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'NOW' by PAXTON stands for NATURAL ORGANIC WINE.
The consumer market demand has been growing steadily for Preservative Free/Natural wines. Paxton is a leader in organic production.
In addition to being Natural, Preservative Free & Organic, Paxton wanted to make a young, drink NOW style Chardonnay that was different from Paxton's existing Chardonnay styles.
The Thomas Block Chardonnay is a biodynamically produced organic wine that is vegan compliant. Past vintages have consistently all scored 90+ points from the recognised wine critics.
Golden straw with a slight green hue exhibiting bright tropical fruits with hints of olives, butter-scotch & zesty citrus notes
Lemon & characters with integrated French oak, a touch of marmalade, butterscotch & delicate minerality
A delicious Chardonnay from one of Australia's most respected wine growers - David Paxton. Paxton's organic wines are produced on Biodynamic principles without the use of synthetic fertilisers or pesticides with a focus on promoting healthy, living soils.
89pts - James Halliday
Certified Organic, the Battle of Bosworth Chardonnay is complex & delicious, full of flavour, yet delicate.
There is a hint of nut, stone fruit & some underlying citrus characters on both nose & palate.
Medium-bodied, full flavoured & quite delightful.
"Golden colour introduces a flint-flecked wine with strong flavours of ripe peach & toasty oak. This is full-bodied chardonnay with plenty of zing to the finish..." - James Halliday
95pts - The Wine Front
93pts - Jeremy Oliver
"This is very good release for Cape Mentelle. You rarely go too far wrong with their Chardonnay, but this vintage is a long way right." - The Wine Front
"... aromas of peach, nutmeal, matchstick & creamy vanilla oak are backed by nuances of smoked meats & nutty, yeast-derived notes. It’s long & smooth, with a fractionally brassy & candied presence of citrusy, melon & stonefruit flavours backed by nutty, mealy aspects & sweet oak, finishing with genuine length & a brittle acidity. It opens up considerably with aeration." - Jeremy Oliver