Smidge Wines

“characterful, beautiful to drink and the perfect food wine.”

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.

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The 2022 Houdini Adelaide Hills Sauvignon blanc is the first release under new branding. This fresh and mouth watering wine comes from the iconic Christmas Hill Vineyard in Kuipto and continues the tradition of this sought after wine.

The Smidge Wines S celebrates the origin of Smidge with an extremely limited release wine that promises only the best of Barossa Shiraz. Each year, Matt tastes through all the barrels and selects the very best for this flagship wine. The first release was nominated for the George Mackay Trophy as Australia's Best Exported Wine. Smidge S has consistently returned 94+ point wines since Matt created that first vintage back in 2002. In the glass, the ‘S’ has a black core with a deep red rim. There are elegant aromas of red/black fruits and spicy, earthy notes with hints of grilled meats, graphite and controlled oak. On the palate, the fruit continues with rich plums and blueberries with delicate spice and chocolate which all roll onto a juicy palate with fine tannins that go on and on. The elegant bottle with minimalist labelling makes this an attractive and highly desirable gift for those who know their wine and love shiraz. 

"From the subregion of Tatachilla, planted on clay punctuated with ironstone, over a limestone substrata. Hand-picked fruit, no adds and fermented wild in open fermenters. 28 days on skins, all up. 18 months in used French wood. Unfiltered. A great colour: explosive in terms of its pulpy, inky opacity and purple edges. It almost glows! Possibly the finest iteration of this wonderful variety in Australia to date. Everything about it makes me smile. Black-fruit allusions, smoked meats, iodine, ample florals and best of all, a broad dissection of the rich palate by ferruginous tannins: burly, gritty and shaped to draw saliva to ready one for the meal ahead.

- Ned Goodwin, Halliday Australian Wine Companion Feb 2021 95/100