Rabbit & Spaghetti Barossa Valley Shiraz 2015
About the wine
Barossa Valley Shiraz from an exceptional small yield vineyard
- The grapes for this wine come from an exceptional small yield vineyard in the Kalimna sub-region of the Barossa Valley. This is Australia's premier grape growing region and home to some of the very best and most famous wines to come out of my country.
- My Barossa Valley Shiraz is packed full of blackcurrant flavours, with hints of cinnamon and mocha and spice, which work with firm tannins to create a great rich and round texture, which means you end up with a wine that's a match for anything coming out of this region.
- In the past I've made this wine solely for the Aussie Angels who have scored it 95%, so I thought it was only fair that you get the chance to try some for yourself.
Adam Barton, Winemaker
Best before
Drink now to 2026
Serving advice
Serve at 16-18°C. Open/Decant 1-2 hours before serving
Food match
Wild Caught Rabbit with Pancetta and mustard
Contains sulphites
Always check the label
Australia
Barossa Valley
Syrah | Shiraz
Big Red
14.5% ABV
75cl
Vegetarian
Wine profile
Meet the winemaker - Adam Barton
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Adam first got into winemaking in 2001 and after a few years of hard graft for iconic brands like Wynns Coonawarra and Bonny Doon in the USA and Oz, he finally took the leap to go it alone in 2008. On his own, he made some absolutely stellar wines that got rave reviews from the critics and his new set-up was even named one of the Top 10 Best New Wineries by legendary Aussie wine boff James Halliday.
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Then in 2012, Adam heard about Naked Wines and our mission to shake-up the wine industry. And the more he heard about how we work and our lovely Angels, the more he wanted to be a part of it. He popped us an email and the rest is history... since going Naked, Adam’s career has gone from strength to strength and he now wows over 300,000 UK Angels with top-quality exclusive wines. He’s eternally grateful for your support.
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The reason Adam’s kit is so special is because of his attention to detail. He learned early on that to make the best kit you need the best fruit and that means knowing the vineyard intimately. Every single grape he uses is either from his own vineyard or from the close-knit family of local growers he’s worked with for over 10 years.
Ratings
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Followers
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2015
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