Paxton Organic AAA Shiraz Grenache 2016
Price: VND 695.000 / bottle
Type of Wine: Organic red wine
Regular price 695,000₫
The AAA on the label pays homage to David’s days in the wool trade and was stamped on the best grades of wool by the Guesser. It is a vibrant blend of approximately 65% Shiraz and 35% Grenache from some special little pockets amongst our vineyards.
The Shiraz was selected from the ‘Gateway’ and ‘Jones Block’ vineyards, renowned for producing some of the best fruit in the region. These select parcels were blended with complimentary Grenache to create a wine that is engaging to a wide range of drinkers.
Our blend is fun, appealing and, unlike some members of Paxton, not over the top.
|Variety:||Shiraz (65%) Grenache (35%)|
|100%:||Organic | Biodynamic | Vegan|
|Colour:||Bright purple and red hues|
|Aroma:||A perfumed fragrance of plums and cherries with a hint of paprika and rhubarb pie|
|Palate:||Delivers bright mulberry and plum fruits, a subtle touch of French and Hungarian oak with supple tannins and a soft silky finish|
|Drink With:||Heavier foods, spicey, herby, your favourite roast|
This wine gives the best of both worlds: a fantastic wine when young, but careful cellaring for 10 – 15 years will be rewarded.
WINE MAKING & VINTAGE
2016 was a very strong year in McLaren Vale. After 6 months without rain we had 40mm in the first week of February. This slowed down the baumes and allowed the acidity to catch up, therefore giving the fruit flavour equilibrium. Berry numbers were high due to an even veraison, leading to the highest quality crops and tonnages.
Individual vineyard parcels of Shiraz and Grenache were selected when they reached optimum sugar and flavour equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, enhancing the unique characters of each vineyard. Fermentation was carried out in open top and static fermenters. During this process, each parcel was plunged and/or pumped over twice a day for 14 days, to extract colour, flavour and tannin structure. The ferments were pressed to seasoned French and Hungarian oak barriques, where they were nurtured for 12 months prior to blending and bottling.