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The Fergus A Tale Of Proud History

April 11, 2015 Beverage No Comments Email Email

Fergus NV NEW HR.rszITS close to twenty years – nineteen in fact – since Tim Adams and wife Pam Goldsack made their first Tim Adams Fergus, a Grenache-based blend they named after neighbour Fergus Mahon who sold them some Grenache back in 1993 during a desperate shortage in the Clare Valley of Shiraz and Cabernet fruit.

Since that pioneering drop of 85% Grenache and 15% Cabernet in those desperate times, The Fergus has comprised Grenache with various other reds, the latest being the 2012 that’s 35% Grenache from the Mahon’s Fergus Vineyard, 35% Tempranillo from Tim’s Ladera Vineyard, and 30% from his Sheoak Vineyard at Watervale.

The result’s a wonderfully mouth-filling wine with Grenache spiciness to the fore, nice plum and red berry flavours, gentle tannins and beautiful floral aromas, all  combining to achieve Tim’s aim of a corner-stone drop reflecting commitment to quality and traditional Clare Valley wine styles.

Remarkably it’s just $24, and if you can resist the temptation to get into it now (with, we’d suggest, Confit of Duck) it’ll reward beautifully over the next decade or more.

ONE TO NOTE: ABOUNDING tropical fruit flavours and a wonderfully crisp acidity are highlights of an Estate Series 2014 Sauvignon Blanc from boutique Shottesbrooke Vineyards in the Adelaide Hills.

Winemaker Hamish Maguire also used fruit from McLaren Vale in this lip-smacker drop that’s got everything in it from those tropical fruits to a grassiness, suggestions of lemon citrus and a refreshing mouth-feel.

Sauvignon Blanc and seafood go hand-in-hand so make your choice from the seafood counter as to what to enjoy it with best, or equally offer it chilled on its own as guests arrive for that seafood lunch or dinner.

Nicely priced at $20.

Fergus NV NEW HR.rsz

CORNER-STONE blend to enjoy with Confit of Duck.

Shottesbrooke ESTATE Sauvignon Blanc.rsz

A WINNER with seafood, or chilled on its own as guests arrive.

NEED A FOOD/DRINK IDEA? Check out We’re also on Australian Good Food Guide  in main blog.


Written by : David Ellis

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