Smidge Wines Trial 3 Pack

In 2023, with a cool vintage, a section of our estate Shiraz in Willunga, with low sugar and good flavour, 600kg was hand picked and processed into three small ferments of 200kg each. The fruit itself was destemmed only and then stalks (rachis) were added back to the fermenters at the following equivalent rates...Three levels, 0%, 25% and 50%. Ferment temperature was allowed to peak at 28C, plunged twice per day and total time on skins was 19 days.

Pressed independently through a small basket press and matured separately in stainless steel kegs for 3 months prior to being bottled unfined and unfiltered.

Click here to get a first hand view from Matt, through each phase of winemaking at our /SWT23R