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Flat front label of wine
Flat front label of wine

Shaw & Smith Sauvignon Blanc 2015

Sauvignon Blanc from Adelaide, Australia
  • JH94
  • WS90
12% ABV
  • JH95
  • W&S90
  • WS90
  • WE90
  • JH95
  • RP90
  • WS90
  • WS90
  • W&S90
  • JH93
  • W&S91
  • JH95
  • JH95
  • W&S92
  • W&S90
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12% ABV

Winemaker Notes

Shaw + Smith Sauvignon Blanc is bright and aromatic with notes of grapefruit, nashi pear and nettles. On the palate there is intense flavor with fresh, limey fruit, mouthwatering acidity and remarkable purity.

Match this wine with barbecued prawns topped with avocado pico de gallo.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
Adelaide Hills enjoyed a picture-perfect vintage, with moderate yields ripening to perfection. No winemaking tricks, cool fermentation in stainless steel and early bottling. The wine verges on fleshy on the mid-palate, then finishes with a swagger of limey natural acidity on the long, fresh finish. Flavours? Grapefruit and a touch of passionfruit.
WS 90
Wine Spectator
White pepper, fresh-cut grass and lemongrass notes are vibrant and aromatic, with crisp acidity and plenty of clarity on the focused finish.
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Shaw & Smith

Shaw & Smith

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Shaw & Smith, Adelaide, 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.

Adelaide

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The Adelaide Zone refers to the super zone in South Australia containing the Mount Lofty Ranges Zone (Adelaide Hills, Adelaide Plains and Clare Valley), Fleurieu Zone (Currency Creek, Kangaroo Island, Langhorne Creek, McLaren Vale, and Southern Fleurieu) and Barossa Zone (Barossa Valley and Eden Valley).

The Adelaide Hills region is distinguished and beautiful, offering a cool respite in the summer for Adelaide city dwellers. With vineyards planted fairly high in elevation at 1,500 to 1,800 feet, it is known for its particularly fine, citrus-driven Sauvignon blanc.

However, Piccadilly Valley, the part of Adelaide Hills closest to the city, was first staked out by a grower named Brian Croser, in the 1970s for a cool spot to grow Chardonnay, then uncommon in Australia. Today a good amount of the Chardonnay goes to winemakers outsdie of the region for blends and not many wineries were ever permitted to build wineries here, since it is essentially an eastern suburb of the city.

Producers experiment with other cool-climate loving aromatic varieties like Pinot gris, Viognier and Riesling. Charming sparkling wine is also possible, which is made from Pinot noir and Chardonnay. On its north side, lower, west-facing slopes make full-bodied Shiraz.

The Adelaide Plains is a hot region northwest of the Adelaide Hills that produces simpler, value-driven wines.

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.

RPT20066396_2015 Item# 166469