The first wines under the Adams & Wray label were released in September 1986, by which time Tim had left the Stanley Wine Company. In May 1987 the Adams & Wray partnership was dissolved, and Tim and his wife Pam took full control of the renamed Tim Adams Wines. In late 1987 they purchased the existing winery site and opened the cellar door in January 1988.
We quickly realised that a wine born from logistics had real potential as a medium, but soft style with immediate food compatibility.
This wine has lifted red berry aromas and flavours of Tempranillo, spiciness from Grenache and mid palate richness with berry and violet characters coming from Malbec. It is a luscious mouth filling wine that with careful cellaring may be kept for up to 10 years.
Winemaking Notes: Grenache grapes, left in the vineyard to fully mature, were crushed on to fermented and drained skins of Tempranillo. Fermentation lasted one week. The tanks were then topped and closed for another week for extended maceration prior to pressing off skins.
A measured amount of Tempranillo and Malbec were added for added complexity and fruit expression. The wines were then racked, filtered and transferred to a mixture of older American and French oak hogsheads. The wine remained in oak for 24 months before blending, filtration and bottling. It has been sealed under screwcap for freshness and authenticity.