Paxton Jones Block Shiraz 2011
- Certified Biodynamic
- Vegan Suitable
Winery/Brand: Paxton Wines
Michelle says A beautiful McLaren Vale Shiraz from a 5 star winery, and for this vintage a bargain price!
James Halliday - 94 pts - Jul 2014 - winecompanion.com.au
"Dense purple-crimson, extraordinary for '11, and a triumph for biodynamic grapegrowing; it keeps its sense of place with a crown of dark chocolate, yet is no more than medium-bodied, the alcohol seeming much lower than 14.5%; spice and pepper lurk under the fine black fruits."
James Halliday Review - winecompanion.com.au
Drink By: 2026
Date Tasted: 17 Feb 2014
Published: 27 Jul 2014
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.
VARIETY: 100% Shiraz
COLOUR: Deep crimson red
BOUQUET: A complex layer of dark berry fruits and lifted oak characters
PALATE: Full bodied with intense fruit and licorice flavours, and a rich, smooth mid-palate. The delicately balanced tannins integrate with American and French oak, leading to a seamless finish
CELLARING: Will reward cellaring for 10 – 15 years from vintage
VINTAGE: 2011 was a cool season, with strong vine growth and great flavours at harvest. Rainfall was regular in the lead up to picking, therefore the vineyards did not require irrigation. The fruit flavours were vibrant and structured, resulting in fabulous wines across all varieties
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 a selected 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
|Region||McLaren Vale, SA|
|Wine Style||Full Bodied|