Shaw + Smith

In 1989 Shaw + Smith was established, somewhat on a whim, by cousins Martin Shaw and Michael Hill Smith. While primarily a family business, rooted in the unified vision and complimentary skills of its namesake founders, Shaw + Smith is also a partnership with a small team of bright talented wine people who are dedicated to taking the business forward. 

Growing the best possible grapes, managing vineyards sustainably, and valuing vine health, soil health, and low yields are central to the Shaw + Smith approach. They specialize in varieties suited to the cooler climate region; Sauvignon Blanc, Chardonnay, Pinot Noir, and Shiraz grown in their Estate vineyards in the Adelaide Hills Balhannah, Piccadilly, and Lenswood, a total of 136 acres under vine. The property is undulating with some very steep areas that provide east and west facing orientation and aspect. At its highest, the property reaches 1,640 feet. In the pursuit of quality, the wines are fermented, aged and bottled on site at Balhannah. 

Practicing minimal intervention to maintain a strong sense of place is the core winemaking philosophy of Shaw + Smith. The resulting wines are vibrant, modern expressions of their varieties, their sites, and the season. Stylistically the wines have seen a slow evolution over time; Sauvignon Blanc fruit quality has improved significantly as the plantings have gone higher and cooler. Earlier picking to protect valuable acidity has resulted in the Chardonnay becoming more refined as has whole bunch pressing, wild yeasts, less malolactic, and less battonage. Pinot Noir has improved as the vines have aged, and as they move to more whole-bunch and whole-berry fermentations. The refinements for Shiraz are ongoing: including a move to whole-bunch and whole-berry, along with less reliance on new oak.