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|Aroma & Palate||Herbaceous, aromatic with red fruit and black pepper|
|Style||Silky and savoury|
This breezy South Australian red is crafted from a rare Australian planting of Graciano, rare here but well-known in Rioja.
A bold move, but one that pays off in the form of a wine that’s at once light and savoury. Might make the perfect pairing for chicken souvlaki on a balmy early summer’s evening, and if the mercury’s climbing too high this’d definitely suit a slight chill - call it 30 minutes or so in the fridge for Bottle Club members or about two thirds of that if you’ve got a Tasting Pack tube.
Graciano is a Spanish varietal grown primarily in the Rioja region. After some research David Paxton decided to graft one row of Graciano onto some old Chardonnay vines at Thomas Block to see what the result would be. When you try this wine, we think you will agree that the variety is well suited to the conditions of McLaren Vale.
Lighter in body with distinct savoury and white pepper characters filled out with bright red fruits. Light tannins make this wine ready to drink young, although cellaring potential is in the medium term.
A titan of Australian winemaking, Daniel Paxton's career stretches as far back as the 1970s and the historic vineyards (all organic and biodynamic) from which his operation sources his fruit are some of the finest and oldest in the McLaren Vale. New head winemaker Richard Freebairn, who now heads the operation, is noted for his innovative approaches, has been awarded several trophies, and is well on his way to similar industry notoriety.
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