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Senior editor and tasting director Bruce Sanderson joined Wine Spectator in 1993. His tasting beats are Burgundy in France and Piedmont and Tuscany in Italy.
Bruce Sanderson

Crab Cakes and an Australian Sauvignon Blanc

Shaw & Smith Sauvignon Blanc Adelaide Hills 2009

Bruce Sanderson
Posted: September 15, 2010

The Adelaide Hills area of South Australia is relatively cool, making it ideal for growing white grapes. Sauvignon Blanc does well, combining ripe fruit, verging on tropical, with the pungent grassiness of the varietal.

Shaw & Smith has been making its Sauvignon Blanc there for 20 years now. The 2009 vintage offers ripe melon, grapefruit and passion fruit flavors, accented by grass and herb. It’s a rich, soft style of Sauvignon Blanc, open and easygoing, with moderate length (88 points, non-blind).

I paired it with crab cakes, whose subtle sweetness and light ocean flavors played nicely against the fruit and herbal tones of the wine.

WineSpectator.com members: Read the original blind-tasting review for Shaw & Smith Sauvignon Blanc Adelaide Hills 2009 (90, $23).

• Plus, get our quick list of Top Values among Australian whites, for $25 or less.

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