2017 Thorn Clarke Terra Barossa Shiraz
2017 Thorn Clarke Terra Barossa Shiraz
(buy 6 or more)
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If you think the flavours and texture of this wine more akin to the Eden Valley than the Barossa Valley, you're probably right - three of the four estate vineyards are in the Eden Valley, on in the Barossa Valley. The scented pepper, spice and black cherry of the wine provide a lightness of foot to the medium-bodied palate, balance following the same line. Value+. (Reviewed under the Sandpiper label)
Cola and ripe blackberries mark the nose of the 2017 Terra Barossa Shiraz. It's a ripe, soft and fruit-sweet Shiraz, oozing with supple tannins and plush texture. No, it's not particularly concentrated, but it's delicious in a modern, fruit-driven style.
A touch reductive and meaty at the start, some swirling in glass makes room for notes of ripe blueberries and raspberries, dried earthy green herbs and violets to join the conversation. There's a burst of juicy fruit on the palate, gently gripped by savory tannins. It is a silky, easy-drinking drop.
Full, very dark, deep, black-hued purple-red colour, youthful in appearance. The nose is softly full with rich aromas of blackberries and black plums interwoven with a little minerally reduction, unfolding some spice, liquorice and pepper elements. Full-bodied, the palate is soft, open and accessible with sweet fruit flavours of dark raspberries and blackberries with notes of plums and a little liquorice and eucalypt. The reductive elements are integrated and the palate has a plush mouthfeel, with some underlying alcohol drive. The tannins are soft and rounded, and the acidity integrated, lending a smooth, easy mouthfeel. This is a soft, plush, open and sweet-fruited Shiraz with dark raspberry, plum and peppery flavours, a hint eucalypt with supple tannins and a little alcohol drive.
How's it taste?
Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.
How was it made?
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 maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and perfumed, expressive wines. The colours are vibrant and tannins are silky with a fine savoury finish.
Who made it?
The Thorn-Clarke family are known as sixth generation wine region employees, establishing a winery to solidify their presence in the region. Wines are styled for premium consumption, with vineyards being paramount in the winemaking process. Grape growing is the primary activity, wine producing a by product of the years of experience with the vines. Thorn Clarke is a Barossa Valley based winery that sources fruit from premier vineyards in the Eden Valley and Barossa Valley. The individual vineyard sites are Mount Crawford and Milton Park (Eden) and Kabininge and St Kitts (Barossa). Whites are left to Eden Valley, reds to Barossa Valley. Modern winemaking techniques are applied in their updated and modern winery. Technology assists in the production of cleanly made, volume brands that convey their regionality but ultimately are style for easy, early consumption.
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