Vintus

Harvey Steiman of Wine Spectator sat down over lunch with Michael Hill Smith of Shaw and Smith to discuss pink grapefruit, terroir and the shifting character of Australian wine. Writes Steiman:

“A distinctive character is exactly what anyone who appreciates the finer points of terroir wants to find in a wine. I have consumed my share of pink grapefruit over the years, enough to distinguish easily between that citrus fruit and its white cousin. There it was in a Sauvignon Blanc with real finesse. Winemaker Martin Shaw creates a texture of silk and refinement in the mouth to balance the prominent flavor.”

This ripe, refreshing fruit flavor that can be found in Shaw and Smith wines counters the currently-held impression that Australia is for Shiraz. How does Hill Smith anticipate this changing?

‘”There has been a shift in Australia,’ he responded thoughtfully. ‘For years innovations have come from the big wineries—Grange from Penfolds was the first. Now the big wineries are faltering. A new generation of young winemakers at small- to medium-size wineries, often in regions that produce different styles of wine that the market is used to seeing from Australia, are driving innovation. We have to celebrate that diversity.’”

As Harvey writes, Shaw and Smith wines are innovative and worthy of extra attention. Read the rest here.