Varieties: Cabernet Sauvignon, Malbec
Region: Clare Valley
The definition of the word ‘Reserve’ is “something to be retained for future use”. Tim and Brett have done exactly that with the 2012 Tim Adams Reserve Cabernet Malbec.
Cabernet Sauvignon has long been recognised as an excellent variety in our district. By co-fermenting small parcels of outstanding Cabernet Sauvignon and Malbec, we have produced a powerful, full bodied wine. Twenty-four months in new French oak provides spice and balance to the wine, which is dominated by fresh blackcurrant, capsicum and violet flower aromas and flavours.
Further tank and bottle ageing prior to release has melded all wine components to further enhance the prestige of this wine. Patient cellaring will be rewarded, with potential to improve up to 20 years if cellared in good conditions.
2012 – was another beautiful year in the Clare Valley. We are truly spoilt for weather most years and this was no exception. A lovely long harvest season finishing around Easter with all varietals performing well.
Rich Lamb Ragu and other red meat dishes
Halliday Wine Companion
July 31, 2018 14:30
“Straight as a gun barrel despite the softening effect of some bottle age, this is a plush, avuncular cabernet stamped with cassis, sage, bay leaf and a strong genetic line of graphite tannins, melded to cocoa oak. Spearmint, sarsaparilla, capsicum and violet, too. This is a full bodied, quintessentially regional wine with thrust, mettle and pointed length. It will age very well in the medium to long term.
TONI PATERSON MW
WINES OF THE WEEK
March 14, 2018 13:30
Snap up this opportunity of purchasing a six-year-old reserve wine carefully cellared at the winery. It’s a highly satisfying drop that looks in top form from the very first pour. Cabernet sauvignon and malbec are co-fermented to create a wine with generous weight, poised fleshy fruit and dark chocolate, along with hints of spice and bell pepper. Rich, supple and flavoursome. (Screwcap)
Score: 92 ★★★★ – view Toni’s original tasting
Ageing: now to 2026
Food: Char-grilled lamb leg with fresh thyme and lemon zest