Individual parcels from each vineyard are picked at optimum sugar, acid and flavor balance. These parcels remain separate throughout vinification and are blended prior to bottling. Fermentation begins after gently de-stemming the fruit into both open and static fermenters. During fermentation, each parcel is plunged and pumped over twice a day for 2 weeks, to extract flavor, color and tannin compounds. The ferments were then pressed to a combination of new and mature French oak barriques (225 L) and puncheons (500 L), where they are nurtured for 12 months prior to blending and bottling.

Paxton’s vineyards comprise seven Biodynamic properties. MV Shiraz is a blend of 100% organic Shiraz grapes from four of the Paxton vineyards, and has been developed to highlight optimum fruit flavors.