To craft the Paxton Quandong Farm Shiraz, 100% organic grapes are hand picked and harvested at optimum flavor and sugar equilibrium. 40% of the grapes are used as whole bunches while the remainder are delicately destemmed and fermented using 100% indigenous (wild) yeast. The small batch open ferments are carefully plunged and pumped over for 10-15 days to extract color, flavor and tannin structure, then pressed to new and mature French oak puncheons, where they are nurtured for 12 months prior to blending and bottling.

Due to the premium placed on land used for vineyards, David Paxton informed the real estate agent that he intended to plant Quandong trees. Located in Seaview, McLaren Vale Quandong Farm, unlike its name, grows mainly Shiraz with some Grenache vines that are carefully hand-pruned and biodynamically managed to produce beautifully balanced wines.