Peter Lehmann
The Barossan Shiraz
Barossa, South Australia, Australia
Smoke, jam, medium acid, residual sugar. Elevated tannins.
Smoke, jam, medium acid, residual sugar. Elevated tannins.
Sep 19th, 2019
Smells sweet, soy sauce, caramel, and eucalyptus. On the palate it is one-dimensional and dark fruits.
Smells sweet, soy sauce, caramel, and eucalyptus. On the palate it is one-dimensional and dark fruits.
Feb 17th, 2019
Formed in 1979 by Peter Lehmann to assist the grape growers who at the time were facing financial ruin, now over 160 grape growers supply Lehmann from over 900 vineyards throughout Barossa. Dark red with ripe berry fruit aromas and a jolt of sweet spices. On the palate ripe blackberry and cherry fruit with cacao, espresso and vanilla flavors. Grippy tannins, approachable, medium length ending with rustic character.
Formed in 1979 by Peter Lehmann to assist the grape growers who at the time were facing financial ruin, now over 160 grape growers supply Lehmann from over 900 vineyards throughout Barossa. Dark red with ripe berry fruit aromas and a jolt of sweet spices. On the palate ripe blackberry and cherry fruit with cacao, espresso and vanilla flavors. Grippy tannins, approachable, medium length ending with rustic character.
Jan 11th, 2019Big, boozy, and an attack of ripe fruit. Classic Barossa, but I'm hoping that producers move away from this classic style.
Big, boozy, and an attack of ripe fruit. Classic Barossa, but I'm hoping that producers move away from this classic style.
Feb 12th, 2018
When we were travelling through Italy and were staying in Florence we hit up a night market. It was at the market I found this gorgeous leather notebook which I used to write my tasting notes in at the time. Now I do everything digitally but I have to admit I love flicking through the pages of this journal.
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A big thanks to #CasellaFamilyBrands for sending over this bottle of the Peter Lehmann ‘The Barossan’ 2016 Shiraz. As the name suggests, it’s set out to be a quintessential example of Shiraz from the Barossa Valley.
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I found it a deep ruby purple-red colour in the glass with dried herbs, cherry and berries, cedar and aniseed on the nose. In the mouth it’s full of vanilla and black currant. It’s full bodied with plentiful flavour and begging to be teamed up with a nice big piece of meat or hearty veggie dish 👌
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All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #winesample #tcweekdaywine
When we were travelling through Italy and were staying in Florence we hit up a night market. It was at the market I found this gorgeous leather notebook which I used to write my tasting notes in at the time. Now I do everything digitally but I have to admit I love flicking through the pages of this journal.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A big thanks to #CasellaFamilyBrands for sending over this bottle of the Peter Lehmann ‘The Barossan’ 2016 Shiraz. As the name suggests, it’s set out to be a quintessential example of Shiraz from the Barossa Valley.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I found it a deep ruby purple-red colour in the glass with dried herbs, cherry and berries, cedar and aniseed on the nose. In the mouth it’s full of vanilla and black currant. It’s full bodied with plentiful flavour and begging to be teamed up with a nice big piece of meat or hearty veggie dish 👌
⠀⠀⠀⠀⠀⠀⠀⠀⠀
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #winesample #tcweekdaywine
Had it with steak. Shiraz with cherry and dark fruity taste. Light sweetness of choc and moch undertone. True full bodied wine.
Had it with steak. Shiraz with cherry and dark fruity taste. Light sweetness of choc and moch undertone. True full bodied wine.
Mar 13th, 2023
Vin qui doit respirer, un peu plus sucré et ça parait sans trop. Correct dans l’ensemble.
Vin qui doit respirer, un peu plus sucré et ça parait sans trop. Correct dans l’ensemble.
Oct 7th, 2022
Had it with the brisket at Dad’s birthday (Feb 6, 2022). It was pretty good. Not mind blowing, but tasty.
Had it with the brisket at Dad’s birthday (Feb 6, 2022). It was pretty good. Not mind blowing, but tasty.
Feb 7th, 2022