2015 Shotfire Quartage
Deep red with brick hues. Lifted berry, cinnamon, nutmeg and dried oregano aromas. The palate doesn’t disappoint with a multitude of flavours melding together to form the wines flavour, starting with red berries and anise. On release the tannins for the fruit and oak are firm and long, the generosity of fruit is balanced by an elegance provided by natural acidity. The wine is full bodied and complete.
The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak (12 months) for maturation. The wine was racked after six months and the parcels were blended to form the final wine.
Cab Sauv (36%), Cab Franc (28%), Petit Verdot (20%), Merlot (16%)
Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.
Gold at 2018 Melbourne International Wine Challenge
Gold at 2018 Berliner Wine Trophy
Gold at 2017 New Zealand International Wine Show
Silver at 2018 Korean Wine Show
Silver at 2017 International Wine & Spirits Competition
Bronze at 2018 Decanter World Wine Awards
Bronze at 2018 International Wine Challenge
Bronze at 2017 New World Wine Awards
3 Stars at 2018 Winestate China Wine Yearbook
93 Points - Campbell Mattinson, Winefront
Thorn Clarke’s “Bordeaux blend” is one of the more reliable performers on the Australian red wine landscape. Little fanfare, much satisfaction. This 2015 release is on the mark again. It’s ripe and bold but mellow too; it’s already settling into a sound drinking zone. Blackberry, earth, leather, some undergrowth, some mocha, a eucalyptus lift. Strong tannin but it suits the full-bodied style. It’s in a good place, but it will keep and mature over a longish period too.
91 Points - Tyson Stelzer, The Barossa Mag, December 2017
The crunch of Cabernet Sauvignon is lifted by the floral allure of cabernet Franc and Petit Verdot, fleshed out with Merlot. The result is a finely structured style of red fruit presence, classy, cedary French oak, and fine-boned tannins that will sustain it for the medium-term.
91 Points - Wine Spectator, November 2017
Plush and ripe, with a velvety background for the blackberry, plum and blueberry core. Chai tea, vanilla bean and candied ginger accents add a warm, smooth overtone, showing a long, generous finish.
91 Points - Bob Campbell MW
A blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot. Reasonably rich, fleshy wine with dark berry, plum, chocolate/mocha, liquorice and spicy oak flavours. An accessible red in a crowd-pleasingly mouth-filling style
18.5 Points - Raymond Chan, November 2017
Full, very dark, deep, black-hued garnet-red colour, a little lighter on the edge. The nose is full and softly packed with deep and dense aromas of ripe blackcurrant fruit harmoniously entwined with dark plums and savoury dark herbs, along with cedary and earthy nuances, unfolding some mint and eucalypt . The nose unfolds soft layers of detail and grows in volume with aeration. Full-bodied, the palate is softly rich and densely packed with a harmonious amalgam of blackcurrant fruit melded with dark-red plum fruit, unveiling cassis and herb notes along with cedary, spice and earthy elements. The palate is plush and sweet, and is supported by fine-grained tannin structure providing a supple grip. The acidity is integrated, and the wine carries with good flow, leading to a full, gentle finish. This is a full, soft and densely packed Cabernet blend with blackcurrants, plum, earthy and cedary flavours on a balanced palate with fine tannin grip. Match with slow-cooked game meat and casseroles over the next 7-8+ years.
95 Points – James Halliday’s Wine Companion
A long established blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot that has often exceeded expectations, both with the quality of the estate grown fruit, the way the components are handled in the winery and the blending process. Everything about the wine defies the normal yawn that greets Barossa Valley Bordeaux blends with its bright mouthfeel and cedary fruit flavours.
4 Stars – Tony Love, Herald Sun, January 2018
Even if the mercury's rising, someone will be turning lamb chops on a barbecue near you and that's when you need this pearler of a red. Tapping into a broad range of Barossa vineyard source, this well drilled Bordeaux-stale blend is, in order, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot varieties. It's led by typical darker berry notes, cassis, black cherry, and plum pudding senses, all with subtly spicy oak notes for the traditional red fan.
St Kitts, Milton Park, Kabininge
14.5 % v/v