Pepperjack Barossa Red Blend 2012

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3.4 Good (18)
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Pepperjack Barossa Red Blend 2012 Front Bottle Shot
Pepperjack Barossa Red Blend 2012 Front Bottle Shot Pepperjack Barossa Red Blend 2012 Front Label Pepperjack Barossa Red Blend 2012 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

ABV
14.44%

Your Rating

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Somm Note

Winemaker Notes

This wine has lots of upfront fruit while having a soft round structure and a slight hint of oak. The aromas and flavors show fresh berries, plums and vanilla. The palate is rich and plush with good structure. The soft velvety tannins provide balance and length. This wine can be enjoyed now, but will also improve with short term cellaring.

Blend: 78% Shiraz, 11.4% Cabernet Sauvignon, 3.5% Merlot, 3.1% Malbec, 2% Grenache, 1% Sangiovese, 0.5% Cabernet Franc, and 0.5% Tempranillo.

Professional Ratings

  • 91
    Fresh and lively, this offers precise flavors and fine-grained tannins, with lingering raspberry, dark plum and floral notes. Shiraz, Cabernet Sauvignon, Merlot, Malbec, Grenache, Sangiovese, Cabernet Franc and Tempranillo.
  • 90

Other Vintages

2013
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    Spectator
Pepperjack

Pepperjack

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Pepperjack, Australia
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The Pepperjack range is a tribute to the Barossa's rich heritage and from one of Australia’s most famous winery’s – Saltram Wine Estates, established in 1859.

Some of Saltram's earliest wines were red blends of numerous varieties. Sourced from vineyards immediately surrounding the Saltram Winery, located in the Barossa sub-region of Angaston.

Pepperjack Winemaker Richard Mattner, has respect for the traditional winemaking techniques and is also dynamic and imaginative with his modern wine styles. Through Pepperjack, he is creating wines that reflect his passion for this special region.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Barossa Valley Wine

Barossa, Australia

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.

While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

SWS346938_2012 Item# 129602

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