David Paxton believes that the people who apply the art and science of viticulture are just as important as the winemaker in the making of good wines. That’s why for three decades the Paxton's have nurtured their prized vineyards – some over 100 years old – in McLaren Vale, South Australia. It’s this level of care and passion for the region that has produced extraordinary fruit and wines.

"Our aim is to showcase the intensity of fruit grown biodynamically, and to champion the cause for wider adoption of sustainable farming methods."

David Paxton’s vineyards comprise of 6 Biodynamic properties. MV - McLaren Vale Shiraz - is a blend of Shiraz from four of the Paxton vineyards, and has been developed to highlight the best fruit flavours.

VARIETY: 100% Shiraz

ALCOHOL: 14.5%

COLOUR: Deep red with purple hues

AROMA: Fragrant raspberries and vanilla with chocolate and hints of French and American oak

PALATE: Rich, full bodied and textured palate structure, with loads of dark flesh fruit flavours and integrated French and American oak tying together by a firm tannin finish

CELLARING: This wine gives the best of both worlds, a fantastic wine when young, however, careful cellaring for 5-10 years will be rewarded.

VINTAGE: 2014 was a dry growing season - a cool and windy spring resulted in slightly reduced yields. A warm February induced high rates of ripening, and was balanced by a well needed two inches of rain. The rain slowed ripening followed by perfectly mild conditions allowed fabulous flavour development during the ensuing weeks. A great year for both reds and whites in McLaren Vale!

VINIFICATION: Individual parcels from each vineyard were selected once they reached optimum sugar and flavour equilibrium. Each parcel and vineyard was kept separate through the picking, de-stemming and fermenting to allow selections of the highest quality wine. We fermented in open and static fermenters, during this process we plunged and pumped over each parcel twice a day for 14 days to extract colour, flavour and tannin structure. We pressed the ferments in to new and mature American and French oak Barriques where they were nurtured for 12 months prior to bottling.