Modern Pinot qwith characteristic red fruit aromas in the strawberry/raspberry/cherry spectrum. Palate is mid weight, yet suprisingly supple and rich. Fruit focused at this stage and will develop additional layers with bottle-age.
- SA - Adelaide / Adelaide Hills
- South Australia
Dark, savoury and backward bouquet, showing toasty oak with the fruit in the background; the palate reveals an abundance of pure red fruit, with a strong personality of ferrous minerality, and almost crunchy acidity; quite possibly the finest pinot to come from this wonderfully consistent producer. Rating 93 - James Halliday, Australian Wine Companion Edition 2011
This is a cryptic and complex young Adelaide Hills pinot with a tightly structured yet silken palate – the classic iron fist in a velvet glove. Bright mid-red colour, plenty of red cherry fruit, some Earl Grey tea and gentle bergamot too, complex and pristine. Red cherry/berry flavours run the length of the palate, some darker fruits build through the back and bright acidity holds it right on the line, lifting skywards through the finish. Rating 92 - Nick Stock, The Penguin Good Australian Wine Guide 2010
I didn't even know that Shaw + Smith made a Pinot Noir before this lunch to celebrate their 20th vintage. ....The second vintage of its Pinot Noir demonstrated this. Produced in near-perfect conditions, the 2008 is a 'step up from the pretty wine we made in 2007,' Hill-Smith commented. I agree – deliciously aromatic with layers of complexity and a weighty mouthfeel, it succeeds in combining the opulence of Central Otago with the structure of Burgundy. Amy Wislocki Managing Editor, Decanter.com
Martin Shaw and Michael Hill Smith are perfectionists. A visit to their stunning cellar door and winery in the Adelaide Hills will confirm this....Now it’s the turn of pinot, renowned for being tough to grow and make, but well suited to their home in the Adelaide Hills. This 2008 is their second release to the public and it’s available in Canberra. By Shaw and Hill Smith’s high standards, it’s probably not there yet, but it is a fantastic, beautifully balanced pinot. There are classic cherry and dark-berry fruits, a touch of whole-bunch character and some more complex savoury elements too. If you drink it now, you’ll find it still bursting with youthful primary fruit, but I think it’s one to keep a while as it will improve with a couple more years in the bottle. Fergus McGhie, Canberra Times(07/Aug/2010)
They’ve been playing around with pinot noir at Shaw and Smith since 2000, but this is the first release to go out into the big wide world – until now it’s been a cellar door only release. Punchy pinot. Excellent, velvety texture and lots of ripe fruit, with muscular tannin pulling it through the finish. Flavours of plums, cherries, (various) spices and twigs. Creamy, clovey characters from oak. Quite a bit of tangy acid. Needs time for the various components to integrate properly, but it’s a decent quality.Rating 90+ Campbell Mattinson, The Wine Front(16/May/2010)
Cousins Michael Hill Smith and Martin Shaw planted their first pinot vines in the Adelaide Hills a decade ago but this is their first non-cellar door release. It’s been well worth waiting for because it’s an absolute corker, stylishly made with loads of finesse, aromatic cherry and strawberry fruit on the nose and palate, spice and earthy characters, lovely oak and silky smooth tannins. Drink it with quail.Kerry Skinner, Illawarra Mercury (19/May/2010)
Winery Tasting Notes
Modern Pinot with characteristic red fruit aromas in the strawberry/raspberry/cherry spectrum.
The palate is mid weight, yet surprisingly supple and rich. Fruit focused at this stage and will develop additional layers with bottle-age.
Pinot Noir is the most temperamental of varieties and remains the ultimate challenge for many winemakers – Shaw + Smith has accepted this challenge albeit in a ‘small batch’ way. Site selection, the right clonal mix, miniscule yields and fastidious vineyard management are essential to success.
The hand-harvested grapes were de-stemmed and lightly crushed into 2 tonne open fermenters. A cold maceration of 4-5 days preceded fermentation with handplunging 6-8 times per day. The malo-lactic fermentation and maturation followed in French oak barriques.