2018 Shaw + Smith Pinot Noir Half Bottle
Notes
Vibrant, with a concentrated core of red berry fruits (375ml).
Enjoy in a large red wine glass, with some charcuterie
Ideal drinking until 2021
Ideal serving temperature: 16-18°C
Produced using sustainable practices
Suitable for vegans
Style
Tasting Notes
The 2018 vintage has a concentrated core of red berry fruits including raspberries and cherries. It is vibrant and more opulent than other years.
Tasting Notes
The 2018 vintage has a concentrated core of red berry fruits including raspberries and cherries. It is vibrant and more opulent than other years.
Growing and Making
Production Notes
Outstanding quality from a growing season that threatened, at times, to be tricky. After some heat in January, the moderate, dry and sunny months of February and March delivered beautifully balanced fruit. Crop levels were slightly below average, enhancing flavour and intensity. Hand picked and sorted. Combination of whole berry and whole bunch fermentation. Fifteen days on skins. Matured in French oak, majority puncheons.
Production Notes
Outstanding quality from a growing season that threatened, at times, to be tricky. After some heat in January, the moderate, dry and sunny months of February and March delivered beautifully balanced fruit. Crop levels were slightly below average, enhancing flavour and intensity. Hand picked and sorted. Combination of whole berry and whole bunch fermentation. Fifteen days on skins. Matured in French oak, majority puncheons.
Story
Winemaker Notes
Pinot Noir is the most temperamental of varieties and remains a challenge for site, season and winemaking - Shaw + Smith has joined the quest albeit in a ‘small batch’ way. First produced experimentally in 2004 and commercially in 2007. Site selection, the right clonal mix, minuscule yields and fastidious vineyard management are essential to success.
Winemaker Notes
Pinot Noir is the most temperamental of varieties and remains a challenge for site, season and winemaking - Shaw + Smith has joined the quest albeit in a ‘small batch’ way. First produced experimentally in 2004 and commercially in 2007. Site selection, the right clonal mix, minuscule yields and fastidious vineyard management are essential to success.
Reviews
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