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Howard Duncan
 
2 August 2018 | What's Happening at Artisans | Howard Duncan

Winemaker in the House - Tim Smith Wines (round 3)

In the school of winemaking, Tim Smith is most definitely a subscriber to the KISS principle, and I suspect in the school of rock, he may well be a subscriber to the KISS Army. After all, this was the bloke wearing black jeans during the recent ‘Barossa in Boardshorts’ roadshow through Queensland! In each and every wine that Tim produces under his succinctly named ‘Tim Smith Wines’ brand, there’s a consistent pounding beat of considered, unfussed winemaking principles applied to exceptional quality fruit sourced from a compact selection of superb Barossa vineyards. Each and every wine a pure expression of bottled Barossa deliciousness, each wine a reflection of Tim’s belief in vineyard over winery when it comes to influencing the character, flavour and texture of wine.

Tim is very upbeat in an understated Tim Smith kind of way about his latest releases. The 2016 Barossa Shiraz is a blend of Barossa Valley Shiraz – all rich and unctuous with a belly full of dark fruit – and ‘a good chunk’ of Eden Valley Shiraz to fancy it up . The 2016 Mataro is from a vineyard that’s somewhere around 140 years old making it one of the oldest on the planet for this variety. Farmed by the same family for 6 generations – a delicious and beguiling red with a big dose of Barossa heritage to boot. And the 2018 Eden Valley Riesling is in my view bordering on the perfect drink – juicy limes and citrus fruits, with just the right amount of crisp acidity to keep it fresh and balanced. At an exceptionally friendly 11.5% alc/ vol, I don’t think I’m out of line in suggesting this will be a very popular ‘sessionable’ wine for the warmer months in the Barossa.

The KISS principle applied to winemaking at the Tim Smith winery is also readily apparent in the Tim Smith ‘Guide to Gourmet Dining’ when discussions turn to matters of what to eat with each of these wines. The quick fire responses are: Riesling - a dozen oysters and a sunset. Shiraz - Linke’s porterhouse, hand cut by Steve, pan fried and served with bok choy tossed in the pan juices with garlic and a touch of oyster sauce. Mataro – roasted porchetta rolled in fennel seed and cumin, with old school roasted root veg such as swedes, turnips and parsnips. Served with a green salad to make the Instagram shot a winner. Impressive!

Tim is in the Artisans house this weekend – from 12-4pm on Saturday and Sunday presenting a range of new red wine releases from the outstanding 2016 vintage, and his recently bottled 2018 Eden Valley Riesling. Head up to Artisans at some time over the weekend to have a yack with Tim and taste through his range of wines. And if you’re feeling indulgent, grab a table at Harvest Kitchen and hop into a plate of their slow braised beef cheeks served with crunchy pillows of deep fried polenta. The perfect food for winter…the perfect match for a glass of Barossa Shiraz.

Cheers

Howard

 

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