Paxton MV Shiraz 2013
- Certified Biodynamic
Winery/Brand: Paxton Wines
James Halliday - 95 pts - 27 Jul 2015 - winecompanion.com.au
"The grapes come from four estate biodynamic vineyards, plus two contract biodynamic vineyards; separately fermented and matured in new and used American oak. Deep, dark crimson; essence of McLaren Vale shiraz, with waves of sultry black fruits and bitter chocolate, the oak not blunting the delicious savoury nature of the wine. Exceptional value for biodynamic lovers."
James Halliday Review - winecompanion.com.au
Drink By: 2028
Date Tasted: 07 Aug 2014
Published: 27 Jul 2015
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 Paxton's 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."
David Paxton’s vineyards comprise of 6 Biodynamic properties. MV - McLaren Vale Shiraz - is a blend of Shiraz from four of the Paxton vineyards, and has been developed to highlight the best fruit flavours.
VARIETY: 100% Shiraz
COLOUR: Intense black plum with a hint of purple hue clinging to the glass
BOUQUET: Fragrant, dark fruit and chocolate, with oak under-tones
PALATE: Rich, juicy fresh fruit with hints of licorice, chocolate and a thread of vanillin oak. Mouth filling and lingering, with elegant flavours. Enjoy!
CELLARING: Enjoy young upon release, but cellaring for 5-10 years from vintage will be rewarded. The screw-cap closure will ensure extended longevity and freshness
VINTAGE: 2013 harvest was characterised by small crops of early ripening, full flavoured fruit. One of our earliest harvests in recent times was fantastic due to great natural balance and ripeness at relatively low sugar levels, resulting in moderate alcohols.
VINIFICATION: Individual parcels from each vineyard were separately harvested, de-stemmed and transferred to a selection of open & closed fermenters. Wild fermentation occurred on some of the ferments, while yeast was added to others. A regime of pumping over, plunging and/or rack and returns was undertaken. After fermentation, the wine remained on skins until it had developed the complexity and balance required. It was oak matured for an average of 15 months in a mix of new and old French and American oak.
|Region||McLaren Vale, SA|
|Wine Style||Full Bodied|