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Flat front label of wine
Flat front label of wine

Shaw & Smith Sauvignon Blanc 2010

Sauvignon Blanc from Australia
  • JH95
  • RP90
  • WS90
13% ABV
  • JH95
  • WS90
  • WE90
  • W&S90
  • JH94
  • WS90
  • WS90
  • W&S90
  • JH93
  • W&S91
  • JH95
  • JH95
  • W&S92
  • W&S90
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13% ABV

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

All Vintages
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
Robert Parker's 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
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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.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime 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.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) 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 utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

RGL30310686_2010 Item# 108701