White Label by Smidge Wines
The White Label wines from Smidge Wines all carry their own names that reflect their varietal character and region of origin. Each wine reveals complexity, flavour and structure - big and bold but with a level of restraint that is the mark of excellent winemaking by master winemaker, Matt Wenk.
La Grenouille from Smidge Wines is a Cabernet Sauvignon sourced from an immaculate vineyard in the western Willunga area at the southern end of greater McLaren Vale in South Australia. The vines on the block are approximately 60 years old. In the glass, La Grenouille immediately shows its hand with a deep colour, almost black with a magenta rim. The aromas are not shy, with lots of dark cherries, plums, with spice and tobacco. The palate continues the story; the Mediterranean climate of McLaren Vale regularly delivers Cabernet with power, elegance and balance. La Grenouille is no exception, exhibiting dark fruits and chocolate with a balance of juiciness and subtle savoury notes, finishing with long fine tannins. Drink now or cellar carefully until 2035.
**New Release** Now Available
"A grand man in stature and personality with a commanding presence and cheeky humour he was passionate, unstoppable, generous to the core, and according to many ahead of his time. It seems appropriate that our Mclaren Vale Shiraz shares many rich characteristics of this great man whose memory remains a legend among us Smidge Wines are a tribute to the small things in life that make it all worthwhile" - Matt Wenk
"Hand-picked, 90% whole-bunch pressed, 10% skin contact for 30 days. 35% barrel-fermented. No additions, all fermented wild. It’s high on both personality and flavour. Indeed it’s a ripper white wine. It tastes of tropical fruit, crystallised citrus and custard powder, and has honeysuckle notes laid on too. So much is going on, and it then seals the deal on the finish."
-Campbell Mattinson, Halliday Australian Wine Companion 2020 95/100
The GruVe from Smidge Wines was one of the first wines under the Smidge Label. The name comes from Matt and Trish finding their own ‘groove’ – dancing to the beat of their own drum. With the 2016 vintage, although the season was dry and warm, the night time temperatures were often low, which maintained freshness and acidity in many varieties, including Grüner. A much-needed rain at the end of January freshened everything up and many varieties finished ripening well. The 2016 GruVe has been made in a similar fashion to previous vintages, although unlike the 2015, it is dry. Whole bunch pressed, no acid addition, wild yeast fermentation and then 6 months on yeast lees. Bottled mid-October.
The Ging by Smidge Wines has a nose that is immediately alluring with black fruits and liqueur chocolate. The palate offers dark fruits with black currants and blueberries and continues with delicious chocolate, vanilla bean and spice. Matured for 22 months in French oak (7% new), the softness of the fruit and the comfort rag of chocolate do the job. Drink now and/or buy a couple of extra bottles to cellar carefully until 2030.
The Gutsy from Smidge Wines is from the cooler 2017 vintage. There was plenty of hang time for the fruit in this Kuitpo vineyard which is a westerly facing block full of red/brown clay loam soils mottled with quartz. Matt picked the fruit on a Monday as although the forecast predicted 5mm of rain on a Tuesday, he had a different feeling. The weather brought 42mm of rain and showers for the rest of the week. Handpicked, destemmed and on skins for 28 days, The Gutsy has had a wild yeast ferment, drained and pressed with the free run and pressings being combined. It then spent 20 months in Fine-Grained French puncheon and barrique, approximately 40% new (all 500L puncheons). Unfiltered and bottled in December 2018. And it’s vegan-friendly. Drink now and/or buy a couple of extra bottles to cellar until 2030.
The Adamo by Smidge Wines is a deep, deep red with a magenta rim with a nose full of red fruits and plums, with a simmering earthiness, anise and cinnamon spice. The spice is a soft juicy entry of red fruits is again partnered with fine spice and anise, which flow through the palate, balanced with fine tannins and a lick of chocolate on the finish. Drink The Adamo now or with careful cellaring, The Adamo can be enjoyed until 2030.
“No additions, fermented wild, 24 days on skins, racked straight to used French oak for 10 months. Such a gorgeous wine. Fragrant, full of succulent red/black berried fruit, tightened by fine-grained tannin and yet the flavours continue to roam freely through the finish. It’s medium-weight at most and it has a gentle tanginess, but it feels confident and complete every step of the way.”
- Campbell Mattinson, Halliday Australian Wine Companion 2020 95/100