Paxton AAA Shiraz Grenache

Paxton AAA Shiraz Grenache 2018

McLaren Vale, South Australia   |    750ml   |    14%
Paxton of the McLaren Vale is one of Australia's leading biodynamic wineries, managing all their vineyards without synthetic fertilisers or pesticides in order to promote healthy soils. The high quality of the Paxton wine speaks volumes of the meticulous care taken in both the vineyard and winery. Paxton's 'AAA' is always one of our most popular wines each year and the 2018 vintage is again in fine form.

A beautifully vibrant blend of Shiraz (60%) and Grenache (40%), the 2018 Paxton AAA is packed with flavours of soft juicy cherries, raspberries, chocolate and a savoury texture. Hints of raspberries and a round effervescent finish, this is another crowd-pleasing style from Paxton Wines.

Availability: In stock

$19.90
Only available for purchase in 6 bottle increments.
Paxton of the McLaren Vale is one of Australia's leading biodynamic wineries, managing all their vineyards without synthetic fertilisers or pesticides in order to promote healthy, living soils. While there is a level of scepticism regarding some biodynamics practices, the high quality of the Paxton wine speaks volumes of the meticulous care taken in making them.
6
South Australia
McLaren Vale
750
14
VINTAGE: 2018 Growing season had very good winter rainfall allowing the vineyards to reach saturation point. A very dry spring encouraged healthy foliage growth and controlled the vines vigor well. We experienced one of the driest summers in 30 odd years; this meant a great concentration of flavours and intensity of fruit. The whites reached fruit ripeness with low acidity therefore producing a very bright and vibrant flavour profile. A warmer than usual autumn (Indian summer) kept disease pressure low and helped natural malolactic fermentation. All and all, a very strong 2018 vintage with fantastic wines.

VINIFICATION: Individual vineyard parcels of Shiraz and Grenache were selected when they reached optimum sugar and flavour equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, enhancing the unique characters of each vineyard. Fermentation was carried out in open top and static fermenters. During this process, each parcel was plunged and/or pumped over twice a day for 14 days, to extract colour, flavour and tannin structure. The ferments were pressed to seasoned French and Hungarian oak barriques, where they were nurtured for 12 months prior to blending and bottling.

ALCOHOL: 14.0%

PH: 3.47

TA: 5.8g/L

TOTAL SO2: 67ppm

WINEMAKER: Richard Freebairn

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