Cousins Martin Shaw and Michael Hill Smith (a Cordon Bleu trained chef and Australia's first Master of Wine) had long dreamed of making wine together. In 1989 they established their Shaw + Smith vineyards in the Adelaide Hills, a significantly colder wetter region of Australia, where they work exclusively with varieties specifically suited to cold climate growing. As members of Sustainable Winegrowing Australia, they are committed to the sustainability and health of their soil and vines using environmentally sensitive practices. Alongside senior Winemaker Adam Wadewitz, they produce a refined and elegant collection of modern Australian wines.