Tim Adams ‘The Fergus’ 2018
Grape Varietals: A blend of Grenache, Tempranillo & Malbec
Growing Region: Clare Valley - South Australia
Owner / Winemaker: Tim Adams
This is the twenty-fifth release of Tim Adams ‘The Fergus’ - which is named after his neighbour who was kind enough to sell Tim his Grenache grapes in the 1993 vintage, during a desperate shortage of Shiraz and Cabernet. Tim quickly realised that a new expression had been born from necessity (sounds familiar) and real drinking quality, crafting a wine with a medium-full palate, approachable and enjoyable in its youth and immediately food friendly.
As with previous vintages, the Grenache grapes were left in the vineyard to fully mature. On arrival into the winery the parcels were crushed and fermented on skins for 7 to 10 days. With the Tempranillo being fermented with a selected yeast for about one week. The tank ferments were then topped and closed for another week for extended maceration prior to pressing off skins and combined back with a portion of free run juice.
After careful tasting by Tim, a considered amount of Tempranillo and Malbec was added for layered complexity and a lifted fruit expression. The wine was then racked, filtered and then transferred to a mix of aged French oak hogsheads, where the wine remained in oak for around 24 months before further blending, filtration and bottling.
★ This wine has a deep alluring red colour and shining hue. The nose has inviting red berry aromas, with a touch of dried spice and a note of cacao. On the appealing medium weight palate, you are engaged by those mixed berries flavours along with wild spices from these vibrant varietals. The wine has an early drinking nature and a rounded richness from the ripe berries and violet nuances wrapped up in a thin vale of silky tannins and skilfully infused oak. This wine has a luscious nature and mouth feel, a charming wine that lingers nicely on the dismount.
This 2018 Tim Adams ‘The Fergus’ Red Blend has 14.5% Alc./vol. Crafted in a dry style. No decanting is required, and pour into an appropriately shaped wine glass at 16°- 17°C. *NZ$26.00
CELLARING POTENTIAL: *(Review 9/5/25)
Drinking perfectly well this season; plus, will age nicely for another 2 - 3 years.
FOOD PAIRING SUGGESTIONS:
Perfect wine pairing with bbq kebabs, roast lamb, pork & herb sausages, seasoned pasta dishes, varied thin-based pizza’s, earthy vegetarian cuisine and aged hard cheeses - enjoy.
