Greenock Barossa Valley 71%, Menglers Hill Eden Valley 29%
100% Shiraz
14.5% AlcGreenock 25yo vine, Eden Valley 78yo vine
The fruit is sourced from two vineyards, one from Greenock in the western ranges of the Barossa Valley and the second on top of Menglers Hill in the northern end of Eden Valley. The blocks averaged yields of 1.5 tonnes per acre and all have soil profiles of red clay loam of varying depths. 2017 was a cool season delivering a wine slightly different in style for the S. Normally the wine is 85+% from the Barossa Valley (mainly from Greenock), whereas in 2017 the cooler conditions allowed for slow ripening and more subtle flavours, than the traditional power seen from Greenock in particular. With good rains up until the New Year, the balance of the season was dry and mild, allowing for fruit to be harvested in perfect condition without any pressure from the winery.
The fruit was picked either by hand (Eden Valley) or machine (Greenock), but all fruit was destemmed only, providing a good number of whole berries, especially in the hand picked fruit. The ferments were allowed to warm up to 28°C and were pumped over twice per day during peak fermentation. Each batch was pressed on structure and flavour, with all the free run and pressings being combined. Average time on skins was 18 days. After 24 hours settling, the wines were transferred to French oak barriques where malolactic fermentation occurred. After a rigorous classification regime, the best 5 barrels across the two parcels were selected and the blended Smitch saw a total of 24 months oak maturation, all barrels being 2/3 year old French barrique. At final blending 29% Eden Valley Shiraz was blended in before the resultant wine was bottled without filtration. After 27 months in bottle the wine was released.
In the glass the 2017 'S' has a dark red core with a brick red/magenta rim. There are elegant aromas of red fruits, florals and bracken with spice, scorched earth, grilled meats and graphite. The red fruit spectrum continues to the palate, along with cedar, soft spice and earthy notes. The soft long palate is balanced with fine tannins and a soft fresh acidity. This wine doesn't need a huge amount of time to open up, although a decant 30 minutes prior to serving will be beneficial. With careful cellaring, this wine will continue to mature until 2035
Wine Pilot 95, Vivino 4.4
Smidge ‘S’ Barossa Valley Shiraz 2017
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.