Thorn Clarke Shotfire Cabernet Sauvignon Shiraz 2011
| Country: | Australia |
| Region: | Barossa Valley |
| Grape Types: | Cabernet Sauvignon Shiraz |
| Winery: | Thorn Clarke - Shotfire |
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
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 Shotfire Cabernet Sauvignon Shiraz is made from 56% Cabernet Sauvignon, 44% Shiraz.
Cabernet sauvignon and Shiraz blends are uniquely Australian and goes against the traditional winemaking grain. This wine embodies the Clarke families tendency to swim "against the current". In the 1980’s when many growers were pulling out vines, David and Cheryl were planting.
The Thorn Clarke Shotfire Estate
The winery owners are David and Cheryl Clarke (born Thorn) and their son Sam is the manager of the winery. The Thorn-Clarke family has a long history in the Barossa - six generations of involvement in the region's world famous wine industry. The Thorns have been grape growers in the Barossa since the 1870's. David Clarke's passion for the wine industry lead to the planting of the Kabininge vineyard outside of Tanunda in 1987, which represents the start of a deeper involvement by the family in the Barossa wine industry.
Thorn-Clarke Wines was launched in 2002 as a result of the 37 year marriage between David and Cheryl Clarke (nee Thorn). The Thorn family have grown vines in the Barossa since the 1870’s and still proudly own and manage some of the oldest vineyards in the region.
The wine is another reward for geologist David Clarke and his family. The family has planted four diverse Barossa vineyards over the last 20 years, enabling them to blend wines grown from different terroirs which adds complexity and richness to the wine.
“When we started out 20 years ago I knew from my geological research that the varied Barossa geology and soil types offered us a broad palate to work with. Then when we started making trial blends in the 1990s it became clear that the vineyards complemented each other brilliantly and provided us with a new level of flavor complexity. We have blended to take advantage of these sub regional and micro climatic characteristics.”
“Our philosophy is to over-deliver in terms of the quality we offer at each price level. Wine lovers remember wines which are stunning value and we work hard to ensure that whether people buy the Sandpiper range at $15 or the Shotfire range at $23 they are drinking wines that are excellent value for money.” -David Clarke
The Thorn Clarke Shotfire Vineyards
Outstanding parcels of 100% Barossa Valley fruit are selected from the Kabininge vineyard for these wines which then receive special oak maturation treatment in our Barossa cellars. The result is a rich and voluptuous Barossa Shiraz and an exciting Cuvée.
Vinification techniques: crushing and de-stemming into open fermenters. Pumping over twice daily to maximise color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the wine to display maximum fruit expression. Pressing then occurs approximately 7 days after crushing and the resulting wine is put into French and American oak.
“The key to good Malbec is being able to successfully ripen the fruit. Our St Kitts vineyard at the Northern end of the Barossa provides a fantastic environment to do that.”
“The Cabernet Sauvignon and Cabernet Franc fruit come from the old vine Kabininge Block near Krondorf on the Barossa Valley flore and they provide wonderful upfront berry fruits; the Malbec from the drier northern St Kitts vineyard balances the cool climate Angaston vineyard Petit Verdot which provides great depth of flavor and intensity, while the Merlot, also from St Kitts, gives the palate a wonderful suppleness. The grainy tannins add to the rich mouth feel of the wine.” -Sam Clarke
The latest step in the project is Valsacro Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Valsacro with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Valsacro.
Review:
"(aged in new French oak): Glass-staining ruby. Extremely perfumed, oak-accented nose displays cherry-vanilla and blackberry preserves, with a sexy floral note and building spiciness. Full-bodied and velvety, offering palate-coating flavors of macerated cherry, dark berries and vanilla bean. Finishes very long and sweet, with persistent spiciness and a hint of smoke. An extremely attractive and balanced example of the modern style."
- Stephen Tanzer's International Wine Cellar (Sept/Oct 2011), 92 pts
"The 2005 Dioro was produced from a stricter selection and was aged in new French oak for 12-14 months. A saturated purple color, it displays a brooding bouquet of wood smoke, pencil lead, espresso, truffle, and blackberry. Dense and loaded on the palate, it has gobs of ripe black fruit, excellent balance, and a lengthy, pure finish. It will continue to blossom over the next 3-4 years and have a drinking window extending from 2014 to 2025."
- Wine Advocate (April 2010), 92 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
Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.
The Blend is 44% Rubired, 31% Durif and 25% Shiraz.
Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.
Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.
Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.
Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.
Pairs well with BBQ lamb with roast vegetables.
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay.
The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points
What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing.
The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.
