Tim Smith Bugalugs Blanc 2022
WineSpark Price €21.68
Barossa is best known for making big indulgent reds. But maybe its best-kept secret (for now) is Eden Valley.
The higher altitude and cooler weather here make it heaven for making crisp and refreshing whites, just like Tim’s Riesling.
And he reckons there’s huge potential for white Rhône varieties to thrive here - such as Grenache Blanc, Roussanne, Viognier and Clairette.
So much so that he’s made a new wine, called Bugalugs Blanc.
It’s inspired by a stint working for Chapoutier in the southern Rhône earlier in his career. After work he’d enjoy a glass of delicious local white. It would usually be a blend, which didn’t force you to think hard about what variety it might be.
The Viognier in the blend comes from Eden Valley, and it’s fermented and aged in barrel along with the Roussanne to give structure and layers to the blend.
The Grenache Blanc and Clairette come from Barossa and are aged in tank - which gives a bright and clean expression of fruit.
You land up with a refreshing, aromatic and creamy white which is so easy to drink.
You’re the very first in Europe to access this wine - try it and see if you agree with Tim on its potential!
| Wine type | White |
| Grape(s) | Clairette 52% / Viognier 20% / Grenache Blanc 14% / Roussanne 14% |
| Country | Australia |
| Region of origin | Barossa |
| Appellation | Barossa |
| Vintage | 2022 |
| Alcohol % | 13% |
| Oak? | Roussanne and Viognier only |
| Months in Oak | 3 |
| Type of Oak | Older French |
| Allergens (e.g. Milk, Egg, Fish, Nuts) | No |
| Average age of vines | 15 |
| Average altitude of vines (m) | 250 m |
| Soil type(s) | Various-mostly yellow loams with ironstone flecks |
| Closure Type | Screwcap |
| Is this wine organic? | No |
| Biodynamic? | No |
| Sustainably produced? | Yes |
| Suitable for vegans? | Yes |
| Ageing potential (years) | Too early to call-but at least 10 years |
| Ideal drinking window | Now-2026, then put away for 7 years |
Tim’s been a winemaker for 35 years - and during that time he’s worked for some of the Barossa’s most iconic names… Yalumba, St Hallett and Chateau Tanunda to name but a few.
Make your own mind up on this one from Tim - Barossa 'poached' (i.e 'stolen'!) yabbies - or freshwater crustaceans with dill mayonnaise
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