This premium Shiraz from Peter Lehmann is an intense expression of the Barossa Valley. Opening with aromas of plum, red berries, and charred spice, the vibrant full-bodied palate follows with chocolate-laced notes and velvety tannins. The finish is softly structured and incredibly inviting. An outstanding choice for for a Barbeque in the Summer or with red meat, pizza or on its own by the fire in the Winter.

About the Producer

Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines.

Vineyard and Winery

Parcels of fruit are sourced from all areas of the Barossa Valley, from around 40 growers renowned for their skill, to produce a quintessentially Barossan Shiraz. Soils vary across the sub-regions, consisting of yellow clay, sandy loam and deep alluvial ancient sediment, each imparting their own unique character on the final blend. The Barossa Valley floor mainly consists of flat areas and gentle slopes, with the majority of rows running east to west. Traditional vertical shoot position trellis systems are most commonly used.

The grapes were picked in the cool of the night to retain freshness levels in the berries. Upon arrival at the winery, they were immediately crushed into stainless steel vats and fermented on the skins for 7 to 10 days. After pressing off skins, the wine was then matured in new (25%) and older American hogsheads for 15 months prior to bottling and release.