Hand picked at optimum sugar and flavor balance, 20% of the harvest was used as whole bunches, with the remainder gently de-stemmed. A slow, cool ferment helped capture the character of the vineyard and a combination of pump overs and plunging for 10-14 days enhanced the tannin profile. When fermentation was finished the must was pressed to mature French oak barriques for maturation of six months prior to blending and bottling.
Paxton are leaders in both organic and biodynamic viticulture and winemaking. Fruit for all wines are sourced solely from estate vineyards in McLaren Vale, South Australia. In 2000 the family released their first wine under the Paxton label: the 1998 Paxton Shiraz.