The fruit from Macclesfield grows in a warmer climate, which lends structure and richness, while the fruit from Balhannah contributes spiciness and perfume. It has an intense color, pepper-spice flavors and great intensity.
Wine Spectator 91 points - A bit less dense than most Shiraz, showing dark cherry and berry flavors, with savory pepper and mineral notes weaving through the finish. Tannins have some bite, but cellaring should soften that. Best from 2015 through 2020.—H.S. (Sep 19 2012)
In 1989, cousins Martin Shaw, winemaker, and Michael Hill Smith, Australia’s first Master of Wine established Shaw and Smith. They produce cool-climate wines from Adelaide Hills in South Australia. Their first vintage, a 1990 Sauvignon Blanc was made from purchased fruit. The partners bought the 104 acre M3 Vineyard at Woodside in the Adelaide Hills in 1993 and over the next two years planted Chardonnay and Sauvignon Blanc. The soils are sandy loam over red-yellow clay with some shale. In 1999 Martin and Michael purchased the 114 acre Balhannah Vineyard and planted Sauvignon Blanc, Shiraz, Pinot Noir and Riesling. Soils are composed of sandy loam with underlying layers of red clay mixed with quartzite and shale. Shaw and Smith has developed a reputation as an artisanal producer of some of Australia’s finest wines.
|Hand-picked bunches sourced from the Adelaide Hills around Macclesfield Vineyard and low yielding Shiraz from Balhannah Vineyard were crushed, destemmed and placed into small fermentors. Fermented in small batches, the fruit was regularly punched down and pumped over to extract color, flavor and tannins. The wine matured for 14 months in new and neutral French oak barriques.