Shaw + Smith — The Benchmark of Adelaide Hills Winemaking
Shaw + Smith is one of Australia's most admired and influential wineries — a producer of exceptional cool-climate wines from the Adelaide Hills that have set the standard for the region since the winery's founding in 1989. With a philosophy built on minimal intervention, respect for terroir, and an unwavering commitment to quality, Shaw + Smith has produced wines of extraordinary consistency, elegance, and critical acclaim that have earned the winery a place among Australia's finest estates.
History & Heritage
Shaw + Smith was established in 1989 by cousins Martin Shaw and Michael Hill Smith MW — two of Australia's most respected wine professionals. Martin Shaw had trained as a winemaker in Burgundy and Bordeaux before returning to Australia with a deep appreciation for the role of terroir and restraint in producing wines of genuine distinction. Michael Hill Smith had become Australia's first Master of Wine in 1988, bringing an unparalleled breadth of knowledge and a global perspective to the partnership.
Together, they identified the Adelaide Hills as one of Australia's most exciting and underexplored cool-climate wine regions — a place where the combination of altitude, cool temperatures, and diverse soils could produce wines of a finesse and complexity that the warmer regions of South Australia could not replicate. Their first vintage of Sauvignon Blanc in 1989 was an immediate statement of intent, and the winery has never looked back.
Today, Shaw + Smith owns two estate vineyards — at Balhannah and Lenswood — encompassing approximately 55 hectares of vines across some of the Adelaide Hills' finest sites. The winery also works with a small group of carefully selected growers whose vineyards share the same commitment to quality and site expression. Every wine is made with the same philosophy that has guided Shaw + Smith from its first vintage: grow the best possible fruit, handle it with care and minimal intervention, and allow the Adelaide Hills to speak for itself.
The Region: Adelaide Hills, South Australia
The Adelaide Hills is one of Australia's most distinctive and exciting cool-climate wine regions, located in the Mount Lofty Ranges immediately east of Adelaide at elevations ranging from 300 to over 600 metres above sea level. The region's altitude is its defining characteristic — for every 100 metres of elevation, temperatures drop by approximately 0.6°C, creating a growing environment that is significantly cooler than the surrounding plains and ideal for producing wines of natural acidity, aromatic intensity, and structural elegance.
The Adelaide Hills' climate is Mediterranean in character — warm, dry summers and cool, wet winters — but moderated significantly by altitude and the cooling influence of afternoon sea breezes from the Gulf St Vincent. The region's cool nights during the growing season are particularly important, preserving the natural acidity and aromatic complexity of the grapes and allowing them to ripen slowly and evenly over an extended growing season.
The soils of the Adelaide Hills are diverse — ranging from the red clay loams and ironstone gravels of Balhannah to the shallow, rocky soils over clay at Lenswood — but share a common characteristic of good drainage and relatively low fertility that encourages the vines to produce small crops of intensely flavoured, concentrated fruit. Shaw + Smith's Lenswood vineyard, at 455–500 metres above sea level, is one of the highest and coolest sites in the region, producing wines of exceptional finesse and mineral precision.
Grape Varieties & Winemaking
Sauvignon Blanc is the variety that established Shaw + Smith's reputation and remains the winery's most celebrated expression. Adelaide Hills Sauvignon Blanc is a distinctly different beast from its Marlborough counterpart — less overtly tropical, more restrained and textural, with a characteristic pink grapefruit and citrus blossom profile, bright natural acidity, and a mineral precision that speaks directly of the region's cool, high-altitude sites. Shaw + Smith's Sauvignon Blanc is fermented at cool temperatures in stainless steel, protected from oxygen throughout, and given time on yeast lees to add texture and complexity — a winemaking approach that preserves the variety's natural freshness while adding depth and persistence to the palate.
M3 Chardonnay is Shaw + Smith's flagship white wine and one of Australia's most celebrated Chardonnays. Named after the vineyard block at Lenswood from which it was originally sourced, the M3 is hand-picked and whole-bunch pressed before being fermented and matured on lees in French oak barriques and puncheons. The result is a Chardonnay of extraordinary complexity and elegance — flint, smoke, grapefruit, and stone fruit on the nose, with a palate of remarkable energy, texture, and length. The M3 is a wine that rewards cellaring, developing additional complexity and depth over five to ten years while retaining its essential freshness and drive.
Shiraz is the variety that perhaps best demonstrates the Adelaide Hills' unique potential as a cool-climate red wine region. Shaw + Smith's Shiraz is sourced from low-yielding vines at Balhannah, Echunga, and Macclesfield — sites that produce Shiraz of a character entirely different from the warm-climate expressions of the Barossa or McLaren Vale. Medium-bodied, deeply perfumed, and elegantly structured, with characteristic cool-climate notes of raspberry, boysenberry, black olive, and white pepper, the Shaw + Smith Shiraz is fermented as a combination of whole berries and whole bunches in open fermenters before being aged for 14 months in French oak (one third new). The result is a wine of remarkable finesse, complexity, and longevity.
Awards & Recognition
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97 Points — James Halliday, Wine Companion (Shiraz)
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96 Points — James Halliday, Wine Companion (Sauvignon Blanc)
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96 Points — Campbell Mattinson, The Wine Front (M3 Chardonnay & Shiraz)
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95 Points — Andrew Caillard MW, The Vintage Journal (M3 Chardonnay)
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95 Points — Huon Hooke (Sauvignon Blanc)
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94 Points — James Suckling (Sauvignon Blanc)
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Gold Medal — Royal Melbourne Wine Awards (Shiraz)
- Michael Hill Smith MW — Australia's first Master of Wine (1988)
- Consistently rated among Australia's top cool-climate producers by James Halliday's Wine Companion, The Wine Front, and Decanter
Our Range
Shaw + Smith Sauvignon Blanc — Adelaide Hills — Available in 750mL and 375mL formats. The wine that established Shaw + Smith's reputation and remains one of Australia's most celebrated Sauvignon Blancs. Bone dry and un-oaked, sourced from cool, high-elevation estate vineyards at Balhannah and Lenswood and from valued growers across the Wairau and Awatere Valleys. Characteristic pink grapefruit, lemon, lime, and citrus blossom on the nose with real persistence of flavour. Bright, lifted natural acidity and a clean, refreshing finish. Fermented at cool temperatures, protected from oxygen, with time on yeast lees for added texture and complexity. Outstanding with fresh oysters, grilled fish, goat's cheese, and Asian cuisine.
Shaw + Smith M3 Chardonnay — Adelaide Hills — Shaw + Smith's flagship white wine and one of Australia's most critically acclaimed Chardonnays. Sourced predominantly from the Lenswood estate vineyard at 455–500 metres elevation. Hand-picked and whole-bunch pressed, fermented and matured on lees in French oak barriques and puncheons. Flint, smoke, grapefruit, and stone fruit on the nose with a palate of remarkable energy, texture, and length. A wine of genuine complexity and elegance that rewards cellaring. Outstanding with grilled lobster, roasted chicken, and dishes with cream or butter-based sauces.
Shaw + Smith Shiraz — Adelaide Hills — A benchmark of Australian cool-climate Shiraz. Sourced from low-yielding vines at Balhannah, Echunga, and Macclesfield. Hand-picked, fermented as a combination of whole berries and whole bunches in open fermenters, aged 14 months in French oak (one third new). Medium-bodied and deeply perfumed with raspberry, boysenberry, black olive, and white pepper. Elegant tannins and a long, refined finish. A wine of remarkable finesse and longevity — outstanding with roasted lamb, duck, and dishes with earthy, umami depth.
How to Enjoy Shaw + Smith Wines
The Sauvignon Blanc is best served well chilled at 8–10°C — a natural partner for seafood, Asian cuisine, and fresh salads. The M3 Chardonnay is best served at 10–12°C in a generous white wine glass; allow it to breathe for 10–15 minutes to open its full aromatic complexity. The Shiraz is best served at 16–18°C in a Burgundy-style glass — allow it to breathe for 20–30 minutes, or decant for an hour to reveal its full depth and perfume. All three wines reward patience in the cellar, with the M3 Chardonnay and Shiraz in particular developing additional complexity and depth over five to ten years.
Explore our full Shaw + Smith range below — including multiple vintages of each expression for those looking to explore how these exceptional wines evolve with age — and discover why this Adelaide Hills winery has been setting the standard for Australian cool-climate winemaking since 1989.
