Thorn-Clarke Terra Barossa celebrates the rich soils that nurture the vines of the region. All of the fruit comes from Estate vineyards and is a terrific drink. Bold flavours, currants, eucalypt, leather, dried herbs. Not too heavy on the tannins, it’s still got a bit of bite but the fruit weight is a welcome distraction. Thorn-Clarke Terra Barossa is drinking well now, but no rush to finish all the bottles. It’ll keep evolving for many years yet.
“Dark, deep, black-hued ruby-red colour, a little lighter on the edge. This has a firmly concentrated and deep nose with aromas of fresh blackcurrant and blackberry fruit, along with cassis liqueur, harmoniously melded with mint herb nuances. The fruit is expressed with clarity. Full-bodied, the palate is sweetly ripe with well concentrated flavours of blackcurrants and cassis liqueur. The fruit richnessis balanced and supported by fine-grained tannin extraction and structure. Soft, piquant acidity enlivens the fruit, and the wine carries along a positive line, leading to a long and sustained finish of sweet blackcurrant fruit balanced by dry textures. This is a well-structured, sweetly ripe blackcurrant and cassis fruited Cabernet Sauvignon with firm tannin grip and a positive, lingering finish. Match with roast lamb and semi-hard cheeses over the next 5-6+ years.” 18/20 – Raymond Chan, NZ Writer, March 2017
You can trace both the Thorn and Clarke family well back into the history of the Barossa. It has only been since 2001 that they have released wine under their united family name. I remember tasting them and was suitably impressed and am happy to see they are still producing lovely wines 18 years late. They have 270 hectares of vineyard spread across four sites in the Barossa and Eden Valley. This includes the Thorn family’s ‘Clifton’ property just outside of Angaston, which goes back to 1854.
One of the major wine regions of Australia. Known for making great Shiraz by any standard as well as Grenache, Mataro, Semillon and much more. There has been a lot of work finding the sub-regions that excel for each style and variety planted.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long-term. Often blending with Merlot, Cabernet Franc or Shiraz will fix the hole Cabernet has in its middle palate.