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Shaw & Smith Sauvignon Blanc 2017
Great as an aperitif or with seafood. Best drinking within two years.
Critical AcclaimAll Vintages
Key lime, lemon and ruby grapefruit flavors have an appealing edge of sea salt minerality and a touch of celery leaf in a complete, harmonious, savory and lip-smacking package.
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.
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 outside of the region for blends. 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.
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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.
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 matches well with complex seafood and chicken dishes.
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.