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A Barossa legend since 1859

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Barossa Shiraz 2017

Barossa Shiraz 2017

RRP (750 mL)
$30.00
750 mL
$30.00
6 x 750 mL
$180.00

Overview

Overview

Pepperjack was first released in 1998 with a 1996 Barossa Shiraz. After spending five years exclusively in bars, clubs and restaurants Pepperjack has gone from strength to strength, with the Barossa Shiraz a real Aussie favourite. Since its release Pepperjack Shiraz has consistently received the honour of being Australia’s Number 1 red wine by value.

Rich dark red and blue fruits, ripe blackberries, dark chocolate and rich mocha notes are enveloped by hints of spice and integrated oak. The palate is rich and plush with concentrated layers of blackberry, blue fruits and oak, balanced with soft layers of tannins to give length and finesse.

Varietal Shiraz
Vintage 2017
Country Australia
Region Barossa
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14.5%
Peak Drinking Enjoy Now
Winemaker Richard Mattner

Taste Description

Taste Description

Nose

The nose shows rich concentrated blue and black fruits, dark chocolate and hints of mocha and savoury oak notes.

Flavours and Palate

The palate is rich and plush with good structure. There is a concentrated layers of blackberry, blue fruits and oak which is balanced with soft layers of tannins to give length and finesse while finishing soft and full of flavour.

Awards and Accolades

Awards and Accolades

Silver 2019 Royal Queensland Wine Show
Bronze 2019 Perth Royal Wine Awards
93 points Halliday Wine Companion

"Impressive colour and hue, dark purple red. Impressive ripe fruit too - layers of black fruit, licorice and blueberry pie. Firm, positive tannin rounds the wine out nicely. Good, bright, fresh drinking now, but will no doubt age nicely."

93 points, Halliday Wine Companion

Viticulture

Viticulture

The 2017 growing seasoned for the Barossa started with a wetter than average winter and spring. This, combined with below average temperatures in December, January and February, resulted in a later harvest than we've seen in many years. With the good soil moisture and cooler temperatures the grapes ripened more slowly, enabling a gradual accumulation of sugars and flavours, producing full flavoured wines which retained their natural acidity and freshness.