Ripe plum and mulberry on the nose showing typical Barossa Shiraz characters. New oak is integrated and rounds off the palate, finishing with vanilla and chocolate under tones. A big warm Barossa wine that will cellar well.
Winemaking: Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing with yeast of French origin. Maximum fermentation temperature 29°C - 32°C. Pumped over 2 x per day, incorporating oxygen. Free run removed from skins. Pressings kept separate from free run, then fined and re-blended back to the free run. The wine was then inoculated for malolactic fermentation.
"An outrageous value, the 5,000-case cuvee of 2002 Shiraz Milton Park is an opaque purple-colored effort displaying loads of peppery, licorice-infused blackberry and cassis fruit. It is a big, succulent, South Australian fruit bomb to enjoy over the next 2-3 years."- Wine Advocate
The Thorn-Clarke family already has a long history in the Barossa - six generations of involvement in the region's world famous wine industry. The name Thorn-Clarke derives literally 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. Her father Ron Thorn has one of the oldest Shiraz vineyards in Australia and possibly the world on the Thorn family property 'Clifton' outside of Angaston. Earliest records show this old vineyard was in existence in 1854.
Husband and wife, David and Cheryl Clarke both have deep family roots in the Barossa. Cheryl Clarke's family, the Thorn's, have been grape growers in the Barossa since the 1870's.
David Clarke's family were pioneers in the Barossa as well but most famously in the mining of gold from the Barossa Goldfields. One of his ancestors was James Goddard who was the responsible for opening the Lady Alice gold mine in the Barossa goldfields and which was the largest gold mine in South Australia at the time. It has been David's love of the wine industry that saw the planting of the Kabininge vineyard outside of Tanunda in 1987. The planting of the Kabininge vineyard represented the start of a deeper involvement by the family in the Barossa wine industry.
View all Thorn-Clarke Wines
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales
- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.