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.

Campbell Mattinson 90+ points www.winefront.com.au
"Biodynamically grown. Wild ferment. McLaren Vale shiraz. Fresh. Pure. You’d almost call it frisky. Light- to medium-weight but tannin and general complexity are its main drivers. Boysenberry, dark cherry and game flavours meet earth and dry, clovey spice. Dry finish, almost to the point of drying. A bit rustic perhaps but vital and lively at the same time."

Rated : 90+ Points
Tasted : Nov14
Alcohol : 13%
Price : $30
Closure : Screwcap
Drink : 2015 - 2022

WINERY NOTES:

VARIETY: 100% Shiraz

COLOUR: Deep Plum

BOUQUET: Lifted sweet fruit fragrance, attractive dark, pure fruit with spices and truffle

PALATE: Full, even mouth with flavours of dark plump fruits and chocolate, leading to a silky, savoury finish

CELLARING: Will reward cellaring for 3-7 years from vintage

VINTAGE: 2013 harvest was characterised by small crops of early ripening, full flavoured fruit. One of our earliest harvests in recent times was fantastic due to great natural balance and ripeness at relatively low sugar levels, resulting in moderate alcohols.

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 destemmed 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.