Extraordinary
& exclusive.
Discover the magical, almost mythical flavours of the legendary E&E Black Pepper Shiraz.
There is wine and there is fine wine. A fine wine is that rare signature of special – complex, balanced,
eager to age yet infinitely drinkable at every stage of cellaring. A fine wine stirs the emotions and evokes
a genuine sense of wonder.
Established in 1985, the legendary status of E&E Black Pepper Shiraz has its roots deep in the ancient, red
clay soils of the Barossa. As guardians of the E&E Black Pepper Shiraz harvest, our growers and winemakers
work together to decide on the exact vineyards and exact parcels of tiny, flavour-intense berries that will go
into making the wines that bear the exclusive E&E Black Pepper Shiraz signature.
E&E Black Pepper Shiraz
The benchmark of best
Langton’s Classification of Australian Wine
E&E Black Pepper Shiraz is recognised as an iconic fine wine of Australia. Its pedigree is supported by Langton’s Classification of Australian wine and is the paramount form guide to Australia’s finest wines. Entry into the classification is based on a wine’s reputation and track record at auction.
TOP VINTAGES: 1988, 1990, 1991, 1996, 1998, 1999, 2002, 2004, 2005, 2006, 2008, 2014.
Wine Spectator Magazine USA
Wine Spectator Magazine has awarded E&E Black Pepper Shiraz 90+ points 10 years in a row and established it as one of Australia’s Top 25 benchmark wines.
VINTAGES: 2014: 94 POINTS – 2015: 92 POINTS - 2016: 93 POINTS.
Jancis Robinson, MW, United Kingdom
“E&E Black Pepper Shiraz is one of the Barossa Valley’s gold standard reds of the current era”.
No exceptions
only exceptional
E&E Black Pepper Shiraz is sourced primarily from low-yielding vineyards. The authentic age-worthy E&E Black Pepper Shiraz epitomises the freshness, strength, generosity, richness and resilience of the Barossa aesthetic. These vineyards yield fruit of great power and finesse.
The individually harvested parcels of fruit are fermented separately in small open top fermenters and then in a combination of new, one and two year old French oak barriques for 18 to 24 months. The wine is incredibly intense and concentrated with dark berry liquorice fruit, ripe tannins and mid-palate richness with underlying oak complexity, with all the structural attributes for medium to long term cellaring. If the quality isn’t exceptional, no vintage is released.
Four years
in the making
During fermentation in the French oak barriques the combination of oak and the nuances of assorted fruit parcels empowers tannin structure, depth and aromatics in the wine. Even after two years, E&E Black Pepper Shiraz is still considered to be a young wine because the power and old vine fruit intensity are yet to fully marry with the oak. This final union is created in the bottle which we age for a further two years before release.