Cellar for up to 4 years. Serve chilled.

Martin Shaw and Michael Hall Smith are the two cousins behind the Shaw and Smith label which they founded in 1989. Michael Hall Smith is Australia’s first ever Master of Wine, a title which is held by only a few hundred individuals in the world, while Martin Shaw has made wine all over the world as a “flying winemaker” consulting for a variety of different wineries. The pair decided to found their own winery after recognising the potential of this corner of the Adelaide Hills where the cool climate is ideal for premium viticulture.

First made some 30 years ago during the early days of Shaw and Smith, their iconic Sauvignon Blanc has today become known as the benchmark for Australian Sauvignon. Grapes are sourced from the estate’s Lenswood and Balhannah vineyards along with small amounts from partner growers. The fruit is picked by hand to maintain quality and then fermented in stainless steel tanks to preserve freshness and aromatics.

The telltale feature of this wine is a distinctive pink grapefruit character along with a well-rounded texture, medium body and bright streak of acidity. On the nose there are hints of lemon zest and freshly-cut grass while the first sip reveals mouthwatering freshness and a pure, clean finish.