Wine from Barossa Valley

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Review:

2012 Vintage:

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

Rubus Old Vine Shiraz Barossa Valley is a blend of 98% Shiraz & 2% Viognier, this richly concentrated Barossa Shiraz is indicative of the style for which Australia's top production region is famous. The wine is dark in color, rich and dense. There are ample tannins balanced by the powerful fruit. You will note the hints of blackberries, mint, and eucalyptus flavors upfront and in the finish. Try Rubus Barossa Shiraz with rich dishes like lamb shank, Osso bucco, beef steak or roast duck.

Terra Barossa Cabernet Sauvignon Importers Reserve 2012 is 100 percent Cabernet Sauvignon.

The color is a deep red. The nose is lifted with delightful floral notes of wild roses. In addition the nose also shows characters of currants, green beans and roasted capsicum. the palate has intense blackcurrant fruit complimented by coffee, nutmeg and dried herbs. The palate is medium bodied with sweet berry fruits right through to the finish. The seamless tannins are soft and silky, adding further complexity to this well balanced wine.

Drink this one over the next 5 to 7 years.

Philosophy

Our limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of our vineyard and highlights its unique varietal expression.

Our Vineyards

“Our family vineyard is located in the picturesque and historic Padthaway valley, 300 km south of Adelaide. Our rich, fertile terra rosa soils, environmentally friendly viticulture, low yield and exceptional fruit is how we consistently produce outstanding wines. Small parcels of the highest quality fruit are selected from our family vineyard and handcrafted to create wines with amazing depth of flavour, style and balance…” David Bryson

Winemaking Notes

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Vintage Overview

It started out full bore with the usual warm February weather. All our grape varieties started to ripen at the same time making it one of our most compact vintages to date. Vine-balance was carefully monitored, resulting in fruit that demonstrate the vibrancy and fruit-derived characters that we strive for in our wines.

Tasting Notes

Deep inky purple in colour. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Production Statistics:

Bottling Date: 13.12.2011

Sizes: 750ml

Region (GI): 100% Padthaway

Varietal composition: 60% Shiraz, 40% Cabernet Sauvignon

Alcohol: 14.5 alc/Vol

Total Acidity: 6.8 g/L

ALLERGENS: Minimal Sulphur Dioxide added.

Naturally clarified with egg white, traces may remain.

Review:

Bright ruby black color. Aromas and flavors of ripe mulberries and black berries, leather and clay, baked oak, and tellicherry peppers with an lively, dry full body and an interesting, short finish with earthy tannins and moderate oak. An excellent example. - 93 Points Gold Metal Exceptional Beverage Tasting Institue. 

This limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.

Vintage Overview
2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that the family strives for in its wines. By all accounts it was a textbook vintage.

Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Pairs well with venison, ribeye steak, lam

20% Alcohol by Volume.
pH: 3.47
Thorn Clarke 18 year old Rare Tawny Port is made from predominately Grenache, Shiraz and Touriga

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celcius range which will allow the fruit to display maximum fruit expression. Spirit is then added, the wine is pressed and aged in old barrels (older than 7 years) for a period which makes the average age of the wine 18 years.

Tawny brown in colour. This wine exhibits lifted a nose of raisins, dried fruits and plum pud-ding. The palate is rich and viscous with roasted apples, sultanas and cream caramel the predominant flavours. The sweetness is well balanced with clean acidity and gives the pal-ate fantastic length. This wine would be served equally well with sweet deserts or with petit fours and coffee.

Dark and sweet, with coffee and allspice notes weaving through a fairly sweet layer of tea, walnut and crème brûlée. Persists nicely.
Drink now.—H.S. Wine Spectator 90 Points

Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.

The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.

Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.

The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.

Thorn Clarke Shotfire Cabernet Sauvignon Shiraz is made from 76% Cabernet Sauvignon, 24% Shiraz.

A warmer spring and cooler summer saw the Barossa begin vintage 2013 with some exceptionally healthy vines and expectations for early maturation. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early maturation, while summer mean maximum temperatures were cooler than average.

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the fruit to display maximum fruit expression.

Review:

aged in a combination of new and used French and American oak for 18 months): Bright violet color. A smoke-tinged bouquet evokes redcurrant, dried cherry, pipe tobacco and succulent herbs. Seamless and gently sweet, offering red berry compote, rose pastille and bitter chocolate flavors. Finishes long and gently tannic, with clinging sweetness and an echo of smokiness. - Josh Raynolds"
- Vinous (March 2016), 90 pts

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Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine. Harvested in March 2013.

Review:

(aged in new and used French oak for a year): Youthful purple. Expressive aromas of ripe blueberry, dark chocolate and incense, with a peppery nuance adding urgency. Densely packed but lively as well, with hints of lavender, mocha and black pepper complementing pliant black and blue fruit flavors. Closes with building sweetness, a touch of smokiness and even tannins that fold slowly into the wine's plush fruit. - Josh Raynolds
- Vinous (March 2016), 90 pts

SALE!

Thorn Clarke Shotfire Quartage is made from 45% Cabernet Sauvignon, 22% Cabernet Franc, 21% Petit Verdot, 10% Merlot.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine. Harvested in March 2013.

Thorn Clarke Shotfire Quartage is made from 35% Cabernet Sauvignon, 25% Cabernet Franc, 23% Petit Verdot, 17% Merlot.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine. Harvested in March 2013.

Review:

"A long established blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot that has often exceeded expectations, both with the quality of the estate grown fruit, the way the components are handled in the winery and the blending process. Everything about the wine defies the normal yawn that greets Barossa Valley Bordeaux blends with its bright mouthfeel and cedary fruit flavours."

- James Halliday’s Wine Companion (February 2018), 95 pts

On release Thorn Clarke Shotfire Shiraz has a deep purple colour with a red hue. The wine has a lifted nose of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove and nutmeg characters. The wine is full bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The grapes were de-stemmed into fermenters. Ferments were pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).

   Review:

"Youthful purple. Smoky blackberry, cherry cola and spicecake aromas show very good vivacity and clarity. Lush and appealingly sweet on the palate, offering juicy black and blue fruit preserve flavors and a hint of candied licorice. Shows impressive energy and supple tannins on the finish, which leaves juicy blueberry and peppery spice notes behind. - Josh Raynolds"
- Vinous (Australia Brings the Brawn and the Beauty, October 2017), 91 pts

On release Thorn Clarke Shotfire Shiraz has a deep purple colour with a red hue. The wine has a lifted nose of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove and nutmeg characters. The wine is full bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The grapes were de-stemmed into fermenters. Ferments were pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).

Thorn Clarke Terra Barossa Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

The range is named is named in honor of the rich soils in the region which are a major factor in the Barossa’s reputation as one of the great wine regions of the world.

The wine shows a bright red with a purple hue on release. Lifted blackcurrant balances the fresh herb characters on the nose. A hint of eucalyptus is evident. The palate has bright currant characters throughout. Spice and chocolate add to the complexity of the wine. The tannins are ripe and grainy and give the wine good structure.

AWARDS:
- Gold / Top 50 Wines at 2017 New World Wine Awards
- Bronze at 2017 New Zealand International Wine Show

   Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz

Comments

The wine offers aromas of sweet berry fruits, plums, pepper and spice. There is rich fruit on the palate displaying plums, blackberry and sweet spice from the subtle oak. Nice soft tannins are accompanied by great length of fruit flavour.

Vinification Notes

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the  wine is then put into predominately American oak to mature.

Review:

"Youthful purple. Black and blue fruits, vanilla and licorice on the perfumed nose. Sweet and broad in the mouth; a peppery note adds spicy lift and cut to sweet cassis and blackberry flavors. Supple tannins come in late, adding shape to a long, dark-fruit-dominated finish. - Josh Raynolds"
- Vinous (Australia Brings the Brawn and the Beauty, October 2017), 90 pts

Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz

Comments

Lighter in style than usual, the wine offers aromas of sweet berry fruits, plums, pepper and spice. There is rich fruit on the palate displaying plums, blackberry and sweet spice from the subtle oak. Nice soft tannins are accompanied by great length of fruit flavour.

Vinification Notes

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the  wine is then put into predominately American oak to mature.

Made from 69% Shiraz, 21%, Cabernet Sauvignon, 10%, Petit Verdot

The color is a deep inky purple. The nose is a complex mixture of lifted berry fruit, pencil shavings/chocolate oak and ripe plums, with a floral lift from the Petit Verdot component. The palate is medium to full bodied. Due to the complexity of the blend, the palate starts with sweet plums and spice and then turns to blackcurrants and liquorice with dark chocolate interwoven throughout the mouth. Soft and sweet tannins then follow on with some great sweet fruit.

Pairs well with sun-dried tomatoes and basil pesto ravioli.

Made from 69% Shiraz, 21%, Cabernet Sauvignon, 10%, Petit Verdot

The color is a deep inky purple. The nose is a complex mixture of lifted berry fruit, pencil shavings/chocolate oak and ripe plums, with a floral lift from the Petit Verdot component. The palate is medium to full bodied. Due to the complexity of the blend, the palate starts with sweet plums and spice and then turns to blackcurrants and liquorice with dark chocolate interwoven throughout the mouth. Soft and sweet tannins then follow on with some great sweet fruit.

Pairs well with sun-dried tomatoes and basil pesto ravioli.

Thorn Clarke Terra Barossa Shiraz Winemaker's Selection palate is rich and full with spicy plums and creamy oak. The tannins are fine and give the wine great length of flavor and a superb smooth mouthfeel. Pairs well with foods with richness and flavor such as meat based pasta dishes, red meats or hard cheese.