Shiraz 2016

First vinified in 2002, Shaw + Smith Shiraz has quickly garnered attention a standout cool climate Austrlian shiraz.

Sourcing immaculate fruit from the cool Adelaide Hills region, Shaw + Smith carry out whole berry fermentation in open-topped steel vats allowing for gentle yet thorough extraction and optimal aromatics.  Maturation in French oak allows tannins to soften and aromas to harmonize before bottling under screw cap.

About the Vineyard

Shaw + Smith own two vineyards in the Adelaide Hills, at Balhannah and Lenswood, totalling 55 hectares. The vineyards are planted to varieties that perform particularly well in the region, namely Sauvignon Blanc, Chardonnay, Pinot Noir, and Shiraz.

Wine Production

Hand picked, sorted and fermented as a combination of whole berries and whole bunches in open fermenters, with gentle plunging and minimal working. Aged in French oak for fourteen months, of which one third was new.

Tasting Notes

Shaw + Smith Shiraz is a medium bodied cool-climate Shiraz, in which balance is more important than power.

The 2016 has intensity and generosity, showing darker fruits: a reflection of an excellent warm, yet even, season.

Food Pairing

Decant and enjoy with slow cooked lamb shoulder.

Production Info
Soil composition
Sandy-Loam over Red Clay, Quartzite and Shale
Training method
Double-Guyot VSP
Elevation
1,254 - 1,386 feet
Vines/acre
740 - 1,110
Yield/acre
2.4 tons
Exposure
Northern
Year vineyard planted
2002
Harvest time
March - April
First vintage of this wine
2002
Bottles produced of this wine
60,000
Winemaking & Aging
Fermentation container
Open-Top Stainless Steel Tanks
Age of Aging Container
New to 3 years
Fermentation temperature
up to 90 °F
Maceration technique
Cold Soak Maceration and Punchdown
Maceration length
15 - 30
Malolactic fermentation
Yes
Type of aging container
Barriques and Barrels
Length of bottle aging
8 months
Size of aging container
228L - 500L
Type of oak
French
Length of aging before bottling
14 months
Analytical Data
Alcohol
14.5 %
pH level
3.7
Residual sugar
0.3 g/L
Acidity
5.6 g/L

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