Paxton Cabernet Sauvignon 2018 - Tasting Notes from the Winery
The Cabernet Sauvignon showcases a single varietal blend from our premium vineyards situated at Thomas Block and Jones Block and highlights our Biodynamic and Organic vineyard practices. Each vintage, our winemaker hand selects and blends the top blocks to create this very popular Cab Sauv offering.
This wine is showing beautiful varietal expression, with soft tannins, and is ready to drink now, however careful cellaring of 10 – 15 years will be rewarded.
VARIETY: 100% Cabernet Sauvignon
100%: Organic | Biodynamic
REGION: McLaren Vale
COLOUR: Bright red hue
AROMA: Delicate spiced fragrance of paprika and cinnamon, with a touch of bok choy and tomato leaf
PALATE: Full bodied wine showing redcurrants and raspberries, rhubarb and paprika spice. Seamlessly followed by integrated French oak and elegant fine grain tannins.
This wine gives the best of both worlds: fantastic when young, however careful cellaring for up to 10 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 especially in Shiraz and Grenache. 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 red wines maturing in barrel and vibrant white’s in bottle.
Individual parcels from selected vineyards were harvested to capture optimum sugar and flavour equilibrium. The parcels were kept separate throughout de-stemming and fermentation, to ensure the highest quality. Fermentation was carried out in open top and static fermenters. 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 French oak puncheons (500 litre barrels), where they were nurtured for 9 months prior to blending and bottling.
TOTAL SO2: 66ppm
WINEMAKER: Richard Freebairn