2018 Paxton Thomas Block Grenache

2018 Paxton Thomas Block Grenache

Johan Axlund

"Intense wine, concentrated red bright fruit, lashing of quality oak"

Johan Axlund

Sabine Duval

"More mascualan than the last vintage, bigger and richer, however still very fresh."

Sabine Duval

RRP: $35.00 per bottle 28% OFF

$24.99

(buy 6 or more)

$25.99 per single bottle
4 payments of $6.50 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Johan Axlund

"Intense wine, concentrated red bright fruit, lashing of quality oak"

Johan Axlund

Sabine Duval

"More mascualan than the last vintage, bigger and richer, however still very fresh."

Sabine Duval

RRP: $35.00 per bottle 28% OFF

$24.99

(buy 6 or more)

$25.99 per single bottle
Bottles
4 payments of $6.50 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

96 Points - James Halliday - Top 100 WinesAn elegant grenache that speaks loudly about place and variety. The balance, texture, structure and flavour of red fruits run the length of the palate. It was the first vineyard David Paxton acquired (in '79) with some vines dating back to 1887, in a unique side valley with very cool mornings.
92 Points - James SucklingThere’s a real sense of depth and ripe berries here with raspberry and blueberry-pastry aromas, leading to licorice and violet-like flowers. The palate has a thread of salted licorice with supple, pillowy tannins, carrying raspberries and red plums soft and fresh. From biodynamically grown grapes.

Tech stuff

14.0
McLaren Vale
2018
Organic
Screw Cap
Cellar to 2025
750ml

Light

Full

How's it taste?

A perfumed fragrance with a delicate lift of strawberries, emperor plums and orange blossom. Light to medium bodied wine with a soft, silky mid palate and a pleasant influence of whole bunch and stalk, plum richness and elegant tannins

How was it made?

Hand picked at optimum sugar and flavour balance, 20% of the harvest was used as whole bunches, with the remainder gently de-stemmed. A slow, cool ferment helped capture the character of the vineyard and a combination of pump overs and plunging for 10-14 days enhanced the tannin profile. When fermentation was finished the must was pressed to mature French oak barriques for maturation of six months prior to blending and bottling.

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