Red Blend 2018

Pepperjack

Red Blend 2018

Pepperjack

Red Blend 2018

RRP (750 mL)
$30.00
750 mL
$19.00
6 x 750 mL
$114.00

Overview

Overview

The Pepperjack range is a tribute to the Barossa's rich heritage. Our winemaking team has respect for traditional winemaking techniques, yet is also dynamic and imaginative. Pepperjack winemakers are conscious of modern wine styles and create wines that reflect our passion for this special region.


After crushing and destemming, the parcels of fruit were fermented separately in traditional style fermenters. The wines were gently pressed, racked and transferred then maturated for 12 months before blending and bottling.

Varietal Red Blend
Vintage 2018
Country Australia
Region Barossa
Volume 750 mL
Enclosure 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

A medley of dark red cherry, cranberry and ripe raspberries, warm spice and hints of mocha.

Flavours and Palate

The palate is rich and structured showing, bright fruits with silky and plush tannins which give length and finesse while finishing soft and full of flavour.

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.

The growing season started off well, with Winter 2017 rainfall higher than average. However, Spring and December rainfall was lower than average, this led to drier soils, combined with warmer than average October and November days meant the vine canopies grew quickly; flowering well and setting a good number of bunches.


January and February were warm and dry, with very warm temperatures in February slowing down the pace of ripening. The Indian summer of March and early April was 'the icing on the cake', with average temperatures, without extremes, perfect for finishing off ripening to allow full flavored wines which retained natural acidity and freshness.

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.