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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.
"A generous medium to full-bodied Barossa shiraz that always seems to get it right. An earthy, dried herbs aroma opens while the palate delivers deeper blackberry fruit splashed with spices, herbs and a decent hit of black cracked pepper. It also has a fine thread of tannins with a neat oak infusion. This has become such a consistent value for money wine over the years." - Ray Jordan
The nose shows rich concentrated blue and black fruits, dark chocolate and hints of mocha and savoury oak notes.
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.
Download Tasting Notes (PDF
Just one hour’s drive from South Australia’s capital, Adelaide, lies its gourmet capital (and wine Mecca), Barossa. One of the country’s most beautiful and historic wine regions, Barossa is a magnet for lovers of fine food and wine. Its classic Mediterranean climate, and free-draining red brown soils, makes the region ideal for growing grapes. Barossa produces excellent Shiraz, Cabernet, Grenache, Mourvèdre, Riesling and Semillon.
South Australia had to cope with a drier and warmer than average growing season prior to the 2020 harvest. The rainfall for the growing season was lower than average but many growers managed this by consistent irrigations throughout the growing season. South Australia experienced 11 days over 35ºC during December and January with one of the hottest days on record. A cooler than average February allowed the vines to recover from the hotter than average December and January, which allowed all varieties to achieve optimal flavour ripeness and intensity
Growing up in the Barossa Valley, winemaker Richard Mattner was never far from wine. His grandfather's vineyard at the highly-regarded Light Pass district was Richard's playground during the school holidays. Upon leaving school, Richard gained employment as a cellar hand and began a career in the wine industry in 1993. Richard was destined to be a winemaker and in 2004 he graduated from Charles Sturt University with Bachelor of Applied Science (Wine Science). Richard says winemaking is an art and just another way of creatively expressing himself. In addition to his passion for red wine, Richard has a keen interest in all things sports and loves nothing more than to relax with friends and enjoy a char-grilled scotch fillet on the barbeque perfectly matched with a bottle of wine, of course.