2018 marks the 29th vintage that Shaw + Smith has made of their Sauvignon Blanc. It has become known as a benchmark for Adelaide Hills, and Australian, Sauvignon Blanc.
From our estate vineyards at Balhannah and Lenswood, complemented by fruit from a small number of highly valued growers. Hand picked. Cool fermentation in stainless steel followed by maturation on lees. Early bottling to retain freshness. Outstanding quality from a growing season that threatened, at times, to be tricky. After some heat in January, the moderate, dry and sunny months of February and March delivered beautifully balanced fruit. Crop levels were slightly below average, enhancing flavour and intensity.
Typically it shows a pink grapefruit character, concentration and mid-palate texture, which reflect the carefully selected sites and hand harvesting during the small window of perfect ripeness. 2018 was a standout year. The growing season weather behaved well overall, giving us well-balanced acidity and good flavour development in the pink grapefruit, lavender spectrum. Produced using sustainable practicesWinery Notes
Reviews & Accolades
"Intense florals and all manner of lemon/lime citrus skin aromas while only the tiniest amount of passionfruit cream reminds you that it is a Sauvignon Blanc. Nary a grassy note to be found. Pristine, focused and balanced. Softly, deftly textured with a not unpleasant powdery feel. An unmistakable pink grapefruit character sets this apart from many other insipid attempts. Exceptional."
Regan Drew, Vinonotebook, November 2018
"Vignerons Martin Shaw and Michael Hill-Smith are cousins who clearly think along the same lines when it comes to fashioning Adelaide Hills sauvignon blanc. This has become something of a trendsetter in the cool-climate Adelaide Hills, splendidly capturing the variety’s stunning, attractively restrained, tropical nuances."
John Fordham, Sunday Telegraph Sydney, October 2018
"Back in 1989, when it was first released, Shaw + Smith sauvignon blanc was the “next big thing”. It helped pave the way for sauvignon blanc’s immense popularity over the past 30 years and remains a “go to” choice for its many fans. A sustainably-produced Adelaide Hills benchmark, it is slightly tweaked each year by winemaker Adam Wadewitz, depending on the vintage, but it remains supremely stylish with zippy grapefruit characters on the palate. Outstanding with fresh seafood and best enjoyed in its youth, this remains as fashionable as ever."
Windsor Dobbin, Ciao Magazine, October 2018
"This is an outstanding Aussie sauvignon, perhaps the best that Shaw + Smith have made. It is superbly fragrant and fresh, scented with lemon, lime, grapefruit and floral touches. Passionfruit is there but not too overt. Its intense, delicate and light on its feet, begging another sip."
95 Points - Huon Hooke, Gourmet Traveller Wine, September 2018
"Very pale, young-wine colour. The bouquet is wonderfully fragrant and fresh and scented with lemons, limes, grapefruit and subtle floral notes. The pungent passionfruit notes are minor here. The palate follows on from there, crisp and dry, intensely fruity and fresh, light but powerful, with refreshing qualities that make you want another sip. An outstanding Australian sauvignon blanc, still a baby but already delicious. (PS: I can’t recall a better S+S savvy than this one)."
Huon Hooke, The Real Review, July 2018
"The benchmark for Australian Sauvignon Blanc, the latest vintage shows tropical fruit with a touch of grassiness on the nose and a fresh, crisp finish. It’s always released at a yum cha lunch and that’s a pretty good match."
Mike Frost, Brisbane News, September 2018
"When winemaker Martin Shaw humbly suggests this is one of the finest vintages he can remember, take note. The style has moved now to definite citrus and drilling down to pink grapefruit characters, here also rose petal and camomile tea notes, a delicate coat of powdery pith in the mouth feel. It’s pretty with a delicious light spice that shimmers with natural acidity, and is most pleasing to splash alongside yum cha style dishes."
Tony Love, Herald Sun, August 2018
