Tim Adams Shiraz 2018
- 93
- $26
- Drink by: 2021 - 2026
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This cracking red has been sourced from the estate’s own vineyards, with all components fermented individually to dryness. The softer pressings are returned and the wine spends two years in a mix of two and three-year-old American oak, before it is transferred to stainless steel tanks for 9 months. Then blended, fined, filtered and bottled.
Deep red in colour, the nose is most appealing with lifted notes of florals, red fruits, bay leaves, chocolate, coffee grinds, dry herbs and cherries. There is good integration and balance plus excellent length right through to the slightly furry tannins on a soft, pliable palate. For me, 93, but expect that to climb over time. Brilliant value.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
