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Tim Smith Barossa Shiraz

Tim Smith Barossa Shiraz 2017

Barossa Valley, South Australia   |    750ml   |    14.5%
One of Australia's most talented and awarded winemakers, Tim Smith is focused on making benchmark examples of the Barossa's time proven varietals; Shiraz, Mataro and Grenache. 

The 2017 Tim Smith Barossa Shiraz is crafted from carefully sourced grapes from several old vineyards in the Barossa Valley floor including; Tanunda, Seppeltsfield, Nuriootpa, Kalimna and Light Pass. Vine age is 100+ years for the oldest parcel and around 20 years for the youngest. It is the expert selection of these small parcels and subsequent winemaker prowess that delivers an exceptional rendition of Barossa Valley Shiraz.

Availability: In stock

$34.90
Only available for purchase in 6 bottle increments.
Tim Smith is an incredibly talented winemaker and one of Australia's most awarded. He is renowned as one of the Barossa's best boutique producers. Tim Smith focuses on making wines from the region's time proven varietals of Mataro, Grenache and Shiraz, he also sources an exceptional parcel of fruit from the Adelaide Hills for his TSW Viognier and also an exceptional parcel of fruit from Eden Valley for his Eden Valley Riesling.

Tim Smith started his wine career as a cellar hand at Yalumba in 1987. 15 years later, with considerable support from the Yalumba team, he was Winemaker with a wine science degree under his belt and won the Winemaker Exchange Scholarship as part of the Barossa Valley/Rhone Valley Winemaker Exchange Program. Since then he has worked as a Winemaker with St Hallett, Tatachilla and Chateau Tanunda.
6
South Australia
Barossa Valley
750
14.5
The Barossa’s calling card variety; some people outside of our region think it's all we do but anyhow…

Anything up to 12 vineyards go into this wine: it's typically a blend of ~50;50 Barossa and Eden Valleys. The Barossa Valley provides the engine room for the palate, the Eden Valley components provide the lifted aromatics. Mostly French oak, and mostly 500 litre ‘puncheons’ to slow down the oak uptake and preserve aromatics.

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