Samuel Smith & Son is a well respected, family-owned wine merchant established in 1923, servicing the liquor industry of Australia with a blue chip portfolio of national and international wines, spirits and premium ales and embracing a philosophy of knowledge, service and friendship.
Our head office is located in Adelaide with branches in all Australian states and territories.
"Our commitment to being recognised as the most respected merchant of fine wines, select whisky and superior ales remains absolute."
Robert Hill Smith
Craighall is the premium Chardonnay from the prized blocks of Mendoza cloned vines, most of which are now 30 years old. A bright stone fruit and citrus blossom bouquet and sleek, with driven mineralityforming the key cohesive and finely crafted 2012 vintage.
The has elegance, balance, minerality, tension and drive. On the nose, ripe stone-fruit meets white-flower perfume, these primary characters leading effortlessly into more savoury, melded, brioche-like fermentation characters on the palate.
A flavour some supple Pinot Noir. Vibrant colour and youthful tints.
Aromas are in the red fruit spectrum and very subtle oak.
Savoury fruit and ripe tannins feature on the palate. While this had some whole bunch included, there is sufficient fruit weight.Thus will mature further, although enjoyable as a fresh, zippy young Pinot Noir.
Sound fruit and excellent ripeness. Typical mid density colour meaning this is an elegant supple Graveyard Shiraz.
The older, large format French oak integrates perfectly with sweetness and fine tannins. The fruit spectrum for Graveyard Shiraz is about red cherries and almost Pinot-like Campari notes. Medium bodied palate but with ripe tannins and a juicy acidity that will keep the wine in good stead for many years.
Lovely mid density colour, not light or black with purple hues. Dark cherry and now released as a young wine, some noticeble charry oak notes on the aroma.
Brokenwood had the luxury of being highly selective across all its barrels in 2014 and this wine has benefitted greatly from some declassified old vine Graveyard Shiraz in the blend.
Full flavoured and slight Hunter Valley iodine characters and lots of ripe blackberry fruit.
Sweet ripe tannins carry the flavour and bright acid finish. Again oak there but certainly fits the overall structure of the wine.
The Beechworth ‘terroir’ has a distinctive fruit character of pear/peach fruit.
The oak has minimal impact by using older French oak and mainly puncheons.
The warm year has meant less citrus lift but has bran meal notes from the wild ferment and extended lees contact.
The palate is quite rich with zesty acid line through to the finish.
The 2015 Dalrymple Sauvignon Blanc was sourced from three very distinctive sites across Tasmania. The Coal River Valley, near Hobart, and the Relbia area of the Tamar Valley provided the majority of the fruit along with a smaller parcel from our own Dalrymple vineyard at Pipers River.
A cool to mild spring and early summer with above average rainfall.
Conditions changed just prior to harvest in March, where a mild to warm air system settled over Tasmania and for three weeks we experienced only blue skies and mild temperatures, perfect for finishing the final stages of ripening while also maintaining the fine acidity that had developed through the cooler months.
To maximise complexity we harvested and fermented each parcel of fruit separately with a range of yeast strains and lees contact.
A small portion was fermented in old French oak barriques to add texture.
Varietal aromas of passionfruit and pineapple with some fresh cut boxhedge, green tomato and crushed stalks providing a sense of austerity.
The parcel from the barrel ferment provides a nutty complexity.
The palate is fresh with bright fruit characters. The texture of peach flesh and mealiness helps provide depth and interest.
Food Match: Delicious with Asian inspired dishes; think ginger, spice and Asian greens.
Their Block wines are made from small, carefully selected parcels of the best old vine fruit from the Forest Hill Property including the original 1965 vines. Cane pruned and hand harvested, these special blocks are very low yielding due to age and relying only on natural rainfall. If the vintage proves to be challenging for a variety, they will not make a Block wine that season. The Block wines are powerful yet refined and elegant, and will reward cellaring.
Bright straw in colour with green hues. Lifted aromas of jasmine and lime blossom. The palate is zesty with fresh lime and slate. It has a steely structure that is well balanced by its natural acidity leading to a long and mineral finish.
The original Forest Hill old blocks with contributions from select parcels of the best younger vineyards on the property are used in the crafting of the Estate Wines. Varietal and distinctive to the sites they are grown, these wines purvey fruit purity and definition. Our Estate Wines express our history but also excite us in what we are seeing from our emerging sites.
Dark red with purple hues. A bouquet of blackberry, pepper and cloves. Elegant palate with concentrated flavours of blackberry and Satsuma plums with silky tannins. The long finish is savoury and complex with balanced acidity.
Australian pepperberry venison, roasted garlic and pumpkin mash.
GOLD – International Wine Challenge 2016 (London)
5 STARS - Michael Cooper's NZ Wine Buyers Guide 2016
5 STARS - Bob Campbell MW, The Real Review
SILVER – Decanter World Wine Awards 2016
SILVER – Hong Kong International Wine & Spirit Competition 2015
SILVER – Royal Easter Show Wine Awards
Grasshopper Rock’s Earnscleugh vineyard is one of the world’s southern most vineyards. Established in 2003 and dedicated exclusively to a single vineyard pinot noir.
The fruit (clones 5, 777, 115, 114, Abel, 667) was harvested from 14 April – 23 April 2014. After the fruit was de-stemmed into 8 stainless steel tanks, all but one tank was inoculated with a selected wine yeast to carry out the fermentation whilst the remaining tank was ‘wild’. The wine was aged in French oak barriques for approximately 10 months, of which 26% was new oak.
Winemaker’s tasting notes (pre-bottling):
Medium purple with pink hues. Perfumed on the nose with violets, dried herbs, red fruit and mushroom. Sweet black and red cherry fruit on the palate with savoury notes of leather, spice and tobacco. A medium bodied, complex wine which is well structured with fine grained tannin and a long mineral finish.
2014 Vintage comment:
Despite a strong warm start, 2014 ended being one of our cooler but also kinder vintages. October through to December proved remarkably warm and similar to our warmest vintages (2006 and 2011). A few spring frosts seemed to impede flower development and bunch weights were the lowest since 2010. Ideal weather at flowering resulted in an excellent fruit set and crop levels needed to be reduced over most of the vineyard. After Christmas, cool temperatures and winds slowed things down and January 2014 was the coolest January we have experienced. February was also cooler than average. April was not our typical cool nights and hot fine days with large diurnal temperature ranges, this year April temperatures were moderated with lower highs and higher lows and the final ripening taking place in quite different circumstances from what we normally experience. The fruit was in exceptional condition with excellent flavours and balance. Harvest was completed 14-23 April.
Through the combination of innovative viticultural practices and unique ‘terroir’, this challenging and picturesque estate vineyard produces distinctive, balanced wines – beautifully structured and long on flavour.
Heggies Vineyard Riesling grapes are picked in the cool of the night and swiftly transported to the winery. There is minimal handling of the fruit and only the free run juice is selected for the Heggies Vineyard Riesling 2015. The juice is fermented at cool temperatures using aromatic yeasts and blended early at the completion of fermentation. At Heggies Vineyard there are a number of blocks of Riesling available, so when the final blend is made there are a variety of options to ensure each vintage is of consistently excellent quality.
Eden Valley had good rainfall from April to July but was quite dry for the spring and early summer months. These mild conditions allowed an early bud break and generous Riesling crops to set. Heggies vineyard has limited water availability so a down-pour in early January was welcome to freshen the grapes and carry them through to an early harvest.
The wine is a pale straw colour with a green tinge, showing fresh and alluring aromatics of citrus blossom and lemon zest.
The palate is fresh and crisp, showing white flower aromas and a lemon drop acidity progressing to a tight, Eden Valley Riesling finish.
Enjoy with freshly shucked oysters.
The distinctive label, featuring an original painting of the vineyard by Wyndham Hill-Smith O.B.E., combines the tradition at the heart of the Hill-Smith family with the contemporary styling befitting a modern Australian classic.
Pale gold in colour. Lifted aromas of white peach, lemon zest and roasted hazelnuts with complex notes of struck flint from wild yeast fermentation and extended time on lees.
This wine is elegantly structured with a refined mineral restraint driving the length of the palate; a hallmark of Adelaide Hills Chardonnay. The focussed structure belies its fine creamy texture and lingering flavours of fresh stone fruit, green mango and grapefruit zest. With time in bottle the palate will develop further complexity and creamy texture.
Fermented & matured for 12 months in new French barriques (10%), 1 year old French barriques (33%), balance in 2-3 year old French barriques.
Serve with lemon and thyme chicken accompanied by roasted Dutch cream potatoes.
Warm spring conditions and a dry summer saw a return to reasonable yields. Harvest started early and fruit quality was exceptional in the Jansz vineyard.
The Viticulture & Winemaking:
Every block from the Jansz vineyard was hand-harvested, produced separately, and kept this way until blending late in the year. Gentle handling, partial barrel fermentation and complex assemblage blending has resulted in this classic 2010 Jansz Tasmania Vintage Cuvée. Four and a half years ageing on yeast lees after the secondary fermentation gives wonderful yeast complexity to the final wine.
Very pale gold with a delicate bead. Aromas of lemon curd and white flowers with underlying hints of freshly baked brioche and clotted cream. Elegant, layered and powerful with creme brûlée notes and candied citrus peel.
Pale colour resembling rose petals or Argyle pink diamonds.
The nose is aromatic and expressive. Fresh rose petal, quince blossom and strawberry aromas abound with complex notes of savoury truffle and fresh baked brioche.
The palate is rich and elegant with a beautiful Pinot Noir expression of vibrant red fruits, Turkish delight and a hint of pepper-berry and truffles. A touch of fine tannin coupled with fine natural acidity offers a lingering, mouth-watering finish.
Perfect as an aperitif or to accompany a special meal - try it with tuna tataki, or simply some fresh lobster.
Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture. It is one of Australia’s most prestigious premium wine regions, most famous for its Riesling and Shiraz. A small area, accounting for less than 1.5% of Australia’s total wine production.
This wine has a dark, inky red hue. It shows lifted notes of black berry and blueberry briary fruits, liquorice, perfumed- violets, and a lick of toasty vanillin oak.
The palate is restrained in its youth, whilst having the concentration and depth the McRae Wood is famous for vibrant dark forest fruits of blackberry and plum are complemented by a rich streak of earthy goodness.
This wine shows a generous girth with rich fruit cake fruits, cherry and blackberry supported with balanced acidity and complex, delicate grained tannins.
Made using the ‘Jim Barry’ method and as such can be enjoyed upon release, but would equally benefit from cellaring to allow the wine to show some mature characteristics that come with age.
It's fascinated the way by which Shiraz and Cabernet Sauvignon blend so well together in a harmony of the senses.
This wine has a rich inky red hue in the glass.
On the nose it shows fruit cake characters, blackberries and cranberries, rounded off by secondary aromas of nutmeg with a finish of sweet mint.
Bursting with vibrant bright red fruits, the palate has a lovely juiciness with a lick of earthy mushrooms and truffles. This wine has a nice oak drive, providing balance and persistence, which continues to develop. Feminine tannins maintain its youth with bright primary fruit and integrated sweet vanilla and cedary oak.
The Benbournie region was settled in 1853 by Catholic German friends of local priest, Father Kranewitter. The tiny settlement comprises about 15 mud huts surrounded by a Roman Catholic chapel. The small community’s optimism was built on copper mining, however the industry’s decline signalled its demise before the turn of the century.
All that remains today are a few ancient vines, fig and almond trees. Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.
It is one of Australia’s most prestigious premium wine regions, most famous for its Riesling and Shiraz. A small area, accounting for less than 1.5% of Australia’s total wine production. With its beautiful, rolling hills, ideal winter rainfall and Mediteranean climate, the Clare Valley carries a unique history and winemaking heritage.
This wine is a deep crimson red in the glass. Intensely aromatic with a mix of both red and black currant fruit with a hint of savoury spice and dark mint chocolate.
Opens with a burst of dark vine fruits countered with notes of sage and clove spice. Layers of fresh currants, spice, earth and chocolate give the palate great intensity and depth of flavour.
This vibrant core of fruit runs long with fine, graphite like tannin and cedary oak. A soft, layered, tireless finish closes out a wine of great balance and cellaring potential.
Food Matching : rack of baby lamb
The story of Riesling in Australia is as old as the wine industry itself. Aficionados will remember the legendary “dry white hock style” wines from the 1960’s and 1970’s.
The greatest Rieslings of that era came from the revered ‘Florita’ vineyard—a seventy five acre block established one mile south of the Watervale township near Clare in the early 1960’s. Jim Barry’s sons purchased The Florita vineyard in 1986. Leo Buring first registered ‘The Florita’ trademark in 1946, and Mark, Peter and John were forced to wait, somewhat anxiously, until finally procuring it in 2004.
The 2015 ‘The Florita’ expresses a pale straw shade in the glass with a slight green tinge.
Opens with powerful floral aromas of rose water, lime citrus and hints of freshly cut Nashi pear. A wine of immense drive and purity. Tightly wound within snappy laser focused acidity and crisp lime juice fruit at its core. Shows the hallmarks of a youthful but restrained Florita with a promise of more to come. Pure lime fruit is dominant with a long citrusy finish.
The 2013 Nautilus Pinot Noir is dark ruby in colour. The nose reveals fragrant aromas of violets, dark plums and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish.
A cool spring but warm, dry summer made for ideal conditions during the 2013 growing season. The harvest started at a normal time but became quite rushed towards the end as a lot of fruit ripened at the same time. This meant it was all hands to the pumps & presses as we worked hard to capture the ideal varietal flavour profiles and the end result was a tired team but great quality wine across the board. This wine is a carefully selected blend from two premium hillside vineyard sites, in the Southern Valleys sub region.
To make this wine, fruit from Pinot Noir clones 114, 115, 5, 667, 777 and Abel was hand harvested and de-stemmed without crushing to allow a portion of whole berries in the ferment. A small amount of whole bunch fruit was also included in some ferments. The grapes were fermented with indigenous yeast in open top fermenters after a 6-8 day ‘cold soak’. Careful cap management, using our pneumatic punch down device, has resulted in extraction of only the soft ripe tannins. After pressing the wine was racked directly to a mixture of new and older French oak Barriques, where it remained undisturbed until filtration and bottling in March 2014.
The primary fruit components showing in the wines youth will further develop and integrate over the next five years as the wine matures.
Beautiful accompanied by Venison with Star Anise
The 2015 Nautilus Sauvignon Blanc displays intense aromas of passionfruit skin, elderflower, and hints of honeydew melon. The palate introduces a delightful lime/citrus based mouth-watering intensity and finishes with a strong textural component.
The fruit was machine harvested at night or in the cool of the morning, gently crushed and pressed then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 30% of the juice fermentations were started with a non-saccharomyces yeast and 2% of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for four months. This classic technique enhances creaminess and integrates flavours.
The 2015 Nautilus Sauvignon Blanc is blended from grapes sourced from our Opawa and Kaituna Vineyards and from selected quality growers. Each of these Marlborough vineyards contributes a myriad of aromas and flavours to the blend.
The Nautilus Cuvee Marlborough Brut NV is pale straw in colour with a fine bead and creamy mousse. The wine has a distinctive nutty bouquet, which shows the richness of a Pinot Noir dominant blend and the benefits of extended maturation. An elegant finely structured wine in which the fruit flavours harmonise with biscuity, yeast derived complexities and crisp acidity to give a lingering dry finish.
Three vineyard sites are managed to produce fruit for Nautilus Cuvee, giving us a range of flavour influences. All grapes are hand picked and whole bunch pressed with only the finest free run juice reserved. The individual base wines are fermented with a selected champagne yeast and left of lees until undergoing a full malolactic fermentation in the traditional Champenoise style. Blending typically occurs in September, and at this stage a portion of reserve wine is introduced to add complexity and character to the Cuvee in a traditional non vintage style. Typically between 5% and 15%, the reserve wine, consisting of base wine held back from previous vintages, is used. The blend is then bottled and undergoes a secondary fermentation before being aged for a minimum of 36 months prior to disgorging and release.
2015 is the third vintage of this wine.
It is defined by a long taut spine of slatey acidity, but balanced by textured complexity, flavours of a slightly wild cottage garden; feijoa, camomile, lavender, jasmine and grapefruit, with aromas of tea rose, cumquat and sea spray.
Freshly shucked Tasmanian Oysters, although fried haloumi or fish and chips with tartar sauce are pretty good matches too!
Rains were plentiful during the 2012 winter, filling the dams and enriching the soils. Conditions during the November flowering were cool and windy, allowing low crops to be set. The ripening season enjoyed conditions warmer than average and this, coupled with the low yields, allowed Cabernet Sauvignon to easily achieve fruit and tannin ripeness early in the season.
The grapes for this wine are grown on a small selection of sites, the majority being around the Margaret River’s flagship Wilyabrup sub-region close to the Indian Ocean. The soils vary from sandy to laterite gravel, which both allow for restricted vine yield. The variances between these premium vineyard sites together with selective blending provides Ringbolt with much of its complexity.
The wine is deep crimson red in colour with a lively blend of cherries, musk and nuances of fine oak on the nose.
The palate is complex and textured, opening with bramble fruit yielding to a rich palate reminiscent of well conched Belgium chocolate.
The finish is long and fine grained.
Great with Angus beef topped with garlic marron, Steak & Lake as it’s known in Margaret River. Vegan and vegetarian friendly.
A pure, elegant and vibrant style of Chardonnay, embracing the region's powerful fruit with complexity and restraint to express the environment, with the hallmarks of Vasse Felix's premier vineyards.
Appearance, Brilliant straw green
Elevated honeysuckle, grapefruit and kaffir lime aromas mingle with a fresh sea-breezy quality to this nose that hints at a sense of place by the ocean. Lower tone signature Chardonnay notes of nougat, grilled nuts and shortbread biscuit bring depth and richness to an alluring bouquet.
The mouth bursts with regional purity and a quartzy acidity that compliments the coiled citrus power and textural finesse of the wine. Judicious use of fine French oak lends hazelnut and wafer flavours plus extra length, assuring excellent ageing potential.
The fruit was hand-harvested, chilled, gently whole-bunch pressed and transferred to French oak barriques as unclarified juice for fermentation with only natural yeasts from the vineyard. Each parcel was left on lees in barrel for 9 months of maturation with battonage.
This wine expresses the distinct regional profile of Margaret River Cabernet Sauvignon and the site characters it takes from the Vasse Felix vineyards, with a focus on Wilyabrup. It was the first red wine produced in Margaret River and has been made every year since 1972. Cabernet is a robust variety ideally suited to Margaret River's climate and deep, well drained soils.
Medium deep ruby red in colour. Restrained but deep, complex perfumes of blue-black small berry fruit, floral potpourri, river stone, orange pith,dry jarrah twigs and hints of venison, dried mushroom and choc mocha.
A smooth plush entry leads into juicy mouth-watering acidity and following is a blanket of fine powdery cuddly tannin, drying but not overpowering.
Flavours reminiscent of blackcurrant, nori and toasty cedar remain. A ripe, soft tannin vintage with savoury expression.
As distinct as the region that created it, Patchwork is the point where all of the Barossa’s unique characteristics converge. History, craft, geography and climate come together to produce a Shiraz that perfectly articulates what this remarkable region truly represents.
This wine shows all the hallmarks of Barossa Shiraz in a balanced and restrained package. The fruit aromatics are all about red plum, cherries and savoury herbs.
This is a medium to full depth wine with balanced fruit concentration. The palate is full of savouriness, texture, black olives and has an evenness flowing from start to finish. This is about being soft and supple yet also rich and textural; an even line of tannins completes the wine.
Pair with barbecued pork spare ribs with a dark sticky glaze.
The Cigar is a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.
Good winter rains replenished soil moisture level and an early burst of warm weather initiated bud-burst a few weeks earlier than normal. Shoot growth proceeded rapidly and the early head start was maintained through November and December. January and February were dry so our winemaker and vineyard manager had few concerns and held high expectations for the vintage. Their hopes were realised and the grapes reached full ripeness and maturity easily. Harvest was completed by March 30.
Yalumba The Cigar is made through traditional small lot winemaking techniques.The grapes are crushed to small static fermenters, ensuring good extraction of colour and tannin. The grapes stay on skins for around seven days, though some tanks are given extended skin contact before pressing.The wine is matured for 22 months in mainly French oak hogsheads and barriques; 28 per cent of them new.
This wine has a full nose with intense savoury blackcurrant fruit and cherry ripe highlights. The wine’s palate shows a warmer vintage and opens with cassis and ripe cherries. There are layers of plum and cherry fruit entwined with middle weight tannins, giving a lengthy savoury textured finish.
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