Cabernet Sauvignon Barossa South Australia
Pepperjack are an honest representation of the Barossa's rich viticultural heritage, enjoyed equally as much outside of Australia as they are at home. The winemaking team have respect for traditional winemaking techniques, are dynamic, imaginative and highly attuned to modern tastes. Pepperjack delivers the very best attributes of modern Barossa Cabernet, vibrance, structure and elegance. Fruit from vineyards on the Barossa Valley floor contributes body and weight, while sophistication is derived from parcels sourced off the cooler altitudes of Eden Valley.
Traditional winemaking works hand in hand with the most sophisticated techniques, as applied by the Barossa's most accomplished winemaking team. Maximum use is made of soaking and plunging to extract intense colours and firm tannins. Parcels are handled separately to develop the individual personality before assembling. After crushing, juices are vinified for a week in traditional, small batch open fermenters, then pressed off skins into prior use French and American oak for a year or more. The extended use of seasoned oak has softened the tannins whilst preserving prominence of the fruit, achieving a delicious, forward drinking style of Cabernet Sauvignon.
Plum red colour. Ripe dark berry fruits, black currants, plums and hints of spice, mint with a touch of varietal leaf. The palate is rich and flavoursome, full of plush dark fruit characters over soft talc chalky tannins, showing a generous length and balance. Enjoy Pepperjack with mint and rosemary infused roasts.