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Marlborough viticulture owes much to the import of emigres from war torn Europe. Many were skilled fruit growers while others were passionate winemakers. They quickly discovered the magical affinity between aromatic white varietals and the mistral valleys of Te Wai Pounamu... Match a meal with maria»
It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their winsome fruit and graceful tannins, the Giant Steps single vineyard range are all distinct for their expression of place, each articulate of a unique soil and influence of clime... Big wines from little vineyards»

Shaw Smith Pinot Noir CONFIRM VINTAGE

Pinot Noir Adelaide Hills South Australia
Pinot Noir is the most temperamental of wine grape varieties and remains the ultimate challenge for many makers. Shaw + Smith have accepted the challenge, albeit in a highly exacting, small batch way. Site selection, the right clonal mix, miniscule yields and fastidious vineyard management are essential to success. A single vineyard wine from vines planted at a density of 2780 per hectare, to a select mixture of Burgundy's highly regarded 777 clone, as well as MV6, the backbone to many of Australia's finest editions of Pinot Noir.
Available by the dozen
Case of 12
$575.00
Shaw and Smith are an alliance between cousins Martin Shaw and Michael Hill-Smith, heirs to one of Australia's great winemaking legacies. The estate vineyard is located on the Shaw + Smith property at Balhannah, the soil structure being brown loam over red clay and schist. Hand pruned, with vertical shoot positioned canopies, the yields are miniscule, just 1½ tonnes per hectare. The hand harvested grapes are de-stemmed and lightly crushed into open, two tonnes fermenters. A cold maceration of four to five days precedes vinification and hand plunging six to eight times per day. A course of malolactic and term of maturation ensues in a combination of new and older French oak barriques.
Bright, deep scarlet in colour. A modern Pinot with characteristic red fruit aromas in the strawberry/ raspberry/ cherry spectrum. Palate is mid weight, yet suprisingly supple and rich. Fruit focused at this stage and will continue to develop additional layers of expression.
Shaw Smith
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