Tim Adams 2011 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted Riesling character with citrus aromatics of lime, lemon and grapefruit. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screwcaps to ensure its freshness and authenticity.
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Consistently one of the Clare Valley's finest, this wine is outstanding in 2010. It's delicate and restrained one the nose, yet powerful, lean and tight, showing pure limey flavours that are beautifully balanced before a clean, refreshing finish that lingers.
Peter Forrestal, The Sunday Times March 2011 Download Snippet
Wine Makers Notes – Tim Adams 2011 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted Riesling character with floral and citrus aromatics of lime and lemon. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screwcap to ensure its freshness and authenticity
WINE MAKING
Only the first 500 litres of free run juice was used to Make this premium Clare Valley Riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12—14°C. The wine has been protein and cold stabilised to normal standards and fined with isinglass. Minimal sulphur dioxide has been used. Tim
VINEYARDS
Cherax Hill: leased by Tim Adams & Pam Goldsack
Ireland’s: Tim Adams & Pam Goldsack Bayes: Tim Adams & Pam Goldsack
Rogers: Tim Adams & Pam Goldsack
ANALYSIS AT BOTTLING
Free SO2: 29ppm
pH: 2.93
Total acid: 8.42
Residual Sugar: 3.9g/L
Alcohol: 11.11%
VARIETIES
Riesling
Wine Makers Notes – Tim Adams 2010 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime, lemon and grapefruit. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screwcaps to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free-run juice was used to make this premium Clare Valley riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12–14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Cherax Hill (Leased by Tim Adams and Pam Goldsack)
— Ireland’s (Tim Adams and Pam Goldsack)
— Bayes (Tim Adams and Pam Goldsack)
— Rogers (Tim Adams and Pam Goldsack
ANALYSIS AT BOTTLING
Free SO2: 29ppm
pH: 2.89
Acid: 7.55g/L
Alcohol: 11.36%
Residual sugar: 2.8g/L
VARIETIES
This wine was made with 100% Riesling
Wine Makers Notes – Tim Adams 2009 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime, lemon and grapefruit. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with Stelvin capsules to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free-run juice was used to make this premium Clare Valley riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12–14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Cherax Hill (Leased by Tim Adams and Pam Goldsack)
— Ireland’s (Tim Adams and Pam Goldsack)
— Bayes (Tim Adams and Pam Goldsack)
ANALYSIS AT BOTTLING
Free SO2: 29ppm
pH: 2.98
Acid: 7.06g/L
Alcohol: 11.3%
Residual sugar: 2.12g/L
VARIETIES
This wine was made from 100% Riesling
Wine Makers Notes – Tim Adams 2008 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime and lemon. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with Stelvin capsules to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free-run juice was used to make this premium Clare Valley riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12–14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Cherax Hill (Leased by Tim Adams and Pam Goldsack)
— Larkey’s Corner (Peter Jones)
— Maynard’s (Wes and Joan Maynard)
— Ireland’s (Tim Adams and Pam Goldsack)
— Bayes (Tim Adams and Pam Goldsack)
— Emu Rock Grove (Peter and Ros Clark)
ANALYSIS AT BOTTLING
Free SO2: 27ppm
pH: 2.89
Acid: 7.37g/L
Alcohol: 11.4%
Residual sugar: 1.6g/
VARIETIES
This wine was made from 100% Riesling
Wine Makers Notes – Tim Adams 2007 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime and lemon. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screw cap to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free run juice was used to make this premium Clare Valley Riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12–14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Sheoaks: Grant Crawley, Tim Adams & Pam Goldsack
— Spring Farm: Glen Kelly
— Cherax Hill: Tim Adams & Pam Goldsack (lessees)
— Smith’s: Rex & Helen Smith
— Larkey’s Corner: Peter Jones
— St Clare: Justin & Julie Ardill & associates
— Maynard’s: Wes & Joan Maynard
— Ireland’s: Phil Ireland
— Bayes: Tim Adams & Pam Goldsack
— Emu Rock Grove: Peter & Ros Clarke
ANALYSIS AT BOTTLING
Free SO2: 27ppm
pH: 3.099
Acid: 7.61g/L
Alcohol: 12.0%
Residual sugar: 1.84g/L
VARIETIES
This wine is made from 100% Riesling
Wine Makers Notes – Tim Adams 2006 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime and lemon. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screw cap to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free run juice was used to make this premium Clare Valley riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12–14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Sheoaks (Grant Crawley, Tim Adams & Pam Goldsack)
— Spring Farm (Glen & Ann Kelly)
— Cherax Hill (Paul & Mel Jenner)
— Smith’s (Rex & Helen Smith)
— Larkey’s Corner (Peter Jones)
— St Clare (Justin & Julie Ardill and associates)
— Maynard’s (Wes & Joan Maynard)
— Ireland’s (Phil & Sam Ireland)
— Vine’s (Tren & Jenny Vine)
ANALYSIS AT BOTTLING
Free SO2: 29ppm
pH: 2.89
Acid: 7.69g/L
Alcohol: 12.24%
Residual sugar: 2.95g/L
VARIETIES
This wine was made from 100% Riesling
Wine Makers Notes – Tim Adams 2005 Riesling
The use of only the very best 500 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with citrus aromatics of lime and lemon. The palate is seamless, with moderate viscosity and a brisk acid finish. Enjoy as an aperitif or with any seafood. Riesling wines from the Clare Valley are most enjoyable when young and zesty, or when left to mature beyond five years of age. This wine has been sealed with screwcap to ensure its freshness and authenticity.
WINE MAKING
Only the first 500 litres per tonne of free-run juice was used to make this premium Clare Valley riesling. Following crushing, dejuicing and juice clarification, fermentation proceeded for two weeks at 12-14ºC. The wine has been protein and cold stabilised to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
— Sheoaks (Grant Crawley, Tim Adams and Pam Goldsack)
— Spring Farm (Glen and Ann Kelly)
— Cherax Hill (Paul and Mel Jenner)
— Smith’s (Rex and Helen Smith)
— Larkey’s Corner (Peter Jones)
— St Clare (Justin and Julie Ardill and associates)
— Maynard’s (Wes and Joan Maynard)
— Ireland’s (Phil and Sam Ireland)
— Vine’s (Tren and Jenny Vine)
ANALYSIS AT BOTTLING
Free SO2: 29ppm
pH: 3.02
Acid: 7.23g/L
Alcohol: 12.2%
Residual sugar: 2.42g/
VARIETIES
This wine was made from 100% Riesling
Wine Makers Notes – Tim Adams 2004 Riesling
The use of only the very best 470 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has very lifted riesling character with rose petal, bath talc and lemon blossom aromatics. The palate is seamless with moderate viscosity and brisk acid finish. Use as an aperitif or with any seafood. Riesling wines from the Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. This wine has been sealed with screw cap to ensure its freshness and authenticity.
WINE MAKING
Only the first 470 litres per tonne free run juice was used to make this premium Clare Valley riesling. Following crushing dejuicing and juice clarification, fermentation proceeded for two weeks at 12-14C. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
The wine is made from 100 per cent riesling grown on the following Clare Valley vineyards:
Sheoaks: Owners Grant Crawley, Tim Adams & Pam Goldsack
Smith's: Owners Rex & Helen Smith
Cherax Hill: Owners Paul & Mel Jenner
Spring Farm: Owners Glen & Ann Kelly
ANALYSIS AT BOTTLING
Free SO2: 26ppm
pH: 3.11
Acid: 7.40g/L
Alcohol: 12.2%
Residual sugar: 2.10g/L
VARIETIES
This wine is made from 100% Riesling
Wine Makers Notes – Tim Adams 2003 Riesling
The use of only the very best 470 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has great lime, citrus and floral characters from an exceptional vintage for riesling. It has immediate food compatibility, but may be cellared confidently for at least ten years. Riesling wines from the Clare Valley are most enjoyable when young and zesty, or when they are left to mature beyond five years of age. Screwcap closures have been used to ensure that the wine stays fresh and aromatic as we intend, and to eliminate the incidence of cork taint.
WINE MAKING
Only the first 470 litres per tonne free-run juice was used to make this premium Clare Valley riesling. Following crushing and dejuicing and juice clarification, fermentation proceeded for two weeks at 12-14ºC. The wine has been protein and cold stabilized to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
Springfarm [Glen & Ann Kelly]; harvested March 3, 2003
Smith's [Rex & Helen Smith]; harvested March 6, 2003
Sheoaks [Grant Crawley, Tim Adams & Pam Goldsack]; harvested February 28, 2003
Cherax Hill [Paul & Mel Jenner]; harvested March 6 & 12, 2003
ANALYSIS AT BOTTLING
Free SO2: 21ppm
pH: 2.92
Acid: 8.14g/L
Alcohol: 12.1%
Residual sugar: 0.88g/L
VARIETIES
The wine is made from 100 per cent riesling
Wine Makers Notes – Tim Adams 2002 Riesling
Limey citrus aromas and flavours from the Smith and Sheoaks vineyards are married with the more floral characters of the Waninga vineyard. The use of only the very best 470 litres per tonne of grapes has resulted in this wine being very intensely flavoured and aromatic. The wine has great lime citrus and floral characters from what was a sensational vintage with four months of perfect weather. It has immediate food compatibility, but may be cellared confidently for 10 years. Riesling wines from the Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. Screwcap closures have been used for the first time to ensure that the wine stays fresh and aromatic as we intend, and to eliminate the incidence of cork taint.
WINE MAKING
Only the first 470 litres per tonne free-run juice was used to make this premium Clare Valley riesling. Following crushing and dejuicing and juice clarification, fermentation proceeded for two weeks at 12-14ºC. The wine has been protein and cold stabilised to normal standards. Minimal sulphur dioxide has been used in the production of this wine.
VINEYARDS
Owners: Graham & Ethel Mill & partners.
Harvest: 19/3/02, 20/3/02, 31/3/02 & 9/4/02 at 11.5ºBe average
Smiths'
Owners: Rex & Helen Smith.
Harvest: 12/3/02 at 11.3ºBe
Sheoaks
Owners: Grant & Jackie Crawley; Tim Adams & Pam Goldsack
Harvest: 23/2/02 at 12.1ºBe
Jenners'
Owners: Paul & Mel Jenner
Harvest: 21/3/02 at 11.4ºBe
ANALYSIS AT BOTTLING
Free SO2: 25 ppm
pH: 2.97
Acid: 7.77 g/L
Alc: 12.4%
Residual sugar: 3.2 g/L
VARIETIES
The wine is made from 100 per cent riesling
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