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Pale straw in colour, with bright tropical fruit aromas, plus grapefruit, ginger and lemon zest. The palate is zesty with tropical fruits plus lemon and lime characters and a touch of melon. The fruit was harvested at night, when sugar and acid equilibrium was optimum. Whole berries were pressed to capture the beautiful, soft fruit flavours. Post press, the juice was settled, followed by rack-off of the clear free-run. The wine was fermented at low temperatures in stainless steel vats, without any sulphur additions, until the end of fermentation. Light filtration and early bottling helped enhance this soft, fruit driven wine.
Paxton is one of a kind. This organic and biodynamic winery was set up in 1979 by one of Australia’s best known viticulturalists, David Paxton. The winery, based in McLaren Vale, consists of over 200 acres of premium vineyards, making it Australia’s largest organic and biodynamic estate. David also farms another 300 acres which supply some of Australia’s top premium wine offerings from industry leaders like Penfolds and Wolf Blass. Impressive stuff!
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