This wine has become known as a benchmark for Australian Sauvignon Blanc. The style has remained fresh, aromatic, and pure over the past 30 years, with trademark pink grapefruit characters. Recent evolution has been to source from higher and cooler sites.

Pale lemon in colour. On the nose, this wine showcases vibrant lemon, lime and pink grapefruit characters along with green apple and a dash of fresh herbs. It has nice mid-palate weight and texture and a fine acidity. Bright and aromatic, it has become known as a benchmark for Adelaide Hills and Australian Sauvignon Blanc.

Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith's aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia's coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.

The Sauvignon Blanc grapes were sourced from the Shaw + Smith estate vineyards at Balhannah and Lenswood. The 35-hectare Balhannah vineyard sits at 340 – 380 metres above sea level and has free draining soils of sandy loam over red clay with underlying quartzite, shale and ironstone pebbles. The Lenswood vineyard covers an area of 20 hectares and is at an altitude of 455 - 500 metres above sea level. Soils here are brown loam over clay and broken shale. The vineyards are farmed sustainably to promote the best possible soil and vine health and the grapes are harvested by hand.

The 2021 growing season was excellent. There was a high levels of rainfall in winter that provided plenty of moisture in the soil, which resulted in healthy crops through the spring and summer months. The summer was mild, which allowed for a slow ripening. At harvest, the fruit displayed great flavour intensity and balance.

Upon arrival at the winery, the hand-picked whole bunches were destemmed and gently pressed. The must was left to settle before being transferred to temperature-controlled, stainless steel vats for a cool fermentation to retain the varietal purity and bright fruit aromas of the Sauvignon Blanc. Following fermentation, the wine was aged on its lees for a short period and was bottled early under screw cap to retain its vibrancy.