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.
- SA - Adelaide / Adelaide Hills
- South Australia
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. A perennial good buy, Shaw & Smith's unblended Sauvignon Blanc is up there with Australia's best example of this style. Rating 90 - Lisa Perotti-Brown MW, The Wine Advocate#191 (OCT/2010)
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.Rating 95 - Weekend Australia (13/Nov/2010)
One of the pioneers of the variety in Australia and considered a benchmark regionally, this vintage delivers a delicately styled wine compared to much of the popular tsunami of the variety. Here florals and citrus skins lead the way, followed by yellow grapefruits, with tangy and spicy fruit part of the profile. Fresh, even and clear-headed. Rating 92 - Campbell Mattinson, The Wine Front
Straight into the zone here - passionfruit, grassy edges, betel leaf, hints of citrus, ripe yellow peach, nectarine and more. The palate has plenty of front-foot appeal, bright acid, passionfruit and nectarine flavours, and decent length. Rating 92 - Nick Stock, Good Wine Guide 2011
"…..I cant believe the 2010 Shaw + Smith Sauvignon Blanc is already on my doorstep, ready for spring drinking. And with 20-odd vintages under its belt, you know there’s been plenty of learning going on at Shaw and Smith. Is it the best yet? Well, I’m not sure, but it’s full of delicious guava and passionfruit flavours balanced by precise, but not searing, acidity. This is a wine of elegance, restraint and irresistible drinkability and the kind of wine that can very quickly disappear before you can say “balmy summer evening”. Fergus McGhie, Canberra Times (25/Sep/2010)
Year in, year out, this benchmark Adelaide Hills wine is always among Australia's top half dozen sauvignon blancs; a testament to the consistent winemaking skills of cousins Martin Shaw and Michael Hill Smith. The 2010 is as good as ever with zingy grapefruit aromatics, freshness and intensity of fruit on the palate and zesty acidity on the finish. Zippy and racy, this is a classic drink-young wine with lashings of pure fruit appeal. Pair it with freshly shucked oysters. Winsor Dobbin, Sunday Examiner (14/Nov/2010)
This Adelaide Hills purler remains Australia’s best sauvignon blanc. Knockout!Paddy Kendler - Australian Education Union - Victorian Branch Newsletter (Nov/2010)
Forget cheap sauvignon blancs, and taste just how good this grape can be. It deserves to be paired with lobster but any seafood will do.Ian MacTavish, Beter Homes & Gardens (Nov/2010)
The Shaw + Smith Adelaide Hills Sauvignon Blanc 2010 has ripe gooseberry aromas and flavors with a trace of citrus and a luscious intensity on the palate that is indicative of a restrained yield and excellent vintage conditions. Ross Noble - Mt Barker Courier (22/Sep/2010)
Winery Tasting Notes
Vibrant pale straw with brilliant green tinges.
The aroma has restrained sauvignon grassiness coupled with riper fruit characters.
Sauvignon Blanc is a regional speciality in the cooler Adelaide Hills. The wine is unoaked to maximise its fresh varietal character and overall tangy, zippy flavours. The palate is fresh and lively with pure fruit varietal flavours and crisp acidity.
Shaw + Smith has a preference for young fresh Sauvignon Blanc, best drunk within 18 months of bottling.
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.