The name “Now” alludes to “Natural Organic Wine”. The Shiraz grapes (100%) for this biodynamic wine are sourced from a single plot on the estate in McLaren Vale, where the nights are very cool and therefore maturation takes place slowly. The harvest takes place manually with an optimal balance between taste, sugar and acidity content, and the grapes are transported to the cellar in small boxes, to avoid crushing and oxidation of the grapes. The grapes are de-stemmed and lightly masticated before fermentation, which takes place coolly in open fermentation vessels, with the grapes’ own yeast cells and with daily stirring. After approx. 14 days, the wine is pressed and transferred to other steel tanks, where it continues fermentation until it reaches approx. 14% in alcohol. After a short, natural settling, the wine is bottled without further maturation or filtration. All these processes take place without the addition of sulphur. All this to prioritize immediacy, aroma and fruit in the wine.
“Now” Shiraz was made for the first time in the 2017 vintage, where particularly good conditions were experienced in McLaren Vale to produce very aromatic and crisp wines, even for wines with 14% alcohol. It is the aromatic fruit tones of cherries, raspberries, plums and chocolate that dominate the aroma and which also come out in the taste, which is very immediate, rounded and charming. Shiraz’s classic, dark, spicy notes also emerge a bit at the end, but it’s the freshness that wins. Served for e.g. vegetable dishes, rice and pasta dishes, poultry, veal and lamb. Also suitable for white mold cheese.
Paxton Vineyards in McLaren Vale was founded in 1979 by David Paxton, who is today regarded as one of the most accomplished winegrowers in Australia. For many years they produced grapes which were sold on to other companies, and only in 2000 did they launch a Paxton Shiraz (1998) under their own name. At the same time, David Paxton’s son, Michael, finished his education as a winemaker and agronomist, and he then became part of the team. The philosophy has been clear from the start: the wines should express the typicality of the grapes, the diversity of the area and the potential and character of each vineyard, which i.a. led to a switch to biodynamic production. (NASAA Reg. No. 5364P).
Today, Paxton Vineyards owns and cultivates a total of 80 ha. vineyards distributed in McLaren Vale and in the Barossa Valley, which provides good diversity in terms of climate and soil conditions. The grape variety Shiraz is the most important, but they also grow i.a. Grenache, Cabernet, Tempranillo, Sauvignon Blanc, Pinot Gris and Chardonnay. David Paxton and his team use both traditional and more innovative cultivation methods, where, among other things, selects clones that give a low yield but in turn higher quality. Irrigation is a necessity on several of the vineyards, but the process is carefully controlled, e.g. with drip irrigation, so that the yield is also limited.
McLaren Vale is a wine region just a few kilometers south of the city of Adelaide in South Australia. Wine has been produced here since the 19th century, but it is only in recent years that the area has really been discovered on the export markets. McLaren Vale is particularly known for its dark Shiraz wines, but wines are also produced from other grapes such as Cabernet Sauvignon, Grenache and Merlot. Many of the smaller producers sell a large proportion of their wines at farm sales to the many tourists from Adelaide who frequently visit the area.
Although the distance to the sea is only 10-15 km. and thus providing a certain cooling influence, McLaren Vale is an extremely hot area where viticulture is a challenge. Without irrigation it would therefore be impossible to grow wine here. The soil varies somewhat in the different sub-districts; Sellicks Foothills, Blewitt Springs, Seaview, Willunga and McLaren Flat, and so do the styles of the wines.
