The Adelaide Hills has now proven it can make truly exciting spicy Shiraz. The key is careful site selection, low yields and restrained use of oak.
- SA - Adelaide / Adelaide Hills
- South Australia
Vivid crimson hue; a complex bouquet, with a wealth of red and black fruits, spice and ironstone complexity; the medium to full bodied palate is fleshy, silky, rich and almost hedonistic in its appeal; long, languid and beautifully detailed from start to finish; excellent viticulture and winemaking in total harmony.
Rating 96 - Ben Edwards - James Halliday Wine Companion (17/July/2012)
Huon Hooke and Bob Campbell MW - Gourmet Traveller WINE's 100 Top Release Wines (April/May 2013)
This is a concentrated wine and carries a lot of oak, but it all works. The colour is impressively profound and the spicy fruit intertwines seamlessly with oak; black fruits are also present. It's superbly elegant and intense, progressing along the palate with grace. Score: 96 points Huon Hooke and Bob Campbell MW - Gourmet Traveller WINE's 100 Top Release Wines (April/May 2013)
Incredibly focused violet perfume, blueberry and plum fruit with palate drive yet medium bodied restraint; gravel-like tannin texture and great persistence. Rating 95 - Drink 2016-2022 -Tyson Stelzer - 'Top South Australian Reds 2010', Decanter.com
I’ve been drinking Shaw + Smith Shiraz since 2006 and I reckon this is the best release I’ve ever tasted. Amazing to see the price remain relatively stable across that period too. Kudos.
Initially, this was so tightly shaped and ferruginous that I thought it might contain a splash of Mataro. I’ll probably never know though. It opens up to reveal boysenberry, cherry and plum characters matched to cool climate pepper and crushed spice with a hint of iodine. Floral aromatics too. The palate tends towards savouriness with suggestions of roast meats on a climactic finish. Suede texture leads into fine, graphite tannin. Complex, layered and beautiful. Wow. 95+ Points, Excellent – Exceptional - Jeremy Pringle - Wine Will Eat Itself (September 4th 2012)
I’ve always had a soft spot for this wine and have cellared at least 4 of the previous vintages to watch the evolution. 2010 was a happy year for the Hills and surrounds and this wine is testament to the house style that keeps on improving. First thing I noticed was the colour that is a dark but glossy garnet, aromas of vital red fruits, redcurrants, black cherry and clove with that peppery Adelaide Hills distinctiveness. There’s a touch of kirsch and a slight lift of violet too. The palate is a seamless combination of red fruit, spice (cinnamon and pepper) and cascading tannin. It’s nicely concentrated with a driving fruit intensity and finishes with clean acid and persistent spice. It’s still finding its feet but this is only going to get better with time. Patrick Haddock - Wining Pom (September 2nd 2012)
At the recent Winewise Championship I was very much taken by Shaw and Smith’s 2009 shiraz. However, I rate the 2010 a notch higher. It sits at the more powerful end of the house style. It is medium bodied and elegantly structured, as you’d expect in the cool-growing climate, but the deep, intense-crimson colour, opulent, seductive aroma and palate-saturating fruit flavours, cut with very good oak, probably outweigh any Shaw and Smith has made in the past. Winemakers Martin Shaw and Darryl Catlin say the fruit comes from “low-yielding vines at Balhannah, the central Adelaide Hills, and Macclesfield, the warmer and drier sub-region to the south”.
4.5 Stars Chris Shanahan - Food and Wine, Canberra Times (March 27th, 2013)
Winery Tasting Notes
Shaw + Smith Shiraz is a medium bodied cool-climate Shiraz, in which balance is more important than power.
The 2010 has notes of blueberry and mulberry on the nose, and a palate that also shows dry spice (fennel seed), some earthy notes, and which has plenty of ripe, round tannins that are initially overwhelmed by the fruit, but which become more apparent and assertive on the finish.
Wagyu hamburger with bacon, Gruyere cheese and Zuni pickle.
Has the concentration and structure to develop fine tertiary characters in bottle over the next 10 years.