2020 Shaw + Smith Pinot Noir [Pre Release]

2020 Shaw + Smith Pinot Noir [Pre Release]

Notes

Perfumed and delicate with silky tannins.
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$49.00
 
Available May 2021

Enjoy in a large red wine glass, with some charcuterie
Ideal drinking until 2026
Ideal serving temperature: 16-18°C
Produced using sustainable practices
Suitable for vegans

Vintage Tasting Notes

2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013

Style

Tasting Notes
The 2020 vintage was very low yielding, which resulted in great concentration. The cool ripening conditions produced Pinot Noir with intense red and blue fruit flavours, and excellent balance.
Tasting Notes
The 2020 vintage was very low yielding, which resulted in great concentration. The cool ripening conditions produced Pinot Noir with intense red and blue fruit flavours, and excellent balance.

Growing and Making

Production Notes
The vintage threw up a number of challenges, including frosts, poor fruit set and fires. That said, the weather during the ripening period was extremely kind. February saw perfectly even ripening and resulted in grapes that were small, packed with flavour, and with higher than normal acidity.
Production Notes
The vintage threw up a number of challenges, including frosts, poor fruit set and fires. That said, the weather during the ripening period was extremely kind. February saw perfectly even ripening and resulted in grapes that were small, packed with flavour, and with higher than normal acidity.

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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