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.

VINEYARD: Thomas Block - this cooler site and alluvial soils produce a fragrant and very structured wine. A shallow, dry corner of the block forces the normally big-berried Tempranillo to work very hard and results in smaller berries of intense colour and flavour. Interestingly this small block is surrounded by large gum trees. Landcross Farm - is a bush vine vineyard on steep, stony slopes at our cellar door. The rich fruit characters of this block compliment the Thomas Block fruit well.

VINIFICATION: The grapes were harvested by hand when they were balanced and flavoursome. Following de-stemming and natural fermentation on skins, an extended maceration was undertaken to optimise flavour, texture and complexity. The wine was aged in older oak barrels to ensure varietal characters were preserved. Bottled under screw cap after 10 months.

“ Bursting with aromatics of cherry, spice and sarsaparilla with subtle oak support in the background. The palate is surprisingly powerful with deep plum characters joining the cherry and spice from the nose. Nice oak with grainy tannins on the finish. This wine has power and complexity at a modest alcohol level (12.5%) and is a bargain to boot. ”Jack Davis - spittingoptional.com 16.5 pts