Vintus

M3 Vineyard Chardonnay, Adelaide Hills

The Adelaide Hills now produces some of Australia’s finest and most sought after Chardonnay. These are sophisticated, elegant with fine fruit character, and restrained oak. M3 Chardonnay is made exclusively from grapes grown on Shaw + Smith’s M3 vineyard at Woodside, planted in 1995. The grapes are hand-picked and whole-fruit pressed prior to undergoing barrel fermentation and maturation in French oak. Extended time on the lees with regular batonnage and partial malolactic fermentation imparts greater complexity and flavor.

In 2006 wet, windy conditions during Spring lead to poor flowering and in turn reduced crops. Other than 3-4 days of hot weather in late December, the all important months for flavor development and acid retention of February and March were very mild; exceptional flavors and high natural acidity resulted. This sophisticated wine with pure fruit character and restrained oak is elegant, and will be long living.

Shaw + Smith M3 Chardonnay was selected as one of the Wine Spectator’s 25 greatest wines from Australia in their October 15, 2007 issue.

2006 Vintage Reviews:
“The 2006 Chardonnay “M3 Vineyard” is medium straw-colored. It offers up notes of toast, honeysuckle, white peach, and pear. Made in an elegant, restrained style, the wine is nicely balanced and should evolve for several years.” 91 Wine Advcoate, December 2007

“Refreshing, with grapefruit-scented pear and spice flavors, mingling effectively on the fine-textured finish.” 90 Wine Spectator, November 2007

“Bright straw. Focused pear and apple aromas are given depth by jasmine, sweet butter and blond tobacco. A dry, understated chardonnay, with admirably pure orchard and citrus flavors braced by zesty minerality and bitter lemon. Finishes with riper flavors of fresh honeydew and kiwi and excellent focus. I really like the restraint here.” 90 IWC, Jul/Aug 2007

2005 Vintage Reviews:
“Bright and juicy, a lively mouthful of lemon, star fruit and subtle spices, lingering on the exuberant finish.” 91 Wine Spectator, November 2006