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 2018 Cabernet Malbec
Cabernet Sauvignon has long been recognised as an excellent, consistent variety that performs well in the Clare Valley. The addition of Malbec adds to the complexity of the mid-palate contributing violet, mulberry, added texture and richness. The result is a full-bodied wine with generous chalky tannins. 2016 has been lauded as one of the great vintages, with red wines benefiting from the excellent ripening conditions, providing extraordinary fruit flavours. Twenty-four months in French oak provides complexity, depth and balance to this house style which is dominated by juicy ripe plum and fresh blackcurrant and blackberry aromas and flavours. Feel content cellaring this Cabernet Malbec for at least ten years in good conditions. We recommend decanting a few hours before enjoying. The wine has not been cold stabilised, so a harmless crust may form with time.
Growing Conditions
Cabernet components were separately fermented on skins, Malbec components co-fermented to dryness for seven days before being pressed. All pressings have been returned to the wine to enhance texture and mouth-feel. Each of the parcels of wine spent 24 months ageing in a selected proportion of new, second-use and older French oak in our barrel store prior to blending, fining and bottling in July.
Food Pairing
This wine pairs well with lamb and other red meat dishes.
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