Paxton MV Shiraz 2017

Paxton MV Shiraz 2017

McLaren Vale, South Australia   |    750ml   |    13.5%
Paxton is a family owned and run McLaren Vale wine company; founder and owner, David Paxton, is one of Australia's most highly respected viticulturists; David’s son Michael oversees the winemaking and second son, Ben, manages Cellar Door. Paxton vineyards are managed using biodynamic farming principles - farming without the use of synthetic fertilisers and pesticides with a focus on promoting healthy, living soils through natural compost preparations.

Paxton's MV McLaren Vale Shiraz - is a blend of Shiraz from four of the Paxton vineyards, and has been developed to highlight the best fruit flavours. Displaying all the hallmarks of classic McLaren Vale Shiraz; fruit, elegance, balance and pleasure in a bottle, this 2017 Paxton MV Shiraz offers outstanding value McLaren Vale Shiraz drinking.

Availability: In stock

$19.90
Only available for purchase in 6 bottle increments.
Paxton is a family owned and run McLaren Vale wine company; founder and owner, David Paxton, is one of Australia's most highly respected viticulturists; David’s son Michael oversees the winemaking and second son, Ben, manages Cellar Door. Paxton vineyards are managed using biodynamic farming principles - farming without the use of synthetic fertilisers and pesticides with a focus on promoting healthy, living soils through natural compost preparations.
6
South Australia
McLaren Vale
750
13.5
Paxton’s vineyards comprise of six Biodynamic properties. MV ‘McLaren Vale’ or ‘Multiple Vineyard’ Shiraz is a blend of 100% Shiraz from four of the Paxton vineyards, and has been developed to highlight optimum fruit flavours.

The MV displays the hallmarks of classic McLaren Vale Shiraz - elegance, balance and pleasure in a bottle. This wine gives the best of both worlds: a fantastic wine when young, but careful cellaring for 10-15 years will reward you very nicely.

VINTAGE: 2017 was a fantastic year for winemaking in McLaren Vale. We had an extremely wet winter and our vineyards reached full saturation point. Spring brought very consistent fruit set and flowering. The rain continued throughout summer and mild days with cool nights allowed for a slow ripening season. These conditions resulted in fragrant whites with lower acidity, and elegant reds with very attractive primary fruit flavours and lower alcohols

VINIFICATION: Individual parcels from each vineyard were selected when they reached optimum sugar and flavour equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, to ensure the resultant selections of wine were of the highest quality. Fermentation was carried out in open and static fermenters. During this process, each parcel was plunged and pumped over twice a day for 14 days, to extract colour, flavour and tannin structure. The ferments were pressed to new and mature American and French oak barriques, where they were nurtured for 12 months prior to blending and bottling.

ALCOHOL: 13.5%

PH: 3.50

TA: 6.04g/L

TOTAL SO2: 65ppm

WINEMAKER: Richard Freebairn

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