My visceral dislike of Marlborough Sauvignon Blanc is hardly a tightly guarded secret; and yes, I did once describe it as \u201cone-dimensional cat-piss briefly soaked in lemon zest\u201d but that was in reference to the Oyster Bay offering that is the biggest selling Sauvignon Blanc in the country. It\u2019s a style that is as popular as a bottle shop in a lockdown and sadly, Australians have for too long been sold the Emperor\u2019s new clothes with the Marlborough marketing machines pushing out pallets of gooseberry flavoured cordial leanly laced with lashings of lime. I get that it\u2019s an approachable style that is zippy and light, but to my palate, it has all the complexity of an unsophisticated amoeboid!<\/p>\n\n\n\n
One of the Adelaide Hills savvies that seems to make its way on to restaurant wine lists with monotonous regularity is the Shaw and Smith<\/a> which comes from their Balhannah and Lenswood vineyards. The winery is the brainchild of cousins Michael Hill Smith MW and Martin Shaw. They started the place in 1989 planting 20 hectares of vines and it has grown to the point of being named as having the Best Large Cellar Door in 2020 by Gourmet Traveller <\/a>\u2013 and their Sauvignon Blanc<\/a> is first class!<\/p>\n\n\n\n What I like about the Adelaide Hills Sauvignon Blanc (and the Shaw and Smith example<\/a>) is the multidimensional nature of the wine. Not only is there plenty on the nose and ample fruit upfront on the palate, but there are layers of complexity with richness of fruit, intensity of flavour as well as acidic balance and harmony on the conclusion. The 2020 Shaw and Smith Sauvignon Blanc is very light in colour and shows ample citrus and grapefruit characters on the palate. It\u2019s lively, fresh and has a racy acidity that tightens the conclusion to maintain a semblance of dignity that the Kiwi styles seem incapable of. At less than $30 a bottle, it\u2019s a much better option than the mass produced Marlborough sauvalanche.<\/p>\n\n\n\n Summer is approaching and zesty whites will soon be a holiday staple \u2013 and we should look no further than the Adelaide Hills for reliable inspiration!<\/p>\n\n\n\n See this article on the Sunshine Coast Daily here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" My visceral dislike of Marlborough Sauvignon Blanc is hardly a tightly guarded secret; and yes, I did once describe it as \u201cone-dimensional cat-piss briefly soaked in lemon zest\u201d but that was in reference to the Oyster Bay offering that is the biggest selling Sauvignon Blanc in the country. It\u2019s a style that is as popular…
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