/L
VARIETIES
This wine is made from 100% Shiarz
Wine Makers Notes – Tim Adams 2001 Shiraz
This blend of three local outstanding vineyards has again produced a wine with both regional and varietal definition. It has an excellent balance of fruit (mulberry, violet flower), spiciness, and the complexity given by 12 months American oak maturation. The palate is full and soft in the front and middle with the flavour of small berryfruits. The finish is medium-firm with flavour and tannins from both fruit and oak. All aggressive tannins have been removed with egg-white. The wine has not been cold stabilised or filtered prior to bottling and so will form a harmless crystalline deposit in bottle, necessitating decanting before serving. It may be kept for up to 10 years in good conditions.
WINE MAKING
All components of this blend were fermented to dryness on skins before being pressed. All pressings have been returned to the wine. It then spent 12 months in American oak in our cool-room before blending, fining and bottling in August 2002. The wine has not been filtered prior to bottling.
VINEYARDS
Sheoaks
Owners: Grant & Jackie Crawley; Tim Adams & Pam Goldsack
Harvested: 28/2/01
Waninga
Owners: Graham & Ethel Mill & partners
Harvested: 10/3/01 to 21/3/01
Smiths'
Owners: Rex & Helen Smith
Harvested: 19/3/01
ANALYSIS AT BOTTLING
Free SO2: 22 ppm
Total SO2: 67 ppm
pH: 3.44
Total acid: 6.50 g/L
Volatile acidity: 0.58 g/L
Alcohol 13.7%
VARIETIES
100% shiraz
Wine Makers Notes – Tim Adams 2000 Shiraz
This blend from four local outstanding vineyards has again produced a wine with both regional and varietal definition. It has an excellent balance of fruit (mulberry, violet flower), spiciness, and the complexity given by 12 months American oak maturation. The palate is full and soft in the front and middle with the flavour of small berryfruits. The finish is medium-firm with flavour and tannins from both fruit and oak. All aggressive tannins have been removed with egg-white. The wine has not been cold stabilised or filtered prior to bottling and so will form a harmless crystalline deposit in bottle, necessitating decanting before serving. It may be kept for up to 10 years in good conditions.
WINE MAKING
All components of this blend were fermented to dryness on skins before being pressed in our basket press. All pressings have been returned to the wine. It then spent 12 months in American oak in our cool-room before blending, fining and bottling in October 2001. The wine has not been filtered prior to bottling.
VINEYARDS
Sheoaks
Owners: Grant & Jackie Crawley; Tim Adams & Pam Goldsack
Harvested: 5/3/00,13/3/00 and 25/3/00
Emerald Estate
Vigneron: Frank Sheppard
Harvested: 5/3/00
Waninga
Owners: Graham & Ethel Mill & partners
Harvested: 28/3/00 and 12/4/00
Gardner's
Owner: Bill Gardner
Harvested: 5/3/00
ANALYSIS AT BOTTLING
Free SO2: 26 ppm
Total SO2: 64 ppm
pH: 3.63
Total acid: 6.27 g/L
Volatile acidity: 0.51 g/L
Alcohol 13.7%
VARIETIES
100% Shiraz
MEDIA COMMENTS