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Shaw + Smith winery was founded in 1989 by Michael Hill Smith and Martin Shaw with the goal of producing elegant, refined, world class wines from the cool climate Adelaide hills region of Australia. That Shaw + Smith have succeeded in spades should come as no surprise given the resumes of the winery's two founders. Michael Hill Smith was born into wine, a member of the Yalumba family. A Cordon Bleu trained chef, wine writer, wine judge, and Australia's first Master of Wine he relished the...
Aromas of white flowers, grapefruit, and white peach. A note of brioche adds complexity. These notes carry through to the palate, which is long and flavourful, with mid-palate texture and bright acid.
2015 was a remarkable vintage. Above average winter rainfall ensured a good start to the growing season and warm weather around the New Year was followed by useful rain in mid January. The season concluded with mild, stable conditions and delivered fruit of wonderful quality to the winery.
M3 is at the forefront of the ongoing refinement and evolution of Australian Chardonnay. The aim is elegance, restraint, and capacity to age in the bottle. Bunches were chilled overnight, whole-bunch pressed, then fermented in new and used French oak. The wine spent 9 months in oak with some lees stirring, and another 2 months on lees in the tank prior to bottling.
- 94 Points -
A complex and deeply layered chardonnay with peach fruit, citrus and hazelnut. Toasty oak and nectarine too. The palate has hints of almond pastry amid nectarine and grapefruit. Concentrated and assertive, layered, and a driving finish.See detailed press review
- 93 Points -
Shaw + Smith winery was founded in 1989 by Michael Hill Smith (of Yalumba) and Martin Shaw (his cousin, a well-travelled wine consultant) with the goal of producing elegant, refined cool-climate wines at a time when no one in Oz was talking cool-climate. They focused on Adelaide Hills for their project. This was whole-bunch pressed and native fermented in new and used French oak, where it spent 9 months with some lees stirring, and another 2 months on its lees, in tank, before bottling. The wood is present in this youthful, expressive wine, but handily balanced by weighted pear, white peach, apple, and ample cream on the medium bodied palate. Hazelnuts, brioche, lemon pith layer on the confident, structural palate. Acidity backbones this lengthy wine, and river stones texture and bed it through the spicy, lingering finish. Drinking very well now, but will continue to gain in depth over 5+ years. If you can't wait, pour with halibut, sablefish and fresh spring vegetables.See detailed press review