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John Duval Entity Shiraz 2015

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • JH96
  • W&S93
  • JS93
  • RP92
  • WS91
  • D90
14.5% ABV
  • JH96
  • WE93
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  • W&S90
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4.0 5 Ratings
14.5% ABV

Winemaker Notes

The color is a deep purple red with lifted notes of violets, dark berries and plum, enhanced by cocoa powder and savory, spicy French oak. Palate is rich yet tightly packed with an array of concentrated dark fruits. The layered fruit is supported by enlivening acidity and fine, very long tannins which will enable ample cellaring potential.

Critical Acclaim

All Vintages
JH 96
Australian Wine Companion
Matured for 17 months in French oak (35% new). Reflects - in the best sense - John Duval's long career as the chief architect of Grange. This brings together depth, texture and complexity to a palette (sic) of black fruits, ripe tannins and oak. It cries out for patience (as does Grange), and the greater your patience, the greater the reward.
W&S 93
Wine & Spirits
As chief winemaker at Penfolds for 16 years, John Duval was powerfully networked at the center of the Barossa wine community. He established his own label in 2003, focused on Barossa, where he sources fruit from parcels in Krondorf, Eden Valley, Light Pass and Ebenezer to make Entity. His 2015 is a silky shiraz emphasizing tannins with the cool feel of freshly turned earth. It melds floral notes with scents of black olive, black pepper and a bright berry rasp of fruit that speaks of old-vine concentration. Finely integrated, this is built to last.
JS 93
James Suckling
The nose is all blackberry and dark plums with background cola, earth and baking spices. The palate has density with the right hand of balance to guide it in.
RP 92
Robert Parker's Wine Advocate
Medium to deep garnet-purple in color, the 2015 Entity opens with crushed black currant and black cherry notes over layers of licorice, chocolate box, Sichuan pepper and fertile loam. Medium to full-bodied, the palate offers beautifully soft, silky tannins and just enough freshness to lift the intense pepper and black fruit flavors, finishing long with an herbal lift coming through.
WS 91
Wine Spectator
A whiff of fresh mint adds to the black cherry, blackberry and blueberry core. Effusive and concentrated, with notes of chocolate, espresso and sarsaparilla lingering on the finish.
D 90
Decanter
A supple mouth-feel shows exotic spices, herbs, succulent berry fruits and savoury cherries, leading to a seamless mid-palate with rare roast lamb and sage notes. The fresh, green herbs hint at whole-bunch fermentation, and carry the wine well.
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John Duval

John Duval

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John Duval, Barossa Valley, Barossa, Australia
Image of winery
John Duval began his self-titled label in 2003. Duval graduated from Adelaide University in 1973 with a degree in agriculture and winemaking before becoming a winemaker for Penfolds for the next 29 years. Duval was appointed Chief Winemaker at Penfolds in 1986 and was lucky enough to oversee one of the most dynamic periods of change in the Australian wine industry. He received Winemaker of the Year at the International Wine and Spirit Competition in London in 1989; Red Winemaker of the Year at the International Wine Challenge in London in 1991 and again in 2000; and saw the 1990 Penfolds Grange named the Wine of the Year by the prestigious US magazine Wine Spectator in 1995.

Duval focuses on fruit that comes from older vines in Barossa, including Rhone varietals, leading to one of his stellar ones, "Plexus."

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

YNG285079_2015 Item# 422572