2018 Shaw + Smith Pinot Noir Half Bottle
Notes
375mL - Limited Availability
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
Tasting Notes
Tasting Notes
The 2017 vintage is defined by the very late, cool season. Natural acidity is striking, as are flavours - campari, forest floor and red fruits including raspberries.
Tasting Notes
The 2017 vintage is defined by the very late, cool season. Natural acidity is striking, as are flavours - campari, forest floor and red fruits including raspberries.
Growing and Making
Production Notes
There was record rainfall throughout the growing season but importantly it reduced to average in November during flowering and was dry during March, the later part of ripening. Record low temperatures were also recorded resulting in a late, very cool vintage. Flavours are intense. Hand picked and sorted. Combination of whole berry and whole bunch fermentation. Fifteen days on skins. Matured in French oak, majority puncheons.
Production Notes
There was record rainfall throughout the growing season but importantly it reduced to average in November during flowering and was dry during March, the later part of ripening. Record low temperatures were also recorded resulting in a late, very cool vintage. Flavours are intense. 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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