![Shaw + Smith Shiraz [HR]](data:image/svg+xml;base64,PHN2ZyB2aWV3Qm94PSIwIDAgMTUwMCAxNTAwIiB3aWR0aD0iMTUwMCIgaGVpZ2h0PSIxNTAwIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==)
![Shaw + Smith Shiraz [HR]](data:image/svg+xml;base64,PHN2ZyB2aWV3Qm94PSIwIDAgNzY4IDc2OCIgd2lkdGg9Ijc2OCIgaGVpZ2h0PSI3NjgiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+)
Shaw + Smith Shiraz 2023
- 95
- $59
- Drink by: 2026-2030
Share
I think this is a very good representation of harnessing the seasonal shifts of 2023. It leans into its red plum and blood orange fruit with a briar of blackberries and theory stems. Some porcini mushroom, wakame and rye seed spice. With some time in the bottle the acidity feels focused with powdery fine tannins playing in harmony. There is a sappy moreish licorice root chew, that has you sipping humming along and sipping again. This is a wine for pairing with those lovely bavette, flank steak and stringing lamb rib bites, meat that is a pleasure to sink your teeth into. Get carnivorous with this one. Drink now or cellar for 2-4 years further.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
