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
'The Fergus' Grenache Tempranillo Malbec
TASTING NOTES
Our twenty second release of The Fergus is named after our neighbour who was good enough to sell us his Grenache grapes in the vintage of 1993, during a desperate shortage of Shiraz and Cabernet. We quickly realised that a wine born from logistics had real potential as a medium, but soft style with immediate food compatibility.
This wine has lifted red berry aromas and flavours of Tempranillo, spiciness from Grenache and mid palate richness with berry and violet characters coming from Malbec. It is a luscious mouth filling wine that with careful cellaring may be kept for up to 10 years.
Winemaking Notes
Grenache grapes, left in the vineyard to fully mature, were crushed on to fermented and drained skins of Tempranillo. Fermentation lasted one week. The tanks were then topped and closed for another week for extended maceration prior to pressing off skins.
A measured amount of Tempranillo and Malbec were added for added complexity and fruit expression. The wines were then racked, filtered and transferred to a mixture of older American and French oak hogsheads. The wine remained in oak for 24 months before blending, filtration and bottling. It has been sealed under screwcap for freshness and authenticity.
Food Pairing
This wine will pair nicely with duck, turkey, lamb and spicy dishes.
