Barossa Valley Estate Ee Black Pepper Shiraz 2003
Dense, dark and powerful, a mightly mouthful of black pepper-scented black cherry, stewed plum and licorice flavors that echo beautifully on the long, fine-grained finish. Somehow it finds an elegant balance in the end. Best after 2005.Add winemaker's notes
External Reviews for Barossa Valley Estate Ee Black Pepper Shiraz
Dense, dark and powerful, a mightly mouthful of black pepper-scented black cherry, stewed plum and licorice flavors that echo beautifully on the long, fine-grained finish. Somehow it finds an elegant balance in the end. Best after 2005.
Fir tree, orange liqueur and meaty aromas; the palate offers a veneer of vanilla enveloping raspberry, plum and chocolate flavors. Not as lush as some of the older wines; feels crisp and lively in the mouth. Cranberry flavors punctuate a crisp finish.
A towering Barossa Shiraz. Distinctively spicy, brimming with prune, pepper and leather aromas and flavors on a rich, supple frame. Resonates beautifully on the finish, and will only deepen with additional cellaring. Drink now through 2012.
Winemaker Stuart Bourne calls 2003 a thinking manandrsquo;s vintage, and he was clearly on form, crafting a delicious wine filled with blackberry tea aromas and flavors. Itandrsquo;s just slightly creamy on the palate, but still firm, turning a bit crisp at the end. Drink 2008andndash;2013.
Are you taken in by the glow of the color, by the vast and mighty Shiraz spice, by the yum factor? Go ahead, try to be a critic, to dismiss it as a Port, to pass over the delicious flavor of berries so ripe theyrsquo;re falling off the vine. So what if it is ripe as a Port? Itrsquo;s vibrant, the alcohol is completely integrated, and the wine is delicious. The tannins are smooth as chocolate, the flavors lasting, lifted, continuing to give long after each sip. Itrsquo;s a luxury. Treat yourself.
Crisp and lively, a bit tart but juicy with blackberry and floral flavors echoing on the aroma and the finish. Not a huge wine, but a winner for the vintage, offering lots of fruit and depth. Drink now through 2005.
A cooperative founded in 1985 by local growers, Barossa Valley Estate excels with Shiraz. Eamp;E Black Pepper is the flagship wine, made only from vines 60 or more years of age. Cool weather in 2002 left some Barossa reds excessively crisp, but BVE made a classic, achieving its highest score ever; itrsquo;s a profound wine with muscular tannins and intense fruit.
Food Pairings for Barossa Valley Estate Ee Black Pepper Shiraz
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