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Pepperjack Barossa Red Blend 2012

Other Red Blends from Barossa Valley, Barossa, Australia
  • JH93
  • WS91
  • TP90
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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.

Critical Acclaim

JH 93
Australian Wine Companion

Medium purple-crimson; the wine is certainly mouthfilling, but has excellent balance and an attractive range of flavors anchored on plum and blackberry, extending through some spice and earth notes, the tannins supple and ripe.

WS 91
Wine Spectator

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.

TP 90
Tasting Panel

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Pepperjack

Pepperjack

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Pepperjack, , Australia
Pepperjack
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.

A long and narrow valley producing flavorful red, white, and pink wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind, and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah. In the appellations of St.-Joseph, Hermitage, Cornas, and Côte-Rôtie (where up to 20% Viognier may be co-fermented), it produces savory, peppery wines with telltale notes of olive, bacon fat, and smoke. Oily, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc, and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras, and rosé-only appellation Tavel.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

SWS346938_2012 Item# 129602

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