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Barossa Valley Estate E & E Black Pepper Shiraz 1999

Syrah/Shiraz from Barossa Valley, Barossa, Australia
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    Winemaker Notes

    Region: Barossa Valley, South Australia. Oak Maturation: Matured in 80% American and 20% French oak. Winemaker's comments: Colour: Opaque red-purple. Bouquet: Abundance of lifted ripe red and black berries, vanillin, spices and pepper. Palate: Firm structure, exceptional length with firm, fine grained tannin aiding a rich mouthfeel. Fully ripe berry flavours abound. Quite complex and very well integrated oak showing. Cellaring Potential: 7-10 years. Serving Suggestions: Strongly flavoured cheeses, Kangaroo, Wild boar, Buffalo or Venison. Analysis: Alc/Vol: 13.9%, pH: 3.46, Acidity: 7.3g/L

    Critical Acclaim

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    Barossa Valley Estate

    Barossa Valley Estate

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    Barossa Valley Estate, , Australia
    Barossa Valley Estate
    Everything beautiful comes from the heart and Barossa Valley Estate is in the heart of Barossa Valley - a small, beautiful place tucked on the southern edge of the great Australian continent. They started making wine there in 1985, and although they have won much praise and accolades along the way, they can be regarded as a relative newcomer.

    Barossa Valley Estate respects and celebrates the rich history of the Barossa Valley, and are proud to be a part of it, but it is the future where they thrive. Barossa Valley Estate captures the heritage of the Barossa Valley and bring it to today. They take all that has been learned and have created exciting wines from the Barossa Valley - wines capturing the distinctive elegance, finesse and vibrant fruit flavors of this special place.

    Barossa Valley Estate makes only red wines. In fact they only make Shiraz, Cabernet Sauvignon and Grenache Shiraz Mourvèdre, because if history has taught us anything, these are the Barossa Valley’s greatest wines.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    WWH36NBEEE2_1999 Item# 58895

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