The grapes to produce the Shiraz “Balhannah Vineyard” Adelaide Hills Shaw + Smith were hand picked and fermented in open fermenters as predominantly whole bunches with the remainder whole berries, with gentle plunging and minimal working. The wine was aged in 500 litre French oak puncheons for 14 months, of which one third was new oak, followed by another 14 months in bottle before release.
The distinctive Balhannah site was planted in 2005, at 340 to 380 metres above sea level. It has always shown potential for a single site wine, and in 2013 the team made their first release from the close-planted vines (5,500 vines per hectare). Low yields are achieved by aggressive pruning and pre-harvest bunch thinning. The vineyard has a north-facing aspect and the soils are loam over clay, ironstone, quartzite, and shale.
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.