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LANGHORNE CREEK |
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Tim Kirk, winemaker at the super impressive Clonakilla establishment had a big problem for the 1999 vintage. He had virtually no fruit. A massive spring frost decimated his crop. With the volumes so low Tim searched around the country to try and find some grapes to so that he could still make wine and offer something to the legion of loyal followers he has developed over the past few years. This wine is not like the estate grown Shiraz. The fruit is sourced from the warmer climate of Langhorne creek, in South Australia, south of the McLaren Vale region. Tim has still been able to apply his imprint on the wine and it is a very attractive drink indeed. Once the fruit was processed, Tim put the juice in new and old American and French barrels. At Tim’s invitation, I worked with him to produce a 300 case lot of wine, with my own imprint on it. I chose juice from mainly French barrels with just a hint of American. The wine is a rich purple red, quite deep and inky. The color pigments go all the way to the edge of the liquid. The aromas evident are a mix of the regional origin and the winemakers individual style. There are some earthy, sweet and spicy fruit characters which say Langhorne Creek. The fruit appears to be plums and raspberries. Over this is the winemakers choice of oak and this is the more delicate French variety with subtle vanilla that supports the fruit. Tasting the wine and the flavors come together dramatically . It is amazing how developed the wine is when on the bouquet it still shows the rawness of youth. The texture is both juicy and chewy. This is very much similar to the Rhone Valley, and no doubt shows the benefit of Tim Kirkšs direction and personal preferences. The fruit flavor is still the same as what appeared on the bouquet, with plums almost appearing as plum pudding and this will develop further along these lines as the wine ages. Give the wine a short term in the cellar. You can drink it right away as it is so generous with fresh fruit and the appealing texture. If you can put some bottles in the cellar give them 4 to 6 years rest before opening. Although the wine is ready as a youngster it is not lightweight, so as far as a food partner is concerned you will still have to look for red meat with big flavors. Barbecued meats with smoky home-made spicy sauces will suit this wine. Or a roasted joint of Beef served with a horseradish flavored sauce will again be complemented by the wine.
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