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His upland vineyard raises fruit of rare elegance without losing any of its perfumed intensity. Lithe tannins underlie a strap of lively blackberry, and perfect amounts of sinew, flesh and bright acidity guarantee a highly rewarding decade or two.

The EJ Shiraz is the jewel in Paxton's organic and biodynamic crown. Awarded 95 points in the Halliday Wine Companion 2017, this wine is the result of low yielding vines that are more than a century old. The flavour is elegant and round and the nose offers vanilla, black current and oak.

Kalleske are leaders in organic and biodynamic vine growing and winemaking practices. Their old vine Barossa vineyards are able to produce fruit of the utmost concentration and power. The Eduard is sourced from three dry-grown vineyard blocks that were planted between 1905 and 1960 and which produce extremely low yields. Named after Karl Heinrich 'Eduard' Kalleske who worked the Kalleske vineyards from 1853 until the 1880s. Showing an intense, powerful and full-bodied nose and palate exhibiting dense classic Barossa old vine Shiraz characters. Inky black fruit flavours abound together with harmonized tannins, subtle oak complexity a sturdy structure and great length.

Katnook Prodigy Shiraz is a wonderful example of great Coonawarra Shiraz. Savoury spice and dark berry fruits with a hint of white pepper. An elegant wine with medium intensity and great length. Amazingly concentrated for current drinking, the Prodigy will benefit for over decade in the cellar.

Kaesler Alte Reben Shiraz was crafted using fruit sourced from the Marananga vineyard. Handpicked and left on skins for 7 days, the wine was pumped twice a day, followed by maturation in French oak. The resulting Shiraz wine obtained presents a deep red colour. Aromas of mulberry, blackberry, dark chocolate and espresso flow off the elegant bouquet. The scrumptious palate features juicy fruit flavours integrating with youthful oak tannins. This wonderful red varietal can be cellared gracefully for a few years. It tastes excellent with brisket, grilled lamb and beef stew.

VINEYARD: Fruit is sourced from 120-year-old dry grown Shiraz vines from Martin & Joan Smiths vineyard in the Polish Hill River. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting at just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to ensure overall balance. Despite growing these vines organically since their planting in the 1970s, 2012 marked the first year of NASAA Organic Certification for these vineyards. VINIFICATION: Handmade in 2 and 4-tonne fermenters, the fruit is de-stemmed and fermented using natural yeast. Hand plunged up to 4 times daily to control temperature and maximise flavour and tannin extraction. Left on skins post fermentation for 15 days, then lightly pressed and transferred to French Oak barriques for 30 months.Only 630 x 6 packs produced. COLOUR: Deep dark red brick with a slight purple tinge. BOUQUET: Concentrated with blackberry spice with hints of chocolate and cedar. PALATE: Powerful Clare Valley Shiraz with rich mid-palate fruit with long grainy tannins, oak complexity and balance of acidity. FOOD MATCH: A delightful complement to strong cheeses and gamey meats.