2016 Epsilon Barossa Valley Shiraz

2016 Epsilon Barossa Valley Shiraz

Johan Axlund

"Powerful wine, intense complex fruit, blackberry, plum mingle with earthy, sweet notes. Super-concentrated"

Johan Axlund

Andrew Graham

"Modern classy Barossa Shiraz"

Andrew Graham

RRP: $25.00 per bottle
20% OFF
$21.99 per single bottle
4 payments of $5.50 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Johan Axlund

"Powerful wine, intense complex fruit, blackberry, plum mingle with earthy, sweet notes. Super-concentrated"

Johan Axlund

Andrew Graham

"Modern classy Barossa Shiraz"

Andrew Graham

RRP: $25.00 per bottle
20% OFF
$21.99 per single bottle
Bottles
4 payments of $5.50 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Epsilon is the brand of fifth-generation grapegrowers Julie Southern (nee Kalleske) and partner Aaron, who bought a patch of old vines in 1994 with the help of a bank guarantee from Julie's parents, John & Barb Kalleske. Since then, the Southern's have largely sold off the fruit from this prime plot of western Barossan vineyard to other makers - including Jaysen Collins from Massena and Dan Standish. But in 2003, they started keeping back some grapes to make a small quantity of premium wine under the Epsilon label. 

In the years since, they've managed to pick up some pretty serious gongs for the Epsilon wines, despite a volume you'd best describe as tiny. 

This 2016 Shiraz is yet another impressive result - a hugely overachieving Shiraz that if it had a Penfolds label on the front would be $65 a bottle. Sourced from the famed sub-region of Greenock, the 2016 Epsilon Shiraz remains a minimal interventionalist wine. 

Think more Standish than Penfolds in style, which is unsurprising given that Dan Standish helped with the early Epsilon wines and remains a family friend.

Where on earth can you get this much flavour, this much attitude and this much good drinking for anywhere near the price of the Epsilon Barossa Shiraz? A bright-shining wine of finesse and juiciness, but with the open-hearted personality of the western Barossa.

Expert Reviews

95 Points - Huon Hooke - The Real ReviewFresh, bright, youthful colour and aroma, plummy, fruit-driven. Some spices and smoky oak, but the wine is rich, deep, full-bodied and lovely. Powerful, concentrated, a glorious mouthful of wine which will age superbly. This is astounding value.
94 Points - James Halliday - Halliday's Wine CompanionA quiver of boysenberry fruit notes tamed by anise, clove and a gentle whir of pepper across the midriff. There is no doubting the wine's sheer richness, but it is sheathed in palpably smooth tannins and a burr of acidity, conferring balance. A fully flared wine performing well beyond its price point.

Tech stuff

14.8
Barossa Valley
2016
Screw Cap
Cellar to 2022
750ml

Light

Full

How's it taste?

The 2016 Shiraz has a strong , deep purple, attractive hue. Extremely aromatic and inviting with flavours of dark plum, black cherry hints of mocha and vanilla . This is one juicy and fruit driven wine that is just a absolute beauty. The clever use of french and American oak give a mouthfeel of fine grained tannins and a long, persistent finish.

How was it made?

The grapes for the epsilon Shiraz are estate grown, made and matured on the 20 acre site which is situated on the western side of the Barossa Valley in the famed sub region of Greenock. Three pickings are done throughout the vintage period over a time period of around 6 weeks. This gives us much more variety when it comes to blending the wines for producing the best possible Shiraz for each year. Typically our wines are very similar each year due to the fact we are in total control of the management of the site from pruning to when the wine goes into bottle. Only Mother Nature has the ability to change the wine characteristics and although some years have been a challenge we have been able to produce great valued wines year in year out.

Winemaking is carried out by ourselves, in a traditional minimalistic way. The grapes are destemed not crushed then fermented for 7 to 11 days. During this time the ferment is pumped over 2 - 3 times a day & kept at a temperature of 22-25 degrees to ensure that maximum flavour and complexity are extracted from the fruit. The wines are matured in new and seasoned French and American oak for 12 - 24 months.

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Angus Hughson

Chief Wine Guy

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