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Pedro Ximenez
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Pedro Ximénez is a white wine grape variety that is also known by the terms “Pedro Gimenez” or “PX.” This variety is cultivated in South America and is said to have been introduced in the Canary Islands before being transported to Germany. It is said that the variety was introduced to Jerez by a soldier names Pedro Ximenez, who served in the Navy of King Charles the Fifth. The “Pedro Gimenez” variety is the most planted grape in Argentina and is used to craft fortified wines in the region of Jerez. This variety however, is different from the variety grown in Spain. The grape type is grown in Australia for Apera wines and can be blended to craft dessert wines. It is also used in Chile, Spain and is grown sparsely in California. The Pedro Ximénez variety features small round berries that are thin-skinned. Pedro Ximenez in Argentina produces fruit earlier in the year and contains leaves with three lobes. Wine made from the Pedro Ximenez grape typically pairs well with sweet desserts, such as rice pudding, caramel, an ice cream sundae, or Asian black sticky rice. The wines crafted typically use a process of drying out the grapes until they are almost raisin-like, and then taking the juice through other fermentation and aging processes. The taste of Pedro Ximenez features figs, dried fruits, or toffee.
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Wine produced from grapes coming from the best vineyards from Sierra de Montilla and Moriles Alto (top quality area)
Aged in American Oak for 8 years
Color: Amber color with some topaz reflections.
An intense and elegant expression from the oxidative ageing process, with some dry fruits characters. The aromas are reminiscent of its ancestor - Fino. Velvety, warm, round and well-structured on the palate with almond flavors. A well-balanced wine.
Wonderful as an aperitif and to accompany soups and consommés. Extremely good where its distinctive taste adds unique character to a wide range of dishes. Try also with marinated meats and selfish as aperitif.
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Henschke Henry's Seven Red Blend is made from 72% Shiraz, 13% Grenache, 12% Mataro, 3% Viognier.
20th ANNIVERSARY VINTAGE
Deep ruby with violet hues. Lifted raspberry, red currant, mulberry and Satsuma plum, with floral notes of violets, lavender, crushed flowering herbs and anise, pepper and mace spice. A rich and intense palate of well defined, concentrated red fruits; red currant, cut plum and spicy wild berries, give way to crunchy mid palate, firm-edged velvety tannins and excellent length.
Review:
Aromas of black fruit and green tobacco with bark and wet-earth undertones, following through to a medium to full body, creamy tannins and a juicy, savory finish. Intense and balanced.
-James Suckling 95 Points
Thorn Clarke Shotfire Shiraz is made from 100% Shiraz.
Striking deep red-purple in color. A rich, voluptuous wine with aromas of blackcurrant and mulberries accompanied by notes of smokey oak and hints of cloves. The palate is filled with dark fruits and chocolate backed up by taut tannins and lingering oak.
Story:
When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.
Fran shares his story on how he discovered Thorn-Clarke:
"It was October 2001 and I was searching for and sourcing for Australian wines, as it was clear that Australia was going to become the "next big thing." After tasting about 100 assorted wines, I decided I liked the style of Barossa, Shiraz best - chocolate, cherries, mint and eucalyptus - so I started focusing on Barossa growers (years later, Barossa Shiraz would develop its reputation as the Icon Shiraz for Australia).
Late on a Thursday afternoon, the carrier delivered a beat-up box of 12 bottles from Australia, 10 of which were leaking. The box was from a guy named Steve Machin, who had just left Hardy's and was beginning work with the Clarke family on setting up a possible new brand. The samples were sticky and messy, but I popped the corks anyway ..... and I was glad that I did. The wine inside tasted like Christmas - mint, eucalyptus, camphor, and evergreen aromas. Great acidity, color, flavor and length of finish - very tasty. These samples were so good and so exciting, especially compared to what I had tasted prior, that I immediately called the number on the card. I didn't realize that it was a Perth number (Western Australia) and it was actually 3:00 in the morning. It turned out I was calling the residence of David and Cheryl Clarke, where a sleepy Cheryl answered the phone. I told her, you don't know who I am, but we are going to be doing business together very soon, and lots of it! After a few months of talking, faxing (yes, faxing) and sorting out the details, I began importing their wines.
That super-star wine from the busted box of samples is the wine we know today as Shotfire Shiraz. It was originally called Stone Jar, but fortunately we came up with a better name. Many years and vintages later, I'm still glad to be importing Shotfire Shiraz and other Thorn-Clarke selections .... and I'm still glad that Cheryl Clarke woke up for that phone call."
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