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    Shaw + Smith M3 Chardonnay 2018

    Shaw + Smith M3 Chardonnay 2018

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    Regular price

    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. This Chardonnay is perfect with simply prepared seafood & vegan freindly


    The Shaw + Smith winery was built in 2000 giving us the ability to whole-bunch press chilled grapes for the first time, and underpinning the evolution of style from that first M3 Chardonnay vintage in 2000 through to the present day. 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 it now fulfils its potential for fine still wine, with finesse, flavour, and great natural acidity.

    Shaw + Smith's David LeMire, Martin Shaw and Adam Wadewitz.


    The Adelaide Hills, just 20 minutes drive from Adelaide CBD is one of Australia’s premier cool-climate wine growing regions. Benchmark wines abound; from the Pinot Noir and Chardonnay of Ashton Hills and Penfolds Bin ‘A’ offerings to the cutting edge lo-fi wines of the Basket Range, there is an impressive breadth to the regions diversity. But it’s not just home to the classics and the vinous avant-garde. Think racy Sauvignon Blanc, fine-boned, medium-bodied Syrah, wonderful Gruner Veltliner and some cracking examples of Nebbiolo and it’s clear that it is a region that is capable of covering many bases with aplomb. Local Knowledge: A lunch at the Summertown Aristologist is not to be missed.


    • Cellaring

      5-10 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Farming Practice

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson


    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish


    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    Sale price
    Regular price
    GST included.
    $47.99 per bottle