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Thorn Clarke Shotfire Quartage is made from  47% Cabernet Sauvignon, 31% Cabernet Franc, 14% Merlot, 8% Petit Verdot .

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

Shotfire Quartage is based on the five traditional red varieties found in the Bordeaux region of France (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec). The Thorn-Clarke winemakers use at least four of the varieties to create the blend each year (occasionally, they can get over excited and use all five). The blend is a reminder to not only look to the future but also to keep an eye on the past and tradition.

Inky purple-red in color with intense depth to the rim.  Aromas of sweet rich fruit and lifted cedar oak fill the glass. Abundant blackberry, violets and cigar box roll through the profile adding complexity and interest.  The palate is round and silky with dark plum, liquorice, briar and blackberry primary fruits.  The rich, toasty oak, and fleshy rounded tannins complete the palate of this dense, flowing wine.  This poised and powerful wine is drinking amazingly well but with it's density and presence will cellar impeccably well.

Selected parcels of estate fruit were de-stemmed into our open fermenters and seeded with yeast.  The ferments were pumped over twice daily to maximise color, tannin and flavor extraction. The temperature controlled fermenters allowed the ferments remain in the 22-25 °C range giving amazing fruit expression in the wine.  Each parcel was pressed after a minimum of seven days fermenting on skins.  The wine completed both primary and ML fermentation in tank before being filled to American oak hogsheads (300Ltrs) to mature.  The wine was aged in a combination of new, 2nd and 3rd use barrels for up to 2 years.  Prior to bottling the parcels were emptied from oak and

Rare roast beef or BBQ lamb cutlets

Review:

 "Growers in Barossa for six generations, the Thorn-Clarke family farms close to 600 acres of vines, providing the fruit for this sleek, black-fruited shiraz. It’s silky- smooth, with the concentration and density of flavor that takes the tannins toward blood, iron and sage. A deep, dark wine with pleasure to spare, this begins to show floral scents of roses, then detailed flavors of plums and strawberries after a day open to air. - Joshua GREENE

- Wine & Spirits (December 2023), 93 pts

"Opaque dusty garnet color. Aromas and flavors of milk chocolate and coconut, blackberry syrup, eucalyptus, and pepper bbq sauce with a round, dry-yet-fruity full body and a hot, interesting, medium-long finish that exhibits notes of black berry bbq sauce, mint and eucalyptus, and chocolate sauce and vanilla with chewy, drying, coating tannins and light oak flavor. Knows that it is Barossa Shiraz and wears that moniker proudly tattooed as a sleeve; 10 out of 10 typicity here."

- Beverage Testing Institute (June 2023), 93 pts - GOLD MEDAL - Exceptional

Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz

Comments

Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.

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:

"This is a gently spicy shiraz with aromas of red berries and plums, gentle spice and a little perfume and spiced pastry, too. The palate has a supple and fleshy feel with bright and ripe red to dark-berry flavors. Soft, plump tannins. Drink now. Screw cap."

-James Suckling 91 Points 

Trapiche Terroir Series Finca Orellana is made from 100 percent Malbec.

The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche is in a continuous quest for the latest best practices .Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.

With a deep garnet red color, this Malbec expresses aromas of red fruits such as cherries and currants, and intense balsamic notes with hints of fresh herbs. In the mouth, it is sweet and broad with a great concentration of fruit and soft, ripe tannins. It has a long, persistent and elegant finish.

Review:

El Peral may not be on the radar of many Argentine Malbec lovers. But if you take a look at Descorchados, you will realize that here we are fans of this area, a place of gentle hills, streams and trees. This vineyard was planted in 1946, and today it delivers deliciously liquefied fruit, with hints of cherries and cassis, but above all violets and blackberries in a long and deep body. Give it at least ten years in the bottle.

-Patricio Tapia - Descorchados 95 Points

-Tim Atkin 95 Points

Redigaffi has an intense color that arouses enthusiasm and satisfy the sight, it highlights great complexity characterized by the fruity attack in the mouth leaving then “room” to tobacco and liquorice notes. Good concentration given by the pre-harvesting activity, three passages and perfect maturation reached by our grapes.

Outstanding complexity. Floral notes typical of our “Macchia Mediterranea” are intense and persistent. The elegance of tannins is enhanced by the great structure and balance. Considerable extraction and good acidity.

Review:

Wow. The aromas are really something else with red fruits, black olives, spices like cardamon and nutmeg, as well as hints of tar and meat. It’s full-bodied yet in check and focus with fine, fine tannins that roll over the palate and create beautiful motion. Chewy yet silky and endless. A great young merlot and one of the best for a number of years.

- James Suckling 99 Points

Venancio da Costa Lima Palmela Reserva is made from 100% Castelao (also known as Periquita) 

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

100% Castelao (also known as "Periquita" and "Joao de Santarem". As the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as Periquita, although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 45 year old vines.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation.

Wine was slightly fitered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.