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
Tim Adams Tempranillo
As the principal variety of the world-renowned wines of Rioja, Tempranillo has long been the backbone of the Spanish red-wine industry. We discovered many years ago that drinking these wines from Rioja could be a wonderful experience and so decided to search for the appropriate site, soil and clone to plant in our vineyards at Watervale. On an exploratory trip to Spain to meet the winemakers and taste wines in Rioja, Tim met Isaac Muga, who agreed to work with us in Clare for vintage 2004. In 2004, we planted 6.5 hectares of tempranillo on our Ladera vineyard in Clare. This wine, from the 2009 vintage, was selected from individual barrels before blending and exhibits the definitive Tempranillo characters of strawberry and cherry, in harmony with clove and cinnamon spice derived from 15 months aging in new and second-use French oak. The wine is spicy and savoury by Australian standards and is lower in alcohol than most red wines we make. It has been sealed under screwcap to ensure freshness and authenticity. The wine will develop to its full potential over the next 10 years.
