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.
96/100 James Halliday
96/100 James Halliday
James Halliday, 2020
|100%:||Organic | Biodynamic|
|Colour:||Vibrant purple with amazing clarity and depth|
|Aroma:||An amazing aroma of bright fresh fruits with strawberries, cherries and blackberries. A background of spice and vanilla bean is the added layer of complexity needed. French oak influence is sophisticated and contributes without being overwhelming.|
|Palate:||Medium bodied juicy palate with blueberry, mulberries and cherry fruit characters. Whole bunch fermentation gives an effervescent energy on the mid palate, with velvety tannins that are soft and silky. Overall a beautiful finish that keeps you longing for more.|
|Drink With:||Perfect with duck dishes|
This wine can be enjoyed young, however, careful cellaring for 5–20 years will be rewarded
2019 Vintage saw below average rainfall over spring and virtually no rain during summer leading to a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celsius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events. All in all we saw smaller tonnages with more intense flavour in the fruit. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.
The grapes were hand picked and selector harvested at optimum flavour and sugar equilibrium. 40% of the harvest was used as whole bunches while the remainder was delicately destemmed and fermented using 100% indigenous (wild) yeast . The small batch ferments were carefully plunged and pumped over for 14 days to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak barriques, where they were nurtured for 12 months prior to blending and bottling.
|Winemaker:||Dwayne Cunningham and Kate Goodman|
The first Paxton vineyard to adopt a biodynamic regime. The complex bouquet has sweet dark berry fruits, spice and wood smoke (not bushfire) aromas, and a medium to full-bodied palate that stays light on its feet in a wealth of licorice, juniper and savoury, earthy notes. 96/100