TIM ADAMS
Owner and winemaker, Tim Adams, began his career in the wine industry as a cellarhand at the Stanley Wine Company in 1975, steadily working his way through the ranks to become winemaker in 1981 following graduation. The first inclination to leave came in 1985, when Tim and his wife were approached by local cooper Bill Wray to form a partnership of the two families to make wine and small oak casks. The first wines under the Adams & Wray label were released in September 1986, by which time Tim had left the Stanley Wine Company. In May 1987 the Adams & Wray partnership was dissolved, and Tim and his wife Pam took full control of the renamed Tim Adams Wines. In late 1987 they purchased the existing winery site and opened the cellar door in January 1988.
Tim Adams Wines "Tim Adams is one of the finest and most consistent of the Clare Valley’s many wineries." "The affordable prices and widespread availability of its wines do not give them the caché that scarcity or extreme cost often delivers regardless of quality. These are true enthusiasts’ wines – they’re carefully and professionally made from well-managed and low-yielding vineyards, and they exemplify what the Clare Valley is all about. (...)." Jeremy Oliver, Australian Wine Annual '15
TASTING NOTES
The use of only the free run juice at pressing has resulted in this wine being intensely flavoured and aromatic, retaining delicacy at the same time. The wine has lifted varietal Riesling character with floral and citrus aromatics of grapefruit, lime and lemon. The palate is seamless with a richness of flavour built from dry ripening conditions leading into vintage. The wine retains freshness due to our trademark brisk natural acid finish.
Rieslings from the Clare Valley are enjoyable for many years; zesty and spirited when youthful or left over time their maturation is slow, graceful, and worthy of appreciation. This Riesling is a prime example of this wonderful phenomenon.
Winemaking Notes
Remaining true to our commitment to make quality Riesling expressing pure regionality, only the free run juice was used to make this premium Clare Valley Riesling. Following crushing, de-juicing 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 and our Riesling contains only natural acidity.
Food Pairing
Use as an aperitif or enjoy with any seafood.
