Page 3: Peter Lehmann
When talking about Australian icons of wine, it’s impossible not to think of Peter Lehmann. UK journalist Matthew Jukes called him “arguably the most famous man in the Australian wine business” – and rightly so.
His influence on shaping the industry went beyond simply producing fine wines: he understood the importance of and forged solid relationships with some of the country’s best grape growers. When, in the 1970s, he was told by management to renege on agreements to buy their fruit, he refused, knowing all too well their livelihoods were on the line.
Soon after, with his wife Margaret by his side, Peter established Peter Lehmann Wines – a winery for the same growers. It has become one of the most lauded wine brands in the country, not only for its humility but also for its commitment to regionality, authenticity and credibility.
Peter Lehmann VSV 1885 Shiraz 2012
Barossa Valley, SA
“Deep crimson-purple; the grapes come from the Ebenezer Vineyard of the 6th generation Schrapel family, only 370 dozen made; a 10-day fermentation/maceration followed by 10 months in French oak. It pulses black fruits, licorice and plush tannins, the oak seemingly with a high percentage of new barrels, but easily accommodated by the fruit, the overall mouthfeel perfectly balanced and elegant.” James Halliday.
Cellar up to 2030.
Food match: Grilled, spiced or richly flavoured meat (or vegetarian dishes) are ideal matches for this Shiraz, as their strong savoury flavours help emphasise the fruit characteristics in the wine.
Peter Lehmann Ruediger Cabernet Sauvignon 2006
Barossa Valley, SA
shows classic aromas of blackcurrant, with hints of crushed mulberry leaves and aniseed. It is a voluptuous wine with velvet mouth-filling dark chocolate fruits beautifully reined in by the firm grainy tannins characteristic of a fine Cabernet Sauvignon. Barossa Cabernet Sauvignon at its very best!”Winemaker Andrew Wigan.
Cellar up to 2025.
Food match: This Cabernet requires a dish that can mitigate its velvety tannins and weight. Dishes high in carbohydrates, such as a luxurious cheesy polenta, or with a bit of fattiness in the meat, such as pork belly, can help breakdown the tannins, releasing more flavours.