# Seppeltsfield Barossa Shiraz (2024)

- **Producer:** Seppeltsfield
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, violet, vanilla, cloves, cedar, chocolate, cinnamon, nutmeg

## About this wine

Founded in 1851 by Joseph Ernst Seppelt, Seppeltsfield is one of Australia's oldest and most historically significant wineries. While globally famous for its monumental Centennial Collection of fortified tawnies dating back to 1878, the estate underwent a grand renaissance in 2017. Since then, Seppeltsfield has introduced a world-class luxury portfolio of dry still table wines, emphasizing pure and modern Barossa styles. This Shiraz is sourced from estate vineyards along the coveted Western Ridge of the Barossa Valley, showcasing a contemporary expression of the region's signature grape.

## Interesting facts

- Processed in the historic 1888 Gravity Cellar, which uses natural hillside terraces to gently extract flavors without mechanical pumps.
- Sourced from estate vineyards on the Barossa's Western Ridge, certified sustainable under Sustainable Winegrowing Australia.
- Seppeltsfield is famous for its Centennial Collection, featuring an unbroken run of single-vintage Fortified Tawnies dating back to 1878.

## Food pairing

This bold Barossa Shiraz features juicy medium-plus acidity and fine, mouth-filling tannins that make it an exceptional partner for rich, fatty meats. The acidity cuts cleanly through heavy animal fats, while the wine's pronounced dark fruit and savory spice profile complements charred, roasted, or slow-cooked beef and lamb dishes.

## Wine making process

The grapes are 100% destemmed and processed in Seppeltsfield's historic 1888 Gravity Cellar. Built into the natural hillside over a series of terraces, this gravity-assisted process allows for gentle extraction of color, flavor, and tannin without the harsh friction of mechanical pumps. Fermentation takes place over 7 to 10 days on skins in open-top, 8-tonne fermenters. Following minimal intervention and malolactic fermentation, the wine is matured for 10 months in a combination of stainless steel tanks to preserve primary fruit aromatics and well-seasoned French oak hogsheads.