In 2002 the winery bottled its first vintage of Shiraz, a grape known for thriving in considerably hotter climates. This experiment resulted in a wine that was instantly popular with critics and the wine buying public. By using cooler climate fruit, Shaw and Smith created a modern interpretation of Australian Shiraz.

The grapes were sourced from a microclimate near the winery. The extremely low yielding vines (after undergoing severe pruning over the spring and summer) were hand-harvested at maximum ripeness to produce a highly expressive, fruit-driven red. The wine then matured for 15 months in new, one- and two-year old French oak barriques before bottling. What makes this wine truly revolutionary is that it relies considerably less on oak than most Australian Shiraz, allowing the fruit to shine through.

The 2003 Shaw and Smith Shiraz carries a deep, vibrant ruby hue in the glass. Ample amounts of pepper and cassis mingle with a suggestion of lavender and saddle leather on the nose. The palate bursts forth with ripe blackberries and plum tones that interplay off round oak and supple acidity. The finish is velvety and long. We recommend serving it with rack of lamb, hearty rabbit stew or roasted chicken.

—Donald