Paxton’s vineyards comprise of six Biodynamic properties. MV ‘McLaren Vale’ or ‘Multiple Vineyard’ Shiraz is a blend of 100% Shiraz from four of the Paxton vineyards, and has been developed to highlight optimum fruit flavours.
The MV displays the hallmarks of classic McLaren Vale Shiraz – elegance, balance and pleasure in a bottle. This wine gives the best of both worlds: a fantastic wine when young, but careful cellaring for 10-15 years will reward you very nicely.
|100%:||Organic | Biodynamic|
|Colour:||Bright purple with red hues|
|Aroma:||A layering of chocolate, licorice and aniseed with ripe plum and blackcurrant notes|
|Palate:||A medium to full-bodied wine with a beautiful primary fruit character of redcurrant and fresh mulberries. Maturation in French oak barriques gives and element of softness on the palate and notes of baking spice|
|Drink With:||Barbecued anything or Veal Schnitzel|
This wine gives the best of both worlds: fantastic when young, but careful cellaring for 10-15 years will be rewarded
2019 Vintage saw below average rainfall over spring and virtually no rain during summer leading to 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. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.
Individual parcels from each vineyard were selected when they reached optimum sugar and flavour equilibrium. The parcels were kept separate throughout picking, de-stemming and fermenting, to ensure the resultant selections of wine were of the highest quality. Fermentation was carried out in open and static fermenters. During this process, each parcel was plunged and pumped over twice a day for 14 days, to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak barriques (225L) and American puncheons (500L), where they were nurtured for 12 months prior to blending and bottling.
|Winemaker:||Dwayne Cunningham and Kate Goodman|