Shaw and Smith Shiraz
Shaw and Smith Shiraz is fresh and vibrant on the nose, with red fruit aromas and some dried herb notes. The palate shows bright cherry, raspberry, and mulberry, a hint of dark chocolate and plenty of structure, with grippy tannins that build through to the finish.
Established in 1989 by Martin Shaw and Michael Hill Smith, Shaw + Smith’s…
aim is to make contemporary, high quality wines that stand amongst 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 the cooler climate, such as Sauvignon Blanc and Chardonnay and also make fantastic wines from Shiraz and Pinot Noir. Their wines consistently win medals and trophies at international wine competitions.
The Adelaide Hills was long considered too cool to ripen Shiraz. By the early 2000s, though, the potential for outstanding Shiraz from the right sites in the Adelaide Hills was compelling, and the first Shaw + Smith Shiraz was made in the 2002 vintage. Since then, Shiraz in the Hills has gone from strength to strength, its hallmarks being fragrance, intensity, and medium bodied elegance.
The fruit was sourced from vineyards in the warmer, drier parts of the Adelaide Hills, notably Macclesfield and from low yielding vineyards in Balhannah, near the Shaw and Smith winery. Soils here are shallow red/brown loam over schist and clay. The vines are planted at a density of 2,700 – 5,500 vines per hectare and are hand pruned with vertical shoot positioned canopies. Low yields of two kilos per vine were achieved by aggressive pruning and pre-harvest bunch thinning.
Fruit was hand picked and fermented as a combination of whole berries and whole bunches in open fermenters, with gentle plunging and minimal working – as the winemaking team say, “No berries were harmed during the making of this wine.”
Shaw and Smith Shiraz – Hay Wines
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