Bill Hooper was asking about Shaw and Smith in another thread. Here are some impressions from a recent tasting from two of the Adelaide Hills wines from this South Australian producer.
Shaw and Smith M3 Vineyard Chardonnay 2006
Love the brilliantly lustered light citrine hue. Subtle smoky French oak, toasted brioche and melon waft reluctantly out of the glass and it tastes dry and spicy with lemon, hints of pineapple, a mealy richness coming from the partially wild fermented yeast lees, a savouriness from the oak and a creamy slipperiness to the silk-edged texture. It's very tight and quite sophisticated, emanating class from all its facets and the oak plays a lovely partnership with the fruit which progresses to peach on the clean, bright, lingering finish. Barrel fermented, 25% wild yeast ferment and 10 months in French oak in total, I thought this really smart - it can only improve with more time in the bottle. 13.5% alc. Screwcap closure. NZ$38.
Shaw and Smith Adelaide Hills Sauvignon Blanc 2007
A sweeter citrussy style of savvy with zesty lemon on the nose and crisp apple and lime acidity in the palate with a chalky texture, a dry, racy finish and hints of tropical fruit emerging on the aftertaste. Medium-bodied in style with the touch of sweetness making it quite quaffable, it seems to be screaming for a seafood accompaniment and later, when tasted alongside pan-fried, crispy skin flounder, it proved to be a very good match.
In the initial tasting, amongst a whole raft of kiwi 2007 SB's, this wine kind of got lost as it is so different and rather less herbaceous and flamboyant, nevertheless, it's a very sound savvie when you keep the kiwis away. Have it on its own with the right weather, the right company and the right food and its most enjoyable.
13% alc. Screwcap closure. NZ$25.
Cheers,
Sue