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Shaw & Smith Sauvignon Blanc 2005

Sauvignon Blanc from Australia
  • JH95
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Winemaker Notes

Sauvignon Blanc is a regional speciality in the cooler Adelaide Hills. The wine is unoaked to maximize its fresh varietal character and overall tangy, zippy flavors. It has more middle palate and length than more herbaceous styles. A young refreshing wine with pure varietal flavors and lively acidity. A benchmark for Australian Sauvignon Blanc.

"New Zealand has embraced the screwcap with the same fervour as Clare Valley has for its riesling, but for its sauvignon blanc, and they were right to do so. Punchy, aromatic, gooseberry, green apple and passionfruit aromas and flavours permeate a bright, breezy and deliciously crisp wine."
-James Halliday

Critical Acclaim

JH 95
Australian Wine Companion

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Shaw & Smith

Shaw & Smith

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Shaw & Smith, , Australia
Shaw & Smith
Shaw + Smith began over a long lunch in 1989 when cousins Martin Shaw and Michael Hill Smith decided to realize a long held dream to make wine together. They specialise in Sauvignon Blanc, a single vineyard Chardonnay, cool climate Shiraz and more recently small batches of Riesling and Pinot Noir. Our vision is to make exciting, refined wines exclusively from the Adelaide Hills that rank amongst Australia's best.

Shaw and Smith believe that sound environmental practices make sense. Our practical approach aims to respect the soil, cut water use, recycle, and cut energy and greenhouse emissions.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RGL30305686_2005 Item# 89732

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