The Tim Adams label was born out of a venture to make small oak casks and limited amounts of wine. After three decades of consistently superb vintage releases, Adams is counted as one of the leading winemakers in Valley Clare. Fergus was a neighbour who was kind enough to sell his Grenache to Tim in 1993 during a desperate shortage. Tim quickly realized that what had been achieved through a serendipity of logistics was to have real potential as a full bodied, soft style with immediate approachability and splendid compatibility to good food.

A collation of harvests Tempranillo and Grenache, sourced from the Ladera, Sheoak and Mahons vineyards in Valley Clare, a choice parcel of Malbec is added for complexity. Grenache remains on the vine until fully mature, grapes are harvested late and crushed on to batches of drained Tempranillo skins for a week of vinification. The fermenters are topped and closed for another week prior to pressing. Components are racked several times before filtration and transfer to seasoned French and American oak hogsheads for an extravagant two years. Components are assembled and bottled without cold stabilizing, which may forn a harmless crystalline deposit.