A CLEVER combination of cousins combined to begin the Shaw and Smith wine label 11 years ago and by consistently producing fine white wines from the Adelaide Hills, they have established a respected niche in the national market.
The pair specialise in chardonnay and sauvignon blanc varietals, a varietal being a wine of a single grape variety.
The fruit for both of these wines is grown in the cold climate of the Adelaide Hills at their Woodside Vineyard.
The 2000 vintage is one of the best of its kind I have tasted, proving that this grape is comfortable in the cold, high country above Adelaide.
Pale in colour with a green-wattle hue in the clear bottle, the colour scheme marks the dry white as a wee baby.
Rather than straight from the cot, this young-un is direct from the stainless-steel tank with the winemaker having no thoughts of oak treatment and the bank manager delighted at the early release to the markets.
To me, this is a perfect spring white and my imagination runs to smoked salmon, onions and capers, to barbequed squid rings and prawn flesh, marinated in olive oil and garlic with red chilli powder then gently cooked to take away their virgin translucency.
Yes, this is a white to dine with under gentle spring sunshine, lightly chilled; its grassy flavours suggest freshness and food.
One bottle will not be enough, but you will have to pay a pricey fare of just under $22 at the bottle shops.
