Dolan & Dunn Barossa Valley Shiraz Grenache 2017

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by Nigel Dolan & Caroline Dunn .

89%
of 28
would buy again
89%
of 28
About this rating

This rating is unique to the current vintage. If you’re interested to compare, you can see how the previous vintages were rated below…

Vintage

% Would Buy It Again

2017

89% of 28

2016

94% of 699

2015

91% of 716

Sorry, this wine is available exclusively to the Angels who helped make it happen. To find out more about becoming an Angel, click here.

One of the most anticipated reds returns!

    • Ever since launch day two years ago, Dolan & Dunn’s sublime red has sold out in a flash.  Now, one of the most eagerly anticipated wines returns to the Naked shelves exclusively for Angels. You simply cannot get a more experienced or powerful Australian winemaking team than this. At all. Anywhere!

    • This elegant, robust, delicious wine has Barossa character and richness stamped all over it. Gear up for a plush, luscious palate with hints of loganberry, mulberry, blackberry and a touch of cherry and fennel-seed spiciness. Juicy fruit mingles with subtle oak driving to a finish that lasts and lasts… pick that chin up off the floor!

    • Under $19 for this deliciousness is an Angel-only privilege. Caroline and Nigel have over 60 years of brilliant Barossa winemaking experience between them and, extraordinarily, had never made a wine together...until NOW!

Ageing advice
We’ve created this wine as a bright, modern style that showcases plush, juicy fruit and a smooth, supple palate on release. With careful short to medium-term ageing it will develop further subtle complexity.

Serving advice
While not essential to this wine’s enjoyment, allowing it to breathe for 30 minutes before drinking will more fully express its natural character. Serve at room temperature, or in warm weather allow to chill for 20-30 minutes in the fridge.

Local food match
Lush, lingering fruit and a fine structure make this the ideal wine to serve with mid-weight dishes with bags of juicy flavour. Perfect with sticky glazed Berkshire pork ribs straight from the barbecue, roast beetroot and thyme risotto, or crispy-skinned Barossa duck with plums and star-anise.