Paxton Organic Pinot Gris

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Lovely Organic Pinot gris that pairs perfectly with seafood.




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Pinot Gris is increasing in popularity and we believe it’s a variety well suited to one of McLaren Vale’s coolest sites – Paxton’s Thomas Block. The Paxton Pinot Gris is a crisp and fresh style that also captures the interesting characters and essence of the variety.

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 fruit and “Wines with Life”.

Variety: Pinot Gris
100%: Organic | Biodynamic | Vegan
Region: McLaren Vale
Vineyard: Thomas Block
Colour: Vibrant straw
Aroma: Bright tropical fruit fragrance with hints of frangipani, nashi pear, giner and melted butter.
Palate: A zesty fruit, lemon pith, lemon sorbet, and a hint of ginger. A lovely touch of viscosity coats the mid palate finishing with a bright citrus lift.
Drink With: Light pasta and rice dishes
Cellaring: A fruit driven wine designed for drinking young, although careful cellaring will be rewarded.
Vintage: 2019 Vintage was one of the harder vintages we have experienced in many years. Below average rainfall over spring and virtually no rain during summer saw a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celcius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events.

All in all we saw smaller tonnages with more intense flavour in the fruit, due to very little water content in the grapes. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours.

Vinification: The fruit was harvested at night when sugar and acid equilibrium was optimum. The grapes were whole berry pressed without crushing or destemming. The juice was racked from the grape solids on the bottom of the tank, and fermented at temperatures between 13-16°C in stainless steel, to encapsulate fruit freshness. Once fermented, the wine lees were regularly mixed into suspension for a four week period, with the aim of building complexity and texture into the wine. The wine was filtered and bottled early in its life to capture the freshness of the variety.
Alcohol: 12.5%
pH: 3.22
TA: 5.85g/L
Total SO2: 65ppm
Winemaker: Richard Freebairn
  • REVIEW: 2016 Vintage – 90pt Halliday Wine Companion 2018

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