Description
Introducing NOW by PAXTON which stands for NATURAL ORGANIC WINE. The consumer market demand has been growing steadily for Preservative Free/Natural wines. As leaders in organic production, it was obvious that Paxton needed a product for this category. In addition to Natural, PF & Organic, we wanted to make a young, drink NOW style shiraz that was different from our existing Shiraz styles.
| Variety: | Shiraz |
|---|---|
| 100%: | Organic | Biodynamic | Preservative Free | Vegan |
| Region: | McLaren Vale |
| Colour: | Vibrant purple and red hues |
| Aroma: | An explosion of berries form the forest highlighted with raspberries, strawberries, mulberries and plums. |
| Palate: | Medium bodied drink “NOW’ style of wine, bright and fresh red berry fruits followed by a fantastic mid palate packed full of vibrant layers of fruit intensity and topped off with silky tannins and a velvet finish. |
| Cellaring: | Drink “NOW” |
WINEMAKING & VINTAGE
| 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 Celsius 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 grapes were picked at optimum sugar and flavour equilibrium. They were tipped into open top fermenters and gently hand plunged for 14 days, extracting the vibrant characteristics of the vineyard. When primary fermentation was complete, we pressed to tank for secondary fermentation before 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: | 14.0% |
| pH: | 3.68 |
| TA: | 5.81g/L |
| Total SO2: | 0ppm |
| Winemaker: | Richard Freebairn |
PROFESSIONAL REVIEW
90 / 100 Points as rated by The Wine Front
