Thorn Clarke Terra Barossa Cabernet Sauvignon 2017
GOLD MEDAL 93 & 91 POINT RATED AWARDED TOP 10 BEST VALUE WINE AT WORLD VALUE WINE CHALLENGE
- ★★★★★ ★★★★★ 4.67 out of 5 stars.
- TOP 10 WINES IN THE WORLD UNDER $20 AT WORLD VALUE WINE CHALLENGE
- GOLD MEDAL WINNER & 91 POINT RATED WORLD VALUE WINE CHALLENGE
- 93 POINT RATED BAROSSA FROM FAMILY OWNED & OPERATED WINERY
- HIGHLY RATED WINE ENTHUSIAST & WINE SPECTATOR MAGAZINE
- 5 STAR RATED WINERY JAMES HALLIDAY WINE COMPANION
Deep red with hints of garnet at the edge of the glass. Blackcurrant and liquorice fruit paired with subtle leaf and savoury spice on the nose. The palate is ripe and rich with balanced fruit and oak. Varietal flavours of cassis, nutmeg and plum lead to fine grained, savoury tannins.
91 Point Rated, World Value Wine Challenge
"Black violet color. Aromas and flavors of plum pudding, raspberry jam, cinnamon mocha latte, licorice, dark chocolate, and eucalyptus with a slightly chewy, vibrant, dryish medium-full body and a warming, subtle, medium-long finish that presents shades of key lime pie, candied jalepeno, and orange marmalade. An inky, powerful Barossa Valley Cabernet."
Christina Pickard, Wine Spectator Magazine
"A heady combo of ripe fruit and soapy oak lead the way on the nose of this powerful Cab. Amidst plush blackberry and cassis are notes of mint, olives and slightly charred, mocha barrel characters. Grippy leathery tannins prop up the velvety fruit, balancing this youthful, dense wine."
World Value Wine Challenge 2019
The range is named is named in honour of the rich soils in the region which are a major factor in the Barossa’s reputation as one of the great wine regions of the world.
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and perfumed, expressive wines. The colours are vibrant and tannins are silky with a fine savoury finish.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
Barossa, South Australia
|Grape Variety:||Cabernet Sauvignon|
|Cellaring:||Drink now or cellar mid term|
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