2016 Shaw and Smith Chardonnay M3 Vineyard

Community Tasting Notes (11) Avg Score: 91 points

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  10/16/2020 - srh Likes this wine:

  From the sandy-loam overlying quartzite & shale soils of the Lenswood, Woodside, & Lobethal Vyds @ 1,254-1,815 ft, yielding 3.2 tons/acre; Wild yeast fermented for 15 days in new, 1, & 2 yr old FR barriques & puncheons with partial malolactic fermentation; Aged for 11 mos in new-3 yr old FR barriques & barrels, then bottle aged for 8 mos; 60,000 bottles made;
  
  N: Slightly closed; A creaminess, & as with the previous bottle, a SLIGHT hint of canned tuna?
  
  P: Med body; RNDISH entry with NICE, almost swtish frt met by a TANGY acidity which is the primary face of this wine as it seamlessly transitions into a very LONG, BALANCED finish with an attractively demure tangy/swtness that is ult QUITE pleasant. Likely @ its zenith, this should still drink into '22 without difficulty, longer IF one's cellar conditions are superior to my < stellar ones for this bottle. Better by itself than it was with the night's Grilled Tilapia, Grilled Salmon, & TJ's Mushroom Risotto, though it was acceptable with them. Given the acidity, poss better suited with Cream Sauce Entrées? 13% ABV; My EXC-, *very* arguably EXC *if* one gives credence to the QPR of the $27.95 pd for it in 11/'18. 95 pts James Halliday, 94 Suckling, 93 Australian Wine Review & WA (Czerwinski, 1/31/19), and 17.5 & 17/20 Jancis Robinson (Hemming). [As of late Oct '20, wine-searcher still shows 1 source @ $36].
  
  Note: Also tasted on 11/3/18 & 1/3/20.

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  3/6/2020 - richard.presser Likes this wine: 90 Points

  Showing nice richness and length. A well made Aussie Chardonnay. Acid still high. Leave for 5 years.

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  1/3/2020 - srh Likes this wine:

  From the sandy-loam overlying quartzite & shale soils of the Lenswood, Woodside, & Lobethal Vyds @ 1,254-1,815 ft, yielding 3.2 tons/acre; Wild yeast fermented for 15 days in new, 1, & 2 yr old FR barriques & puncheons with partial malolactic fermentation; Aged for 11 mos in new-3 yr old FR barriques & barrels, then bottle aged for 8 mos; 60,000 bottles made;
  
  N: Notes of sulphur (but NOT a problem) melded with forest floor, poss with notes of canned tuna? (Yes, we were having seafood, but that WASN'T it.)
  
  P: MF, poss Med, body; RNDISH entry with very NICE, ALMOST swtish oak/frt met by a classically, tangy acidity which slowly, seamlessly, evolves into a quite LONG, BALANCED finish with quite a POLISHED tangy/swtness. IMPRESSIVE stuff for now & through '22, longer IF one's cellar conditions are superior to my < stellar ones for this bottle. 13% ABV; My EXC, *very* arguably EXC+ *if* one pays any attention at all to the QPR of this! 95 pts James Halliday, 94 Suckling, 93 Australian Wine Review & WA (Czerwinski, 1/31/19), and 17.5 & 17/20 Jancis Robinson (Hemming). [As of early Mar '20, wine-searcher still shows numerous sources from $26.93 - $36].
  
  Note: 1st tasted on 11/3/18

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  11/5/2019 - RajivAyyangar wrote: 83 Points

  MNB: Chardonnay (Home (Noe st)): (blind)
  Medium straw - vibrant color.
  Quite reductive on the nose - but stinky, almost skunky or burnt rubber reduction. A little bit of toasty noble reduction, but also other types of reduction.
  13.8% alcohol, high acid (feels acidified - tart and disjointed), dilute lemon flavors, 15% new oak or less - mostly used oak.
  This feels disjointed and a bit bitter on the finish, and lacking in flavor or density.
  
  Low-end Australian Chardonnay.
  Low-end Oregon.
  Sonoma - lower-end.
  New Zealand - this seems to fit.
  
  $20 New Zealand, Kumeu area, 2017
  Actually 2016 Shaw and smith Adelaide
  100% MLF
  barrique and barrel aging.
  new to 3 yrs french oak

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  9/17/2019 - R2-D2 wrote: 90 Points

  WSET Level 2; 8/20/2019-10/15/2019 (Leoness Cellars, Temecula, CA): Pale lemon in color; A simple nose of petrol, herbs, flowers and oak but delivers. A velvety, yet thick mouthfeel of honey, vanilla, spice, white pepper, apples and lemon-lime. Dry, medium to full bodied, medium to low acidity. Something to drink and enjoy now.

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