All-rounders stand apart from the specialists. They are flexible and reliable showing great sportsmanship and skill in all positions. They play for the team and can doggedly save the day or fill any gap, but when singled out they may not dazzle but can shine as bright as any star.
Our wonderful WW2 Grenache vines are capable of an amazing range from opera to rock, from tango to tap with these gnarled ancients producing Rhone-ish character and complexity from perfumed confectionery to savoury earthiness. All singing! All dancing! All round delight!
It's back!! Re-introducing full-structured, big, rounded, gorgeous Chardonnay. New Butterfingers was aged in Le Grand Oak barrels which created a full-bodied and buttery flavour that lingers on. This wine undergoes a very labour-intensive lees stirring method and gains its oak character from the barrels in which it's aged.
This Chardonnay is that player you've known about forever who has not missed a beat. But one day he drops a sitter, a 'classic fumble' that nobody has forgotten about. That period through the 90's where Chardonnays, like Butterfingers, were no longer popular with wine drinkers was the 'classic fumble'. However, now is the time for those drinkers to remember the champion that the wine has always been.
A modern Australian sparkling pink Moscato. Sweet, fun, not for everyone! (Sweet & fun perfumed style)
Serve chilled or, ......................"The Bombay Kitten”; In a tall glass with cubed ice, slice of lime and a shot of Bombay Sapphire Gin + chilled DogRidge Moscato = YUM!
One of our old favourites is back with a new twist.
A delicious blend of McLaren Vale Grenache and an Old Mate from the Barossa, Shiraz. A classic blend of two old mates!
McLaren Vale Old Vine Shiraz
Gold medal 2019 Great Australian Shiraz Challenge.
Rich dishes. Marbled red meats
Classic fruit driven, juicy and rich McLaren Vale Cabernet Sauvignon.
A definite favourite!
McLaren Vale’s warm days and cool nights allow Merlot to reach optimum ripeness, creating a smooth, mouth-filling wine with rich berry and plum flavours.
Fruit for the Dowie Doole Merlot is sourced from the cooler, sandy slopes of our Tintookie Vineyard and the loamy soils of the California Road vineyard. The combination of fruit from these two distinctively different vineyard sites brings savouriness and richness, with fine tannins complementing the classic Merlot aromas and flavours.
Colour: Brilliant crimson with a purple hue.
Nose: Bright red and blue fruit; raspberries, blueberries and plum. Hints of clove and cinnamon stick linger in the background. Subtle hints of oak; cedar, pencil shavings, further lift the fruit and spice.
Palate: The bright red fruits flow onto the palate giving the wine a juicy mouthfeel. The tannins are soft and balanced allowing the wines fruit to shine through, while still giving the wine structure and length. This balance of fruit, oak and tannin allow this wine to be enjoyed now or into the future.
Grenache and Tempranillo is a famous blend of Spanish varieties. It’s the kind of wine you would normally drink at the fashionable wine and tapas bars throughout Spain; but now you don’t have to be in Spain to enjoy it. Salud!
The G&T is a vibrant, fresh and food friendly wine and a classic Spanish blend.
Colour: Medium intensity red with crimson hue.
Nose: A vibrant bouquet of wild berries, cigar box and spice.
Palate: The palate is medium bodied and elegant, revealing berries and spice. A vibrant, zippy wine with a fine tannin structure making it ideal to complement a wide range of foods. Salud!
Rosé - Grenache / Vermentino
Made from 87% Grenache from 54-year-old vines and 13% Vermentino, this unique provencal inspired Rosé is dry, fresh & crisp with exceptional depth of flavour and vibrant acidity.
Colour: Blush pink with a rose gold hue
Nose: A lifted bouquet of vibrant fruits, consisting of strawberries, tangerine, pink grape fruit and orange peel.
Palate: The palate; dry, long and fine, revealing lovely citrus fruits; pink grapefruit, and tangerine. Combined with strawberries and raspberry adding fruit sweetness. Finishing with a lovely acid line delicately balanced with a slight phenolic grip from the Vermentino.
Our Reserve Shiraz represents the finest shiraz we can make, from the best Shiraz grapes we can grow on the DOWIE DOOLE Vineyards.
It is made to showcase McLaren Vale shiraz with its classical, rich, generous characters entwined with fine tannins and new French oak.
To protect our philosophy, the Reserve is made in very limited quantities, without compromise and only when vintage conditions allow for a supreme shiraz wine.
Colour: Intense deep purple with a bright crimson hue.
Nose: A complex nose of dark fruits, leather, cardamom, sandalwood and aged Jamón.
Palate: The full-bodied palate is rich and generous. The use of extra fine grain French oak has produced a wine showing a lovely integration between the fruit, oak and tannin. An intriguingly complex array of flavours; wild dark berries, spices, cedar and coco powder. Completed by an excellent tannin backbone giving the wine structure, length and great aging potential.Ageing Potential
This Heirloom Vineyards McLaren Vale Shiraz was by acclaimed young Brooks winemaker Elena Brooks in our McLaren Vale Cellars from a single site.
Sourced from our neighbours the McMurtie Family’s extraordinary and low yielding old vines, just adjacent to the Salopian Inn, where Ross McMurtrie, Vigneron was born.
Hand tended vines, sorted bunch by bunch, naturally open fermented, with regular hand plunging and gentle pumping over to extract colour, flavour and tannin.
Aged in some new but mainly 3 and 4 year one-year old French and Bulgarian oak barriques for 16 months.
This Heirloom Vineyards Touriga was made from our best McLaren Vale Vineyard in the Willunga basin, whose manicured vines embody the very best in cutting edge, but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch with 30% whole bunches, naturally open fermented, basket-pressed and stored in well-seasoned French oak barriques from bespoke coopers for 9 months before bottling.
The wine's colour is like the dark lining of a Transylvanian Count's cape...
Purposefully picked and bottled a little early, thus accentuating the variety's lifted, Earl Grey Tea-like floral aromatics, this red is all about perfume and powders and cherry-blossom nosegays.
Touriga's innately bullish tannins stretch on forever in this red wine, softened and calmed by fresh, plush and perfect dark fruit flavours, tensioned and etched by fine natural acid. This balance makes the wine surprisingly and charmingly versatile with a range of cuisines. Oh, and it loves a big wine glass.
An extraordinary Touriga from the McLaren Vale that will cellar extraordinarily well but is so deliciously delicious now. Argument for delayed gratification is almost academic.
Grenache delivers what Pinot promises…
A celebration of the dogged stubbornness of three McLaren Vale families, who persisted with their plots of Grenache, when other implored them to turn their land to other pursuits. From very old bush vines each vineyard eighty years plus, we make a contemporary Grenache with fragrance, succulence and fine boned structure (a little like our favourite Pinots!!). Viva la Grenache!
Hand harvested from a trio of vineyards ranging from 80 to 96 years of age and situated in the higher climes of Blewitt Springs and Clarendon. Planted into deep Aeolian sand these sites express a spicy, more modestly built, and slender expression of McLaren Vale Grenache. We lightly de-stemmed 85% of the fruit to retain whole berries, including the balance as whole bunches. Ferments were started wild in traditional open fermenters, with hand plunging twice daily to wet the caps, but not so vigorous as to macerate the stalks. After 12 days on skins, we basket pressed each parcel to a mixture of old oak puncheons and a 1000 litre foudre. Maturation was undertaken on fine lees to build mid palate texture and for the reductive benefit to avoid Grenache’s predisposition to oxidation. 11 months only in old oak to allow the blend to come together and bottled young before any meaningful oak influence can be seen.
Entwined within a complex deep core of red and purple fruit aromas, violets, earth and herb tinged; the palate is pure with old-vine flesh, calming depth and purity, but kept necessarily fresh by grainy tannins and a bright line of natural acid.
Ideal serving temperature is 16 °C, we suggest you try with your local version of the food of the many homes Grenache – the various cures of black pig from Spain, the toasted wild yeast bread and smashed tomato of the Priorat, and the smoked veal sausages of the Rhone Valley. Cool cellaring between to 5 years to 8 years will be rewarded.
This vintage is lead by a parcel of 97 year old bush vine Grenache planted high in the cool climes of Clarendon, blended with a multi-clonal pick of Blewitt Springs Mataro, a parcel of our best Patritti Shiraz, and a small amount of Cinsault. All picked by hand, the Grenache, Mataro, and Shiraz, were all fermented in open vessels with a small inclusion of whole bunch, the Cinsault was 100% whole berry ferment. Ferments were worked very gently, largely by plunging only, but left on skins for longer than any of our other parcels. Basket pressed to 100% old French oak, matured separately for 10 months before assembly as a final blend and allowed another 6 months maturation to knit together before bottling.
An elegant, floral wine, showing the aromatic red fruit lift, and depth of spice from old vine Grenache and the Cinsault, buried underneath is the intense blue fruits and violets of dry grown Mataro and Shiraz. Layered and long this wine exhibits a tightly wound core of dense red berried crunchy fruit, framed by persistent sandy tannins, and bright acidity.
Ideal serving temperature is 16 °C, please take the time to splash in a decanter for as long as you can – we love our blended wines with paprika spiced chicken, roasted hot and fast, or grilled, with Moroccan Couscous flavoured with chorizo, kale, pistachio, and preserved lemon. Cool cellaring for 5 to 10 years will be rewarded.
Q: Mataro, Mourvedre, or Monastrell? A: It doesn’t matter, just think beast!
Ever the blender, Mataro rarely gets to shine individually in Australia, but here is its chance… The worst vegetarian wine in the world, Mataro famous for its robust intricate tannins begs to be consumed alongside a slab of beast – fatty, barbequed, flame grilled meat… Unleash your inner carnivore!
Sourced largely from a sloping Blewitt Springs vineyard, planted into deep wind-blown sand to highlight aromatics and fine grained structure. Dry grown, producing thick skinned and small berried grapes, we hand picked all fruit to ensure delicacy, then lightly de-stemmed to retain whole berries, and cold soaked before fermentation to capture aromatics. Fermentation was in open vessels with daily pump overs, before basket pressing to old French oak barriques for 13 months maturation.
Shy and brooding, this is a bright but deep expression of Mataro. A complex nose of clove, cardamom, fennel seeds, Provencal herbs, and the whole butcher’s shop… On the palate, a compact core of blue fruits subtly supported by creamy oak, and carried by a ferruginous driving tannin structure, which carries the fruit through the mouth.
Ideal serving temperature is 16 °C, please take the time to splash in a decanter for as long as you dare – and serve with your family BBQ – spicy Chinese chicken wings with turmeric and garlic, Italian pork and fennel sausages, or black cardamom spiced skirt steak flashed over open coals. Cool cellaring between to 5 years to 15 years will be rewarded.
Sand & Stones may break my bones, but geology will never hurt me…
Born of one of the most ancient and geologically diverse wine regions in the world, McLaren Vale, this wine is made from Australia’s most ubiquitous grape – Shiraz. With the aim that this Shiraz reflects our view of the region, we combine a famed dry grown Blewitt Springs deep sandy vineyard, and a younger more structured and fragrant parcel from the shallow old rocks of our own Seaview site in the hope of a more modern, slender and youthful expression.
We hand picked each parcel to preserve freshness and vibrancy, keeping 5% as whole bunches, and gently destemming the balance to retain whole berries, we allowed it to cold soak for 2-3 days to capture aromatics. Fermentation commenced naturally, it was hand plunged or pumped over and tasted twice daily to assess flavour and colour extraction. After a gentle basket press, the wine was matured in a 5000 litre old Freinch oak foudre, and a selection of 500l puncheons. Bottled without fining or filtration.
Layers of cool blue and red fruit lift with layers of allspice and cardamom to entice, supported by a gentle creaminess, which progresses to the palate exhibiting a deep fruit weight kept bright, nervy, and fleshy and filed down nicely by fine and savoury tannin line.
Ideal serving temperature is 16 °C... God forbid a Shiraz that won’t dominate all food placed before it. Try with spicy Catalan Fish Stew with grilled rye and aioli. Cool cellaring between 5 years to 8 years will be rewarded.
Inspired by our eating adventures in San Sebastian, immersed in the timeless pinchos bars surrounded by endless morsels of deliciousness, we wanted to create a versatile ‘eating’ wine designed to grace the table. With versatility in mind, we combined spicy and fragrant Tempranillo from both Blewitt Springs and the foothills of the McLaren Range, with a selection of old vine Grenaches.
Two vineyards of Tempranillo, one cool Blewitt Springs site, and one McLaren Flat Foothills vineyard were picked both by hand, we retained 20% whole-bunch, fermented another 10% by carbonic maceration, and de-stemmed the balance to retain whole berries for traditional open ferment. With a desire to retain freshness and vibrancy and to build a wider aromatic profile on the Tempranillo, it was left to the Grenache component to provide mid palate intensity. Old vine Grenache from three blocks ranging from 80 years to 44 years of age were de-stemmed and fermented in large open vats, with daily pump overs. After basket pressing the wine was matured in a mixture of stainless steel, old French oak barriques, and to two large old oak foudres for 7 months maturation before bottling.
This wine combines bright notes of pomegranate, sarsaparilla, violets and nutmeg typical of dry grown Tempranillo, with the perfume and succulence of old vine Grenache. This medium bodied wine is pretty, juicy and deliberately moreish. A lithe and juicy wine, it errs on the blood orange, cherry, red berry spectrum supported by savoury tannins built around a fine boned structure.
Ideal serving temperature is 16°C... Enjoy over a shared grazing meal, this food friendly versatile wine works a treat with a good selection of flavours from a platter of cured meats to, chorizo prawns to pizzas, pastas, quail and duck dishes. Cool cellaring between to 5 years to 8 years will be rewarded.
Varieties: 77% Tempranillo, 23% Grenache Alcohol: 14.2%
We control what we can, the rest is chance,
The palate comprises red fruits with a hint of cherry and plum that are supported by a tantalising spiciness and fine tannins.
This plum purple GSM has a richly perfumed aroma of spices such as nutmeg, cinnamon and candied ginger, which combine with red cherry and bright red summer fruits.
Houdini 2017 McLaren Vale Grenache Rosé
Winemaker Matt Wenk
The Houdini is the easy drinking introductory range for Smidge Wines. This 100% Shiraz comes from both the northern Seaview and southern Willunga regions of McLaren Vale. Although the introductory level to Smidge, this wine was matured in both bar- riques and hogsheads which were predominantly French (5% new) and a small amount of American for 18 months.
The 2015 McLaren Vale Houdini has a black core with a deep red rim. The nose is quintessential McLaren Vale Shiraz with a perfumed array of dark berries, plums, dark liqueur chocolate, vanilla bean and spice. On the palate the dark fruits jump to the fore and generously flow through to the long finish, balanced with spicy dark chocolate and slightly chewy yet fine tannins. This wine screams for a juicy steak or some hard cheese.
Smidge recommends drinking this wine within the next 6 to 8 years.
This Shiraz was sourced from two immaculate vineyards. The block in the northern subregion of Seaview is approximately 25 years old whose soil profile is dark sand over red clay. Even with its double cordon, yields are consistently 2t per acre. The second block is on the western fringes of Willunga adjacent to White’s Valley. The vines are 10 years old and the vines are single cordon producing con- sistent yields of 2.5t per acre. The soil profile here is red / brown clay / loam mottled with quartz and ironstone.
Vinification & Maturation
Fermentation was even and on average lasted 7 days with a maximum temperature of 280C. Total average time on skins was 15 days. Upon pressing, the free run and pressings were blended to tank. After 24 hours, the wine was racked to new to 4 year old barriques and hogsheads, which were predominantly French with some American for 14 months, during which time malo- lactic fermentation occurred and the wines were racked twice. Prior to bottling the batches were blended and fined, but not filtered.
Harvested March 2015
Bottled May 2016
As soon as this wine is poured into the glass the colour is black to the core, with aromas of red/black fruits especially blackcurrants with an attractive ash note, a subtle herbal lift with cedar and char. Once on the palate this wine is full of lively red fruits and blackcurrants, chocolate and ash. The finish is long and juicy balanced by firm fine tannins.
Drink now until 2025 with careful cellaring.
This Cabernet sauvignon was sourced from our Estate vineyard in the Willunga area to the South of McLaren Vale on a block of deep red clay/loam with an even spread of quartz and slate shale. The vineyard is 40 years old and is trellised with two cordons approximately 600mm apart. This structure allows ensure an open canopy allowing light ingress and air movement resulting in even ripening and low disease pressure. In 2012 this block yielded just over 2.5t/acre, which we were happy with considering some blocks in the northern zone of Seaview were hit by a heavy hail storm in late 2011 losing a significant level of fruit. In saying that, the resultant wines from these blocks were still rich and long.
McLaren Vale received a much needed drink in early February and then another on the 1st March (60mm/2”). After a challenging 2011, due to rain, some growers became extremely nervous with this second rain event, but thankfully there were no negative effects seen. This second rain was just what the vines needed and the following dry mild weather helped finish this Cabernet’s ripening perfectly.
Vinification & Maturation
Fermentation was even and on average lasted roughly 9 days with a maximum temperature of 28oC. Total time on skins was 16 days. Upon pressing, the free run and pressings were blended to tank. After 24 hours, the wine was racked to 2-4 year old French barriques for 12 months, during which malolactic fermentation occurred and the wines were racked twice. Prior to bottling the batches were blended and lightly fined, but not filtered.
Harvested – March 2012
Bottled – April 2013
Alcohol – 14.8%
This light red was handcrafted to produce a unique blend bringing together friends from a number of grape varieties (Grenache, Tempranillo, Pinot and Barbera) and vineyards to for an afternoon or evening of relaxed and enjoyable fun.
Lifted red fruit with ripe plums, Morello cherry and dried herbs are integrated with a mild oak spice and hints baking spice. A perfect accompaniment to a games night with friends.
Only 42 x Dozen produced
Cherry red with good intensity and a mild magenta hue
Intense nose of fruits of the forest, plum and dried thyme. Interlaced with savoury notes of oak spice and a touch of vanilla bean.
Rich fruit driven palate showing entwined dark and red fruits, integrated seamlessly with savoury tannins and oak spice. Balanced acidity with excellent drive and length with excellent balance between fruit and secondary bottle aged characters.
Harvest Date: 2nd March 2018 Baume: 14.9 Botted: June 2018
Wine Analysis Alcohol: 14.9% pH: 3.46 TA: 6.8
Sourced from a single vineyard and block just North of the Aldinga township, planted on sandy loam with East West Rows and a gentle gradient towards the ocean. The close proximity to the ocean gives cooling influences while the stong sea breezes keep the crop level in check.
Machine picked early in the morning to avoid the mid afternoon heat. Crushed and split into two open fermenters and cold soaked for 48 hours. The fermenters where then inoculated with two yeast strains, a hybrid yeast strain and a Rhone isolate. They were fermented on skins for 10 days and left post ferment on skins for a further five days under inert gas cover. Pressed directly to 2 and 3 year old French Hogs Heads and underwent MLF in oak. The wine was matured on lees in oak for 14 months before being clarified and hand bottled.
Deep vibrant red with good intensity and a mild magenta hue
Intensely vibrant nose of blackcurrant, plums, dark cherries all interlaced with lifted oak spice, hints of black pepper and five spice.
Rich fruit driven palate showing entwined dark fruits, plums and rich savoury lift. Well balanced acidity with a seamless velvety tannin structure and mild savoury finish completed with drive and length of fruit and complexing oak spice.
Harvest Date 24th March 2018 Baume: 14.8 Botted: March 2018
Wine Analysis Alcohol: 14.8% pH: 3.42 TA: 6.2
The Shiraz was hand picked mid morning from a small block near the Onkaparinga Gorge in McLaren Vale from 80 year old vines and clonal material is unknown.
10% whole bunches were added to open fermenters with the balance of fruit destemmed only to cover the whole bunches. cold soaked for 2 x days before being left on skins for a total of 14 days. The ferments were plunged twice daily for the entire time on skins. The wine was pressed directly to 33% new French Oak, and the balanced in seasoned French oak and was left on full yeast lees to build complexity and mouthfeel. Racked from barrel, and clarified before been bottled.