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2007
Thorn-Clarke Terra Barossa Shiraz
(750ml)
[Printable View]
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Producer: |
Thorn-Clarke Wines
thornclarkewines.com
details
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| Appellation: |
Barossa Valley - South Australia - Australia
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| Type: |
red
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| Varietal: |
Shiraz
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| Maturity: |
Drink |
| Rating: |
n/a |
| Est. Price: |
$12.74 |
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Availability:
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Locate a store with
WineZap
Wine-Searcher
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Morrell Wine
www.mywinesdirect.com
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Tasting Notes:
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rated:
November 29, 2009
,
from a member
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"The Wines
shelf talker / case card
2008 Thorn-Clarke, Terra Barossa, Shiraz, Barossa 9/1.0L
#A0DD294097SZL
UPC code: 7 84585 01101 8
Vinification: the grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in the fermenter, must is then pumped over twice daily to maximize color, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22–25ºC range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak.
The palate is rich and full with spicy plums and creamy oak. The tannins are fine and give the wine great length of flavor and a superb smooth mouthfeel.
Pairs well with foods with richness and flavor such as meat based pasta dishes, red meats or hard cheese.
"From the producers of the extremely popular Shotfire shiraz, this terrific wine screams out for burgers from the grill. It's inky, jammy, minty and fresh, and it actually gets better a day or two after opening."
- Washington Post (July 09)
VERY GOOD - GREAT VALUE
"Dark and a bit chewy, this is generous with its blackberry and cherry flavors, which pick up tobacco and prune notes on the finish. Drink now through 2012."
- Wine Spectator (Aug 09), 88 pts
National Retail Price: $14.99/ bottle
shelf talker
shelf talker / case card
shelf talker / case card
2007 Thorn-Clarke, Terra Barossa, Shiraz, Barossa 12/750ml
#A0EE294029SZL
UPC code: 8 53065 00051 1
Vinification: the grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in the fermenter, must is then pumped over twice daily to maximize color, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22–25ºC range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak.
International Wine Challenge, London
BRONZE MEDAL
89 pts - RED VALUE - Wine Advocate (Feb. 09)
"Ruby-red. Spicy blackberry and blueberry on the nose, with licorice, espresso and fresh violet notes gaining volume with air. Pliant dark fruit flavors display liqueur-like density and are a bit four-square, with strong back-end sweetness. Finishes soft and gently persistent."
- International Wine Cellar (Sept 2008), 88 pts
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