Vintus

Michael Hill Smith MW, who started the Shaw+Smith Winery in Adelaide Hills along with his cousin, Martin Shaw, is among the 50 most important people in the wine world today, according to Decanter Magazine. Smith ranked 42nd on the Power list, with the following mention:

“A family buyout of Yalumba enabled Hill Smith to move to London and become the first Australian Master of Wine. The money he received from the buyout also funded the establishment of Shaw+Smith with his first cousin, Martin Shaw. Since then, the winery has become a reference for charactertful cool-climate Adelaide Hills wines, and Hill Smith a lauded ambassador for Australian wine in general. This Cordon Bleu-trained chef, wine judge, writer and restaurateur is a staunch advocate of Australia’s regionality agenda, set in context of promoting fine wine over big-box brands.”

Read the full article in Decanter’s July 2011 edition here (subscription required).

Shaw + Smith have purchased one of Tasmania’s most renowned vineyards, the 20 hectare Tolpuddle vineyard (planted in 1988), and will add Chardonnay and Pinot Noir from Tolpuddle to the beautiful portfolio of cool-climate wines they make in the Adelaide Hills.  Decanter broke the news  and you can read the full article here.  Michael Hill Smith MW has been an important and impassioned advocate of showing the regional and consequent stylistic diversity of Australian wines, and no doubt the Shaw + Smith wines to come from this vineyard will accomplish that objective.

In the just released edition of the Wine Spectator Insider Report, Wine Spectator’s Australian critic gave Shaw + Smith’s 2009 M3 Chardonnay a score of 92 points. In his tasting note, he  described the wine as “distinctly spicy, with nutmeg and clove overtones to the pear and grapefruit flavors, weaving in walnut and filbert notes as the finish lingers impressively.”

The grapes for M3 are hand picked and whole fruit pressed prior to barrel fermentation and maturation in French oak. Wild yeast fermentation and extended time on lees impart further complexity. The oak is restrained, allowing the pure fruit character to shine through.

Patrick had a few local winemakers over for dinner, both of whom specialize in Sauvignon Blanc, and served them the Shaw + Smith SB 2010 as an aperitif. It blew them away of course, and the second great result was the amuse bouche Patrick’s wife Donna made, which set off the wine beautifully. As follows:

You need:
Dried apricots
A log of herbed goat cheese
Salted-roasted Marcona Almonds

Stuff an apricot with about ½ teaspoon of goat cheese, and top with an almond. A touch of salt or paprika seals it.

EASY! And the wine really shines.

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.

Jaime Goode of Wineanorak.com recently caught up with Martin Shaw and Michael Hill Smith of Shaw+Smith to discuss the secret to modern and well-balanced Aussie Chardonnay and Sauvignon Blanc. It turns out, however, that their stellar Shiraz was actually a fluke:

“Shiraz is an exciting wine for Shaw and Smith. ‘When we make a mistake we are quick to admit it,’ says Michael. ‘We believed the future in the Adelaide Hills was Merlot: the last thing we wanted to do was make under-ripe Shiraz.’ But then they made a wine for one of their growers – a Shiraz – and they realized it was pretty good. 2002 was their first vintage, and this is now perhaps their top wine.

“‘We are trying to make wines that are modern Australia,’ states Michael. ‘We are excited about making new wave Australian wines.’”

For the full article as well as reviews and scores for all Shaw+Smith wines, click here.

Mary Ewing-Mulligan, MW, of winereviewonline.com renewed her faith in the Chardonnay grape after an “Eureka!” moment with Shaw+Smith’s M3 Chardonnay.

“The 2003 M3 Chardonnay is dry and full-bodied, with soft, silky texture and yet great depth and excellent length across the palate.  Its aromas and flavors are restrained, expressing gentle, toasty oak, a vaguely peachy character and a hint of grapefruit.  Apart from its high quality, what makes this wine compelling is its combination of richness  (in weight and texture) and yet restraint and elegance (in flavor, depth and length).  It is young now, and capable of developing over five or more years.”

The reformed Chardonnay drinker awarded the Chardonnay 91 points for its finesses, softspoken richness, and demonstrated restraint. Not bad for an Aussie white!

Read the entire post here.

In his latest article, Bruce Sanderson of Wine Spectator toasts the end of summer with Shaw + Smith Sauvignon Blanc 2009, a perfect match for succulent crab cakes:

“The 2009 vintage offers ripe melon, grapefruit and passion fruit flavors, accented by grass and herb. It’s a rich, soft style of Sauvignon Blanc, open and easygoing, with moderate length.

“I paired it with crab cakes, whose subtle sweetness and light ocean flavors played nicely against the fruit and herbal tones of the wine.”

Read the complete post here.

Australia’s finest Sauvignon Blanc has done it again, receiving the highest score Wine Enthusiast has ever awarded an Aussie Sauvignon, an incredible 92 points! Says critic Joe Czerwinski:

Shaw + Smith Sauvignon Blanc 2009, Adelaide Hills
“The best Sauvignon Blanc yet from Shaw & Smith, the 2009 boasts terrifically fragrant aromas of passion fruit and pink grapefruit. It’s intense and long, easily the qualitative equal of its top Kiwi cousins and better than most.” 92 Wine Enthusiast

A fantastic score for a fantastic wine, and a true testament to what Shaw + Smith has achieved in the Adelaide Hills.