Pepperjack Shiraz Cabernet

Pepperjack Shiraz Cabernet offers an intensely fragrant nose of dark plum, blackcurrant, mint and hints of spice, with layers of blueberry pie and dark chocolate. The palate is full-bodied and dense, delivering ripe flavours of plums and blueberries with a round, soft texture. Fresh acidity and ripe tannins provide structure, while the finish is warming and generous with lingering notes of red berries, anise and liquorice.

Pepperjack Shiraz Cabernet hails from South Australia's renowned Barossa Valley, a region celebrated for producing rich, vibrant reds. The wine was created by winemaker Nigel Dolan to highlight what the Barossa does best: consistent quality, full-flavoured reds. Winemaker Richard Mattner, who grew up in the Barossa's Light Pass hamlet, continues the region's proud winemaking heritage with this blend.

Pepperjack Shiraz Cabernet pairs beautifully with char-grilled ribeye steak, slow-cooked lamb shoulder or beef brisket. The wine's full-bodied structure and ripe tannins complement rich, flavourful meats perfectly. Aged cheddar or other mature hard cheeses also make excellent pairings, as the wine's fruit intensity balances the cheese's savoury depth.

This bold Australian red shines alongside hearty, richly flavoured dishes. Try it with barbecued lamb chops, mushroom risotto or beef Wellington. The wine's dark fruit notes and soft tannins also work well with game meats like venison or duck. For vegetarian options, consider pairing it with grilled portobello mushrooms or aubergine parmigiana.

Serve Pepperjack Shiraz Cabernet at 16-18°C, which is slightly below room temperature. This serving temperature allows the wine's aromatic complexity to fully express itself while keeping the fruit flavours vibrant and fresh. Use a large red wine glass to give the aromatics plenty of room to develop. Decanting is not essential but can help soften the tannins if you prefer a rounder texture.