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.
The 2018 vintage is the eleventh release of this single vineyard wine and displays fruit freshness and structure highlighting the suitability of this site for the production of premium white varieties.
91/100 James Halliday
91/100 James Halliday
James Halliday, 2019
|100%:||Organic | Biodynamic | Vegan|
|Aroma:||Bright tropical fruit fragrance with hints of frangipani, nashi pear, white peach and pine nuts.|
|Palate:||A zesty fruit, lemon pith, lemon sorbet, grapefruit 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|
A fruit driven wine designed for drinking young, although careful cellaring will be rewarded
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 vigor 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.
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.