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.
From vintage 2011 Paxton vineyards have been NASAA certified organic/biodynamic and are the first Australian winery member of 1% For The Planet, a global network of environmentally conscious companies that give at least 1% of their annual sales to environmental causes.
2019 Vintage saw below average rainfall over spring and virtually no rain during summer leading to a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celsius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events. All in all we saw smaller tonnages with more intense flavour in the fruit. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.
VINIFICATION: The grapes where hand pick and selectively harvested at optimum flavour and sugar equilibrium. After light destemming, we fermented the must in small batch open ferments. After 10 - 14 days of a hand plunging and pump overs we gently pressed our hand picked parcel into new and mature French oak barriques for maturation of six months. The second parcel was pressed to a stainless steel tank and kept fresh for six months prior to blending and bottling.
TOTAL SO2: 53ppm
WINEMAKER: Richard Freebairn
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