Tuesday 24 April 2007


THOSE who remember Tim Adams’ ripper 1996 and 1998 Clare Valley Cabernets, will find themselves in Red Heaven with his 2004 Cabernet that’s just hit the shelves.

This is a block-buster that even Tim, who is not renowned for giving “best ever” gongs to his wines, says he’s confident is he and his team’s “best yet.”

But why? “Most importantly 2004 was one of the best vintages the Clare’s ever seen for Cabernet, we’re now harvesting from more mature vines, we’re learning all the time how to get the highest quality fruit from those vines and how best to handle it in the winery, and we can afford better oak,” he says.

Tim drew the 89 per cent cabernet sauvignon and the 11 per cent malbec in this blend from four Clare vineyards, which he says performed exceptionally well in the warm, dry 2004 conditions. “I think the Valley’s Cabernets did better than most because our dryland vineyards tolerated those warm, dry conditions better than vines accustomed to irrigation.”

The Tim Adams 2004 Cabernet is beautifully full-bodied with a soft yet impressive mid-palate from the malbec component. Fresh blackcurrant and rhubarb flavours dominate on the palate, and 24-months in French oak has given it a nice spiciness and balance – and its certainly great value at $26.

Enjoy with a southern France favourite in the cooler months – Daube de Boeuf a La Provencal, a slow-cooked stew of beef, bacon, olives, mushrooms, tomatoes, red wine, brandy, garlic and beef stock.

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