Tim Smith Mataro-Grenache-Shiraz 2011 back vintage release | Barossa
A special back vintage release from a cool vintage! A slight twist on the classic ‘GSM’ blend-where Mataro AKA Mourvedre is the dominant variety. When fashioned in this style, we’re not only ripping off the classic Southern Rhone Provence style of wine, we’re also crafting a wine that has structure, persistence, and ageing capacity. Usually we say here “If you’re patient enough.” But in this case the aging has been done for you!
A special back vintage release from a cool vintage! A slight twist on the classic ‘GSM’ blend-where Mataro AKA Mourvedre is the dominant variety. When fashioned in this style, we’re not only ripping off the classic Southern Rhone Provence style of wine, we’re also crafting a wine that has structure, persistence, and ageing capacity. Usually we say here “If you’re patient enough.” But in this case the aging has been done for you!
A special back vintage release from a cool vintage! A slight twist on the classic ‘GSM’ blend-where Mataro AKA Mourvedre is the dominant variety. When fashioned in this style, we’re not only ripping off the classic Southern Rhone Provence style of wine, we’re also crafting a wine that has structure, persistence, and ageing capacity. Usually we say here “If you’re patient enough.” But in this case the aging has been done for you!
Tim Smith was Barossa’s Winemaker of the Year in 2019. Tim has a long winemaking history and has made wines under the Tim Smith label for 13+ years. Sourcing fruit from old vines (100+ yrs) across Barossa, his wines are superb expressions of the variety Barossa soils have to offer. Focus is on traditional Rhone varietals and hands-off winemaking. Wild yeast, mostly old oak, no fining/filtration. Total annual production around 5,000 cases.
Mataro 60%, Grenache 29%, Shiraz 11%
Vines planted 1878 through 1956. Half Mataro (Mourvedre) grown in white sand, 1/4 Grenache grown in white loam, and the remainder Shiraz grown in dark loam. No artificial herbicides or pesticides used on either block. Hand-picked, destemmed and wild fermented in stainless steel before aging in puncheons and hogsheads (all old oak 5+ years) for just under a year. Unfined, unfiltered. 350 cases made.
