To produce the Chardonnay “Lenswood Vineyard” Adelaide Hills Shaw + Smith, whole bunches were chilled overnight, then pressed, before fermentation took place in a mix of new (30%) and used 500-litre French oak puncheons. The wine then spent a further 14 months in barrel with gentle stirring.
First planted in 1999, the Lenswood vineyard combines high altitude (455 to 500 metres above sea level), mature vines, and diverse aspects, including cool, east- and south-facing blocks on soils of brown loam over clay with some broken shale. Following significant investments to improve the vineyard since its acquisition by Shaw + Smith in 2012, it is a great source for wines that can stand alone as single vineyard releases, with the balance to reward ageing.
Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith’s aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia’s coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.