2016 Vintage

 
Small Change White 2016 copy

 

Small Change White 2016

As in previous years, the 2016 version is made from Langhorne Creek Verdelho with a dash of Adelaide Hills Traminer, hand-picked and fermented in the same little tank we've used for the past four years. It's the most elegant and refined of our Small Change White releases to date - crisp, fresh and citrussy with beautiful natural acidity and texture built over four months of regular lees-stirring in tank.

An ideal picnic and beach companion with fish and chips and goat's cheese and snow peas and one-hand-one-bounce.

 

 

 

 

 

 

 

 


Small Change Red 2016 copy-1

 

Small Change Red 2016 

This is a similar blend to the 2015 red - Langhorne Creek Cabernet Franc with Clare Valley Malbec and Merlot. It's more elegant and less boisterous than the previous three vintage releases but follows a lineage of red wines made for early drinking.

Open-fermented with gentle pump overs then aged in old barriques for 7 months it's fruit-forward in a cherries and berries kind of way with a nice lick of tannin from the Malbec.

Think pizza and pasta with pals or meeting in the front bar for Pub Quiz Night.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Small Change Shiraz 2016 copy
 
 
Small Change Shiraz 2016
 
Have you ever been to Langhorne Creek? It kind of feels like the Wild West. A long way from the bright lights of Adelaide, dusty plains when it's dry, swampy marshland when it's flooded. There's an old cemetery on the drive in, a general store, a pub, a park by the river for your wagon. Some of the oldest shiraz vines in South Australia, some of the best people you've never met in the South Australian wine industry, and there's us, trying to answer the questions we've heard for the last 15 years of wine life:

Do you have a shiraz?
I only drink shiraz.
I like thick, chocolatey, fruity, earthy, South Australian shiraz.
Do you have one of those?
Yes. We have one of those.
 
 
 
 
 
 
 
 
 
Small Change Cabernet Franc 2016 copy
 
 
Small Change Cabernet Franc 2016 - Parndana, Kangaroo Island
 
Cabernet Franc is a very special variety that carries an air of mystery and intrigue. Rhys fell in love with it while working as a cellarhand at d'Arenberg where a small amount was used in blends. One barrel in particular was a regular go-to for a little afternoon tipple...
 
Kangaroo Island is a special place for both of us - Rhys worked for the island's top winemaker Jacques Lurton for a number of years and Andrew has a beautiful holiday home there. We were very lucky to get half a tonne from Jacques' vineyard, one of the premier Cabernet Franc sites in Australia. After hand-picking and wild yeast fermentation it spent three weeks on skins before racking to our one hogshead (named Little Greenie). We then stirred the lees every 6 weeks to build texture before bottling in March 2017.

It has lovely natural tannin - our "biggest" wine to date - with fine natural acidity, a hint of smoky oak and flavours somewhere between mulberry and blackcurrant. There's something lavender about Cabernet Franc too, something mysterious and ethereal and absolutely delicious.

390 bottles were made.

 

  

Small Change Chardonnay 2016 copy

 

 Small Change Chardonnay 2016 - Woori Yallock, Yarra Valley

We both love Chardonnay and when the opportunity came up to buy some fruit from Mac Forbes' Woori Yallock vineyard (one of Australia's outstanding Chardonnay sites) we couldn't pass it up. We wanted to make a wine that was rich and textural, barrel fermented with full malolactic fermentation to build roundness and beautiful natural acidity to balance it out. We couldn't be happier with the results.

One of the barrels was new (named David Bowie) with Gus and Bessie (the other two barrels) older. After hand-picking, crushing and settling we racked to barrel for fermentation with lees-stirring every three weeks. We bottled it in March 2017, a year after it was picked. It shows beautiful stone-fruit aromas and flavours in the apricot and peach zone (it tasted just like apricot nectar as juice after crushing) with zesty acidity supporting these richer notes.

714 bottles were made.

 

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