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 '
TASTING NOTES
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 well lifted Riesling character with citrus aromatics of lime, lemon and grapefruit. The palate is seamless with moderate viscosity and an extreme acid finish. Rieslings from the Clare Valley are most enjoyable when young and zesty, or left to mature beyond five years of age. We have allowed five years of bottle ageing before releasing this wine, which has consequently developed the added complexity of toasty honey and blossom characters. For the first time, this wine has been sealed with a WAK cap closure; an internally threaded screw cap, providing technology with a traditional appearance and ensuring that this wine will cellar for 20 years in good conditions. Enjoy as an aperitif or with any seafood. Best with oysters fresh from the water!
