First wine of the day, 9am, Tim Adams Aberfeldy Shiraz. Don’t mind if I do. I have a long/great affection for Aberfeldy Shiraz because it was one of the first “expensive” wines I ever bought, back in the day, but also because the name Aberfeldy (ok, Aberfeldie) strikes dead centre at my heart, partly because it ushers forward a deep mine of boyhood anxieties, memories, regrets and quite a bit more, thanks to it being the fabled venue of our interschool sports.
It spends 24 months in new American and French oak, and the influence is clear. Oak is the toast of the town here, with roasted coffee and caramel characters applied to a deep pool of scorched plum, mint, dark chocolate and blackberry. Tannin is grainy and assertive in a positive way, and for all its thunder it feels balanced, within the context of its style. It will live on and mature well over many years; it’s a very good release; if you are a fan of this label you won’t be disappointed.
Campbell Mattinson, WineFront
Hand-picked components of the final blend were macerated for 14 days post ferment, contributing to the full body of the wine. This was then taken to another level with 24 months maturation in new American and French hogsheads. Tim Adams says the wine is described by some as the Clare Valley's Grange, and I don't quarrel with that.