Pepperjack started as a Barossa Shiraz and stayed famous for it. The range has grown to match the way Australians eat and drink. Grenache Rosé for the cheese board and school-parent small talk. Chardonnay for the spicy noodles and the audiobook. Sauvignon Blanc for fish and chips when you finish the chips. Pinot Noir for date night in trackies. Sparkling for the BBQ that somehow turns into a board game. Cabernet Sauvignon for Sunday lunch that turns into dinner. Mid-strength Shiraz for a mid-week movie and a medium-rare steak. Each wine is made to go with food, designed for food from the ground up.