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Hand-selected wines from 500+
Australian wineries delivered to your door!

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Wine

Meet Richard Freebairn of Paxton Wines

What was it that drew you to the wine industry?

I grew up on a sheep and cereal grain farm in South East of Western Australia, and I enjoyed the outdoors and hands-on side of farming. However, I love the diversity of winemaking. You can be filling barrels or digging out a ferment one day, and the next hosting a five star dinner in Sydney. Always interesting and great challenges.

You have worked in vineyards all over the country, including the Margaret River, Swan Valley, Sonoma Valley, Barossa Valley, Clare Valley. What is the best thing about working and living in McLaren Vale?

McLaren Vale has it all, I live in Adelaide with my wife and work in the most beautiful wine region five minutes from the ocean and 30 minutes (depending on how you drive) from the city.

What’s your must-do for visitors to McLaren Vale?

BYO picnic basket to our beautiful cellar door surrounded by 1850s stone cottages and rolling green lawns.

What have been some of your highlights of your time at Paxton?

We have won some nice Trophies and received some great James Halliday scores, but I think it is teaching people about Organics and Biodynamics. It is a fantastic way of farming and can really make a big difference to the fruit and especially the wine.

What’s the best piece of advice you’ve been given when it comes to winemaking?

Be patient, wine is not a picture or a snapshot, it is like a movie – always evolving and moving with you. Be patient with wine and enjoy the ride!

Do you have an all-time favourite wine to make? Why is it?

I love making our Pinot Gris, because I don’t use carbon to remove the colour, I use hypoxygenation (basically oxidise it with oxygen). The wine looks so murky and brown all through ferment and stabilisation until one day, generally about three months after harvest, all the brown drops out and you are left with a bright, almost green, hue. It is such a relief!

In 2011 Paxton became a fully certified organic and biodynamic wine producer. Can you tell us more about this certification, what it means, how it is achieved etc.?

We are very proud to be Organic and Biodynamic at Paxton; it gives us a great sense of growing and making for the future. The vines look healthy and the wines have vitality. The certification process takes three years from the dates of application. From that point everything you do must be approved through your certifying body, we are certified through NASAA Certified Organics.

The Paxton Organic MV Cabernet Sauvignon 2016 is our Wine of the Month for June – what makes this a standout wine?

The beautiful aroma of winter greens, it is such a fragrant wine. I love smelling this Cabernet Sauvignon. The other great part is the palate, a perfect wine for the colder months. It has power and poise, bright fruit, as well as lovely tannins. A great wine with stews, soups and hearty winter dishes.

What do you do to relax when you’re away from the winery?

I play golf, not so relaxing, but it gets my head out of the winery.

What’s your ultimate wine and food match?

Paxton MV Cabernet Sauvignon, lamb loin chops (from our farm in Western Australia) mashed potato and peas.

What is your favourite…

Movie? The Lion King

Book? Power of One

Time of day? Any time of the day is a great time in McLaren Vale!

Restaurant? Ruby Red Flamingo in North Adelaide.

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Meet Tom Carson of Yabby Lake
With the popularity of Australian Pinot G continuing to climb, we chat with Yabby Lake general manager and winemaker, Tom Carson, whose Red Claw Pinot Gris 2016 is so deliciously food-friendly. Along with being an award-winning winemaker, you’re also heavily involved with the Australian wine show circuit – including holding the position of Chairman of the Royal Melbourne Wine Show. What’s exciting you most about Australian wine? Australian wine is in a wonderful period at the moment, there are so many small producers producing stunning wine. As we have seen at the Royal Melbourne Wine Awards, this year a Grenache won the most coveted Trophy in Australian wine, the Jimmy Watson Trophy. Grenache is a wonderful variety and produces stunning wines, particularly from the incredible old vine resources of South Australia – couple this with a modern, sensitive approach to winemaking and we are finally realising the potential of this variety. You’ve worked in multiple wine regions across Australia and France, and this year celebrate ten years at Yabby Lake –  what drew you to Yabby Lake and the Mornington Peninsula?   Yabby Lake is a stunning property and is an amazing vineyard site. It was the unrealised potential of this site that really drew me in – just imagining what was possible with this vineyard had me hooked, and 10 years on that hasn’t changed. Fruit for the Red Claw Pinot Gris 2016 was harvested in early February 2016, which is quite early for the Mornington Peninsula! How’s vintage 2018 looking?  Yes, 2016 was the earliest vintage we have ever experienced here, picking 10 days earlier than ever before. 2018 is shaping up nicely and we should be harvesting late February this year! Both Pinot Gris and Pinot Grigio have really found their place in the Australian wine market – what is it about Pinot G that makes it so popular? It is a wine that is easy to connect with – it’s subtle, finely detailed, but also wonderfully drinkable and really suits that summer weather when you are craving something refreshing but also interesting. What makes the Red Claw Pinot Gris stand out from the crowd? Red Claw Mornington Peninsula Pinot Gris captures the variety and region in a way that just draws you in and makes you an instant fan. What is your all-time favourite wine memory (other than a wine itself)? I remember when l was very young, maybe 5 years-old, treading grapes in a garbage bin and thinking what great fun it was getting covered in wine and grapes. It’s funny how things work out! Other than your own wine, what is the wine that you like to drink at home? I am massive fan of Yarra Valley Chardonnay, particularly from Oakridge, old vine McLaren Vale Grenache from S.C. Pannell, and Nebbiolo from Italy. What is your ultimate food and wine match? Chinese roast duck and Pinot Noir! Yes, it is a bit of a cliché, but have you tried it? What do you do to relax when you’re away from the winery? On a golf course! Well, l try to anyway, but that depends on how the game is going! Your must-do for visitors to the Mornington Peninsula. Peninsula hot springs in winter. Beach in summer. Golf in autumn and spring.
What is your favourite… Book ? Girt by David Hunt – every Australian should read this book and True Girt. Movie ? Alien. TV show? Game of Thrones. Restaurant?  Kisume. Breakfast ? Coffee. Lunch?  Long. Dinner? In summer a barbeque eating outside and enjoying a few nice wines. Time of day/night?  Morning. Sporting team?  Essendon FC. Beer?  Proper Italian brewed and canned Peroni Nastro Azzurro – not that rubbish they brew and bottle here, it is a scandal and should be exposed.
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Bleasdale's Paul Hotker Loves Wine - And Bacon!
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Meet Warren Proft from Chrismont
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Two Blues Sauvignon Blanc 2014
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