Shaw and Smith share a vision of making exciting, refined wines exclusively from the Adelaide Hills that rank amongst Australia's best.
Vinification: Hand picked. Cool fermentation in stainless steel followed by a short maturation on lees. Prompt bottling to retain freshness.
Palate: 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.
Food Matching: Barbecued prawns with avocado pico de gallo.
Vintage Notes: September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier warmer temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks earlier than average.
Cellaring Potential: Best drunk within 18 months of bottling.