Thorn-Clarke Terra Barossa Shiraz 2017 (Australia)

Thorn-Clarke Terra Barossa Shiraz 2017 (Australia)Power Intensity Cocoa Roasted hazlenut "The wine offers impressive power and richness, showing lifted aromas of black blueberry, warm spice, cocoa and roasted hazelnut on the nose, followed by a concentrated palate that is silky and plush. It is impressively weighted displaying excellent depth and intensity, leading to a lingering delicious finish" Sam Kim, Wine Orbit, Feb 2019 Deep purple red. Aromas of ripe plums, cherries and earth with subtle

• Power 
• Intensity
• Cocoa
• Roasted hazlenut

"The wine offers impressive power and richness, showing lifted aromas of black/blueberry, warm spice, cocoa and roasted hazelnut on the nose, followed by a concentrated palate that is silky and plush. It is impressively weighted displaying excellent depth and intensity, leading to a lingering delicious finish" Sam Kim, Wine Orbit, Feb 2019

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.

The range is named is named in honour of the rich soils in the region which are a major factor in the Barossa’s reputation as one of the great wine regions of the world.

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. 

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 and American oak for maturation for up to 12 months.

Food Pairing: Try with a rare roast beef, with a healthy level of marbling scotch fillet stays beautifully tender & juicy