Pepperjack started with one wine and one idea. The year was 1996. The wine was a Barossa Shiraz. The idea was straightforward: make a red that belonged next to food, designed for food from the ground up, not bolted on as an afterthought.

The 1996 vintage was first released in 1998, and for its first five years, Pepperjack lived exclusively in bars, clubs and restaurants. Then it moved into homes, and it never really left. The Barossa Shiraz found its way onto Australian dinner tables and into Australian wine racks, and it stayed there, becoming one of Australia's most recognised and well-loved Shiraz wines.

The wines are predominantly grown and made in the Barossa Valley, a region with a long history of producing Shiraz and Cabernet Sauvignon of genuine depth and character. Winemaker Richard Mattner, a born-and-bred Barossa local who took on the role in 2007, has kept that regional identity at the centre of everything Pepperjack does, while steadily expanding what the brand can offer.

Over the years, the range has grown well beyond its Shiraz origins. Malbec, Sangiovese, Chardonnay and Rosé joined the family, followed by Sparkling, Sauvignon Blanc, Pinot Noir and a Mid-strength Shiraz built for the mid-week meal. The brief has stayed the same throughout: make wine that works with food, whatever is on the plate, and keep the price honest.

In 2026, Pepperjack turns 30. Three decades of Barossa winemaking. Three decades of pub parmas, scotch fillets and Sunday lunches that turned into dinner. The range is broader, the occasions are wider, and the approach is the same as it was in 1996: no jargon, no wrong moves, just wine that earns its place at the table.