Tim Adams 2009 The Aberfeldy Shiraz
The wine has vibrant magenta colour with aromatics of cherry, plum, dark berries and chocolate, complemented by the oak-derived characters of clove, cinnamon, nutmeg and vanilla. The palate is full bodied with dark berry conserve flavours and balanced oak, tannin and acidity. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed with screwcaps in bottle and magnum to ensure freshness and authenticity.
LATEST REVIEW
Done well...
When its done well and seasoned and coopered well, I have no problem with American oak. I reckon its a positive with this wine, rather than a negative, nice style of screwcap as well. Rich blackberry and cherry, mint and sage with plenty of toasty clove spice oak. Its full bodied, slippery, silky and seductive with a lovely interplay between sweet dark fruit and savoury wood spice. Flows through the mouth with effortless ease, and while it's big and flavoursome, it feels calm and composed. Length and balance all in a happy place. It'll take age but its hard to find reasons not to sit back and enjoy it as a young wine. Drink 2011-2018
Gary Walsh, The Wine Front December 2010 Download Snippet
Wine Makers Notes – Tim Adams 2008 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site — friable red loam over limestone nestled at the bottom of the easternmost hills of the Clare Valley, just five kilometres southeast of the township of Clare. When the Birks family of Wendouree fame settled the area they planted this site with shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of The Aberfeldy Shiraz. The wine has vibrant magenta colour with aromatics of cherry, plum, dark berries and chocolate, complemented by the oak-derived characters of clove, cinnamon, nutmeg and vanilla. The palate is full bodied with dark berry conserve flavours and balanced oak, tannin and acidity. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed with screwcaps in bottle and magnum to ensure freshness and authenticity.
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed. All pressings have been returned to the wine. It then spent 24 months in new American oak in our coolroom before blending, fining, filtering and bottling in August 2010.
VINEYARDS
— The Aberfeldy (Owners: Jim McDowell and Anne Brown)
ANALYSIS AT BOTTLING
Free SO2: 32ppm
Total SO2: 107ppm
pH: 3.61
Total acid: 6.67g/L
Volatile acid: 0.55g/L
Alcohol: 14.83%
VARIETIES
100 per cent shiraz
Wine Makers Notes – Tim Adams 2006 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site – friable red loam over limestone nestled at the bottom of the easternmost hills of the Clare Valley, just five kilometres south-east of the Clare township. When the Birks family of Wendouree fame settled the area they planted this site with Shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of our ‘Aberfeldy’ Shiraz. The wine has vibrant magenta colour with aromatics of cherry, plum, dark berries and chocolate, complemented by the oak-derived characters of clove, cinnamon, nutmeg and vanilla. The palate is full bodied, with dark berry conserve flavours and balanced oak, tannin and acidity. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed under Stelvin Lux + capsules in bottle and magnum to ensure freshness and authenticity. .
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed. All pressings have been returned to the wine. It then spent 24 months in new American oak in our coolroom before blending, fining, filtering and bottling in May 2008
VINEYARDS
— The Aberfeldy (Owners: Jim McDowell and Anne Brown)
ANALYSIS AT BOTTLING
Free SO2: 32ppm
Total SO2: 99ppm
pH: 3.59
Total acid: 6.07g/L
Volatile acid: 0.43g/L
Alcohol: 14.9%
VARIETIES
100 per cent shiraz.
Wine Makers Notes – Tim Adams 2005 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site – friable red loam over limestone nestled at the bottom of the eastern most hills of the Clare Valley, just 5 km south – east of the township of Clare. When the Birks family of Wendouree fame settled the area they planted this site with Shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of ‘Aberfeldy’ Shiraz. The wine has vibrant magenta colour with aromatics of cherry, plum, dark berries and chocolate complemented by the oak derived characters of clove, cinnamon, nutmeg and vanilla. The palate is full bodied with dark berry conserve flavours and balanced oak, tannin and acidity. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed under screw cap in bottle and magnum to ensure freshness and authenticity.
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed. All pressings have been returned to the wine. It then spent 24 months in new American oak in our cool room before blending, fining, filtering and bottling in May 2007
VINEYARDS
The Aberfeldy (Jim McDowell and Anne Brown)
.
ANALYSIS AT BOTTLING
Free SO2: 33ppm
Total SO2: 86ppm
pH: 3.64
Total acid: 5.70g/L
Volatile acid: 0.56g/L
Alcohol: 14.9%
VARIETIES
100 per cent Shiraz
Wine Makers Notes – Tim Adams 2004 The Aberfeldy Shiraz
This release celebrates the centenary of the planting of The Aberfeldy vineyard in 1904. The Aberfeldy vineyard is a unique site — friable red loam over limestone nestled at the bottom of the eastern most hills of the Clare Valley, just five kilometres south-east of the township of Clare. When the Birks family, of Wendouree fame, settled the area they planted this site with shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of The Aberfeldy Shiraz. The wine has vibrant magenta colour with aromatics of cherry, plum, dark berries and chocolate complemented by the oak derived characters of clove, cinnamon, nutmeg and vanilla. The palate is full-bodied, with dark berry conserve flavours and balanced oak, tannin and acidity. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed under screw cap in bottle and magnum to ensure freshness and authenticity.
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed. All pressings have been returned to the wine. It then spent 12 months in one-year-old American oak and 12 months in new American oak in our coolroom before blending, fining, filtering and bottling in May 2006.
VINEYARDS
The Aberfeldy (Jim McDowell and Anne Brown)
ANALYSIS AT BOTTLING
Free SO2: 27ppm
Total SO2: 75ppm
pH: 3.64
Total acid: 6.37g/L
Volatile acid: 0.48g/L
Alcohol: 14.9%
VARIETIES
100 per cent Shiraz
Wine Makers Notes – Tim Adams 2003 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site — friable red loam over limestone nestled at the bottom of the easternmost hills of the Clare Valley, just five kilometres south-east of the township of Clare. When the Birks family of Wendouree fame settled the area they planted this site with Shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of ‘Aberfeldy’ Shiraz. The wine has vibrant magenta colour with aromatics of cherry, plum, coffee and chocolate complemented by the oak-derived characters of clove, cinnamon and vanilla. The palate is full-bodied, with dark berry conserve flavours and balanced oak, tannin and acidity. Any aggressive tannins have been removed with egg-white fining prior to bottling. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. The wine has been sealed under screwcap in bottle and magnum to ensure freshness and authenticity.
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed in our basket press. All pressings have been returned to the wine. It then spent 12 months in one-year-old American oak and 11 months in new American oak in our cool room before blending, fining and bottling in July 2005. The wine has not been filtered prior to bottling.
VINEYARDS
The Aberfeldy (Jim McDowell and Anne Brown)
ANALYSIS AT BOTTLING
Free SO2: 35ppm
Total SO2: 75ppm
pH: 3.54
Total acid: 6.92g/L
Volatile acid: 0.74g/L
Alcohol: 14.9%
VARIETIES
100 per cent Shiraz
Wine Makers Notes – Tim Adams 2002 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site friable red loam over limestone nestled at the bottom of the eastern most hills of the Clare Valley, just 5 km south east of the township of Clare. When the Birks family of Wendouree fame settled the area they planted this site with Shiraz in 1904. Many of these vines remain and those which have perished have been replaced with rootlings of the same clones. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of The Aberfeldy Shiraz. The wine has intense magenta colour with aromatics of blackberry, plum and coffee chocolate complemented by the oak derived characters of clove, cinnamon and vanilla. The palate is full bodied with dark berry conserve flavours and balanced oak, tannin and acidity. Any aggressive tannins have been removed with egg white fining prior to bottling. The wine has persistent sweet fruit and oak aftertaste, with power and great finesse, and will reward patient cellaring. .
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks before being pressed in our basket press. All pressings have been returned to the wine. It then spent 12 months in one year old American oak and 11 months in new American oak in our cool room before blending, fining and bottling in May 2004. The wine has not been filtered prior to bottling.
VINEYARDS
This wine is made from 100 per cent shiraz grown on the Aberfeldy Vineyard, which is owned by Jim McDowell and Anne Brown
ANALYSIS AT BOTTLING
Total SO2: 78ppm
Ph: 3.56
Acid :6.83g/L
Volatile acidity: 0.65g/L
Alcohol: 14.5%
VARIETIES
100% Shiraz
Wine Makers Notes – Tim Adams 2001 The Aberfeldy Shiraz
The Aberfeldy vineyard is a unique site friable red loam over limestone nestled at the bottom of the eastern most hills of the Clare Valley, just five kilometres south-east of the township of Clare. When the Birks family of Wendouree fame settled the area they planted this site with shiraz in 1904. Many of these vines still remain and those which have perished have been replaced with rootlings of the same clone. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins. This fruit is the backbone of Aberfeldy Shiraz. The wine has intense magenta colour. The aromatics are a complex of dark cherry, mulberry/blackberry, spice and vanillin. The palate is full-bodied and well balanced with firm drying tannins. This wine deserves careful nurturing in good conditions for at least eight years before decanting. It will accompany and complement any red meat dish, including duck. Aberfeldy has become an icon Australian shiraz, now having been awarded five gold and two silver medals in the past seven International Wine Challenge events in London.
WINE MAKING
All components of this blend were fermented to dryness on skins and subsequently left on skins for a further three weeks, before being pressed in our basket press. All pressings have been returned to the wine. It then spent 12 months in one-year-old American oak, and then 12 months in new American oak in our cool room, before blending, fining and bottling in April 2003. The wine has not been filtered prior to bottling.
VINEYARDS
This wine is made from 100 per cent shiraz grown on the Aberfeldy Vineyard, which is owned by Jim McDowell and Anne Brown. The fruit was harvested on March 10, 2001, at an average 14º Baumé.
ANALYSIS AT BOTTLING
Free SO2: 34ppm
Total SO2: 87ppm
Ph: 3.50
Acid :6.82g/L
Volatile acidity: 0.78g/L
Alcohol: 13.7%
VARIETIES
100% Shiraz
Wine Makers Notes – Tim Adams 2000 The Aberfeldy Shiraz
The wine is deep magenta in colour, and shows dark cherry, spice and vanilla aromas. It has dense, rich flavours on the palate, and is balanced by fine, gritty, drying tannins. It will reward cellaring for at least 15 years.
WINE MAKING
All components of this blend were fermented to dryness on skins, and subsequently left on skins for a further three weeks, before being pressed in our basket press. All pressings have been returned to the wine. It was matured in new American oak in our cool-room for 22 months before blending, fining and bottling. The wine has been lightly egg-white fined but has not been filtered prior to bottling.
VINEYARDS
As always, this wine comes exclusively from "The Aberfeldy" vineyard which is owned by Jim McDowell and Anne Brown. The Aberfeldy vineyard is a unique site - friable red loam over limestone nestled at the bottom of the eastern-most hills of the Clare Valley, just five kilometres south-east of the township of Clare. When the Birks family, of Wendouree fame, settled the area they planted this site with shiraz in 1904. Many of these vines still remain and those which have perished have been replaced with rootlings of the same clone. The cropping level in the vineyard is never more than 1.5 tonnes per acre, producing grapes with intense colour, flavour and tannins.
ANALYSIS AT BOTTLING
Free SO2: 26 ppm
Total SO2: 81 ppm
pH: 3.52
Total acidity: 7.34g/L
Volatile acidity: 0.81g/L
Alcohol: 14.0%
VARIETIES
Shiraz [100 per cent]
MEDIA COMMENTS