Cabernet Sauvignon has long been recognised as a stellar performer in the highly favourable climes of Valley Clare. A small addition of Malbec adds to the complexity, contributing violets, mulberry and richness, bringing the finished wine forward, making Tim Adams slightly more approachable in its youth. Twenty four months in French oak enhances the style, full bodied and unstabilized before bottling, a harmless crust may form with time.

The secret of Tim Adams success is as attributable to his selection of vineyards and growers as it is to his considerable flair for winemaking, and wealth of experience in the industry. Parcels of Cabernet Sauvignon with a component of Malbec from the Sheoaks (Grant Crawley & partners, Tim Adams and Pam Goldsack) and Fairfield property, all in Valley Clare. All components are fermented on skins for several days to dryness, followed by a return of pressings to the wines. Tim Adams reposes two years in a selection of new and second use French oak barriques under the state cellars before the final assemblage and a light fining.