John Duval Plexus Red 2005
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Product Details
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Winemaker Notes
Traditional winemaking practices and sixteen months in French oak barriques will ensure the age worthiness of this third release. Enjoy the 2005 vintage now or cellar it for 8-10 years to garner additional complexity.
Professional Ratings
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Robert Parker's Wine Advocate
The 2005 Plexus is composed of 50% Shiraz, 34% Grenache, and 16% Mourvedre aged for 15 months in 17% new French oak. Opaque purple-colored, it offers up an enticing bouquet of cedar, spice box, tobacco, smoked meat and game, black cherry, and blueberry. This is followed by a full-bodied wine with lush, opulent fruit, mouth-filling flavors, and a seamless, forward style.
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Wine Spectator
Smooth and round, this is polished in texture and ripe, with plum and blackberry fruit, hinting at creamy spices as the finish lingers. Shiraz, Grenache and Mourvedre.
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Wine Enthusiast
With only 10% new oak used for this cuvée, there’s just a hint of vanilla here; the aromas are dominated by black cherries and dusty spice notes. The flavors follow suit, picking up a bit of blueberry as well, delivered via a silky-textured palate. Finishes crisp, making it a good candidate with burgers or chops.
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Wine &
Spirits
John Duval is one of Australia's most highly regarded winemakers. Raised on a South Australian farm with three generations of grape growers before him, his vinous path was fated. However, it was during his 28-year tenure with Penfolds that his passion for the famed Barossa Valley flourished. As Chief Winemaker and custodian of Australia's most famous wine, Grange, he was instrumental in establishing Penfolds as one of the world's great wineries. His accolades include being named UK Wine and Spirit Competition's International Winemaker of the Year, Red Winemaker of the Year (twice) and receiving Wine Spectator's Wine of the Year award. In 2003, John embarked on his own label, John Duval Wines, inspired by the best of the Barossa Valley's low-yielding, old vine vineyards. With a deft touch he crafts intense wines that are as complex and distinctive as the diverse terroir of his treasured Barossa Valley.