Paxton Wild Yeast Chardonnay 2011
- Certified Biodynamic
- Vegan Suitable
Winery/Brand: Paxton Wines
COLOUR: Light Straw
BOUQUET: Stone-fruits, lime and subtle spice
PALATE: Full, round and textural, displaying shy stonefruits, honeydew melon and brown lime fruit characters. The fruit is complimented by a creamy texture and subtle acid. Once the wine has left your mouth the flavours build with extraordinary length for a peachy finish.
CELLARING: Ready to enjoy now, however this wine will increase in complexity and mature gracefully for 5 or more years.
VARIETY 100% Chardonnay
The second release of our Wild Yeast Chardonnay - was sourced from our biodynamic ‘Thomas Block’ property. Befitting true biodynamic principles, this wine was made with the grapes in mind – a vineyard free of herbicides, insecticides and synthetic fertilisers. Minimal intervention winemaking - no commercial strains of yeast added, and old oak barrels used for maturation with minimal oak flavour introduction. Together with wild yeast ferments, the result is a finished wine with increased texture, lower alcohol and vineyard specific individuality.
VINEYARD: Thomas Block: located two kilometres east of the township of McLaren Vale, this low lying and relatively cool site consists of predominantly deep alluvial clays layered with seams of river bed gravel and stone. The section selected for our chardonnay is known as the ‘Low Trellis’ (30 years old). This is hand pruned and utilises foliage wires for canopy management. Low yields and minimal irrigation combined with one of the coolest McLaren Vale sites, good soil moisture reserves and aged, deep rooting vines results in fruit with exceptional flavour concentration and natural acidity.
VINTAGE: 2011 was a cool season, with strong vine growth. 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: Grapes were harvested by hand when they were balanced and flavoursome. They were gently whole bunch pressed to optimise the delicate flavour of the fruit. The juice was run directly to older French oak barriques (225L) where the wild yeast from the vineyard fermented over 3-4 weeks. After fermentation, the lees (dead yeast) in the barrels were stirred regularly to increase complexity and mouth feel. This continued for 12 months prior to blending and bottling.
|Region||McLaren Vale, SA|
|Wild Yeast Fermentation||Yes|