Greenock, Barossa Valley
86.7% Shiraz 13.3% Montepulciano
14.5% Alc25 - 55 Year Old Vine
The fruit is sourced from vineyards ranging from 20 to 65 years old in Greenock (west) and Penrice (east) of the Barossa Valley. The blocks averaged yields of 2.0 tonnes per acre and all have soil profiles of deep red clay loam. With below average winter and spring rainfall (2019 claender year was the driest on record). Flowering started frosty and windy, then towards the end of the period, the temperatures soared in November with many days in the high 30s and low 40s. As a result, bunch size was down and berries were small and low in numbers. Thankfully January and February temperatures were 1.2 degrees C below average and coupled with early February rains, fruit ripened slowly and evenly resulting in an orderly fruit intake and Shiraz with good flavour, colour and acidity. With the low yields, if the heat from the end of 2019 continued through the season, results would have been very different.
Average fermentation time lasted 12 days and was allowed to reach 28°C, with the total time on skins averaging 16 days before pressing to tank. The blended free run and pressings were then rough racked 24 hours later to oak, which consisted of 100% French oak, 2-6 yo barriques and hogsheads. Like all Smidge reds, malolactic fermentation occurred in barrel and over the 20 months of maturation the wine was cleanly racked twice and then went to bottle without filtration.
Upon pouring, the 2020 Adamo is plush with a deep red / black core and deep red rim. Aromas are lifted, full of rich red fruits, plums, sour cherries with spicy bitter chocolate, grilled meats and scorched red earth.. The palate is subtle although is full of red cherries, earthy spice, grilled meats and fine long tannins. Although the palate is full of dense fruit, the good acidity gives length and vibrancy. Open and decant two hours prior to serving. This wine will last to 2038 if cellared well.
Wine Pilot 94, JH 90, JS 90, Vivino 4.1
Smidge Adamo Barossa Valley Shiraz 2020
The Smidge brand commenced in a commercial sense in 2004, although some experimental batches were produced in 2002 and 2003. Whilst working as the chief winemaker for Two Hands Wines, the brand evolved and grew to the point that after 11 years at the helm of Two Hands, it was time to move on and focus on the Smidge story fulltime in 2013.
Smidge grows on average 40% of its fruit requirements from its Estate block in Willunga and has also worked closely with its contract growers for many years for the other 60% of its fruit requirements. Wines are ultimately produced in the vineyards, so by having full control of our own blocks and working closely with our growers throughout the year, we can strive to grow the best fruit possible. In the winery, we follow a minimalistic approach, and let the fruit do the talking. Predominantly seasoned oak is used along with the subtle use of new oak. Minimal sulphites added. Every year trials and experimentation are undertaken, just to see how far things can be pushed. Many are successful, some are not so much.
Smidge Wines is more than just a what's in the bottle. It's a story of a wine nerd, going all in, throwing the safety of global recognition and a regular pay day out the window to create his vision for what he feels a true first generation winery should be today. From day one, Matt's goal has been true to his signature style that starts well before the first berry is picked, and long after the wine is bottled. A fact that is largely unknown Matt remains the only winemaker in the world to have wines of his making in internationally acclaimed Wine Spectator top 100 for 10 consecutive years. It is accolades like this and many others that has led Matt to back himself and put his heart and soul into his own vision of making remarkable and outstanding wines that can celebrate the nuance of site and vintage. For those fortunate enough to spend time with Matt chatting about wine will quickly realise his depth of experience and knowledge combined with a with a genuine enthusiasm to share that is unmistakable. He might tell you it was his childhood watching and helping his Spanish grandmother in the kitchen that ignited his love of flavour and balance. No doubt she would be proud watching him build on these memories’ winemaking in France, California, and the Hunter Valley – at each stage building experience before being awarded a scholarship to the prestigious Len Evans Tutorial. While his achievements around the world making remarkable and outstanding wines is exceptional and on which many others may rest Matt tends to dismiss the accolades and attention with his personal philosophy that ‘you’re only as good as your last wine’. With this level of respect for his craft, you can taste the experience, care and passion in Matt’s wines – it is unmistakable.