Paxton Jones Block Shiraz 2010
- Certified Biodynamic
- Vegan Suitable
Winery/Brand: Paxton Wines
"A dark and layered bouquet full of black fruits, red fruit highlight, hints of mocha and licorice; the palate is full-blooded, ample and generous, with ripe chewy tannins and fresh acidity a lingering feature on the finish."
94 points Ben Edwards - Published on 11 Jul 2013 - winecompanion.com.au
BIODYNAMIC IN CONVERSION
David Paxton believes that the people who apply the art and science of viticulture are just as important as the winemaker in the making of good wines. That’s why for three decades the Paxtons have nurtured their prized vineyards – some over 100 years old – in McLaren Vale, South Australia. It’s this level of care and passion for the region that has produced extraordinary fruit and wines.
"Our aim is to showcase the intensity of fruit grown biodynamically, and to champion the cause for wider adoption of sustainable farming methods."
Jones Block Shiraz is well regarded for its generous yet elegant style; a style we believe demonstrates the superior quality of McLaren Vale Shiraz.
2010 Paxton Jones Block Shiraz Tasting Notes:
VARIETY: 100% Shiraz from Single Vineyard Jones Block
COLOUR: Vibrant, deep plum
BOUQUET: Complex and concentrated, lifted black fruit with licorice and integrated oak
PALATE: Full, rich, even and smooth. This wine has
complexity with great fruit
expression and a savoury edge. Oak flavours integrate with the fruit to enhance the length of flavour. Well structured and very approachable.
CELLARING: Will reward cellaring for 10 – 15 years from vintage.
VINTAGE: 2010 was a great season with good soaking winter rains filling the soil profile, increasing the chance of a good year. The growing season was mild and dry, resulting in good vine health and terrific wine flavour.
VINIFICATION: Three parcels were de-stemmed and placed into individual open fermenters, where a regime of pumping over, plunging and rack and returns was undertaken. 10% of one parcel was run into new American oak, where it completed its ferment. After fermentation, the wine remained on skins until it was balanced and silky. It was then oak matured for an average of 20 months in French oak (75%) and American oak (25%) barriques (45% new, 30% 1 year old, and 25% older).
|Region||McLaren Vale, SA|
|Wine Style||Full Bodied|
|Cellaring||Drinking well in 2014, or cellar for another 2 years|