Tasting notes from the winery - Paxton AAA Shiraz Grenache 2018
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 crimson red with a purple hue
AROMA: A floral aromatic wine with lifted cherries and blueberries. Lovely smoky vanillin hints from delicate use of French oak combine perfectly with whole bunch characters.
PALATE: Bright fruit rich mid-palate, with a soft and juicy finish that is supple and leaves you wanting more. Hints of raspberries and a round effervescent finish that lifts the wine completely giving a long and generous finish.
DRINK WITH: Enjoy with your favourite pork dish
CELLARING: 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
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.
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: 67ppm
WINEMAKER: Richard Freebairn