The dynamic partnership of cousins Martin Shaw and Michael Hill Smith MW began in 1989 when the duo decided to realise their dream of making wine together. A talent for wine runs in this family, with Martin honing his craft at the University of Bordeaux, and Michael being the first Australian to pass the notoriously difficult Master of Wine exams in 1988. Since founding Shaw + Smith, they have consistently made exciting, refined wines, exclusively from the Adelaide Hills, that rank among Australia’s best.

The Adelaide Hills, located just east of Adelaide in South Australia, is one of the country’s most renowned cool-climate wine regions. Its elevation, ranging from 400 to 700 metres above sea level, creates a temperate climate with cooler nights and a longer growing season than many neighbouring areas. This allows grapes to ripen slowly, preserving fresh acidity and developing fine aromatics. Rainfall is moderate, with most occurring in winter and spring, while summers are warm but rarely extreme, offering excellent conditions for balanced wines.

Soils in the Adelaide Hills are highly varied, with ancient sandy loams, clay, schist and shale over sandstone providing excellent drainage and complexity. This diversity contributes to the distinctive character found across sub-regions such as Lenswood and Piccadilly.

Chardonnay and Sauvignon Blanc are signature varieties, producing wines that are crisp, vibrant and often citrus-driven, with subtle mineral notes. Pinot Noir thrives here too, offering elegant, fragrant styles with red berry and spice flavours. Shiraz, though cooler in expression than Barossa styles, shows pepper, plum and floral nuances. Sparkling wines are also notable, made in a refined, Champagne-inspired style.

Overall, the Adelaide Hills is celebrated for wines of freshness, finesse and expressive flavour, reflecting its unique terroir.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.