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 Paxtons have nurtured their prized vineyards, some of which were first planted in the 1890s. Our aim is to showcase the intensity of fruit grown biodynamically.

Quandong Farm Shiraz is a single vineyard wine that aims to highlight the intensity and brightness of fruit grown using biodynamic techniques. Our farming practices are designed to produce wines of intensity, but also with layers of texture, flavour and interest for the consumer. We think this wine exhibits these characteristics and provides both concentration and flavour and a certain delicacy, rather than simple raw power.

VINIFICATION: The grapes were harvested by hand when they were balanced and flavoursome. 20% whole bunches were included in fermentation, the balance of the fruit was de-stemmed over the whole bunches and fermented on skins, with 100% wild yeast ferments.

Extended maceration was undertaken to optimise flavour. The wine was then aged in mainly older French oak barrels, only 18% new, to ensure varietal characters were preserved. It was bottled after 11 months under screw cap to preserve freshness.

“ Deep colour; apart from being biodynamically made, this is first and foremost a McLaren Vale red wine thanks to its overcoat of dark chocolate, under which is some delicious red and black cherry fruit, the tannins fine and supple. What a vintage! ” 95 pts James Halliday Wine Companion, Wine of the Week, Jan 28th 2014

“ Single vineyard wine out of McLaren Vale. Biodynamically grown. Wild fermented. This is a lighter expression of McLaren Vale shiraz. That’s a good thing. It’s high on aromatics and juicy, light-on-its-feet drinkability. It tastes of black cherry, blueberry, peppercorn and blackberry. More or less in that order of emphasis. There’s a smoky, clovey, come-hither note to nose, though it’s a sophisticated invitation rather than a sleazy one. Everything is dotted and crossed. It’ll grow more complex with age, too. ” 92 POINTS CAMPBELL MATTINSON winefront.com.au