Pepperjack Scotch Fillet Graded Shiraz 2024 is a McLaren Vale Shiraz built specifically to match scotch fillet — rich, concentrated and velvety, with blue and black fruit, dark chocolate and mocha from 12 months in French and American oak. Richard Mattner designed the Graded Collection around a simple idea: the best wine for a steak is one made for that cut. McLaren Vale Shiraz is selected for its concentration, fruit richness and natural texture — qualities that balance the marbling and flavour intensity of scotch fillet.
Appearance
Rich dark red with a dark purple rim — the concentrated colour of a McLaren Vale Shiraz grown in warm Mediterranean conditions.
Nose
Rich and concentrated — blue and black fruits, dark chocolate and hints of mocha with savoury oak notes. Generous and immediately inviting.
Palate
Rich and plush with excellent structure. Concentrated layers of blue and black berry fruits blended with balanced oak. Fine, velvety tannins give length and power while finishing soft and full of flavour.
Winemaking
Sourced from McLaren Vale for its concentration, richness and velvety texture. Matured for 12 months in a combination of seasoned and new French and American oak barrels. pH 3.56 • Acidity 6.5g/L • Residual Sugar 0.5g/L • Alcohol 14.5%.
Food Pairing
Designed for scotch fillet. Also excellent with ribeye, slow-roasted lamb, beef short rib and aged hard cheeses.
The Pepperjack Graded Collection showcases two different styles of Shiraz, created by our winemaker to perfectly match two of his favourite cuts of steak: Scotch Fillet and Porterhouse.
The Pepperjack Graded McLaren Vale Shiraz was hand crafted to partner with Scotch Fillet as the McLaren Vale region produces Shiraz that is highly concentrated with lots of fruit flavour, as well as a richness to balance the rich flavours of the Scotch Fillet.
Matured in a combination of Seasoned and New French and American oak barrels for 12 months.
Sourced from McLaren Vale, South Australia. Matured for 12 months in a combination of seasoned and new French and American oak barrels. pH 3.56. Acidity 6.5g/L. Residual sugar 0.5g/L. Alcohol 14.5%.
