PAXTON NOW CHARDONNAY 2018

MCLAREN VALE

At Paxton Wines, we have been nurturing our family owned vineyards in McLaren Vale, South Australia, since 1979. We are leaders in organic and biodynamic winemaking.

David Paxton (Viticulturist) and Richard Freebairn (Winemaker) have combined their decades of experience, and by embracing biodynamic and organic practices (fully certified since 2011), are producing the healthiest of vines.

Through the use of natural preparations and composts, the soil and vine are able to find the perfect balance. The end result is exceptionally pure and expressive fruit; exceptional wines.

VARIETY: 100% Chardonnay

COLOUR: Bright greeny straw

AROMA: A delightful fragrance of melted butter on warm hot cross buns, a hint of butterscotch and honeycomb.

PALATE: A delicious mouth feel of golden sultanas, ginger, pumpkin seed and a lovey citrus finish packed with minerality.

CELLARING: Drink "NOW"

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 vigour 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, especially in Pinot Gris and Chardonnay. 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.

VINIFICATION: Selector harvested in the cool of the night once the grapes have reached optimum sugar and flavour equilibrium. Whole berry pressed, cold settled then the clear juice is racked off solids, warmed and fermented between 13-15°c. Post primary fermentation, the wine is warmed to 20°c to encourage secondary fermentation (malolactic fermentation). The yeast and malo lees are stirred for 3-4 weeks prior to blending and bottling. No sulphur dioxide or preservatives were added in the making of this wine, however, sulphur dioxide is a natural by-product of the fermentation process.

ALCOHOL: 13.0%

pH: 3.17

TA: 5.85g/L

NASAA

CERTIFIED BIO-DYNAMIC CERTIFIED ORGANIC

 

(SKU: PX_NWC_18)