Lighter in colour and body than previous Shaw + Smith Pinots which haven’t really tickled my fancy. It needs some air for the acidity to integrate but then it drinks pretty well. Michael Hill Smith MW is fond of noting that the first thing one needs to accomplish when making a Pinot Noir is to make sure it tastes like a Pinot Noir. This does.
Mostly it centres around red cherries, subtle rose florals, sour plum skins and tart cranberry acidity. A little savoury sap and some pepper and brown spice. Cedary, toasty oak isn’t overplayed. 90+
Region: Adelaide Hills
Alcohol: 12.5%
Closure: Screwcap
Price: $45
Tasted: November 2013