Philip Shaw No. 19 Sauvignon Blanc 2006
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Philip Shaw No 19 Sauvignon Blanc is in memory of Philip's good friend Albert Chan, whose birthday was the 19th of August. They studied winemaking and worked together at Lindemans. Albert had the best palate of anyone I've ever known.
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Philip has been making wine in Australia for more than 4 decades and approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. He steps out with conviction and carves his own way, a new way, time and time again. He has pioneered dozens of popular Australian wines during his career and is renowned for his commitment to advancing Australian wines through relentless testing of varietal and clonal suitability for optimum site selection, winemaking innovation, and ultimately, crafting modern, vibrant, and high-quality wines.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Both red wine and white wine from Australian are wildly popular and beloved. Most of Australia's wine regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.
Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.