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Grapes were grown at Shaw & Smith's Lenswood vineyard. The vines grow at 450 - 500 meters above sea level in undulating brown loam soils. Yields are kept low by vigorous pruning and a bunch thinning green harvest.
Fruit was picked by hand and chilled overnight before whole bunch pressing and fermentation in French oak barriques and puncheons (30% new.) The wine was aged for 9 months in oak with regular lees stirring then for a further 2 months, also on the lees, in stainless steel.
Cousins Martin Shaw and Michael Hill Smith began their wine making adventure over a long lunch in 1989 when they decided to stop dreaming about making wine and actually do it! They make exclusively cool climate Adelaide Hills wines that rank amongst Australia's best.
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