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Williams-Sonoma Wine John Duval Barossa Valley Plexus Williams-Sonoma Wine John Duval Barossa Valley Plexus

2007 John Duval Barossa Valley Plexus

Varietal Region Type
Shiraz Barossa Valley Bold Medium-Bodied Red
Full-bodied blackberry flavors explode on the palate of this velvety red blend. Spicy cinnamon and mint notes accent the rich fruit and mingle with the dark fruit flavors on the long finish.
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John Duval Barossa Valley Plexus

Qty
$40.00 / each
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Featured Recipe Pairing
The Ultimate Grilled Steak
The Ultimate Grilled Steak
The recipe relies on the flavor of the meat and the cooking technique to achieve something special, so follow the directions closely.
See the recipe
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Additional Wine Information

Story
The name John Duval is synonymous with top Barossa Shiraz. As the head winemaker for Penfolds, Duval oversaw some of the most dynamic developments in the Australian wine industry. In 2003, after 29 years with Penfolds, he left to start his own winery in the Barossa Valley, where he makes small lots of elegantly balanced wines. While Australia’s best reds are often supersized, with dense, jammy flavors, Duval prefers a more restrained style. At the same time, his reds exhibit rich fruit flavors that make them enjoyable to drink now. For his Plexus bottling, he blended Shiraz with Grenache and Mourvèdre grapes, some of which came from century-old bush vines. Tiny and superconcentrated, the old-vine grapes lend depth to this dark-fruited red. Duval aged the wine for 16 months in oak barrels but used only 10 percent new oak-a technique that helped soften and integrate the wine’s flavors while letting its deep fruit and spice predominate.
Sense
There’s a savory edge to the spicy blackberry-driven bouquet that’s reminiscent of fresh-ground coffee.
Savor
Full-bodied blackberry flavors explode on the palate of this velvety red blend. Spicy cinnamon and mint notes accent the rich fruit and mingle with the dark fruit flavors on the long finish.
Serve
Rare steaks, bold roasts and chops and most grilled red meats will provide the protein, fat and smoky flavor that bring out the best in this Shiraz-based blend. Lamb is a classic pairing with rich Barossa reds, although beef, pork, venison and game are all hearty enough to stand up to the Plexus’s assertive flavors. Take inspiration from recipes like Pork Tenderloin, Bread and Bacon Kebabs with Sage; Grilled Peppery Rib-Eye Steaks with Roquefort Butter; and Duck Breasts with Black Cherry Sauce, all found at williams-sonoma.com.
Serving Instructions
Decant an hour before serving, and serve slightly cooler than room temperature: refrigerate the decanted wine for 15 minutes before serving.
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