2022 Shaw and Smith Sauvignon Blanc Adelaide Hills
From the critics:
Robert Parker | 93 RP
Robert Parker Wine Advocate | 93 RP
Very fresh nose with a wide spectrum of aromas, ranging from forthrightly grassy and fresh-basil notes to gooseberry, grapefruit and passion fruit, this is a juicy and elegant Adelaide Hills sauvignon blanc. Long, racy finish. Drink now. Screw cap.
James Suckling | 93 JS
Wine Details for 2022 Shaw and Smith Sauvignon Blanc Adelaide Hills
|Type of Wine||Australia White : Known as much for their innovative methods as they are for the stunning quality of their wines, Australian winemakers never fail to put their own unique spin on varietals such as Riesling, Chardonnay, or Sauvignon Blanc. If you're in the mood for something a little different, these whites will make you fall in love with wine again.|
: The varietal of Sauvignon Blanc, which hails from Western France and now successfully grown in emerging and established wine regions all over the world, is an ancient grape. Sauvignon Blanc and its red counterpart, Cabernet Franc, gifted to the world of wine its offspring, Cabernet Sauvignon. Its progeny has become the most popular and widely planted varietal in the world but Sauvignon Blanc is no slouch, ranking among the top ten, itself.
Its exact emergence upon the earth is still undetermined, but appears to be indigenous to central France (the Loire Valley) or to the southwest France (Bordeaux). There is still discussion as to Sauvignon Blanc’s actual origins, with both Bordeaux and the Loire claiming to be the grape’s homeland. Both fashion incredible wine from the varietal and have been a leading force for the wine’s world-wide popularity. Sauvignon Blanc is so popular today, that 123,000 hectares are planted to the varietal across the world, ranking third among all white wine producing varietals, behind only Airen (218,000ha) and Chardonnay (211,000ha). The origin dispute aside, the grape’s versatility means its regions and styles are remarkably diverse, both within France and internationally.
Sauvignon Blanc’s geographical spread and versatility means it is found in a range of styles from classic dry white wines to individual, highly aromatic international interpretations to highly unctuous, sweet wines. The Loire appellations of Sancerre and Pouilly-Fume produce, arguably, the greatest example of the quintessential Sauvignon Blanc offering, often as a single-varietal and unoaked bringing forth wines that are mineral, citrusy, steely, bright and reasonably long-lived. Pouilly and Sancerre are home to some of the top selling Sauvignon Blanc domains in the world, from Dageuneau (Pouilly-Fume) to Vacheron (Sancerre).
Bordeaux also produces a classic dry white from Sauvignon Blanc, but is most often in the form of a blend of Sauvignon and Semillon. Haut-Brion Blanc, Pavillon Blanc de Chateau Margaux (100% Sauvignon Blanc) and Cos d’Estournel Blanc are some of the top selling, quality white Bordeaux offerings. Whereas the typical winemaking techniques of Loire do not involve oak-aging, it most often does occur in Bordeaux, giving the wine a signature texture and a mix of herbal and tropical aromas. In Sauternes (including Barsac) a very unique winegrowing method is implemented. The grapes of Sauvignon Blanc (Semillon and Muscadelle) endure a long hang time in which the late Autumn fog and humid climate attracts Botrytis Cinerea, a fungus that attacks the grape, also known as noble rot. The result is an unctuous, utterly delicious golden liquid that has placed the wines of Sauternes as some of the most characteristic and expensive in the world. Chateau d’Yquem and Chateau Climens are undoubtedly among the top producers in the region.
Outside of France, Sauvignon Blanc, with its diverse and easily manipulated qualities has grown in popularity and now inhabits over 38 countries in some of the greatest terroir hotspots including New Zealand, California, Chile, Spain and Australia. Sauvignon Blanc arrived in California in the 1860’s but the varietal’s mainstream influence on American consumers wouldn’t come until 1966 when Robert Mondavi fashioned a dry white in the style of a Loire wine, naming it Fume Blanc. The varietal has only grown in quality and popularity in America since.
Sauvignon Blanc thrives in terroirs and climates that mimic that of the Loire Valley, where it perhaps, reaches its full zenith. The soil consists heavily of flint (silica), which gives it a smoky aroma found in both Pouilly-Fume and Sancerre. However, Sauvignon Blanc is quite adaptable to a myriad of terroirs around the world, revealing each terroir through the wine itself. The varietal of Sauvignon Blanc is simply tremendous in its quality, non-discrimination of its elements (to a degree) and has fashioned some of the world’s most intriguing array of wines.
: In the past few decades, Australian wine has broken through the “Rest of the World” category and into one of the top players in today’s market. It burst onto the scene in the 1980s offering the world vibrant, fruit forward wines of exceptional value. A decade later, Australian vintners were producing intense, concentrated examples of Shiraz (Syrah), Grenache and red blends which began to dominate the wine market. Today, it is an extremely important wine producing country, both in terms of quality and scale.
Australia boasts 150,000 hectares under vine with an annual output of 10.6 million hectoliters, placing it sixth among all leading wine producers in the world. The country has 2,500 wineries and around 6,000 growers, who operate under a complex appellation system with over 65 distinct designations. Many of today’s brands, such as Penfold’s, Clarendeon Hills and D’Arenberg, have a strong international presence as do its well-trained and well-qualified wine professionals, who have spread their expertise to many corners of the world.
Shiraz (Syrah) has greatly contributed to the country’s success and rise to international recognition. Of the 150,000 hectares currently being cultivated in Australia, 99,000 are planted to Syrah. The country remains behind only France in regards to vineyard space and export proportion. Chardonnay has become its second largest export and together with Syrah, have propelled the Australian economy, which sees $40 billion in wine exports each year. The country now boasts a plethora of grape varieties, from Cabernet Sauvignon and Pinot Noir to Riesling and Semillon. This is greatly possible due to Australia’s vast topography, climate and terroir.
Australia’s vast size and huge range of climatic geographical conditions, makes it one of the most versatile winegrowing countries in the world. Overall, the climate is affected by the latitude, but regional features such as altitude and proximity to the oceans also plays a significant role. From coastal influenced areas using cooler climate varietals in Victoria to the northern reaches and its Mediterranean climatic influence to Tasmania in the south, which is known for graceful Pinot Noir and sparkling wines. The portfolio of grape varieties greatly reflects this immense geographical and climatic diversity.
The country has played a major role in the globalization of wine over the past 40 years, with its many brands and its global awareness of Syrah. It has long been at the forefront of the New World winemaking renaissance and dedicated to research and development of new industry implantation of technology in the vineyard and cellar. There is a bit of irony in its New World methods, as Australia boasts some of the oldest productive grape vines in the world (due to the fact that it has not yet been affected by phylloxera). This polarizing idea makes the region even more intriguing but also allows for a large range of production, from inexpensive Chardonnay to intense, complex Shiraz.
|Producer||Shaw and Smith|