AAA Shiraz Grenache

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 Shiraz, Grenache and Mataro 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.

• RegionMcLaren Vale, South Australia
• Vintage2022
• TypeRed Wine
• VarietyShiraz Grenache
• Variety Composition

  Organic | Biodynamic

• Vegan Friendly✔
• Organic Wine✔
• Volume750ml
• Alcohol Volume14.5%
• PH

  3.56

• Standard Drinks8.3
• Acidity

  5.5

• Sugar

  2.5

• ClosureScrewCap
• Bottling Date

  9/9/2024

• Vineyard Notes

  Gateway and Jones Block

• Colour

  Ruby bling.

• Bouquet

  Think dark brambly forest fruits intertwined with raw coffee beans, like a trek to the depths of the Balinese mountains. In the background, notes of fresh curry leaves, pine resin and balsamic notes hint to whole bunches used in the fermentation and completed by a feather-light touch of delicate French oak.

• Palate

  Shiraz and Grenache together makes for such a dynamic blend and decadent mouthfeel. Shiraz bringing the mid palate weight and intensity of fruit flavours, while the spicy saffron liveliness of Grenache pulls everything together for a party on your palate. The finish is just like ending your night with smooth electric beats.

• Peak Drinking / Cellaring Potential

  The AAA is a fantastic wine when young, with potential to get even better in bottle over 10 years plus.

• Food Matches

  Slow roasted baby back ribs or Lentil Sheppard's Pie

• Music Match

  Close to You — The Carpenters

• Vinification

  Individual vineyard parcels of Shiraz and Grenache fermented in a combination of 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 oak barriques (225L) and puncheons (500L), where they were nurtured for 9 months prior to blending and bottling.

• Wine Maker

  Ashleigh Seymour