Paxton Quandong Farm Shiraz

Paxton Quandong Farm Shiraz 2017

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.

The 2017 Paxton Quandong Farm Shiraz is a single vineyard wine that aims to highlight the intensity and brightness of fruit grown using biodynamic techniques. Paxton's farming practices are designed to produce wines of intensity, but also with layers of texture, flavour and interest for the consumer. We think this wine exhibits these characteristics and provides both concentration and flavour and a certain delicacy, rather than simple raw power.

"95 Points. The grapes were biodynamically grown on the estate Quandong Farm vineyard, Selectiv'-harvested, 60% as whole berries, 40% as whole bunches, open-fermented, 14 days on skins, matured for 12 months in French oak. The result is a full-flavoured yet elegant medium-bodied wine with effortless aromas and flavours of dark cherries, plum and blackberries on the farewell. Price: $30.00. Alcohol: 14% Drink: 2032 Closure: Screwcap"- James Halliday, winecompanion.com.au.

Availability: In stock

$29.90
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
14
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: The grapes were hand picked and selector harvested at optimum flavour and sugar equilibrium. 40% of the harvest was used as whole bunches while the remainder was delicately destemmed and fermented using 100% indigenous (wild) yeast . The small batch ferments were carefully plunged and pumped over for 14 days to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak barriques, where they were nurtured for 12 months prior to blending and bottling.

ALCOHOL: 14.0%

PH: 3.60

TA: 5.68g/L

TOTAL SO2: 55ppm

WINEMAKER: Richard Freebairn

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