Wine Article
2017 Shaw and Smith Shiraz
Last edited on 7/26/2021 by LindsayM
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Style: 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.
Season: September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier warmer temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks earlier than average.
Source: From low yielding vines predominantly at Balhannah in the central Adelaide Hills, and from Echunga and Macclesfield to the south.
Vinification: Hand picked 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.
Background: The Adelaide Hills has now proven it can make truly exciting Shiraz. The key is careful site selection, low yields and restrained use of oak.
Serve: Decant and enjoy with slow cooked lamb shoulder. Ideal temperature is 16-18°C.
Cellar potential: Has the concentration and structure to develop fine tertiary characters in bottle over the next 15 years.
The 2016 has intensity and generosity, showing darker fruits: a reflection of an excellent warm, yet even, season.
Season: September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier warmer temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks earlier than average.
Source: From low yielding vines predominantly at Balhannah in the central Adelaide Hills, and from Echunga and Macclesfield to the south.
Vinification: Hand picked 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.
Background: The Adelaide Hills has now proven it can make truly exciting Shiraz. The key is careful site selection, low yields and restrained use of oak.
Serve: Decant and enjoy with slow cooked lamb shoulder. Ideal temperature is 16-18°C.
Cellar potential: Has the concentration and structure to develop fine tertiary characters in bottle over the next 15 years.