The Paddock Shiraz gets its name from the vineyards which used to be horse paddocks. For 60 years the land was grazed by thoroughbred horses leading to "fertile" lime rich soils. The grapes from these vineyards display greater spice notes than what we typically get in the Robertson region.
Grapes are harvested by hand for greater quality control. The wines are immediately destemmed but not crushed. Fermentation takes place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32°Celsius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes are gently pressed in a bladder press, after which malo-lactic fermentation is completed in the tank.