Richard Freebairn of Serafino fame assists in making the wines these days, while David Paxton, owner and pioneer in organic and biodynamic vineyard practice, is always close by:
Biodynamics is the most advanced form of organic farming. It uses natural preparations and composts to bring the soil and the vine into balance, resulting in exceptionally pure and expressive fruit. Healthy vines makes better wines.
If you're not convinced that great wine is grown, here's the proof.
A 60/40% blend, separate lots fermented in open or closed vessels, matured in used barriques for 12 months prior to blending. It's medium-bodied at best, but there's no shortage of flavour, and sufficient extract to provide texture (and length). Attractive wine, with McLaren Vale's stamp on it from the word go.
93 points, Wine Companion (September 2018)
High-toned aromatics with musk, red cherries and spice. Excellent maraschino cherry flavours on the palate. The palate is ultra-soft and open-natured, and the flavours are delicious and moreish. Easy-drinking, light to medium-bodied, energetic and balanced.
90 points, The Real Review (April 2019)
This is always a reliable blend that delivers such attractive and ripe red plums and raspberries with a smooth, sleek and subtly nuanced palate. Versatile, tasty and approachable. From biodynamically grown grapes.
90 points, jamessuckling.com (June 2019)
Paxton's wines seem to have a lighter touch these days, allowing their biodynamically farmed fruit to shine. This blend of 60% Shiraz and 40% Grenache employs the use of whole bunch fermentation to brighten and beautify. A fragrant and downright pretty wine, it bounds and bounces with fleshy red berries, florals, toasty spices and that cinnamon, stalky whole bunch goodness. Medium in weight with supple tannins, this is a wine to drink young and even slightly chilled.
90 points, Wine Spectator (January 2019)