Smidge Wines Magic Dirt Greenock Shiraz 2013 (RRP $120 WM $118.90)

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Matt Wenk


Magic Dirt has been inspired by the various sub regions’ terroir of South Australia’s Barossa Valley. After several years of trials, we originally chose three subregions that show profound differences, but still reflect the true qualities of great Barossa Valley Shiraz. All vineyards selected are trellised with a single cordon, single catch wire, and planted with the clone 1654. In 2012 the range was extended with a wine from a vineyard on Mengler’s Hill in Eden Valley and in 2013 a fifth wine was included from Willunga in McLaren Vale. The philos- ophy has remained the same...the barrel selected truly showcases the vineyard it is from and not every subregion is selected every year if the representation is not seen.

Tasting Notes
Colour – black core with deep red rim.

Nose – The richest and fullest of the Barossa Valley vineyards, the aromas are fresh and lifted with black and purple fruits, meaty notes, graphite, earth and spice.

This wine explodes with a fresh and juicy entry of dark fruits, chocolate and earth which carry through the palate and then fine spicy tannins pull everything together to a long seamless finish.

There is a lot going on here and as a result, I feel that this wine will drink well 2016 – 2035.

Centrally located this vineyard is 2.4 kilometres south west of Moppa, and 4.5 kilometres north of Stonewell. It is planted in classic red brown earth, with rich loam over heavy red clay. This soil encourages phenolic development and the north-south orientation, with a southerly aspect reduces exposure resulting in richness of flavour and good tannins.

Vinification & Maturation
Fermented in a 2t open top vessel, fermentation lasted 10 days with total time on skins of 17 days before being drained and pressed. The free run and pressings were blended and then the component earmarked for this wine was matured in 3 year old French barrique for 23 months. The wine was then fined lightly and bottled without filtration. Matured in bottle for 17 months before release.

Harvested   March 2013
Bottled        February 2015

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