The William Randell range of wines were created in honour of our family ancestor -the esteemed pioneer William Richard Randell (1824 – 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
The deep red colour with purple hues of this wine draw you in. The nose is brimming with notes of fresh blackcurrant intertwined with complexing savoury spice. The palate has an integrated French oak influence with notes of toasty cedar accompanied by further notes of briary fruits. A wine with great depth and drive.
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28°). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to French oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
a rich history
The 1870s were a very special decade for our family tree and its roots in the Barossa. One side settled on the fruit farm that would nurture some of the region’s oldest vineyards along with six generations of viticulturists. The other side, meanwhile, discovered a different treasure buried in the bounteous Barossa soil: the region’s first gold mine.
Now, call it luck. Call it mere coincidence, if you wish but 100 years later, the two sides came together in a union that created our family, our winery and, some might say, our destiny: to produce wines worthy of gold.
a leap of faith
In 1987, David and Cheryl Clarke bought their first property, Kabininge, near Tanunda. The family started to plant vines and it could all have ended right there. As the baby vines grew, David and Cheryl’s kids, Sam and Nicole, were conscripted to help water, prune and pick, all by hand. These were the hard yards.
This is when Cheryl took charge and called in her family, the Thorns. Her father, Ron, and her brothers soon had the vineyard in premium condition, and it started to bear fruit – very good fruit, in fact – a tribute to David’s site selection and the Thorns’ vineyard management.
For over 10 years, the vineyards developed a fine reputation and the fruit was sold to neighbouring winemakers, who turned it into award-winning wines. This was pleasing, but hardly fulfilling.
The leap of faith was taken with the 1998 vintage – small batches of Shiraz were made through to wine – and so began the Thorn-Clarke story.
Silver – New Zealand International Wine Show 2020
Bronze – New Zealand International Wine Show 2019
96 Points – Halliday Wine Companion 2021
From the cool Milton Park and St Kitts Vineyards, destemmed, open-fermented, 10 days on skins, matured for 16 months in French hogsheads (35% new). The vintage was made to measure for cabernet in this district, the wine revelling in its full-bodied guise. Blackcurrant, black olive, dark chocolate and cedar sweep you along – relax and enjoy it.
95 Points – Sam Kim, Wine Orbit
This is magnificently fruited and lifted on the nose showing blackcurrant, dark cherry, tobacco, cedar and dark spice aromas, followed by a wonderfully weighted palate that offers excellent power and intensity. It’s mouthfilling and delicious, gorgeously framed by fine, chalky tannins.
89 Points – Campbell Mattison
This release though isn’t up to the standard of its sibling Shiraz. It starts off well but it thins through the finish. It’s blueberried, floral, curranty and remarkably soft. The mid-palate is lovely but I was left wanting more.