Thorn-Clarke has a strong belief in the age old saying “you can’t make good wine from bad grapes”. In the late 1980’s governments were sponsoring growers to pull vines in an attempt to overcome an oversupply in the industry. Against trend, David Clarke, a geologist by training, set about testing soils and buying land (at one time under car headlights to avoid local farmer suspicion) with the intention of establishing his own vineyards in the Barossa. Developing a great understanding for the diversity of the Barossa, David purchased land in two sections of the Eden Valley and two in the Barossa Valley. The Eden Valley has since become synonymous with high quality white wines and the Barossa with high quality reds. The name Thorn-Clarke derives from the relationship between two long time Barossa families. The winery owners are David and Cheryl Clarke (nee Thorn) and their son Sam is manager of the winery. Cheryl’s brother, David Thorn manages the Mount Crawford and Kabininge vineyards for Thorn-Clarke Wines.
What The Critics Say
New Zealand Drinks Biz Magazine, June 2016 (2015 vintage)
"This well known South Australian wine is made with grapes sourced from company vineyards in the Barossa Valley and the wine was aged in a mix of French and American oak. This combo creates an interesting range of complex flavours of savoury earthy notes with rich coconuty aromas, both flattering the black cherries, plum, vanilla and smoky flavours. It's dry, with pronounced smooth tannins and it drinks well now but has potential to age for five to six years and soften over that time."
89/100 Bob Campbell MW (2015 vintage)
"Youthful and appealing shiraz with juicy plum and dark berry flavours, together with a seasoning of liquorice and a hint of chocolate/mocha. Medium-bodied red in a drink-me-now style. 20/5/2016" Drink 2016 - 2021
16.5/20 Raymond Chan (2015 vintage)
"Very full, near impenetrable, black-hued ruby-red colour with purple tints. Aromas of ripe blackberry, plum and liquorice fruit, along with black pepper, spices and subtle, minerally reduction. Medium-full bodied, the flavours of black berried fruits, liquorice and black pepper are detailed with spice and eucalypt notes along with some minerally, earthy reduction. The wine is elegant in presentation with a softly extracted, fine-textured core, balanced by fresh, lacy acidity. This has good drive and linearity, with concentration and presence, and carries to a long finish of black fruits, pepper and minerals. Match with barbecued and grilled red meats over the next 3-4 years. Fruit from ‘St Kitts’, ‘Milton Park’ and ‘Kabininge’, fermented to 13.0% alc., the wine aged 12 months in French and American oak."
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