Welcome to Precious Little Wine
Adam Smith, Viticulturist & Marty O'Flaherty, Winemaker
They do say opposites attract and maybe this holds true when it comes to business partners as well! At least let’s hope so for the sake of "Precious Little" anyway.
Marty and Adam’s friendship began some time ago when they were both working for wine entities based in McLaren Vale in South Australia and met when paired together at a Corporate Golf day. Shortly after they played cricket against each other and have been mates who have shared a friendly and sledge-filled rivalry ever since
2016 Nero D'Avola
Selected and hand-harvested fruit from an exquisite vineyard in the Marananga sub-region of the Barossa Valley. Primarily the wine is naturally fermented, followed by ten months extended maceration on skins which certainly push the winemaking boundaries and the subsequent intrigue of this wine. A final maturation in seasoned French Oak helps further soften and balance this distinctive contemporary Australian take on this Sicilian native.
Sourced from the extraordinary Piccadilly sub-region of the Adelaide Hills. This unique parcel was hand-picked, and whole bunch pressed into a mix of new and seasoned French Oak where it underwent natural fermentation. A complex and contemporary style of Chardonnay loaded with primary fruit and texture, with crisp natural acidity, a hint of spice and a nutty complexity from lees stirring.
2018 Grùner Vertliner
Sourced from a beautiful vineyard nestled between the Adelaide Hills hamlets of Lobethal and Charleston. The Grùner Veltliner we found there was absolutely pristine, brimming with flavour. Hand-harvested, whole bunch pressed with a small portion fermented in oak to add complexity. Packed with lime and grapefruit crispness, intriguing fresh herbal notes and popping acidity. Our own little Austrian from the Adelaide Hills...Prost!
Small Batch Winemaking
Learn about how Precious Little Wines are made...
Small batch winemaking is exactly as it sounds, a small batch of wine made from a small parcel of grapes. Perhaps a more pertinent question is what separates small batch winemaking from wine produced on a larger or commercial scale? The answer is pretty simple in that with small batch winemaking you have in the words of Martha Reeves and the Vandellas ‘nowhere to run to, baby, nowhere to hide’ if it doesn’t work. Suffice to say if you stuff up it stands out like the veritable dogs’ bollocks and there’s no blending it out to hide it away!