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 60% Shiraz and 40% 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 (60) Grenache (40%)|
|100%:||Organic | Biodynamic|
|Colour:||Bright crimson red with a pink hue|
|Aroma:||Delightful flavours of strawberries, raspberries and a hint of blueberries. The red fruit aromatics are jumping out of the glass, with a slight hint of whole bunch character that is supported by subtle but delicious French oak notes|
|Palate:||The blend of Shiraz and Grenache makes for such a bright and delicious mouthfeel. Shiraz bringing the mid palate weight and intensity of flavours, whilst Grenache gives some crunchy texture and mouthfeel. Combined gives an elegant round finish that really feels like it dances on the palate. Delicious!|
|Drink With:||Enjoy with your favourite pork dish|
The AAA is a fantastic wine when young, with potential to get even better in bottle over 10 years plus.
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. The whites reached fruit ripeness with low acidity therefore producing a very bright and vibrant flavour profile. 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 wines.
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.