At Smidge, we often do super small trials during vintage with time "on skins", ferment temperatures and the like, which don't see the light of day.. In 2023, with a cool vintage,  a section of our estate Shiraz in Willunga, with low sugar and good flavour, was hand picked with 600kg being 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.

For more information visit: smidgewines.com/swt23r

SWT 0% - Gabrielle Poy 90 Points

Dark chocolate coated raspberries, sweet spices and iodine on the nose lead into a sleek and savoury palate with an umami-like twist: it's very savoury. A wave of fine tannins washes over and leaves a drying sensation. This is an edge of seriousness to it that needs time for the fruit to emerge 12 Feb 2024

SWT 25% - Gabrielle Poy 92 Points

Vanilla and kelp mix with top notes of raspberry and rose on the nose. A funnel of dark red berries and savoury bitter chocolate tannins leads the charge. There's life and buoyancy to the ripe and rich fruit. The structure is firm yet enmeshed with the wine, finishing with a saline twist. It's a very appealing shiraz. 12 Feb 2024

SWT 50% - Gabrielle Poy 91 Points

Heady spice notes and bramble aromas. With air, subtle florals emerge. The palate is structured tannins ribbing around the core of sour red cherries and raspberries. There's structure over fruit at the moment, although the tannins are very fine. It needs time as there's an anchor of ripe fruit ready to emerge 12 Feb 2024