Paxton AAA Shiraz Grenache 2017 - Tasting Notes from the Winery
The AAA on the label pays homage to David’s days in the wool trade and was stamped on the best grades of wool by the Guesser. It is a vibrant blend of approximately 60% Shiraz and 40% Grenache from some special little pockets amongst our vineyards.
The Shiraz was selected from the ‘Gateway’ and ‘Jones Block’ vineyards, renowned for producing some of the best fruit in the region. These select parcels were blended with complimentary Grenache to create a wine that is engaging to a wide range of drinkers. Our blend is fun, appealing and, unlike some members of Paxton, not over the top.
VARIETY: Shiraz (60) Grenache (40%)
100%: Organic | Biodynamic
REGION: McLaren Vale
COLOUR: Bright purple hue with a touch of red
AROMA: A floral perfume of cherries, Turkish delight and raspberries. With a hint of spontaneous (wild) fermentation and whole bunch character’s.
PALATE: Bright fruit driven front palate, with soft and silk mid palate. Hints of raspberries, cinnamon, liquorice, Turkish delight and nutmeg. Medium bodied with luscious tannins.
DRINK WITH: Enjoy with your favourite pork dish
This wine gives the best of both worlds: a fantastic wine when young, but careful cellaring for 10 – 15 years will be rewarded.
WINEMAKING & 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.
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.
TOTAL SO2: 65ppm
WINEMAKER: Richard Freebairn