94 points James Suckling
“A very complex and very composed chardonnay, delivering plenty of yellow grapefruit and white peaches with gently nutty elements. The right mix of fresh acidity and fleshy fruit. Impressive style and grace. Drink now.”
93 points Robert Parker's Wine Advocate
“The 2016 M3 Chardonnay kicks off with trace aromas of struck match and roasted cashew, then opens into grilled pineapple and peach. It's medium to full-bodied, providing a generous mid-palate of fruit, then tightens up and refocuses on the citrus-laden finish. It's one of the best M3 Chards I can recall tasting, showing lovely balance and complexity.”
93 Australian Wine Review
“Richer vintage for the classic Shaw + Smith M3 style but it doesn’t lose shape. Lemon butter and apple juice meets toasty oak, the finish still shaped by grapefruit but it’s softer than in some years. More approachable early and very likeable, it’s a carefully made Hills Chardonnay from a warm year. You can be on my dinner table anytime M3.”
“Toast and oyster shell on the nose with all the salinity and poise of great Chablis. Yet there is much more substance on the palate, not too dissimilar to the likes of Pouilly-Fuissé, in fact. Would be a great challenge to identify this blind! Really terroir-driven. 17.5/20 points."
Vinous Reverie Notes
The Shaw + Smith winery was built in 2000, giving us the ability to whole-bunch press cold grapes, and allowing the evolution of style reflected in the first M3 Chardonnay from that 2000 vintage. The most significant event since then came in 2012 with the purchase of the Lenswood vineyard. Chardonnay was originally planted in Lenswood for sparkling wine production but as site knowledge has evolved, it now fulfils its potential for fine still wine, with finesse, flavor, and great natural acidity. Wine Production: Hand picked and whole bunch pressed. Fermented and matured on lees in French oak barriques and puncheons. Tasting Notes: Aiming for elegance, restraint and the ability to age, acid is bright and there’s generosity of flavour. Typically it shows white flowers, citrus, and nectarine notes. Food Pairing: Superb alongside grilled Pacific Sea Bass with a caper butter. sauce.