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Thorn-Clarke

This is a wonderfully rich and immensely concentrated and powerful, fully ripened Shiraz...

Raymond Chan

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Ron Thorn Shiraz is made from Thorn-Clarke's best fruit and is produced only in exceptional years; named in honour of owner Cheryl Clarke's father.

Inky, deep red-purple. A rich, dark fruit nose with lifted liquorice and lashings of chocolate-y oak. The palate is dense and powerful with mouth filling presence. Intense dark fruits and cocoa with hints of smoke and spice. The tannins are firm and powerful but integrate well with the ripe fruit and give the palate impressive presence.

Technical analysis

ALCOHOL

14.5 %

ORIGIN

Australia

WINEMAKER

Peter Kelly

VARIETY

Shiraz (Syrah)

TIME IN OAK

20 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Barossa Valley

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

Vinification details

Parcels of fruit for this wine were identified by the winemakers and daily fruit inspection led to the fruit being harvested at optimum flavour ripeness. The fruit was harvested at night and quickly transported to the winery where it was destemmed to 6T open fermenters for fermentation. A Shiraz-specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavour extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels, which were topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Awards

Raymond Chan: 19.5
Wine Advocate: 95 pts
DWWA 18: Silver

Green credentials

Member of Sustainable Winegrowing Australia.

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Substantial wine in all respects. The Incredible Hulk in a glass, though a lot classier.

James Halliday

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Ron Thorn Shiraz is made from Thorn-Clarke's best fruit and is produced only in exceptional years; named in honour of owner Cheryl Clarke's father.

Deep red with a slight purple hue, the wine has a rich mix of dark fruits and lashings of chocolate-y oak. The palate is expansive, not for the faint hearted. An amalgam of dark berried flavours and textural sensations; intense dark fruits and forceful but integrated tannins give the palate impressive presence.

Technical analysis

ALCOHOL

15.0 %

RESIDUAL SUGAR

0.7 g/L

pH

3.53

ACIDITY

7.1 g/L

ORIGIN

Australia

WINEMAKER

Helen McCarthy

VARIETY

Shiraz (Syrah)

HARVEST DATE

March 2012

BOTTLED DATE

December 2014

FINED USING

Egg

TIME IN OAK

20 months

SULPHUR

Total: 115 Free: 32

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Barossa Valley

Vintage conditions

A warmer spring and cooler summer saw the Barossa begin vintage 2012 with some exceptionally healthy vines and expectations for an early ripening period. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early ripening, while summer mean maximum temperatures were cooler than average.

Vinification details

Parcels of fruit for this wine were identified by the winemakers and daily fruit inspection led to the fruit being harvested at optimum flavour ripeness. The fruit was harvested at night and quickly transported to the winery where it was destemmed to 6T open fermenters for fermentation. A Shiraz-specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of colour, flavour and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavour extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels, which were topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Awards

IWSC 2015: Gold and Trophy for Best Shiraz/Syrah
Halliday Australian Wine Companion: 97 pts
Wine Spectator: 93 pts

Green credentials

Member of Entwine Australia.

 

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