Fruit was sourced principally from their Lenswood vineyard. The Adelaide Hills has experience something of a revival over the last few decades; the area now boasts over 95 producers and 4000 hectares of vineyard, generally regarded as one of Australia’s most exciting cool climate areas. Surrounded by many of the traditional wine growing areas of Australia, the region’s altitude means it experiences cooler temperatures by some 4-8 degrees. Therefore, the cool, dry summer and autumn ripening conditions help produce the desired composition, concentration, flavours and balance in the grapes.
Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith’s aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia’s coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.
Fruit was predominantly sourced from the Shaw + Smith vineyard at Lenswood, which was planted in 1999 and purchased by Martin and Michael in 2012. Undulating with east and west facing aspects at 455 – 500 metres above sea level, the soils are brown loams over clay with broken shale on the ridges. Low yields were achieved by aggressive pruning and pre-harvest bunch thinning. All fruit was hand picked to avoid any fruit damage.
The grapes were chilled overnight, whole bunch pressed, and then fermented in new and used French oak (one third of which was new). The wine was matured for nine months in oak with some lees stirring, then two months in tank on lees prior to bottling.
Suitable for vegans and vegetarians.
A classic partner to fleshy white fish with a cream or butter sauce.