Barossa Shiraz 2022
Pepperjack
Barossa Shiraz 2022
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 | 2022 |
| Country | Australia |
| Region | Barossa |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 14.5% |
| Peak Drinking | Enjoy Now |
| Winemaker | Richard Mattner |
Food Pairing
Food Pairing
Beef
Lamb
Duck
Veg
Pizza
Taste Description
Taste Description
Nose
The nose shows rich concentrated blue and black fruits, dark chocolate and hints of mocha and savoury oak notes.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Barossa Valley, South Australia
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.
Vintage Conditions
Following two particularly dry seasons, many were hoping for Mother Nature to be much kinder in 2020–21, and mostly she was. The Barossa experienced some frost damage in late September. November recorded 4 days above 35°C, however, conditions throughout summer were relatively mild with December recording its lowest maximum temperature since 2014. Cool, dewy mornings and maximum temperatures below 30°C for the majority of January provided optimal ripening conditions. Conditions were quite favourable during flowering, allowing bunches to set and good fruit development. Whilst yield varied between vineyards, it was welcome relief to achieve close to average crops in comparison to the last two seasons. Vintage was less compressed than in previous. Harvest continued well into April as the dry Indian summer continued to ripen the grapes and allow winemakers to pick when the fruit was at its optimum ripeness.
Richard Mattner - Winemaker
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.