Country of origin: Australia. Storage: Cool Dark Place. Package type: Bottle.

Other Information: NASAA Certified Organic Cert. No. 5364P.

Allergen Information: Contains Sulphur Dioxide/Sulphites.

Dietary Information: Suitable for Vegans.

Brand details: At Paxton Wines, we have been nurturing our family-owned vineyards in McLaren Vale, South Australia, since 1979. We produce premium estate grown wines. Wines with Life. Bush-Vine grenache from ancient soil formations. Handpicked, whole bunch, wild fermented goodness. Viticulture by David Paxton. Winemaker: Ashleigh Seymour.

Manufacturer: Produced and bottled by Paxton Wines, Sand Road, McLaren Vale, South Australia 5171.

History: Paxton is one of a kind. This organic and biodynamic winery was set up in 1979 by one of Australia's best known viticulturalists, David Paxton. The winery, based in McLaren Vale, consists of over 200 acres of premium vineyards, making it Australia's largest organic and biodynamic estate.

Grape variety: Garnacha/Grenache. Current vintage: 2022.

Regional information: Landcross Farm is located to the north west of McLaren Vale township. The gentle westerly slope of the grenache block consists of brown, clay loam over limestone soils. Bush vines are managed biodynamically for ultra premium quality. Viticulture practices are fully certified organic and biodynamic.

Tasting notes: Ruby red with light pink hues. A perfumed floral fragrance of strawberries and raspberries. Bright red fruits jump from the glass showing excellent varietal expression. Light to medium bodied wine with a crunchy lively red berry flavour. Hints of savoury spice arising from whole bunch fermentation to add slight grip and texture and creates wonderful length on the palate.

Alcohol by volume: 14.0%.

Serving suggestions: Pork or Chicken dishes or even gamey dishes such as Venison or Quail.

Winemaker: Richard Freebairn.

Vinification details: We hand picked our bush vine Grenache at optimum sugar and flavour 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 14 days enhanced depth of flavours. When fermentation was finished the must was pressed to 1 year old French oak barriques for maturation of six months prior to blending and bottling.