Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith's aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia's coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.
The fruit was sourced predominantly from the high and cool Lenswood vineyard. Soils here are brown loam over red clay and schist with high plant density at 2,780 vines per hectare. The clones used are the 777 from Burgundy and MV6, the backbone of many of Australia's best Pinots. The vines are hand pruned and yields very small (around 3.75 tonnes per hectare).
September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier high temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks earlier than average.
Grapes were hand picked and sorted. Parcels underwent a combination of whole berry and whole bunch fermentation, with fifteen days on skins pre- and post-fermentation.The wine was matured in French oak puncheons.
Even ripening and good growing conditions made 2016 a standout year for Pinot Noir in Lenswood. This vintage is very perfumed with great intensity. Bright berry fruit is balanced by crushed herbs with nuances of bay and thyme. A subtle grip of tannins on the clean finish.
100% Pinot Noir
Martin Shaw & Adam Wadewitz
|Notes||Sustainable, Vegan, Vegetarian