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
Pinot Gris
TASTING NOTES
Rather than removing the naturally occurring colour from our Pinot Gris, as a true expression of varietal character we choose to retain it in this wine. The resultant slight rose-gold hue matches the equally rich and robust fruit characters on the palate, expressing what has been one of the driest vintages on record, leading to fruit-rich wines.
The 2023 Pinot Gris displays our signature opulent pear, lychee and peach flavours complemented by subtle citrus zest, fullness with fruit sweetness in the middle palate and refreshing acidity. There certainly is no mistaking the variety in the bottle; this vintage is yet another classic example of our very popular style!
Winemaking Notes
Harvested in the cool of the early morning, Pinot Gris from optimum vineyard sites throughout the Clare Valley was crushed, chilled to 5 degrees and pressed, the pressings separated. A cool fermentation ensued for two weeks, allowing maximum lifted varietal fruit expression. Individual vineyard parcels were cold-filtered with a single pass before carefully blending together. The wine has been cold and protein stabilised to industry standards, fined, filtered and immediately bottled under screw cap to encapsulate the flavours and ensure freshness.
