Christie Kiley on September 21, 2015 0 Comments With autumn’s arrival in just a couple of days, we will all be hearing about the hottest new wine trends for the season. Before we get the memo about the great new Chardonnay for the season, I thought I’d kick it off with something a little unexpected: the 2012 Tim Adams Semillon. It is a rare white wine and one which is synonymous with Sauternes, France. However, Semillons can be found in a few Australian wine regions as well. While it has been widely popular in and around the Hunter Valley, up-and-coming vineyards for quality Semillon are popping up around Margaret River, Barossa Valley and the region of Clare Valley, the home of this week’s wine. The Clare Valley Clare Valley, located in Southern Australia, is one of the oldest wine regions in the land. It has been home to winemaking for over 150 years. The Mediterranean climate has been ideal for growing a variety of grapes from rich Cabernet Sauvignon, Shiraz and Merlot and whites of Riesling (the region’s top grape), Chardonnay and of course, Semillon. The rolling hills with steep undulations along with their iconic terra rossa, meaning “red earth”, make for an interesting wine region. The days can be very warm with temperatures that reach up to around 95+ degrees Fahrenheit during the day and dip down to around 40 degrees Fahrenheit in the evening. These are the qualities that create some amazing wines and those which rival many others around the globe. It is ingrained in the Aussie culture to craft wines of rich and vibrant character, descriptions that are equally true about the people here. Aussies are also truly passionate about the land. For them, it is about cultivating the land so that it might sustain for another 150 years or more. It is about being responsible and being conscious about how their wines are made, all the way from the roots and earth to its arrival in the bottle. About Tim Adams Tim Adams grew up in the Clare Valley and was the son of a bank manager who enjoyed the country life over the city life. Tim grew up in the wine region around winemakers and grape growers. In his last year of school, rather than dedicate all of his time to studying, he found it more worth his time to search out employment with local wineries. He began in 1975 working with the Stanley Wine Company as a cellar hand and was mentored by one of the pioneering men of today’s Australian wine industry, Mr. Mick Knappstein. Mr. Mick assisted Tim with his education of Applied Wine Science at the Charles Sturt University. Following graduation, Tim Adams was granted the assistant winemaker position, and then the following year he became head winemaker. Still working and being mentored alongside Mr. Mick, he released his own label in 1986 after he had left Stanley Wine Company. Tim Adams’ passion lives on and he works to spread the word about his wines all over the world. While you might find him in the vineyard or in the winery, he may also be around the globe hosting wine tastings. Alongside fellow winemaker Brett Schutz, who is a graduate of Adelaide University and experienced winemaker of Riverland, Barossa and Tasmania, Tim Adams is able to carry on the long-tradition of making great wines of the Clare Valley. The 2012 Tim Adams Semillon Be sure to pop open the 2012 Tim Adams Semillon this autumn. No corkscrew needed, just unscrew the cap. During this changing of seasons, try something different before you open the first Chardonnay of autumn. You might be pleasantly surprised as to what else is out there to try. This Semillon was fermented in new French oak and is characteristic of the Semillon of the region with herbaceous notes of fresh cut herbs, juicy peaches and nectarines. The spices from the French oak linger on along with warm notes of cinnamon, nutmeg and traces of French toast with a hint of vanilla. The finish is silky smooth and lingers with perfumes of more stone fruits and a soft acidity. If you happen to have a hunter in your family who loves going out for game birds or waterfowl, pair this wine with roasted quail or pheasant with shallots and orange zest. Spend a cool and lazy Sunday afternoon making the perfect dinner with duck confit, or you could simply make a creamy pasta or risotto dish of wild mushroom, fresh herbs and Pecorino. This wine is possibly the most versatile of the season and for seasons to come as it can easily cellar for the next five to six years.
