Tasting Notes from the Winery - Paxton MV Shiraz 2018
Paxton’s vineyards comprise of six Biodynamic properties. MV ‘McLaren Vale’ or ‘Multiple Vineyard’ Shiraz is a blend of 100% Shiraz from four of the Paxton vineyards and has been developed to highlight optimum fruit flavours.
The MV displays the hallmarks of classic McLaren Vale Shiraz – elegance, balance and pleasure in a bottle. This wine gives the best of both worlds: a fantastic wine when young, but careful cellaring for 10-15 years will reward you very nicely.
VARIETY: 100% Shiraz
100%: Organic | Biodynamic
REGION: McLaren Vale
COLOUR: Bright purple with red hues
AROMA: A layering of chocolate, licorice and aniseed with ripe plum and blackcurrant notes.
PALATE: Full-bodied wine with a beautiful primary fruit character of redcurrant and fresh mulberries. Lovely integration of oak gives a seamless texture and tannin profile.
DRINK WITH: Barbecued anything or Veal Schnitzel
CELLARING: This wine gives the best of both worlds: fantastic 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 parcels from each vineyard were selected when they reached optimum sugar and flavour equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, to ensure the resultant selections of wine were of the highest quality. Fermentation was carried out in open and static fermenters. During this process, 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 barriques (225L) and American puncheons (500L), where they were nurtured for 12 months prior to blending and bottling.
TOTAL SO2: 74ppm
WINEMAKER: Richard Freebairn