The grapes to produce the Shiraz Barossa Valley Peter Lehmann The Barossan were picked in the cool of the night to retain freshness levels in the berries. Upon arrival at the winery, they were immediately crushed into stainless steel vats and fermented for 7 to 10 days. After pressing off skins, the wine was then matured in new (25%) and older American hogsheads for 15 months prior to bottling and release.
Crafted by the next generation of Peter Lehmann winemakers, ‘The Barossan’ showcases the superb fruit sourced from many of the fabled Barossa Valley sub-regions. Parcels of high-quality fruit were carefully selected from around 40 growers renowned for their skill, to produce a quintessentially Barossan Shiraz.
Peter Lehmann started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. “I’ll take your grapes and turn them into wine,” he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. “But I’ll only be able to pay you when I sell the wine.” They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a large swathe of its old vines. The crisis passed, in large part thanks to Peter’s energy and vision, and the Lehmann winery became one of the Barossa’s – and Australia’s – outstanding wineries.
“The Barossan” range highlights the outstanding fruit sourced from the many fabled sub-regions across the Barossa Valley. A selection of the Barossa’s key growers,mrenowned for their quality and skill, have shared their passion and pristine fruit to create the “most quintessentially Barossan” Shiraz and Grenache. Each parcel speaks of the vineyard from which it comes, reflecting a unique aspect of its sub-region.