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Shaw & Smith Sauvignon Blanc 2010

Sauvignon Blanc from Australia
  • JH95
  • RP90
  • WS90
Ships Fri, Sep 29
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Winemaker Notes

Whole bunches were crushed, chilled and pressed before fermentation in temperature controlled stainless steel tanks. No malolactic fermentation as we look to protect fruit purity and natural acidity.

A benchmark for Australian Sauvignon Blanc. Unwooded to maximise varietal punch. Fresh and zippy with pronounced "pink grapefruit" characters. Ripe middle palate finishing with racy acidity.

Critical Acclaim

JH 95
Australian Wine Companion

Practice makes perfect, as does attention to the most minute detail. Pale straw-green, it has a complex bouquet with notes of herb and lychee followed by an intense, tightly focused palate with a touch of kiwifruit hiding behind the minerally acidity that binds the wine into a coherent whole.

RP 90
The Wine Advocate

The 2010 Sauvignon Blanc gives intense grapefruit peel, lemon juice, orange blossom and lime leaf aromas. Bone dry (less than 2 g/l residual sugar), crisp and medium bodied, this wine lends a bit of viscous/creamy texture to generous flavor concentration, continuing through the long finish. Drink it now to 2013.

WS 90
Wine Spectator

This white is bright and zingy, offering pretty apple, grapefruit and lime flavors that blossom on a supple frame and persist nicely. Drink now 250 cases imported.

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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.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular and age-worthy wines at its best. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

Pinot Gris/Grigio

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One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.

In the Glass

Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.

Perfect Pairings

Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.

Sommelier Secret

Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.

RGL30310686_2010 Item# 108701

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