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Wine from Thorn Clarke - William Randell
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The Thorn Clarke William Randell 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.
The Thorn Clarke William Randell Vineyards
William Randell is sourced from Thorn-Clarke's 33 hectare Kabininge vineyard (81.51 acres) is true Barossa Valley floor terroir. This is the oldest of their 100% family-owned vineyards and is situated in the heart of one of the great wine regions of the world - the Barossa Valley. Kabininge is planted predominantly to Shiraz - the variety for which the Barossa Valley is best known - supported by smaller plantings of Cabernet Sauvignon and Cabernet Franc. At just 270 metres above sea level and located on dark grey to dark brown carbonaceous soils (known as Bay of Biscay soil) red winegrapes ripen easily here. By monitoring soil moisture levels to limit yield and berry size, we can achieve exceptional red wines with superb varietal flavor and concentration.
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Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet
The William Randell range of wines were created in honor of the family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on the family estate vineyards. Wines in this range are only made in exceptional vintages.
The deep red color with purple hues of this wine draw you in. The nose is brimming with notes of fresh blackcurrant intertwined with complexing savory spice. The palate has an integrated French oak influence with notes of toasty cedar accompanied by further notes of briary fruits. A wine with great depth and drive.
Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
Review:
"This impressive and manicured 2019 Shiraz William Randell has class written all over it. Ripe and concentrated with black cherry, dark earthy tones and ham bone aromas wrapped up in a generous dose of sweet oak. Luscious levels of flavor and oak follow with well-judged tannins providing a complete package to enjoy over the next decade.- Angus Hughson"
- Antonio Galloni's Vinous (March 2023), 92 pts
Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
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Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.
Review:
Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.
-James Suckling 97 Points
Mortet Bourgogne Cote d'Or Rouge is made from 100 percent Pinot Noir.
A parcel of 90 ares, one part is 20 years old and the other part is 55 years old. Its is called Les Pressonniers, in Gevrey-Chambertin.
Bourgogne Rouge Côte d’Or comes from a plot of Gevrey-Chambertin vines, giving delicate fruit and body, as well as the character and complexity of the Gevrey-Chambertin terro
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