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John Duval Entity Shiraz (3 Liter Bottle) 2007

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • JH94
  • RP93
  • WS92
14.5% ABV
  • JH96
  • W&S93
  • JS93
  • RP92
  • WS91
  • D90
  • JH96
  • WE93
  • RP92
  • WS91
  • JH95
  • WS93
  • RP92
  • WE92
  • JS96
  • JH94
  • WE93
  • WS92
  • RP90
  • RP95
  • JH93
  • W&S92
  • WS92
  • WE90
  • JH96
  • RP94
  • JH96
  • RP94
  • WS91
  • WE91
  • W&S90
  • JH96
  • RP94
  • WS92
  • WE90
  • JH95
  • WS94
  • RP93
  • WE92
  • RP95
  • JH95
  • WE92
  • WS92
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14.5% ABV

Winemaker Notes

The 2007 vintage of Entity is a well structured wine comprised of good concentration of pureBarossa dark fruit. A true reflection of Barossa's soil and climate, Entity displays youthful dark fruits of blackberry, plum and savory French oak aromas. Entity's palate is rich and generous, with concentrated dark fruit and fine, ripe tannins. The finish is elegant and carries through with excellent fruit intensity. Traditional winemaking practices and seventeen months in French oak barriques will ensure the age worthiness of this third release.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
A fragrant bouquet and high-toned palate, quality oak an essential part of the wine; an almost European restraint in its make-up.
RP 93
Robert Parker's Wine Advocate
The purple-colored 2007 Entity Shiraz spent 17 months in 30% new French oak, the balance in seasoned French and American oak. It displays an alluring nose of wood smoke, game, meat blood, Asian spices, and blueberry.
WS 92
Wine Spectator
Firm, focused and juicy, with orange peel scented cherry and spice flavors, this feels like it's holding something back despite the generosity of flavor. Lingers well against fine tannins.
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John Duval

John Duval

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John Duval, Barossa Valley, Barossa, Australia
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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.

OBCDOUBLEMAG_2007 Item# 130023