Shaw and Smith Shiraz Adelaide Hills 2006
The Adelaide Hills has now proven it can make truly exciting spicy Shiraz. The key is careful site selection, low yields and restrained use of oak. The blend component from the warmer sub-area of Macclesfield gives structure and richness, whilst Balhannah contributes spiciness and perfume. A vibrant, modern interpretation of Australian Shiraz. Vintage 2006 was very cool and dry. Shiraz ripened slowly and evenly and was harvested later than usual. Intense colour, pepper-spice flavours and well balanced sugar and acid levels resulted.
Shaw + Smith began over a long lunch in 1989 when cousins Martin Shaw and Michael Hill Smith decided to realize a long held dream to make wine together. They specialise in Sauvignon Blanc, a single vineyard Chardonnay, cool climate Shiraz and more recently small batches of Riesling and Pinot Noir.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
A really outstanding wine: balanced, elegant, autumnal.
This is one of the best! Not quite as good as the 2004 (for my taste) but for anyone that enjoys a big, bold, dark, smooth and smokey Shiraz then this is one of the best you can get. A classic Aussie drop, and still has years to go before it hits its peak! Lovely stuff!
Food Pairings for Shaw and Smith Shiraz Adelaide Hills
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