Winery & Vintage Info
Shaw + Smith winery was built in 2000 giving them the ability to whole-bunch press chilled grapes for the first time, and underpinning the evolution of style from that first M3 Chardonnay vintage in 2000 through to the present day. The most significant event since then came in 2012 with the purchase of the Lenswood vineyard.
Another cooler then average season with some influence from La Niña weather patterns. The season was cool to begin with, which meant a smaller crop formed during fruit- set. Then it was a mild summer that warmed up towards the end, adding flavour and ripeness to the fresh acidity.
Hand-picked grapes are pressed as whole bunches, and then squeezed gently but firmly in an air-bag press. The juice goes into barrels made of the finest French oak, for fermentation. After about 9 months in oak, first fermenting, then going through the magical ‘malolactic’ ferment, the batches are blended to stainless steel tanks before bottling.
Aiming for elegance, restraint and the ability to age, acid is bright and there’s generosity of flavour. Typically it shows white flowers, citrus, and nectarine notes.
