- 100% Chardonnay
Shaw and Smith’s aim is to make contemporary, high quality wines that stand amongst the best of their type in Australia. Established in 1989 by cousins Martin Shaw and Michael Hill Smith, their wines are made from a number of sites throughout the Adelaide Hills, ensuring they reflect the best qualities of the grape variety and the terroir of the region.
They specialise in grape varieties suited to the cooler climate, such as Sauvignon Blanc and Chardonnay. The Sauvignon Blanc is sourced predominently from their own vineyards at Woodside and Balhannah where soil structures are shallow, red/brown loam over schist and clay. The M3 vineyard is 42 hectares at an average of 420 metres, was planted in 1994 and produces the iconic M3 Chardonnay. For the Shiraz, the warmer sub-area of Maccesfield gives structure and richness, whilst the Balhannah vineyard contributes spiciness and perfume. Their wines show wonderful fruit composition particularly in depth and spectrum of flavour, natural acid balance and overall finesse.There is an excitement about each of their wines that has made them one of the most successful producers in our portfolio. Comments such as "easily the best Sauvignon Blanc in Australia" (Matt Skinner) and "the Shaw + Smith M3 Chardonnay points the way for all aspiring top-level chardonistas" (Huon Hooke), show that they are getting world-wide recognition for their elegant, well-made wines.
"Knocks spots off all but the best white burgundy. Butter fudge on the palate, among other treats. Absolute ringer for grand cru burgundy flavours of nut, cream and nectarine with terrific length." -Ernie Whalley, The Sunday Times
"An august, confident and complex wine, layers of fine fruit leading to a mouthwatering, multi-layered, endlessly evolving finish." Tomás Clancy, Food&Wine Magazine, October 2015
"Struck match character, attractive fresh pineapple fruit well integrated with good balancing acidity, good length."- David Whelehan, Food&Wine Magazine, October 2015
"A very classy number, suffused with succulent fruit supported by tangy acid, packs a serious punch." - Raymond Blake ,Food&Wine Magazine, October 2015