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Tasting Notes
Medium bodied with refreshing acidity, there are aromas and flavors of melon, red berries, and lemongrass followed by salty minerality with a touch of spice that lingers in the finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Trousseau Gris, notably grown in France's Jura region and California, features pinkish-gray skins that lend a delicate hue to its wines. Renowned for its aromatic complexity, it offers a refreshing experience with floral and fruity notes.
Pax and Pam Mahle moved to wine country in 1997 to pursue a career in the wine business. After a few years tasting and sourcing Californian wines for Dean and Deluca, Pax decided to launch his own brand, and in 2000 made his first wine.
Pax’s focus was syrah, working with growers in cool-climate vineyards from Mendocino and Sonoma. He is extremely selective of the vineyards he works with, weighing location, soil, exposition, the dedication of growers, and sustainability.
Pax wines seek to balance ripe grapes with good acidity to yield powerful yet structured and nuanced wines.
Photography by Leigh-Ann Beverley, Bona Fide Productions
Red Berries
Salt
Lemongrass
