I've been a believer in the exceptional quality and style of this wine from the first vintage, and this simply builds on that belief. Spends 12 months in an oak cocktail of new and used French and American oak (50/50%), and is a powerful testimony to the generations of knowledge accumulated by the Penfolds team guiding the positive use of oak without in any way diminishing the fruit. The allure of the bouquet is immediate, as is the deliciously grainy texture of the mouthfeel, and the almost decadent well of black fruit flavours.
96 points, James Halliday (September 2015)
An inky Shiraz with dense, power-packed fruit that gives the impression of old vine material. Massive wine that is nonetheless well-proportioned balancing very ripe fruit with fine, ripe tannins. Chocolate/mocha, plum, new leather and lashings of oak are evident now, but if you are prepared to wait the wine will deliver much, much more if the cork doesn't let it down. It has a long and very grippy finish. I really want to taste this wine in another 10 years.
95 points, Bob Campbell MW (January 2016)
This is a black brooding beast. It’s a good wine to sit on and mull over through the course of an evening. It fires blackberry, liquorice, saltbush and ground coffee flavours/aromas at you, a substantial rake of dry, earthen tannin pulling through the back half. I can’t see any lover of Barossa shiraz being disappointed in this wine; it’s rich and generous but with the structure to age.
94 points, Campbell Mattinson (October 2015)
Deep, dark red colour with a good purple tinge. The nose is smoky and oak-kissed: a rather raunchy, rustic sort of red with strong, hessian-like tannins and firm grip. A dense, heavily-built, rather rugged shiraz that needs time and will certainly reward the patient. A big wave of tannins rides in on the finish. Cellar!
93 points, Huon Hooke (August 2015)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.