{"title":"corporate red wine gifts","description":"","products":[{"product_id":"henschke-mount-edelstone-shiraz-2012-gift-box","title":"Henschke Mount Edelstone Shiraz 2012 (Gift Box)","description":"\u003cp\u003e\u003cstrong\u003eHuon Hooke Top 20 Wines of 2014\u003cbr\u003e\u003cspan\u003eNick Stock Top 50 Wines of Australia 2014\u003c\/span\u003e\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2012 marks the 100th year of the planting of the historic Mount Edelstone vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMount Edelstone Shiraz is one of Australia's most famous single vineyard shiraz and a national treasure. The famed Mount Edelstone Vineyard, located in the Eden Valley at an altitude of 400 metres, is planted to dry-grown ungrafted centenarian vines which were sourced from pre-phylloxera material. The oldest vines were planted in 1912.\u003c\/p\u003e\n\u003cp\u003eThe first vintage of Mount Edelstone was bottled by Cyril Henschke in 1952. This 2012 vintage release is the 60th vintage crafted by the Henschke family,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ebelieved to be the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"What a wine to mark the 60th vintage of this classic Australian shiraz. Sourced from a meticulously managed organic and biodynamic mix vineyard in Eden Valley, its colour is a deep crimson red. The bouquet of aromatic perfumed spices, with dark plum, herbs and a little cedary bay leaf mix, is so compelling. Concentrated and complex layered palate where the oak and tannins work perfectly to harmonise with the lush fruit. Gorgeous.\"  Ray Jordan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFifth-generation winemaker Stephen and his viticulturist wife Prue, who have been at the helm at Henschke since the early 1980s, have taken the quality of this iconic wine to the next level. This highly regarded team, who lead the way in environmental, biodynamic and organic practices, have won multitude of awards that recognise the complementary nature of their roles.\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson with garnet hues. This stunning 60th vintage has incredibly fragrant aromas of ripe plum, blue and black berry fruits, spice, sage and fresh bay leaf with notes of tar and cedar. These aromas follow through to the palate with rich, complex, concentrated dark fruits, spice and herbaceous nuances, tightly wound balanced acidity, textured layers and fine, long velvety tannins. \u003cspan\u003eMatured in 87% French and 13% American (32% new, 68% seasoned) hogsheads for 18 months prior to blending and bottling. Exceptional vintage, cellar 25+ years (from vintage).\"  \u003cstrong\u003eHenschke (June 2014)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 60\u003c\/span\u003e\u003csup\u003eth\u003c\/sup\u003e\u003cspan\u003e release from this famous vineyard is shaping as the most acclaimed Edelstone new release in years, a polished, elegant shiraz of perfect ripeness, fruit-driven and wonderfully harmonious in the mouth. The aromas are of spices, raspberry and violet with a charcoal note. Sweet berries abound on the palate, mingling with powdery fine-grained tannins and lasting a very long time.\"  \u003cstrong\u003eHuon Hooke - T\u003c\/strong\u003e\u003cstrong\u003eop 20 Wines of 2014\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vivid, deep purple-crimson; this is a blue-blood aristocratic shiraz, certain in its supreme power, length and balance, and not going out to prove anything. If anyone doubts its quality now, the scales will fall from their eyes over the decades ahead, as it will be recognised by all and sundry as one of the greatest Mount Edelstones\u003cspan\u003e. Price: $140.00; Alcohol: 14.5%. Drink by: 2062.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"What a wine to mark the 60th vintage of this classic Australian shiraz. Sourced from a meticulously managed organic and biodynamic mix vineyard in Eden Valley, its colour is a deep crimson red. The bouquet of aromatic perfumed spices, with dark plum, herbs and a little cedary bay leaf mix, is so compelling. Concentrated and complex layered palate where the oak and tannins work perfectly to harmonise with the lush fruit. Gorgeous.\"  \u003cstrong\u003eRay Jordan - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep red with a tinge of purple, the bouquet spicy, sooty and charcoaly over sweetly berry-like fruit. The palate is medium-bodied and drying, with a touch of raspberry in the mid-palate and fine-grained, dusty, smoky tannins on the finish. Good length; very good intensity. A very polished, elegant wine of perfect ripeness, which is fruit-driven. While its distinction may not be obvious to all and sundry today, it's undoubtedly there. There's no excess of alcohol, oak or ripeness: all the pieces are in the right place. (Footnote, after the identity was revealed: this wine's pedigree will emerge the longer it's cellared. I'd have full confidence in it.) Drink: 2016-2044.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to deep garnet-purple colored, the 2012 Shiraz Mount Edelstone Keyneton Vineyard has aromas of crushed blackberries, mulberries and red and black plums with nuances of smoked bacon, fertile loam and cracked black pepper. \u003c\/span\u003eMedium to full-bodied, it offers beautiful grace, elegance and intensity on the palate with silky fine tannins and lively acidity, finishing with great length\u003cspan\u003e.\"  \u003cstrong\u003eLisa Perrotti Brown, Robertparker.com – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I closed my eyes when I breathed in this wine's aromas. I love that. Gorgeous lifted aromas of blackberries and some spritely voice singing in the middle of the dark forest…a shaft of sunlight cuts through the trees. Rise up on the notes, turn your face to the sun. Full-bodied and richly layered. Perfect for forgiveness. Shiraz food pairings: rosemary leg of lamb roast, lamb shanks in red wine sauce, rare rib steak.\"  \u003cstrong\u003eNatalie MacLean – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"... I've always thought you can buy Hill of Grace and spend $700 and something, or you can buy Mount Edelstone at $100 and something, or whatever it is, and they are pretty much comparable in quality. Tasted them side by side on more than a few occasions and always a close run thing; more a matter of preference than quality. So how's the 2012 then? Well, the short answer is: it's very good. Blackberry, blackcurrant, raspberry, spice, liquorice, chocolate, smoky bacon, sage, mint, truffle and cedar - kind of the usual suspects for Mt Ed. though perhaps a little fresher and brighter - it's a veritable smörgåsbord of flavours anyway, and I don't think I'm being fanciful, because if you take your time and pay attention, there's something new cropping up with every sniff and taste. Medium to full bodied, lashings of fine grained powdery tannin and ripe but fresh mixed berry fruit with a briny savoury edge. It's a quiet storm of a wine, rolling through the mouth without too much noise and flashing, just confidently doing its thing without much of a care. Rumbles long into the distance after you swallow. As far as Mount Edelstones go, it's a pretty bloody good one. Tasted: Oct14 Alcohol: 14.5% Price: $139 Closure: Screwcap Drink: 2014 - 2042+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a very composed and youthful wine that has great balance and a fragrant Eden Valley spice thread sitting among blackberry and dark cherry fruits. Some wild herb notes and a whole array of toasted dark spices too. Red fruits build with air, and there's pepper and a savory stony layer as well. The palate has a juicy, lithe and fresh entry, delivering red berry and blackberry fruit flavor amid sturdy, fine tannins that gently claw at the finish - this is very assertive, very pure and very, very powerful. One of the greatest, most expressive Mount Edelstone releases. A fitting statement for the 60th anniversary of this superior Australian vineyard.\"  \u003cb\u003eNick Stock, JamesSuckling.com - 96 points and Top 50 Wines of Australia 2014\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Ethereal scents of violets, cracked pepper, cassis, mulberries and delicate cedar\/mocha\/coffee grounds oak, chocolate, mint and a hint of menthol precede a long, seamless and elegant palate. It's medium to full-bodied, with sweet, briary flavours of blackcurrant, blackberries and dark plums evenly complemented by chocolatey oak with faint coconut\/vanilla nuances, extending long and smooth over fine, silky tannins towards a fine, gentle savoury finish of brightly lit acidity. Drink: 2024-2032+.\"  \u003cstrong\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHuon Hooke Top 20 Wines of 2014\u003cbr\u003e\u003cspan\u003eNick Stock Top 50 Wines of Australia 2014\u003c\/span\u003e\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eMount edelstone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeMountEdlstoneVineyard_1024x1024.png?v=1682171167\" alt=\"Henschke Mount Edelstone Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Mount Edelstone Vineyard is located in the Eden Valley wine region, 4km west of Henschke Cellars at Keyneton, in the Mt Lofty Ranges. The vineyard lies at the foot of a \u003c\/span\u003e\u003cspan\u003esmall hill or 'mount' originally given the name 'Edelstein' by a German surveyor back in 1839. \u003c\/span\u003e\u003cspan\u003eMount Edelstone is a translation from the German Edelstein meaning gemstone, \u003c\/span\u003e\u003cspan\u003ea reference to small yellow opals once found in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to own-rooted shiraz, with the oldest vines planted in 1912 by Ronald Angas, a descendant of George Fife Angas,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ewho founded The South Australian Company and played a significant part in the formation and establishment of South Australia.\u003c\/span\u003e These dry-grown ungrafted centenarian vines were sourced from pre-phylloxera material from Joseph Gilbert's nursery; believed to originate from James Busby's selection. The vineyard lies at an altitude of 400 metres and the ancient 500 million-year-old soils consist of deep sandy loam over gravelly medium-red clay, overlying laminated siltstone.\u003c\/p\u003e\n\u003cp\u003eFrom the early 1950s onwards, Colin Angas, the son of Ronald Angas, offered the grapes from the Mount Edelstone Vineyard to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efourth-generation \u003c\/span\u003eCyril Henschke. The first Mount Edelstone bottled as an individual vineyard wine was the 1952 vintage. It was simply labelled as Mount Edelstone Claret bottled by C A Henschke \u0026amp; Co, North Rhine Winery, Keyneton, South Australia. The back label read, \"This wine is made from shiraz grapes grown at Mount Edelstone Vineyard, Keyneton\".\u003c\/p\u003e\n\u003cp\u003eThe 1956 vintage won First Prize in Adelaide, Sydney and Melbourne. It stormed the national wine show circuit and announced its formidable presence at the forefront of the pioneering days of Australian red wine.\u003c\/p\u003e\n\u003cp\u003eCyril Henschke purchased the vineyard from Colin Angas in 1974, by which time Mount Edelstone was already well entrenched as one of Australia's greatest shiraz wines. \u003cspan\u003eCrafted by the Henschke family for 66 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Mount Edelstone Vineyard today\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vines are planted on their own roots, are dry grown and yield an average of 3 t\/ha (1.25 t\/acre). The vines are planted on a wide spacing of 3.7m between vines and 3.7m between rows. The original one-metre trellis consists of two wires which carry two to three arched canes with a bud number of around 50 to 60. The foliage is allowed to hang down to form a drooping canopy, which helps to reduce shoot vigour. \u003c\/p\u003e\n\u003cp\u003eIn 1989 Prue trialled 10 rows of a Scott Henry trellis in which the shoots from the top wire canes are trained upwards between foliage wires and the shoots from the bottom wire canes are trained downwards between foliage wires. The effect of this solar panel system is to provide a significant increase in exposure of the leaves and fruit to the sun, thereby increasing fruitfulness and promoting earlier ripening and a greater increase in colour and flavour of the fruit and improved tannin maturity. \u003c\/p\u003e\n\u003cp\u003eThis trellis has had such a positive impact on the quality of the wine that over three quarters of the vineyard has now been converted to it. Other trellis trials were also being evaluated including VSP (Vertical Shoot Positioned), high single wire, Smart Dyson and ballerina. \u003c\/p\u003e\n\u003cp\u003eThe Mount Edelstone vineyard is underlain entirely by laminated siltstones of the Tapley Hill Formation. The soils are fine sandy loams over deep gravelly medium red clays. The soil layer goes to a significant depth before reaching the bedrock. The pale mottled clay\/clay loam layer indicates that a large degree of leaching and periodic waterlogging has occurred. Rocks beneath the red clay soils are schists of Cambrian age. These are metamorphosed mineral-rich sediments, originally deposited in a shallow sea, then deeply buried, and finally pushed back up to the surface where they weathered to produce a thick soil layer. \u003c\/p\u003e\n\u003cp\u003eOriginally the ground was cultivated for weed control. Nowadays the vineyard has a permanent sward including native grasses. A mulch of wheat straw is used under the vines to retain soil moisture, build up organic matter, and inhibit weed growth. Prediction of disease pressure through an integrated pest management program results in minimal chemical input in the vineyard. The vineyard management incorporates organic and biodynamic practices, including composted grape marc, cow pit peat, 500 and 501 preparations, milk whey and bicarbonate sprays. \u003c\/p\u003e\n\u003cp\u003eThe grapes are picked mid to late April at a sugar level of around 24°Bé. There is always a remarkable acid\/pH balance from this vineyard. The anthocyanins in the berries are very high which indicates the superior quality of the Mount Edelstone shiraz. \u003c\/p\u003e\n\u003cp\u003ePrue began a mass selection program in 1986 to identify the best vines for propagation. With her assistant Uschi Linssen she tagged and mapped selected vines in the vineyard for viticultural features during the growing season using criteria such as even budburst, absence of the wood-rotting fungus eutypa, bunch numbers per shoot, the evenness of flowering and veraison, virus, and maturity and colour figures in the fruit. It was painstaking work, which also included a similar selection of the Hill of Grace vineyard. \u003c\/p\u003e\n\u003cp\u003eCuttings from the selected vines were planted in the nursery. The research work is ongoing and is a scientific program that has taken up to 30 years to work through. Cuttings have been taken from the nursery vines, propagated, and planted as needed in the vineyard to replace old vines that have expired from dying arm, Eutypa lata.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStephen \u0026amp; Prue\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cimg alt=\"Stephen Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\"\u003e\u003c\/h3\u003e\n\u003cp\u003eWinemaker Stephen Henschke, fifth-generation family member and youngest son of Cyril Henschke, showed great interest in science and winemaking at an early age. With a wonderful family heritage of more than 140 years of grape growing and winemaking spanning five generations, this came as no surprise. He is proud that the Henschke name and reputation is inexorably linked with red wines in general and Hill of Grace in particular, but with winemaking in his lifeblood, he approaches all wine styles with the same depth of passion and commitment to quality.\u003c\/p\u003e\n\u003cp\u003eStephen has retained the traditional approach to red winemaking used by his forebears. They handled the wines gently, used minimal racking, low sulphur, and gentle fining and filtration. They took a puristic, holistic approach that had been passed down from generation to generation so his winemaking techniques are almost intuitive.  He keeps intervention to a minimum, favouring gentle extraction of his reds so as to retain freshness and subtlety, and applies Old World techniques to his New World white grapes for elegance and texture. At the ‘50 Years of Hill of Grace' celebration in 2008 when Stephen tasted every vintage – some for the first time – he was struck by how closely he was emulating his father's winemaking of the late 1950s and the 60s with his minimal intervention techniques.\u003c\/p\u003e\n\u003cp\u003eStephen is also mindful of his European roots and is a proud supporter of the historical language, food, religion and wine culture of his Silesian forebears still alive in pockets in the Barossa.\u003c\/p\u003e\n\u003cp\u003eStephen's support and contribution to the Barossa was acknowledged in 1984 when he was inducted into the Barons of Barossa wine fraternity, of which his father Cyril was a founding member.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Prue Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\"\u003e\u003c\/p\u003e\n\u003cp\u003eViticulturist, botanist and environmentalist Prue Henschke manages their 105 hectares of vineyards in the Eden Valley and Adelaide Hills. With today's advanced viticultural practices, the greatest focus at Henschke is given to the quality of fruit in the vineyard. The increase in quality of both the red and white wines, which has helped take this iconic wine brand to the next level, is largely attributed to the increase in fruit quality.\u003c\/p\u003e\n\u003cp\u003eAlthough Prue didn't set out to work in the wine business, she has become a key figure in the evolution of Australian viticulture and wine. She has a commitment to restoring balance to the natural environment, minimising harmful impacts and to regenerating the Henschke vineyard ecosystems. This has seen her win numerous local and international awards.\u003c\/p\u003e\n\u003cp\u003ePrue became part of the Henschke world when she married Stephen, a fifth-generation Henschke. And for over 30 years, she has been a true pioneer. Her influence in the vineyards has been a balancing act of respecting tradition and protecting history while making bold decisions to innovate and improve. She restructured the vineyards, introduced new trellis types and transformed soil management using composts and mulches, which has led to adoption of organic and biodynamic practices.\u003c\/p\u003e\n\u003cp\u003eHow has Prue managed to blaze new trails among precious, historic vineyards. It all comes down to science. Science is the link between the vines and the quality of the wines that come from it. And it's how Prue's world collided with the Henschke dynasty. Her early interest in science led her to study botany and zoology at Adelaide University in the early 1970s. There she met Stephen, a fellow science student. After graduating, the pair headed to Germany for two years, where Prue became involved in viticulture and plant physiology. She worked at the Geisenheim Institute Vineyards and volunteered on a project in the Botanic Institute at Geisenheim – an experience that sparked a lifelong passion and set her on the path to becoming a leading viticulturist.\u003c\/p\u003e\n\u003cp\u003eAfter returning to Australia and studying Wine Science alongside Stephen, Prue gained more experience in viticultural research, before becoming a viticultural consultant. In 1980 she started working with Stephen, who had taken over as winemaker at Henschke. They bought an apple orchard in the Adelaide Hills, near where the very first Henschke vineyard had been planted in 1862, and converted it to a vineyard, creating a ‘living research station' where they experimented and tested theories on cool-climate viticulture. This revolutionary research became vital in growing and improving cool-climate wine production in Australia.\u003c\/p\u003e\n\u003cp\u003eIn 1987, Prue took on her current role at Henschke. She not only manages over 100 hectares of vineyards but is custodian of precious old vines, some of which have been in the earth since the first days of the family estate.\u003c\/p\u003e\n\u003cp\u003ePrue represents the pinnacle of viticulture in Australia. Her influence has reached cool-climate vineyards across the country, and in 2016 she was named Viticulturist of the Year at the Australian Women in Wine Awards. She is a highly respected voice in the Australian wine community and a strong campaigner for environmental issues. Prue is passionate about protecting the natural environment while growing grapes good enough to create Australia's best wine. And Henschke wines have never been better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReference material taken from: https:\/\/www.australianwine.com\/en-AU\/our-makers\/prue-henschke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeWinery_1024x1024.png?v=1682124626\"\u003e\u003c\/p\u003e\n\u003cp\u003eHenschke is the best medium-sized red wine producer in Australia and is recognised as one of the world's great wine labels. It is home to Australia's most famous vineyard, the majestic Hill of Grace, which produces Australia's greatest single vineyard wine. \u003cspan\u003eOutstanding Shiraz, cabernet sauvignon and Rieslings are produced by the fifth and sixth generations of winemakers, with a focus on single-site expressions that tell the story of the land and the people that made them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Henschke family has been making wine since Johann Christian Henschke planted a small vineyard on his farming property at Keyneton in 1862. He was one of many Silesians who had fled their homeland in search of religious freedom. Johann Christian built a small two-storey cellar into the side of the hill and the first vintages of riesling and shiraz were released in 1868.\u003cbr\u003e\u003cbr\u003eEach generation has built upon the foundations of Henschke. In more recent times, fourth-generation Cyril Henschke pioneered varietal and single-vineyard wines at a time when blended wines and fortifieds were in vogue. His greatest legacy was the creation of Hill of Grace and Mount Edelstone in the 1950s, single-vineyard shiraz wines from Eden Valley that have captured the red wine world's imagination.\u003c\/p\u003e\n\u003cp\u003eToday, it is fifth-generation winemaker Stephen Henschke and his viticulturist wife Prue at the helm, passionately upholding the family name and reputation. This highly regarded team has won a multitude of awards that recognise the complementary nature of their roles and Henschke has gone from strength to strength over the past three decades under their guidance.\u003c\/p\u003e\n\u003cp\u003e\"Prue and I are the current 'keepers of the flame'. Just as earlier generations have done, we want to manage the vineyards and winery so they can be passed on to the next generation in better condition than we inherited them. The last 50 years have been an incredible journey for the Australian wine industry. Hill of Grace and Mount Edelstone are arguably the two oldest single vineyard wines produced in this country that tell the wine story of Australia. Our vision would not be complete without the expectation that future generations will uphold and perpetuate our belief that such ancient and unique single-vineyard sites can produce exceptional wines that are prized for their beauty and rarity.\"  \u003c\/p\u003e\n\u003cp\u003eIn recent years Stephen and Prue have welcomed next-generation family members into the business. Their son, Johann, has carried on the family winemaking tradition in his capacity as winemaker and viticulturist since 2013, as the fifth and sixth-generations transition through the period of the transfer of knowledge, skills, and traditions.\u003c\/p\u003e\n\u003cp\u003eWith many of the challenges for the next generation already well-documented, Johann expects that innovation and careful strategic planning will be crucial tools for him and his peers to utilise. Above all, continuing on the traditional winemaking techniques which the Henschke family have used for generations, and ensuring that Henschke continues to be nurtured in the same prudent way that it has always been, will allow it to be passed on to successive generations and to be held in the same high regard as it is today.\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"Henschke Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849010929,"sku":"","price":295.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Mount-Edelstone-Shiraz-2012_27151403-aea8-4a3e-9f20-93797fa29674.jpg?v=1749012173"},{"product_id":"penfolds-st-henri-shiraz-2018","title":"Penfolds St Henri Shiraz 2018","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2021\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"The wine of the entire release. A great St Henri. This has decades ahead. \" Ken Gargett\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"Inky and sinuous. A standout vintage.\"\u003ci\u003e \u003c\/i\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"Effortless depth on the palate. A great St. Henri.\"\u003ci\u003e \u003c\/i\u003eNick Stock\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"A spectacular seductress of a wine. Jaw-droppingly impressive.\" Matthew Jukes\u003cbr\u003e\u003c\/b\u003e\u003cb style=\"font-size: 0.875rem;\"\u003e\u003c\/b\u003e\u003cb\u003e\"A wonderful example of St Henri. It envelopes the senses.\" Bob Campbell MW\u003cbr\u003e\u003c\/b\u003e\u003cb style=\"font-size: 0.875rem;\"\u003e\u003c\/b\u003e\u003cb\u003e\"A very complex and high-potential St Henri. A lasting impression of great elegance.\"\u003ci\u003e \u003c\/i\u003eHuon Hooke\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"An adorable St Henri that exemplifies all that this label stands for.\" Tyson Stelzer\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"Elegant, classy, modern, plump… yes yes and yes. Gorgeous.\" Erin Larkin\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"Rivaling the top-flight wines under this label in 1976 and 1986.\" Wine Advocate\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\"It's immediately impressive, yet it's future will be brilliant. A St Henri to buy.\" Campbell Mattinson\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSt Henri is a time-honoured and alternative expression of Shiraz, and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn't succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, 1,460 litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"If there is only one wine to track down and invest in in this year’s Penfolds Collection, it is 2018 St Henri.  This is a spectacular seductress of a wine which has seemingly polished its performance, been to an elite finishing school somewhere in the Alps and not only are the nose, palate and finish utterly mesmerising it is after the finish where the sheer class is on display.  There is a mind-blowing rebound of juiciness and breeding which comes back to enthral the senses.  No other wine in this year’s line-up carries this degree of detail and persistence.  Neither forced not too heavy or ponderous, there is everything that you could possibly wish for in a St Henri right here in this wine.  This is a jaw-droppingly impressive wine and it even nudges ahead of Grange for sheer class, accuracy and integrity.\"  Matthew Jukes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The abiding character of St Henri is its longevity, particularly in the context of better vintages. It has none of the make-up of new American oak that can hide the imperfections of a lesser vintage. A great St Henri will come into its own in a bare minimum of 10 years, and live long thereafter.\" \u003cstrong\u003e James Halliday \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThe 2018 Penfolds St Henri is 100% shiraz from premium vineyards in the Barossa Valley, McLaren Vale, Port Lincoln, Robe, Padthaway, Clare Valley and Adelaide Hills. It was aged for 12 months in 50+ y.o. large oak vats.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep inky blood-red. Warmed black olive, mustardy spiced wild rocket, and haloumi aromas. Toasted pumpkin seed flavours, and mouth-watering, finely etched tannins.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking now to 2055.\"  \u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"The wine of the entire release. An extraordinarily good St Henri and I could not encourage winelovers to fill their cellars with this wine more strongly which will comfortably sit with 2010 and 2012. I have no doubt that in years to come, it will be considered as one of the greatest St Henri's ever made. It really is that good. Colour is black and purple. The aromas kick off with cloves and black olives. Dark chocolate, mulberries, cassis, leather, hints of tobacco leaves, truffles, beefstock and blackberries. Power and concentration. What is not to love? Right on form. Complex, balanced, very long and generous. Abundant silky tannins. This is perfectly structured. Balance is the key. The balance allows the wine to exhibit Audrey Hepburn elegance and Arnie Schwarzenegger power. This has decades ahead. A great St Henri.\"  \u003cstrong\u003eKen Gargett, Wine Pilot - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. A beautiful St Henri vintage. Gorgeously seductive blackberry, mulberry, dark cherry, sweet plum aromas with dark chocolate, graphite, roasted walnut notes. Inky and sinuous palate with plentiful ripe blackberry, mulberry fruits, fine looseknit chalky tannins, superb mid-palate viscosity and underlying chinotto, roasted walnut notes. A standout vintage with superb middle-weight stature, fruit complexity and mineral length. Lovely to drink now but wait a few years to allow further development. Drink 2025 – 2040.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A great St. Henri and, although multi-regional, this is very much a wine that speaks of the Barossa Valley, with aromas of ripe blackberries and red plums that are so fresh, together with tobacco, young-leather, earth, chocolate, coal-smoke and tarry accents. Effortless depth on the palate with summer berries, framed in fine, alabaster-like tannins that are underscored with discreet power. So long and captivating. A blend of Barossa Valley, McLaren Vale, Port Lincoln, Robe, Padthaway, Clare Valley and Adelaide Hills. Drink over the next decade or more.\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 99 points and Top 100 Wines of the World 2021 and Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"s1\"\u003eIf there is only one wine (I know I have expressed a strong preference for a handful of releases this year) to track down and invest in in this year’s Penfolds Collection, it is 2018 St Henri.\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eThis is a spectacular seductress of a wine which has seemingly polished its performance, been to an elite finishing school somewhere in the Alps (I know Australia has a set of Alps, too, but I am unsure as to whether they have any finishing schools) and not only are the nose, palate and finish utterly mesmerising it is after the finish where the sheer class is on display.\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eThere is a mind-blowing rebound of juiciness and breeding which comes back to enthral the senses.\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eNo other wine in this year’s line-up carries this degree of detail and persistence.\u003cspan class=\"Apple-converted-space\"\u003e \u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eNeither forced not too heavy or ponderous, there is everything that you could possibly wish for in a St Henri right here in this wine.  This is a jaw-droppingly impressive wine and it earns joint top score in this year’s piece and it even nudges ahead of Grange for sheer class, accuracy and integrity.\u003cspan class=\"Apple-converted-space\"\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDrink 2028 – 2050.\"\u003cb\u003e  \u003cstrong\u003eMatthew Jukes - 19.5+\/20 points\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a wonderful example of St Henri and a powerful endorsement for ageing rich, powerful syrah in large, neutral casks to swing the spotlight firmly onto the wine's wonderful array of fruit, chocolate-mocha and savoury flavours without the distraction of oak. It envelopes the senses and promises to develop wonderfully with bottle age. Drink: 2021–2055.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 98 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, bright purple\/red colour, young for its age, and leaves a residue in the swirled glass. The bouquet is very rich and multi-layered, sweetly fruit-ripe and balancing spicy, earthy-terrestrial and dark-fruit characters superbly. The palate is very full-bodied, but softly plush and lushly fruited, the sooty and graphitey tannins leaving a long-lingering savoury impression. A lasting impression of great elegance. The tannins are fine, abundant and persistent, in harmony with the totality. A very complex and high-potential St Henri. Drink: 2021–2046.\"\u003cstrong\u003e\u003cem\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The effortless, unassuming self-assuredness of St Henri holds a unique and beloved place in the assemblage of Penfolds heroes, and 2018 marks a particularly special release. Accomplished, spicy, glossy black fruits of grand integrity unfold to magnificent effect in the glass, contrasting a fine-boned frame of rigid yet graceful, powder-fine tannins that carry a finish of long-lingering line and alluring appeal. I look forward to spectating from the sidelines as its fruit slowly unfurls over the decades to come. An adorable St Henri that exemplifies all that this label stands for.\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eTyson Stelzer, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Elegant, classy, modern, plump… yes yes and yes. I always love this wine, and this perfectly al dente vintage is the perfect lens through which to view this glorious wine. Restraint, length of flavour and spice. Red liquorice, David Austin roses (there's a tautness here… rose prick), Sarawak pepper, Szechuan, pomegranate… I could go on… suffice to say. This is a sexy little number…. Gorgeous.\"  \u003c\/span\u003e\u003cstrong\u003eErin Larkin, erinlarkin.com.au – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2018 St Henri Shiraz is a terrific effort, perhaps rivaling the top-flight wines under this label in 1976 and 1986. Remarkably fine and silky in texture yet simultaneously dense and concentrated, it showcases the amazing fruit harvested in 2018. Boysenberry, mulberry and mocha shadings all swirl together effortlessly in a whorl of full-bodied elegance, finishing long and effortless.\"  \u003cstrong\u003eJoe Czerwinski, Wine Advocate - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"St. Henri is always welcoming, a warm and familiar flavour that resonates almost without fail. There's a soft generosity to the 2018, no doubt due to a warm-hot summer across the seven South Australian regions that contribute fruit to the blend. Black cherries and berries, spiced stewed plums, licorice, turned earth. Has an old Australian dry red feel to it that's mighty attractive, a reminder when reds were aged in old oak, in this case we're talking 12 months in 50-year-old oak vats. It's a slow-paced wine, of violet, aniseed, prune, leather and earth. Savouriness builds, tannins come to the fore as the wine moves across the tongue towards a long finish. So, so easy to enjoy right now. Cellar if you can.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eJeni Port, Wine Pilot – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's a fruit-filled St Henri. It's immediately impressive, which isn't exactly the St Henri way, but no one's complaining. Cocoa, coffee grounds, rich sweet plums, soy and sweet, aged meat. Licorice straps too, black, fresh and laid on. This is the kind of St Henri that you can drink young, it doesn't need it's normal ten-year rule, and yet it's future will be brilliant. This is a St Henri to buy. Drink : 2024 - 2040+.\" \u003cstrong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTop 100 Wines of the World 2021 - James Suckling\u003cbr\u003eTop 100 Wines of Australia 2021 - James Suckling\u003cbr\u003eSpecial Value Wine - Halliday Wine Companion  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout st henri\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds_St_Henri_Claret_1024x1024.webp?v=1665192163\" alt=\"Penfolds St Henri photo\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe first vintage of St Henri – then Auldana Cellars St Henri Claret – was produced in 1888, beginning one of the most famous and enduring names in Australian wine. It was likely named after Auldana's winemaker Léon Edmond Mazure's son Henri or his wife, Philomine Henriette. The wine immediately enjoyed success, winning the Championship Cup for Best Claret in Australia at the Adelaide Wine Show in 1890 and then again as a joint winner in 1891. The St Henri label disappeared somewhere around the beginning of World War 1, probably because of reduced export sales. It was revived by Senior Red Winemaker John Davoren at Penfolds in 1953 to celebrate the centenary of Auldana Cellars (established by Patrick Auld in 1853) but the wine was not widely released. The 1953 release was made from Auldana and Paracombe fruit and the label design was based on original St Henri labels found in a loft at Auldana Cellars shortly after its sale to Penfolds in 1947.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to retired Penfolds Senior Winemaker John Bird, the first vintages of St Henri were cabernet sauvignon and mataro blends. The fruit was foot stomped in open-ended hogsheads during vinification. After fermentation, the wine was matured in oak vats rather than hogsheads for around 18 months. John Davoren's aim was to make a wine in the traditional Claret style, accentuating fruit and maturation characters, rather than oak complexity. In this way the winemaking style differs to Grange, as it relies on larger seasoned oak vessels without any barrel fermentation. The 1957 vintage is officially recognised as the first St Henri commercial release under the Penfolds name. Nonetheless, John Davoren describes all of the 1950s vintages as “trials”. These experimental wines from 1953 to 1959 mark an important step forward for winemaking in Australia. Not only does St Henri honour the late 19th-century aspirations of Auldana's proprietor Sir Josiah Symon and winemaker Léon Edmond Mazure, but without the professional rivalry between Max Schubert and John Davoren, the Grange story would not have the same richness or romance. Initially St Henri achieved greater commercial success than Grange, although both were offered to the public as Claret styles. St Henri was a more elegant, approachable and familiar style because it reflected traditional winemaking techniques, whereas the revolutionary Grange was something of a blockbuster with more richness and fullness.\u003c\/p\u003e\n\u003cp\u003eToday Penfolds St Henri is a multi-regional multi-vineyard South Australian blend, primarily based on shiraz, although it still honours the original style. Significant contrbutions of shiraz come from Barossa Valley, Eden Valley, Clare Valley, McLaren Vale, Langhorne Creek, Robe and Bordertown; cabernet sauvignon from Coonawarra, Barossa Valley and Adelaide Hills. After vinification the wine is matured in seasoned large oak vats for around 15 to 18 months before bottling. \u003c\/p\u003e\n\u003cp\u003eSt Henri was labelled 'Claret' until the 1989 vintage. Packaged in laser-etched bottles\u003cbr\u003esince the 1996 vintage. Released in many markets under screwcap since 2005. St Henri Shiraz possesses a unique stature in the story of Australian wine. With its proven style and aging potential, it is a favourite among Penfold's collectors. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtract from\u003c\/strong\u003e \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896879354097,"sku":"","price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-St-Henri-Shiraz-2018_6826d06d-f9c2-4135-9ce9-404f7a61293c.jpg?v=1697760367"},{"product_id":"penfolds-bin-95-grange-2010","title":"Penfolds Bin 95 Grange 2010","description":"\u003cp\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003cbr\u003e\u003cspan\u003eNick Stock Top 50 Wines of Australia 2014\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePenfolds Bin 95 Grange Shiraz is Australia's most famous wine with a reputation for superb fruit complexity and flavour richness. It is the \u003cspan\u003emost powerful expression of Penfolds multi-vineyard, multi-district blending philosophy and is officially listed as a Heritage Icon of South Australia. One of the world's great wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Only a great Burgundy could have more nuances defined each time you revert to the bouquet. You could lose yourself, Narcissus-like, looking endlessly into the reflection of the palate; for all its power, there is not a hair out of place, the tannins outstanding. There is not the slightest question this will be one of the greatest Granges in the pantheon of '52, '55, '71, '96 and '06.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 2010 Penfolds Grange is a blend of 96% shiraz and 4% cabernet sauvignon from premium vineyards in the Barossa Valley (85%), Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate. The wine was matured for 17 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A kaleidoscopic sensorial unfolding! Be warned – a deception of approachability invoked via a tightroped\/exacting balance and fruited\/structural charm. Worth the wait – after a one decade deliberation this wine strenuously asserts Grange's positioning in the new millennium!\"  \u003cstrong\u003ePeter Gago, Penfolds Chief Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson. Intense pure elderberry, blackberry and liquorice aromas with roasted chestnut, vanilla and camomile notes. Plush and densely packed with elderberry, blackberry liquorice flavours, plentiful fine chalky tannins and underlying mocha, vanilla and roasted chestnut oak notes. Finishes chocolaty firm with abundant sweet fruits. Classical, powerful and expressive Grange with superb density, richness and balance. Still needs time to unfold. \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking 2030 to 2060.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVintage conditions: Healthy winter rains in the Barossa Valley were followed by a dry and mild-to-warm spring which aided budburst. Consistent and slower growth continued and overlaid flowering and fruit set. December temperatures were much cooler, offering vines ideal growing conditions leading to veraison in early January. Summer rainfall came early which was followed by dry, warm weather, alleviating any disease concerns. Mild conditions followed during harvest, with yields in some vineyards below average due to the dry season overall. The fruit from these regions showcases excellent colour, concentrated flavour development and integrated tannins – hallmarks of a stand-out 2010 vintage.\"  \u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Intense pure elderberry, blackberry and liquorice aromas with roasted chestnut, vanilla and camomile notes. Plush and densely packed with elderberry, blackberry liquorice flavours, plentiful fine chalky tannins and underlying mocha, vanilla and roasted chestnut oak notes. Finishes chocolaty firm with abundant sweet fruits. Classical, powerful and expressive Grange with superb density, richness and balance. Still needs time to unfold.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"2010 holds a privileged position in the 60 year lineage of Penfolds Grange. \u003c\/span\u003eIn the context of recent tastings of many of the greatest vintages, 2010 attains new heights in its depth of black fruit presence and its structural assuredness. I adore 2008 Grange and, tasting them together, 2010 is even deeper and more vibrant, exuding another dimension of distinguished grace, precision, concentration, scaffolded structure and seamless, enduring persistence. There is a coiled reticence to the bouquet, skirting black plum, liquorice and dark chocolate, opening into breathtaking violet fragrance. The palate is unyielding, yet immensely structured. Magnificently voluptuous, yet elegantly coiled and bright. Silky and irresistible, yet untouchable and enduring. Tannins are a revelation, with a finesse and a chalk-fine texture impossible for such a resilient and powerful frame. Penfolds Grange 2010 is definitively on a plane of its own: the greatest young Australian wine I have ever tasted\u003cspan\u003e. A blend of 96% shiraz and 4% cabernet, from Barossa (85%), Clare, Adelaide Hills, McLaren Vale and Magill. Drink: 2030-2060; Price: $785.00; Date Tasted: Oct 2014.\"  \u003cstrong\u003eTyson Stelzer, Wine Taste - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2010 Grange arrives with much expectation and does not disappoint. This is a powerhouse, structurally superior to both the 2009 and 2008 vintages and breathtakingly dense, long and precise. The nose has cola, blackberry, vanillin, hard brown spices of all kinds, coal smoke, meaty charcuterie elements and a strong tarry, savory note that speaks of the 85% Barossa Valley componentry. The palate has super deep tannins that fan out through flavorsome black fruits. These are purposeful tannins - they bristle on the palate, tantalizing and assertive yet playful; strong not aggressive. The power here is the thing: This has mouth-coating density and terrific drive, so tightly coiled, it gives enough away to suggest a very, very long cellaring wine is here. This is a classic Grange that will please the serious collectors. A wine of genuine pedigree.\"  \u003cb\u003eNick Stock, JamesSuckling.com - 100 points and Top 50 Wines of Australia 2014\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The core of this wine is Barossa Valley Shiraz (85%) the remaining 15% shiraz (and 4% cabernet sauvignon) from the Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate. In time honoured fashion, it finished its fermentation in 100% new American oak hogsheads, where it spent the next 17 months. It has exceptional hue and depth to the colour; the smoky complexity to the black fruits (no red or blue) of the bouquet also offers licorice and earth aromas; \u003c\/span\u003eonly a great Burgundy could have more nuances defined each time you revert to the bouquet. You could lose yourself, Narcissus-like, looking endlessly into the reflection of the palate; for all its power, there is not a hair out of place, the tannins outstanding. There is not the slightest question this will be one of the greatest Granges in the pantheon of '52, '55, '71, '96 and '06. \u003cspan\u003eDrink by: 2060; Price: $785.00; Date Tasted: Sept 2014; Alcohol: 14.5%.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points and Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2010 Grange is a 4% Cabernet Sauvignon and 96% Shiraz blend made from Barossa Valley, Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate fruit that was aged 17 months in 100% new American oak hogsheads. Very deep purple-black in color, this is classic Grange - amongst the finest produced - replete with fresh, vibrant and youthful black fruit notes showing some blueberry aromas and accents of camphor, anise and the slightest floral hint plus a whiff of oak in the background to lend a cedar-laced lift to this textbook Shiraz nose. Medium to full-bodied in the mouth, it is very taut and finely constructed showing typically firm, grainy, uniform tannins, great concentration and wonderful persistence on the finish. If I have any very slight complaint of this near perfect wine it is that it seems a little too clinical and appears to speak less of the land and the heart of South Australia and more of the very skilled winemaking than did the Grange from the magical 2008 vintage.\"  \u003cstrong\u003eLisa Perrotti-Brown, Wine Advocate - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan\u003eDeep crimson. Intense pure elderberry, blackberry and liquorice aromas with roasted chestnut, vanilla and camomile notes. Plush and densely packed with elderberry, blackberry liquorice flavours, plentiful fine chalky tannins and underlying mocha, vanilla and roasted chestnut oak notes. Finishes chocolaty firm with abundant sweet fruits. Classical, powerful and expressive Grange with superb density, richness and balance. Drink 2035-2060\u003c\/span\u003e\" \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Verticals Penfolds Grange 2022 - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very deep, dark red-purple colour, youthful and bright looking. The bouquet is fresh and vibrant with especially good fruit-oak balance and the oak is not dominant on the bouquet - as it has been so often in the past. Fruitcake, roasted meats, charcuterie and black fruit aromas; hints of fresh tobacco as well. \u003c\/span\u003eIt's full-bodied and dense, concentrated and yet seamless and harmonious. The tannins are fleshy and smooth and well-integrated into the whole. An outstanding Grange, more approachable and in better balance than Grange usually is at release time (and this one is out six months early). 4% cabernet sauvignon - which doesn't show.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Powerful. Perfect. Origami shiraz. A large sheet of flavour folded into the precise design of its maker. Dark chocolate, blackberry, porty plum, cloves. Flavours of various seeds and nuts. Asphalt and malt. The tannin feels robust and tough as old boots but the fruit is drastically smooth and polished; the Grange way. Served alongside the 2008 and 2009 Granges and it certainly put the 2009 well into the shade, but faced stiff competition from the 2008. It's a more seamless wine than the 2008. Perhaps a more perfect one too. Drink: 2020-2040.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNick Stock Top 50 Wines of Australia 2014\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003cbr\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\" alt=\"story-of-grange\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e1931\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eIn a sign of Max Schubert's determination to make his mark on Australia's wine industry, he did whatever he could to get his foot in the door at Penfolds, joining the company as a messenger boy in 1931. By 1948, at the age of 33, Max Schubert became Penfolds first Chief Winemaker.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e1950\u003c\/strong\u003e\u003cbr\u003eIn the latter part of 1950, Schubert was sent to Europe to investigate winemaking practices in Spain \u0026amp; Portugal. On a side trip to Bordeaux, Schubert was inspired and impressed by the French cellared-style wines and dreamed of making 'something different and lasting' of his own.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e1951\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBack in Adelaide, in time for the 1951 vintage, Max Schubert set about looking for appropriate 'raw material' and Shiraz was his grape of choice. Combining traditional Australian techniques, inspiration from Europe and precision winemaking practices developed at Penfolds, Schubert made his first experimental wine in 1951.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e1957\u003c\/strong\u003e\u003cbr\u003eMax Schubert was asked to show his efforts in Sydney to top management, invited wine identities and personal friends of the board. To his horror the Grange experiment was universally disliked and Schubert was ordered to shut down the project. What might have been enough to bury Grange in another winemaker's hands, only made Max more determined to succeed.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eLate 20th Century\u003c\/strong\u003e\u003cbr\u003eMax continued to craft his Grange vintages in secret, hiding three vintages '57, '58 and '59, in depths of the cellars. Eventually the Penfolds board ordered production of Grange to restart, just in time for the 1960 vintage. From then on, international acknowledgment and awards were bestowed on Grange, including the 1990 vintage of Grange which was named Wine Spectator's Red Wine of the Year in 1995.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eToday\u003c\/strong\u003e\u003cbr\u003eGrange's reputation as one of the world's most celebrated wines continues to grow today. On its 50th birthday in 2001, Grange was listed as a South Australian heritage icon, while the 2008 Grange vintage achieved a perfect score of 100 points by two of the world's most influential wine magazines. With every new generation of Penfolds winemakers, Max Schubert's remarkable vision is nurtured and strengthened.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Penfolds Grange vertical tasting\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\"\u003e\u003cspan\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGrange is one of the best-known stories in Australian wine, always worth recapping, especially as a bottle of the very first vintage, 1951, sold at auction last month for AUD$157,624. Not bad for a wine that was never released commercially – it was simply considered an experiment at the time and is apparently only just this side of undrinkable these days.\u003c\/p\u003e\n\u003cp\u003eGrange had an unlikely genesis. Penfolds' head winemaker back in the late 1940s was the legendary Max Schubert. In those days, the market was very much focused on fortifieds, with table wines a distant second. Schubert made several visits to Spain and Portugal to study fortified making, but he had a strong interest in table wines and on the way home he ducked up to Bordeaux for a few days.\u003c\/p\u003e\n\u003cp\u003eSchubert was blown away by what he saw there and returned determined to create an Australian \"First Growth.\" Of course, easier said than done.\u003c\/p\u003e\n\u003cp\u003eThe first problem was funding it, though his employers were largely supportive of his experiments provided they did not get in the way of his real work – which in those days was very much on various fortifieds rather than table wines. First Growths tend to be heavily Cabernet Sauvignon dominant with varying amounts of other varieties, especially Merlot. Well, in the late 1940s, early 1950s in Australia, good luck finding much of either, especially Merlot, at the level of quality Schubert required. What we did have, in abundance, was Shiraz. At this stage, Shiraz was dominant even in regions that would become so famous for Cabernet such as Coonawarra.\u003c\/p\u003e\n\u003cp\u003eIn addition, First Growths spent time maturing in new French oak. At that stage, American was the oak most commonly found in Australia; there was simply not the quantity or quality of French oak available. So new American it was. While First Growths (indeed, all the top Bordeaux) were from single estates, Australia was all about blending, not only vineyards but regions.\u003c\/p\u003e\n\u003cp\u003eSo, the result would be a wine made mostly from Shiraz – only a few Granges over the years have been 100 percent Shiraz, most having a small percentage of Cabernet. It would be sourced from a wide range of regions and matured in new American oak. It has ever been thus.\u003c\/p\u003e\n\u003cp\u003eSo nothing at all like a First Growth then, but it started a line of wines that have long been generally considered as Australia’s finest. Personal preference might take one elsewhere and there are a number of exceptional contenders. But Grange has the runs on the board.\u003c\/p\u003e\n\u003cp\u003eThe first Grange, an experimental wine, was the 1951 and Penfolds has never missed a vintage since then. The first intended for commercial release was the 1952. Schubert’s intention was a wine that could match great Bordeaux in aging ability, so it was into the cellar with the first vintages for as long as he could get away with. After some years, he finally brought them out for a tasting for the Penfolds hierarchy (Penfolds headquarters was situated half a continent away in Sydney so the daily goings-on at Magill were of little interest). But as Schubert said, that hierarchy had become \"increasingly aware of the large amount of money lying idle in their underground cellars at Magill.\"\u003c\/p\u003e\n\u003cp\u003eTo say the unveiling was a disaster of near Biblical proportions would be an understatement. The wines were hated, even ridiculed.\u003c\/p\u003e\n\u003cp\u003eSchubert was devastated. He was inordinately proud of these wines, believing them to be exceptional. The tasting included vintages 1951 to 1956. The wines were treated with contempt. One well-known expert's assessment was, \"Schubert, I congratulate you. A very good, dry port, which no one in their right mind will buy, let alone drink.\" Another compared them to \"crushed ants.\"\u003c\/p\u003e\n\u003cp\u003eYet another thought he’d take advantage of the situation and offered to take a few dozen off Schubert's hands, but he expected them for free as he thought them not worth any money. One wanted some for use as an aphrodisiac, believing the wine to be like bull’s blood, hence something that would, \"raise his blood count to twice the norm when the occasion demanded.\" A young doctor requested some as an anesthetic for his girlfriend (the mind boggles as to why this was required – and given his position as a doctor, why he did not have access to something more suitable).\u003c\/p\u003e\n\u003cp\u003eIt is worth noting that wines like 1952, 1953, and 1955 are now considered to be some of the greatest ever made in Australia. The 1951 is now little more than a curio and I doubt anyone is paying AUD$150,000 for the pleasure of drinking it. It is for collectors only.\u003c\/p\u003e\n\u003cp\u003eAfter the debacle, the order came from Sydney: \"Cease production.\"\u003c\/p\u003e\n\u003cp\u003eDespite knowing full well that defiance of such instructions would end his career, Schubert was so convinced as to the ultimate quality of these wines that he ignored the directive. From 1957, he made the wines in secret. Of course, this meant that he could not add the usual quantities of new oak to the budget among other things – there is only so much you can hide from bean counters, even long distance. But the wines were made and hidden away in the depths of the cellars under false names and records. This gave us the \"hidden Granges\" of 1957, 1958, and 1959.\u003c\/p\u003e\n\u003cp\u003eAt the time Penfolds still had stocks of the early Granges and little idea what to do with them. Schubert entered them in shows – wine shows are very important to the Australian wine industry. Not surprisingly, they started to not only win medals but to dominate the shows. Naturally, this caught the eye of the hierarchy, and the decision was made to reverse the earlier edict. Schubert was instructed to recommence production. I can find no record of the reaction by the Penfolds board when it discovered that he’d never stopped, but I would love to have been the proverbial fly on the wall.\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43248420716785,"sku":"","price":1195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2010_9b26d6e4-ecac-4366-80a3-807ec41fccf7.jpg?v=1749012940"},{"product_id":"penfolds-bin-95-grange-2018-gift-box","title":"Penfolds Bin 95 Grange 2018 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eKen Gargett Wine of the Year 2022\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eJames Suckling Top 100 Value Wines of the World 2022\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePenfolds Bin 95 Grange Shiraz is Australia's most famous wine with a reputation for superb fruit complexity and flavour richness. It is the \u003cspan\u003emost powerful expression of Penfolds multi-vineyard, multi-district blending philosophy and is officially listed as a Heritage Icon of South Australia. One of the world's great wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A much-awaited vintage that fulfils expectations and then some. It has all the elements that you come to expect but still you have to sit back and marvel that so much can be going on inside one wine. All in all, it is a fabulous balance of inputs: big fruit, classically prominent oak, all its structural tannins and acidity fitting cleverly into one exceptionally complex and engaging being. Palate length is indefinite, perhaps suggesting similar cellaring potential well into the second half of the 21st century. Magnificent.\"  Tony Love\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2018 Penfolds Grange is a blend of 97% shiraz and 3% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale and Clare Valley. The wine was matured for 18 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFamilial flavours of a deconstructed Black Forest Cake\/trifle – chocolate, custard, bright wild raspberry; redcurrant. So many other less-obvious flavour 'distractions' - mushroom pâté\/duxelles, replete with a beefy accompaniment. Notes of sarsaparilla whirled into the mix. Also, an assortment of fresh red and black liquorice – 'straight out of the bag'. Mouthcoating - a confluence of tannin\/acidity\/oak\/fruit – all joyously meshed together. A convex mid-palate that generously supports upfront palate grip and a continuum of delight all the way to lengthy, lingering finish. Truly 'alive', Upon sitting and with air, all transforms. A second revised tasting-note, however, can definitely wait. There will be ample opportunity over the next half-century!\u003c\/span\u003e Peak drinking 2028 to 2068. \u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003cp\u003eVintage Conditions: Near long-term winter rainfall ensured the vines reached spring with full soil moisture profiles. Elevated spring temperatures, driven by higher than usual lows, indicated an early start to the growing season. Warm and sunny weather prevailed throughout most of spring, providing optimal conditions for flowering and fruit-set. The Barossa Valley experienced a dry summer, only recording 50% of the longterm average rainfall. The region experienced 22 days of temperature greater than 35°C during summer, while to the south, McLaren Vale experienced 17 days greater than 35°C. This warm and dry pattern also prevailed in Clare Valley with only one significant rain event in early December. The hot spells slowed grape phenology, delaying harvest by a couple of weeks. Milder conditions in autumn provided optimal conditions for ripening grapes to their fullest potential. An outstanding vintage.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsErinLarkinandpeterGagodiscussthe2018Grange_480x480.png?v=1697843275\" alt=\"Erin Larkin and Peter Gago discuss the 2018 Grange\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsErinLarkinandpeterGagodiscussthe2018Grange_480x480.png?v=1697843275\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eErin Larkin and Peter Gago discuss the 2018 Grange (12.48 into the video)\u003cbr\u003eClick on image to play video\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Deep colour. Beautfiul and classic, with intense blackberry, blackcurrant dark chocolate espresso aromas and wax polish, roasted chestnut, malt notes. Superbly concenrated wine with deep-set inky blackberry, blackcurrant, dark plum, dark chocolate mocha flavours, fine chocolaty\/velvety tannins, underlying espresso, malt, oak notes and hints of aniseed. Finishes chocolaty firm with superbly integrated acidity and mineral length. A glorious year for Grange. This will last 50 years at least. Wonderful. One of the greatest vintages of all time, highlighting a superb growing season, marvellous vineyard management, the fidelity of the Penfolds house style, and generations of imagination and effort. 97% Shriaz, 3% Cabernet Sauvignon. Barossa Valley, McLaren Vale and Clare Valley. 18 months maturation in 100% new American oak hogsheads. Drink 2030-2060+.\"  \u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Penfolds Collection 2022 - 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A robust Grange from a lauded vintage, this wields sheer power with such compelling prowess. Uncompromising Grange. There are rich blackberries and plums on offer, together with brazen oak and abundant notes of blackcurrants, black cherries, charcoal, cola and hard brown spices. So fleshy and intense. Dark-chocolate and cocoa-powder aromas and flavors here, too. The tannins are polished and long, extruding deep into the finish and holding endlessly. Dark chocolate, black cherry, dark plum and more. Impressive. Brazen. One of the great Granges that will drink magnificently for decades to come.\"\u003cstrong\u003e  Nick Stock, JamesSuckling.com – 100 points and Top 100 Value Wines of the World 2022 and Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A much-awaited vintage that fulfils expectations and then some. It has all the elements that you come to expect but still you have to sit back and marvel that so much can be going on inside one wine. Firstly, it simply ain't Grange unless it is wearing its traditional American oak coat, and this iteration isn't going to shy away from that. But perhaps it is the generosity across the board of South Australia's 2018 vintage that gathers in 18 months of barrel maturation, puts shape to its broad-shouldered dark fruits, turns oak notes into chocolate and sarsaparilla characters on one side of the brain and beef and mushroom braise in the other. All in all, it is a fabulous balance of inputs: big fruit, classically prominent oak, all its structural tannins and acidity fitting cleverly into one exceptionally complex and engaging being. Palate length is indefinite, perhaps suggesting similar cellaring potential well into the second half of the 21st century. Magnificent.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTony Love, Wine Pilot – 100 points\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"There was one wine, however, that I was even keener to taste again: the 2018 Grange. I’d given it 100 points the first time I tasted it and was blown away. That said, when one goes big, so to speak, for such a young wine, there are always nagging doubts. Did it really deserve such an exulted score? I was far from the only one to rate it so highly, but I was still keen to see whether or not I had gotten a bit too excited on the day.\u003c\/p\u003e\n\u003cp\u003eAbsolutely not. This is a truly spectacular wine, fully deserving of its score. Indeed, I think it is the most thrilling young Grange (Aussie red wine, if you like) that I have ever tasted, and that in time it will sit with the very best: 1952, 1953, 1962, 1966, 1971, 1976, 1986, 1990, 1991, 1996, 1998, 2002, 2004, 2008, 2010, and 2012. No doubt others will have their own view on the greatest Granges, but all these must rank with the finest (in fairness, I should state that I have included the 1952 on reputation as I have not had the pleasure).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSo my 'wine of the year' came down to the choice from a pair from Penfolds: the 1962 Bin 60A and the 2018 Grange. I’m opting for the latter, simply because it will still be available (and a fraction of the price, though hardly everyday drinking at AUD$1,000).\u003c\/span\u003e\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eKen Gargett, The World of Fine Wine - 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Composed of 97% Shiraz with a 3% splash of Cabernet Sauvignon, the 2018 Grange was sourced from the Barossa Valley, McLaren Vale, and Clare Valley. It was aged for 18 months in 100% new American oak hogsheads (slightly larger than the classic Bordeaux barriques). It sports an opaque purple-black color, while the nose begins as an impenetrable wall of blueberry pie and blackberry preserves. Patience and vigorous swirling eventually unlock an underlying perfume of Indian spices, cedar chest, sassafras, fragrant soil, and cracked black peppercorns, with slowly emerging wafts of licorice, charcuterie, and rose oil. The assertive, full-bodied palate is taut and muscular, featuring very firm, super tight-knit tannins and seamless acidity, finishing long, long, long. Undoubtedly one of the great modern era Granges, this 2018 is like a hypothetical blend of the concentrated, powerful 2013, albeit with the latent expressiveness of the fabulously opulent, flamboyant 2008. Try to keep your hands off this multifaceted powerhouse for 10-15 years and then drink it over the next 50 years+ or bequeath it to your favored next of kin.\" \u003cstrong\u003e\u003cspan\u003e Lisa Perrotti-Brown, The Wine Independent - 100 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAnders Enquiest, Livets Goda - 100 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Grange 2018 offers the 'other' side of Grange, the less monumental side. Personally, I prefer the less monumental. The 2018 also shows a reflection of the year – '18 is often described as 'outstanding' – something which has to be admired in a multi-regional wine. Three different wine regions in 2018 joining as one to produce a reflection of a particular vintage. How can that be? Taste the 2003 or 2011 Grange, or a host of what might be termed lesser vintages, and compare them to the sublime 1990, 1991 or 2012 (among others). It does work. There's a youthful, irresistible energy to the 2018. It's immediate on the bouquet which springs from the glass in lifted aromas of vanilla, roasted nuts, ripe blackberry, blackcurrant, cinnamon, clove, roasting juices and a hint of leaf and undergrowth. Boasts the complexity, fruit power and overall balance – and that includes an astonishing 18 months in 100% new American oak which sits easily on this wine – to go the full distance both lengthwise and cellar wise. The list of adjectives runs long but, altogether, the 2018 Grange presents seamlessly. And there's that very Grange mix of volatility, savouriness and sweet, generous fruit that abides. And did I mention that seemingly impossible gentle elegance in such a large frame?\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeni Port, Wine Pilot – 99 points\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine comes with high expectations—as does the vintage. The 2018 vintage across South Australia (and cheekily, we could probably extend the accolade to all of Australia) was excellent. It was warm, but without incident, and responsible for powerfully ripe, serious wines. Many producers made some of their best wines in this vintage. So here, to the 2018 Grange: there is spiced raspberry, lashings of salted licorice, red curry paste, layers of forest berries, rendered lamb fat and crushed pink peppercorns to start. In the mouth, the tannins close around the fruit with the same polish and seamlessness as the 2008, possibly the 2004? Very different vintages, but there is a textural similarity for me. This is polished and glossy and so very pretty. It contains 3% Cabernet Sauvignon this year, and 69% Barossa, 18% McLaren Vale and the balance from Clare Valley. Each of the regions brings with it its own characteristics. Barossa brings the red dirt, blood, deli meat and rust. McLaren Vale brings the plush purple fruits with a side of meat and licorice. Clare brings the polish, the opulence and the velvet texture. With their powers combined, this is an extraordinary Grange. One of the true greats, which will only get better as it ages.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Hedonism and eroticism in the same glass. This is a magnificently expressive Grange and one with so much focussed attack and splendour countered by exquisite tension and grandeur it is amazing. Pure, densely packed and splendidly oaky, the fruit notes are truly kaleidoscopic, covering blue, red, black and purple layers with serious plushness. Yet it never loses its pedigree nor its historical touch points and time-honoured reliability. This is another amazing Grange vintage. While I have not deployed a perfect score here, this wine is knocking on the door and I reserve judgement to tweak, if necessary, next time I taste it!”\u003cstrong\u003e  Matthew Jukes - 19.5++\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Much is anticipated of this famous wine from a particularly famous vintage. Shiraz plus 3% Cabernet Sauvignon. Fruit from Barossa Valley, McLaren Vale, Clare Valley. 18 months in American oak hogsheads (100% new). TA 7 g\/l, pH 3.56.\u003cbr data-mce-fragment=\"1\"\u003eVery deep blackish crimson. Much more expressive than the RWT on the nose. This really should be a banker should anyone put it into a blind tasting. The French have criticised it for being too approachable, according to Gago! Salty nose plus really ripe, rich dark fruits. Heady – just hinting at porty – and super-healthy on the palate. So rich underneath. Multi-layered, warm and spicy. Rich and broad. No disappointment.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 19\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A remarkable wine, bursting with complexity and intensity but on a polished, mouthcoating and juicy frame, which makes this easy to enjoy now. Features chicory, sarsaparilla, dark chocolate and salted caramel notes that mingle with ripe black cherry, framboise and huckleberry flavors, backed by hints of almond paste and savory details of cured meat and fresh-crushed rosemary that linger on the epic finish. Drink now through 2045.\"\u003cb\u003e  MaryAnn Worobiec, Wine Spectator - 98 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A substantial Grange release, poised, creamy, saturated with dark berried flavour, vanillin but appropriately so. Rarely does tannin come, when it's as robust as it is here, so saturated in flavour, start to finish, sun up to sun down. Pan juices flow, fruit commands, tannin blows the roof off things. This is a big release, bigger (in memory at least) than the previous few releases – it has a CMYK blacker-than-black density to it – but its quality is ballistic. Take the stereotype of new world red wine, push its quality to its outer limits and then push it out yet further again, and you have this wine. Grange for the true believers, maybe not, but one for the new believers, definitively.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 98 points\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Inky, bright-rimmed violet. A kaleidoscopic, penetrating bouquet evokes ripe black and blue fruit preserves, espresso, cola, incense, coconut and Moroccan spices, along with a smoky mineral topnote. Shows superb clarity and mineral lift to the sweet, deeply concentrated black currant, bitter cherry, dark chocolate, fruitcake and mocha flavors, which are sharpened by a spicy element. A vein of juicy acidity adds support and drives a wonderfully long, smoky finish that leaves a suave floral note behind. Drink 2030 - 2045.\" \u003cstrong\u003eJosh Raynolds, Vinous - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2018 Grange Bin 95 is an ultra-premium blend of Shiraz and 3% Cabernet Sauvignon. It will go down as one of the great Grange vintages with immaculate balance and poise despite immense concentration. The sheer density of fruit is breath-taking, with exceptional vitality also on display. There is a dense, muscular core of fruit including blackberries, licorice, tar and dried sage in perfect alignment with decadent but well integrated American oak. Despite superb palate concentration, it is also surprisingly light on its feet and vibrant with wave after wave of brooding dark berry fruit and soy sauce flavours. A deep well of tannins also support an almost endless and distinguished finish. This will age incredibly well and improve for decades.\" \u003cstrong\u003eAngus Hughson, Vinous - 98 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The inimitable, sheer power and towering grandeur that is Grange attain incredible depth and breadth in this warm and dry season. Untold layers of black fruits, liquorice, high cocoa dark chocolate, coal steam and crushed ants are toned by a mild autumn, brimming in bold, strong, new American oak. There is a sweet fruit core that propagates and surges, defining confidence, direction and assurance. Profound persistence and unrelenting determination characterise a monumental vintage; inimitably Grange and veritably delicious.\"\u003cstrong\u003e Tyson Stelzer - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The latest release, from the warm '18 vintage, of Penfolds's most iconic wine delivers on all it promises. Even sans decanting, it promptly fills the nose with a multitude of aromas, from black cherry and lightly grilled plums to dark chocolate and cracked black pepper; from roasting herbs and spices (think bay leaf, rosemary, thyme and dried mint), to a polished glean of well-integrated oak. The palate is powerful, in a dignified way, with a sculpted shape, fine, chalky tannins and persistent flavor. Decades of age await, but if well decanted and well paired, it's drinking remarkably beautifully now.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eChristina Pickard, Wine Enthusiast – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Super saturated deep dark red-purple colour; lashings of coconut and dark plum at first sniff, there's mocha, fruitcake and plum pudding there at first sniff, the oak still discernible, while the palate is remarkably soft for a young Grange, the tannins supple and measured, the wine growing more chocolaty as it sat in the glass. It does seem slightly forward when tasted after several admittedly younger wines. Fleshy, nicely textured, but perhaps seems just a trifle lacking vitality on the palate. Lower acidity? This is hair-splitting: it is certainly a very good Grange. No doubt time will reveal it to be such. It's from a top vintage.\" \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003eKen Gargett Wine of the Year 2022\u003cbr\u003eTop 100 Value Wines of the World 2022 - James Suckling\u003cbr\u003eTop 100 Wines of Australia 2022 - James Suckling\u003c\/p\u003e\n\u003ch3\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\" alt=\"story-of-grange\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e1931\u003c\/strong\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a sign of Max Schubert's determination to make his mark on Australia's wine industry, he did whatever he could to get his foot in the door at Penfolds, joining the company as a messenger boy in 1931. By 1948, at the age of 33, Max Schubert became Penfolds first Chief Winemaker.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e1950\u003c\/strong\u003e\u003cbr\u003eIn the latter part of 1950, Schubert was sent to Europe to investigate winemaking practices in Spain \u0026amp; Portugal. On a side trip to Bordeaux, Schubert was inspired and impressed by the French cellared-style wines and dreamed of making 'something different and lasting' of his own.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e1951\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBack in Adelaide, in time for the 1951 vintage, Max Schubert set about looking for appropriate 'raw material' and Shiraz was his grape of choice. Combining traditional Australian techniques, inspiration from Europe and precision winemaking practices developed at Penfolds, Schubert made his first experimental wine in 1951.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e1957\u003c\/strong\u003e\u003cbr\u003eMax Schubert was asked to show his efforts in Sydney to top management, invited wine identities and personal friends of the board. To his horror the Grange experiment was universally disliked and Schubert was ordered to shut down the project. What might have been enough to bury Grange in another winemaker's hands, only made Max more determined to succeed.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eLate 20th Century\u003c\/strong\u003e\u003cbr\u003eMax continued to craft his Grange vintages in secret, hiding three vintages '57, '58 and '59, in depths of the cellars. Eventually the Penfolds board ordered production of Grange to restart, just in time for the 1960 vintage. From then on, international acknowledgment and awards were bestowed on Grange, including the 1990 vintage of Grange which was named Wine Spectator's Red Wine of the Year in 1995.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eToday\u003c\/strong\u003e\u003cbr\u003eGrange's reputation as one of the world's most celebrated wines continues to grow today. On its 50th birthday in 2001, Grange was listed as a South Australian heritage icon, while the 2008 Grange vintage achieved a perfect score of 100 points by two of the world's most influential wine magazines. With every new generation of Penfolds winemakers, Max Schubert's remarkable vision is nurtured and strengthened.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Penfolds Grange vertical tasting\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\"\u003e\u003cspan\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGrange is one of the best-known stories in Australian wine, always worth recapping, especially as a bottle of the very first vintage, 1951, sold at auction last month for AUD$157,624. Not bad for a wine that was never released commercially – it was simply considered an experiment at the time and is apparently only just this side of undrinkable these days.\u003c\/p\u003e\n\u003cp\u003eGrange had an unlikely genesis. Penfolds' head winemaker back in the late 1940s was the legendary Max Schubert. In those days, the market was very much focused on fortifieds, with table wines a distant second. Schubert made several visits to Spain and Portugal to study fortified making, but he had a strong interest in table wines and on the way home he ducked up to Bordeaux for a few days.\u003c\/p\u003e\n\u003cp\u003eSchubert was blown away by what he saw there and returned determined to create an Australian \"First Growth.\" Of course, easier said than done.\u003c\/p\u003e\n\u003cp\u003eThe first problem was funding it, though his employers were largely supportive of his experiments provided they did not get in the way of his real work – which in those days was very much on various fortifieds rather than table wines. First Growths tend to be heavily Cabernet Sauvignon dominant with varying amounts of other varieties, especially Merlot. Well, in the late 1940s, early 1950s in Australia, good luck finding much of either, especially Merlot, at the level of quality Schubert required. What we did have, in abundance, was Shiraz. At this stage, Shiraz was dominant even in regions that would become so famous for Cabernet such as Coonawarra.\u003c\/p\u003e\n\u003cp\u003eIn addition, First Growths spent time maturing in new French oak. At that stage, American was the oak most commonly found in Australia; there was simply not the quantity or quality of French oak available. So new American it was. While First Growths (indeed, all the top Bordeaux) were from single estates, Australia was all about blending, not only vineyards but regions.\u003c\/p\u003e\n\u003cp\u003eSo, the result would be a wine made mostly from Shiraz – only a few Granges over the years have been 100 percent Shiraz, most having a small percentage of Cabernet. It would be sourced from a wide range of regions and matured in new American oak. It has ever been thus.\u003c\/p\u003e\n\u003cp\u003eSo nothing at all like a First Growth then, but it started a line of wines that have long been generally considered as Australia’s finest. Personal preference might take one elsewhere and there are a number of exceptional contenders. But Grange has the runs on the board.\u003c\/p\u003e\n\u003cp\u003eThe first Grange, an experimental wine, was the 1951 and Penfolds has never missed a vintage since then. The first intended for commercial release was the 1952. Schubert’s intention was a wine that could match great Bordeaux in aging ability, so it was into the cellar with the first vintages for as long as he could get away with. After some years, he finally brought them out for a tasting for the Penfolds hierarchy (Penfolds headquarters was situated half a continent away in Sydney so the daily goings-on at Magill were of little interest). But as Schubert said, that hierarchy had become \"increasingly aware of the large amount of money lying idle in their underground cellars at Magill.\"\u003c\/p\u003e\n\u003cp\u003eTo say the unveiling was a disaster of near Biblical proportions would be an understatement. The wines were hated, even ridiculed.\u003c\/p\u003e\n\u003cp\u003eSchubert was devastated. He was inordinately proud of these wines, believing them to be exceptional. The tasting included vintages 1951 to 1956. The wines were treated with contempt. One well-known expert's assessment was, \"Schubert, I congratulate you. A very good, dry port, which no one in their right mind will buy, let alone drink.\" Another compared them to \"crushed ants.\"\u003c\/p\u003e\n\u003cp\u003eYet another thought he’d take advantage of the situation and offered to take a few dozen off Schubert's hands, but he expected them for free as he thought them not worth any money. One wanted some for use as an aphrodisiac, believing the wine to be like bull’s blood, hence something that would, \"raise his blood count to twice the norm when the occasion demanded.\" A young doctor requested some as an anesthetic for his girlfriend (the mind boggles as to why this was required – and given his position as a doctor, why he did not have access to something more suitable).\u003c\/p\u003e\n\u003cp\u003eIt is worth noting that wines like 1952, 1953, and 1955 are now considered to be some of the greatest ever made in Australia. The 1951 is now little more than a curio and I doubt anyone is paying AUD$150,000 for the pleasure of drinking it. It is for collectors only.\u003c\/p\u003e\n\u003cp\u003eAfter the debacle, the order came from Sydney: \"Cease production.\"\u003c\/p\u003e\n\u003cp\u003eDespite knowing full well that defiance of such instructions would end his career, Schubert was so convinced as to the ultimate quality of these wines that he ignored the directive. From 1957, he made the wines in secret. Of course, this meant that he could not add the usual quantities of new oak to the budget among other things – there is only so much you can hide from bean counters, even long distance. But the wines were made and hidden away in the depths of the cellars under false names and records. This gave us the \"hidden Granges\" of 1957, 1958, and 1959.\u003c\/p\u003e\n\u003cp\u003eAt the time Penfolds still had stocks of the early Granges and little idea what to do with them. Schubert entered them in shows – wine shows are very important to the Australian wine industry. Not surprisingly, they started to not only win medals but to dominate the shows. Naturally, this caught the eye of the hierarchy, and the decision was made to reverse the earlier edict. Schubert was instructed to recommence production. I can find no record of the reaction by the Penfolds board when it discovered that he’d never stopped, but I would love to have been the proverbial fly on the wall.\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" alt=\"Penfold's Chief Winemaker Peter Gago\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"penfolds-winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43257419628785,"sku":"","price":955.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2018_c7025b2d-d278-47b5-aedc-237dfc903da2.jpg?v=1697676741"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2018-1500ml","title":"Penfolds Bin 389 Cabernet Shiraz 2018 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Top 100 Wines of Australia 2020\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003ePenfolds Bin 389 is often referred to as 'Baby Grange', in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. It is named after its original binning compartment at Magill cellars.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This has a very impressively complete feel, a hallmark of the 2018 vintage wines. So integrated. The palate has a very silky texture, so plush and polished with a wealth of rich and intense dark-plum, dark-berry and blackcurrant flavors. The oak is completely soaked with ripe, fresh fruit. This is a great Bin 389.\"  Nick Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Bin 389 is a blend of 57% cabernet sauvignon and 43% shiraz from premium vineyards in McLaren Vale, Barossa Valley, Padthaway, Coonawarra, Robe and Wrattonbully. The wine was matured for 12 months in American oak hogsheads (38% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. A tribute to the Penfolds tradition with its intense lifted brambly black cherry, blackberry, blackcurrant and dark chocolate aromas and mocha oak complexity. Generous and inky with persistent pure cassis, dark chocolate and chinotto flavours, fine bittersweet textures and integrated mocha\/cedar oak notes. Finishes grainy al dente firm. A classic year. Peak drinking 2026 to 2048. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVintage Conditions: Relatively dry conditions coupled with near long-term winter\/spring temperatures indicated an early start to the growing season. However, a spell of cold weather in November slowed grapevine development. Warm and sunny weather prevailed throughout spring providing optimal conditions for flowering and fruit-set. Barossa Valley experienced 22 days of temperature greater than 35°C in summer, while McLaren Vale experienced 17 days greater than 35°C. Coonawarra, Robe and Wrattonbully also had a warm, dry growing season by regional standards. Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm, dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes. A fine vintage for all Penfolds South Australian growing regions.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan\u003eDeep crimson. A tribute to the Penfolds \u003c\/span\u003e\u003cspan\u003etradition with its intense lifted brambly \u003c\/span\u003e\u003cspan\u003eblack cherry, blackberry, blackcurrant \u003c\/span\u003e\u003cspan\u003eand dark chocolate aromas and mocha \u003c\/span\u003e\u003cspan\u003eoak complexity. Generous and inky with \u003c\/span\u003e\u003cspan\u003epersistent pure cassis, dark chocolate and \u003c\/span\u003e\u003cspan\u003echinotto flavours, fine bittersweet textures \u003c\/span\u003e\u003cspan\u003eand integrated mocha\/cedar oak notes. \u003c\/span\u003e\u003cspan\u003eFinishes grainy al dente firm. A classic year. Peak drinking \u003c\/span\u003e\u003cspan\u003e2026\u003c\/span\u003e\u003cspan\u003e to 2048.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. Intense pure blackcurrant, blackberry aromas with dark chocolate notes. Generously proportioned wine with dense inky cassis, blackberry mulberry fruits, plentiful chocolaty tannins, mocha espresso oak complexity, attractive mid-palate viscosity and superb mineral length. Finishes grainy firm. A classic powerful Bin 389 year with superb fruit complexity, density and attack. Should last the distance.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sooty, rich, brooding and powerful, this is an epic Bin 389 and the partnership between the two varieties is sensational. Both grapes are on top form in this vintage and yet this blend somehow seems to make them soar. Peter Gago explained that it has the most marvellous combination of warmer and cooler sites in this wine and it is this variety, coupled with the sheer quality of the fruit, which makes this vintage such a success. Also, in this vintage Bin 389, acts as an ambassador from wines like Bin 28 and Bin 128 to the big boys, never missing a beat and ensuring a silky-smooth introduction from glossy and rewarding wines to impactful and profound creations. This is a massive score for Bin 389, but it is worth every point thanks to its seamless palate and heroically long finish.\"  \u003cstrong\u003eMatthew Jukes - 19.5+\/20 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A blend of 57% cabernet sauvignon and 43% shiraz, this has a very impressively complete feel, a hallmark of the 2018 vintage wines, and there's a myriad of characters with cabernet's cedary and gently herbal notes sitting atop a core of rich red-plum and dark-berry shiraz fruit aromas. So integrated. The palate has a very silky texture, so plush and polished with a wealth of rich and intense dark-plum, dark-berry and blackcurrant flavors. The oak is completely soaked with ripe, fresh fruit. This is a great Bin 389. Drink over the next two decades.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com – 97 points and \u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of Australia 2020\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Often called the 'baby Grange', this full-weighted wine boasts all the extract, oomph and Penfolds' attention to detail: glossy colour, impeccably ripe fruit across premium SA zones, generous American oak cladding and clear capacity to age. Meanwhile, the rich accents of South Australia and the quintessential Cabernet \/ Shiraz blend of mettle and generosity are on full show: black currant, pastille, anise and hedgerow. This will make exceptional old bones.\"  \u003cstrong\u003eNed Goodwin MW – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This '20 release marks the 60th anniversary of Bin 389. It is a 57\/43% blend from McLaren Vale, Barossa Valley, Padthaway, Coonawarra, Robe and Wrattonbully, matured in American hogsheads (38% new). A perennial favourite of mine, though the price does cause me to blink. It has great colour, and a supple mouthfeel that invests the wine with a hint of elegance, underlined by the fluid, flawless balance, the length a given. Drink by 2040.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep, dark red colour with a good tint of purple. The bouquet is sweetly super-ripe with loads of blackberry jam and fruit sweetness, the palate likewise sumptuously deep in fruit with oak keeping very much in the background. The flavour fills the mouth superbly and continues long into the aftertaste, harmonised by lashings of soft, ripe tannins. There are definite notes of cassis and herb from the cabernet component and the oak contributes a subtle trace of charred timber that complements the fruit. Sumptuous fruit sweetness. A ripping wine that seems to be less oak-marked than this wine traditionally is. Drink: 2021–2040.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Confident Cabernet (57%) leads this high-spirited, swirling dance, as a breezy wisp of blue and black berries waft over the earthy bulk of sturdy Shiraz. It's a clever trick for such bright fruit to be contained by tannins in an interlocked embrace, without smothering the obvious exuberance of this marriage. Supple and nimble, it keeps shifting and changing in the glass. A truly beautiful blend.\"  \u003cstrong\u003eDavid Sly, Decanter – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Another multi-regional blend that has resulted in quite an elegant and most stylish expression of this famous Bin. Remains true to its roots with 100% American oak of which 38% was new. Lots of meaty fruit concentration in here with hints of bonox and liqueur cherry. Ripe dark black fruits fill every space with the fine thread of tannin and savoury oak complementing.\"  \u003cstrong\u003eRay Jordan, The West Australian – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a vintage even more introverted, reticent and coiled on release than usual for Bin 389, quite a contrast to the aromatic lift and varietal freshness of Bin 407 this year. In classic 389 form, cabernet and shiraz slot neatly into one another, driven by the deep black fruit density of a warm and dry vintage. As impressively structured as ever, dark chocolate American oak forms an intricate and rigid chassis of firm, fine, enduring tannins. Without the fruit lift, line and persistence of the greatest years, it will nonetheless build in the cellar, holding impressive promise and, as always, only screams out for time – and plenty of it.\"  \u003cstrong\u003eTyson Stelzer - 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eJames Suckling Top 100 Wines of Australia 2020 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003ePenfolds Bin 389 Cabernet Shiraz, often known as 'Baby Grange', is n\u003cspan data-mce-fragment=\"1\"\u003eamed after its original binning compartment at Magill cellars\u003c\/span\u003e. First produced in 1960, its history is connected with the development of Grange and Max Schubert's ambition to create what he called 'a dynasty of wines' for Penfolds. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEarly Bin 389 vintages were made with fruit from around the Adelaide foothills, including Auldana and Magill. According to retired Penfolds Senior Winemaker John Bird, a small portion of Morphett Vale fruit, parcels not used for Grange and sometimes McLaren Vale fruit were also included in the blend during the 1960s. After Penfolds vineyards around Adelaide were extensively pulled out to make way for urban development during the mid-1970s, Barossa Valley, particularly the Kalimna Vineyard,\u003cbr\u003ebecame a dominant source of fruit.\u003c\/p\u003e\n\u003cp\u003eSince the mid-1990s Bin 389 has drawn fruit from around South Australia, including Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek, Wrattonbully, Clare Valley and Robe. Exacting specifications of ripeness, classic Penfolds winemaking and strict classification of wines after maturation have ensured the style has remained consistent since the beginning.\u003c\/p\u003e\n\u003cp\u003eBin 389 epitomises Penfolds winemaking philosophy and the benefits of cross-varietal and multi-regional blending. Max Schubert always favoured warmer-climate fruit as a source for the wine. By marrying the perfume and chocolaty tannins of ripe cabernet sauvignon with opulent and fleshy shiraz he could achieve extra aromatic complexity, volume and palate richness. The style has been refined over the last 60 years through meticulous fruit selection, the introduction of new technology and winemaking refinements. During the 1960s, use of refrigeration and stainless steel enabled winemakers to preserve freshness; new membrane presses during the 1970s allowed gentler extraction of flavours and tannins.\u003c\/p\u003e\n\u003cp\u003eVineyard management practices and a rigorous fruit-grading system have also contributed to higher quality fruit. Nonetheless, the overall winemaking practices have not changed: the classical heading down in open fermenters, partial barrel fermentation and maturation in new and seasoned American oak (much used previously for Penfolds Grange and Bin 707 Cabernet Sauvignon) remain key Penfolds techniques. \u003c\/p\u003e\n\u003cp\u003eBin 389 Cabernet Shiraz remains one of Australia's most popular collectible red wines because of its consistency and long-term cellaring potential. \u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – '1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43320598626545,"sku":"","price":350.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2018-1500ml_4960c27b-b226-49c6-9feb-8f2493432369.jpg?v=1697511942"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2020-gift-box","title":"Penfolds Bin 389 Cabernet Shiraz 2020 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003ePenfolds Bin 389 is often referred to as 'Baby Grange', in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. It is named after its original binning compartment at Magill cellars.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very concentrated and rich, gripping and powerful, with lashings of persuasive tannins and good length. Mouth-coating, tongue gripping tannins, but not unbalanced. A serous red wine indeed.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2020 Bin 389 is a blend of 51% cabernet sauvignon and 49% shiraz from premium vineyards in McLaren Vale, Barossa Valley and Padthaway. The wine was matured for 12 months in American oak hogsheads (33% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA well-defined focus on palate. Forward facing – line and length. The fascinating interplay between cabernet sauvignon and shiraz providing not only considerable length and structure, but also width and density. Result... completely filling the palate. Always anticipated, a trademark creamy Bin 389 mid-palate. A wine with much to offer even in the flush of youth. Complexing flavours: savoury nuances of freshly sliced fennel, pan wilted radicchio leaf and pickled turnips. Moroccan lamb backstraps on eggplant relish. Red liquorice and cherry provide a sweet counterpoint. Evolved tannins seamlessly drive the palate structure. Will last many decades, if you can wait that long. \u003c\/span\u003ePeak drinking 2023 to 2050. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVintage Conditions: South Australia experienced the second consecutive year of winter drought. Spring was cool and dry, conditions that continued well into November delaying flowering and fruit-set. With root-zone moisture levels well below average, irrigation was vital.  Padthaway and the Barossa Valley experienced frosts in September that affected yields. The 2019 calendar year was the driest on record in the Barossa Valley. The beginning of summer was marked by a state-wide heatwave. In all, the Barossa Valley had 26 summer days recorded over 35°C. Conditions in January and February provided some welcome relief. McLaren Vale had above average rainfall in February, which ensured the vines were able to finish the remainder of the season in good shape. While bunch weights and berry numbers were low across the three regions, the harvest produced some outstanding parcels of grapes.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Lovely blackberry, blackcurrant, dark plum aromas with roasted chestnut, chinotto, dark chocolate notes. Generously concentrated and beautifully integrated wine with plentiful blackberry, blackcurrant, fruits, fine slinky\/ chocolaty, hint al dente\/bitter-sweet tannins, superb mid-palate volume, some inky complexity, lovely mocha\/ espresso oak notes and fresh long juicy acidity. Builds up claret firm with graphite minerally notes. Very impressive extract, density and torque. A reference Penfolds wine. Drink 2025-2038+\u003c\/span\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Over the years this wine has been referenced as \"Baby Grange” because it is matured in the same barrels that held the previous vintage's Grange. The makeup of the wine is however totally different, in this outing a 51% cabernet sauvignon\/ 49% shiraz blend. As such it perhaps is the most quintessential of all Penfolds' South Australian reds. There certainly is plenty of magic in the wine, with cabernet leading the first sensory impressions while more robust, savoury shiraz sits under cover of darkness. The fruit profile is dark cherry and black forest cake, then later suggestions of roasted root vegetables rise to speak their piece. Palate structures are well knitted and solid, and already there are early signs of maturity. It's a big wine now with plenty to look forward to in the decades to come.\"  \u003cstrong\u003eTony Love, Wine Pilot - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The superb quality of fruit allocated in this luscious blend – dubbed by many as 'baby Grange' – represents probably the best value to be found in the Penfolds portfolio, and is the shining star of the reds in the 2022 Collection. Its rich and plush mixture of plum, black cherry and mulberry flavours are slapped into line by a stern tannin drill sergeant, so that it finishes cleanly and absolutely correctly. Generous, approachable and complete, it tells a very satisfying wine story.\"  \u003cstrong\u003eDavid Sly, Decanter – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep, saturated red-purple colour, the bouquet is very 389: neither variety dominates and the cabernet component is ripe and of the less-aromatic style. (Very differnt to the Bin 407 cabernet style) Very concentrated and rich, gripping and powerful, with lashings of persuasive tannins and good length. Mouth-coating, tongue gripping tannins, but not unbalanced. A serous red wine indeed. Drink: 2024–2045.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eGrapes sourced from Padthaway, McLaren Vale and the Barossa Valley. 51% cabernet sauvignon, 49% shiraz. 12 months in American oak, 33% new. Such a solid, svelte release, as seamless and accessible as I've seen a new-release Bin 389 though with the tannin and overall stuffing to go long term. There's as much plum as blackcurrant here, as much finesse as grunt, though perhaps its most distinguishing trait is the exceptional length though the finish. The palate is plush, the finish is drenched in both flavour and tannin, and yet everything here feels meticulous. Tasted: Jul 2022; Alcohol: 14.5%; Price: $100; Closure: Screwcap; Drink: 2025-2038+.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Five regions contributed to 389 last year. This year's release returns to a trio of performers: McLaren Vale, Barossa and Padthaway. As usual, there's a feature role for American oak. Bin 389 is always ready to go on release, arriving fully formed. The 2020 release is no different. A wine of quiet power that builds, gaining momentum, as it works its way across the palate. Earth, root vegetables, anise, blueberry, black fruits, vanilla, a lightly smoky oak are the staples. In other words, there is a strong foundation for a complex wine, a long-lived one at that. Keeps a trim presence throughout thanks to beautifully meshed tannins while exploring ripe, rich veins of fruit, texture and oak. Bin 389 never disappoints.\"  \u003cstrong\u003eJeni Port, Wine Pilot – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very rich, ripe and intense, this has plenty of depth and is one of the strongest statements of Penfolds' house style. Rich vanillin and sweetly spicy American oak on the nose, with chocolate, blueberry, violet, blackberry and iodine notes. The palate delivers quite approachable and supple texture, smoothly fleshy and inviting. Flavors of blackberry, blackcurrant and mulberry abound. Deep and ripe finish with nutty tannins to close. A blend of McLaren Vale, Barossa Valley and Padthaway. Drink or hold. Screw cap.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Looking in on the 389 can be \"'can be,\" she says, parenthetically) a good insight into what we can expect from the upcoming Grange. Now, they are very different wines, no question, however, stylistically they have much in common and the illumination into the season that birthed the wines in each instance. Here, the 2020 Bin 389 Cabernet Shiraz has consummate polish and sleek tannins, imbued as they are with graphite, black tea, licorice and resin. The fruit is pure and black and chewy... gorgeous wine. And it lives for decades. This has always been A collector's dream and continues so through this vintage. Highly recommended.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The fabled poise and endurance of Bin 389 elevate it above the surface of a hot, dry vintage in South Australia. The confidence with which this blend is engineered is something to behold. The fine-boned, enduring structure of cabernet (51%) meshes seamlessly with the black fruits depth of shiraz. Ever more classy American oak (33% new) lends more in structural scaffolding than flavour support. One for the cellar. Collectors, take note.\"  \u003cstrong\u003eTyson Stelzer - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Coming back to this Australian battler after Penfold's Napa and Bordeaux trials was something of a rude shock in the first instance. This is big, bold, beautiful and quintessentially Australian. It makes no apologies for its wealth of black fruits, almost succulent tannins, and vanillin oak. Drink by 2040.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003ePenfolds Bin 389 Cabernet Shiraz, often known as 'Baby Grange', is n\u003cspan data-mce-fragment=\"1\"\u003eamed after its original binning compartment at Magill cellars\u003c\/span\u003e. First produced in 1960, its history is connected with the development of Grange and Max Schubert's ambition to create what he called 'a dynasty of wines' for Penfolds. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEarly Bin 389 vintages were made with fruit from around the Adelaide foothills, including Auldana and Magill. According to retired Penfolds Senior Winemaker John Bird, a small portion of Morphett Vale fruit, parcels not used for Grange and sometimes McLaren Vale fruit were also included in the blend during the 1960s. After Penfolds vineyards around Adelaide were extensively pulled out to make way for urban development during the mid-1970s, Barossa Valley, particularly the Kalimna Vineyard,\u003cbr\u003ebecame a dominant source of fruit.\u003c\/p\u003e\n\u003cp\u003eSince the mid-1990s Bin 389 has drawn fruit from around South Australia, including Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek, Wrattonbully, Clare Valley and Robe. Exacting specifications of ripeness, classic Penfolds winemaking and strict classification of wines after maturation have ensured the style has remained consistent since the beginning.\u003c\/p\u003e\n\u003cp\u003eBin 389 epitomises Penfolds winemaking philosophy and the benefits of cross-varietal and multi-regional blending. Max Schubert always favoured warmer-climate fruit as a source for the wine. By marrying the perfume and chocolaty tannins of ripe cabernet sauvignon with opulent and fleshy shiraz he could achieve extra aromatic complexity, volume and palate richness. The style has been refined over the last 60 years through meticulous fruit selection, the introduction of new technology and winemaking refinements. During the 1960s, use of refrigeration and stainless steel enabled winemakers to preserve freshness; new membrane presses during the 1970s allowed gentler extraction of flavours and tannins.\u003c\/p\u003e\n\u003cp\u003eVineyard management practices and a rigorous fruit-grading system have also contributed to higher quality fruit. Nonetheless, the overall winemaking practices have not changed: the classical heading down in open fermenters, partial barrel fermentation and maturation in new and seasoned American oak (much used previously for Penfolds Grange and Bin 707 Cabernet Sauvignon) remain key Penfolds techniques. \u003c\/p\u003e\n\u003cp\u003eBin 389 Cabernet Shiraz remains one of Australia's most popular collectible red wines because of its consistency and long-term cellaring potential. \u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – '1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43320605638897,"sku":"","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2020.jpg?v=1697512687"},{"product_id":"giant-steps-applejack-vineyard-pinot-noir-2021","title":"Giant Steps Applejack Vineyard Pinot Noir 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Enthusiast Wine of the Year of 2022\u003cbr\u003eWine Enthusiast Top 100 Wines of 2022\u003cbr\u003eJames Halliday Top 100 Wines of 2022\u003cbr\u003eHalliday Wine Companion Top Pinot Noir of 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit from the best vineyards in great years.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003e\"The colour isn't deep, but is crystal clear. The perfumed bouquet is filled with violets and scents of the forest floor, the palate utterly extraordinary in its intensity. It is primarily driven by its fruits of cherry and plum, but also the sheen of mouth-watering tannins.\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Applejack Vineyard, named after the Applejack eucalypts that surround the vineyard, is located at Gladysdale in the upper Yarra Valley. It was planted in 1997 by respected viticulturist Ray Guerin and is meticulously managed by his son Mark. This vineyard was purchased by Phil Sexton in 2013. \u003c\/span\u003e\u003cspan\u003eLocated at an elevation of 320 metres, the higher altitude results in a cooler and extended growing season (3-4 weeks later than central Yarra Valley) and is ideally suited to growing Pinot Noir and Chardonnay. Applejack Vineyard is located on a dramatic, northeast-facing slope with close-planted vines. The vineyard is planted to seven Pinot Noir clones - 114, 115, MV6, D2V5, D5V15, Pommard and Abel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"I've long considered the Applejack vineyard to be one of the greatest sites for pinot in Australia.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Cold soak for 3 – 4 days, then allowed to warm to kick start fermentation Indigenous yeast. Fermented in small oak fermenters and stainless steel open vats. The \"D” clones from the middle of the hill were fermented as whole bunches, while the Pommard, Abel and MV6 were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment.  All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques.  Racked to blend, no fining, no filtration.  Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The colour isn't deep, but is crystal clear. The perfumed bouquet is filled with violets and scents of the forest floor, the palate utterly extraordinary in its intensity. It is primarily driven by its fruits of cherry and plum, but also the sheen of mouth-watering tannins. Drink by 2041.\"\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 98 points and Top 100 Wines of 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Named after the Applejack eucalypts that surround the vineyard, which was planted at Gladysdale in 1997. Seven clones including 114, 115, MV6, D2V5, D5V15, Pommard and Abel! I've long considered the Applejack vineyard to be one of the greatest sites for pinot in Australia and I'm not sure I've seen a better version than the 2021. A deep, bright, crimson purple. Maraschino cherry into plum, there's an exotic and riotous amalgam of Asian five-spice and a gentle savoury, umami character. What elevates this vintage is the concentration, along with Applejack's trademark perfume and spice. Just so vibrant and fresh on the palate, the tannins are both silky and plentiful. You will have no problems opening and enjoying this now, but the wine's track record suggests you'll thank me if you still have some to drink 7–10 years from now, if not longer. Drink by 2032.\" \u003cstrong data-mce-fragment=\"1\"\u003e Philip Rich, Halliday Wine Companion - 98 points and Top Pinot Noir of 2022 and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Brashly spicy and complex, this has aromas of espresso, blueberries, toasted spices and grilled bread, as well as forest wood and violets. The palate delivers alluring depth and a round, fleshy build. Acidity explodes on the finish, releasing fresh red-cherry and blueberry fruit flavors. Wonderfully layered and complete. Drink over the next eight years.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Stunning, this is oozing with spices, perfume and polish, featuring green cardamom, clove, lavender and nutmeg details that add an aromatic overtone to wild berry, cranberry and strawberry pastry flavors. Drink now through 2034.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Wine Spectator - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"One of the great things about Australian wine is that the planting frenzy in the late half of the 1990s now has a great many vineyards marking their 25th year in the ground. The east-facing Applejack Vineyard was planted in 1997 at Gladysdale and is a star performer. This release saw 80% whole bunches and 25% new oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePure red cherry flavours push straight into undergrowth, mushroom, fragrant herb and spices. Cedarwood oak is present but so happily married to the fruit. There are briar notes here, particularly through the finish, and throughout it feels structured without necessarily feeling grippy. There's a (positive) smoky aftertaste and a (very) good level of richness, in a varietal context. All up, hands down, this is a gorgeous wine to drink. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2023 - 2030+.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Grown on clay-loam soils, with tough ironstone rocks running through, this wine is the most savory and brambly of Giant Steps's single-vineyard Pinots. A thicket of red and blueberry fruit entwines with white pepper and other savory spices, dried roses and meaty bass notes. In the mouth, fleshy fruit is again met with lovely spice, cinched by fine tannins. There's freshness, structure and elegance here that makes this a complete wine now, but one that could cellar until around 2032.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 95 points and #1 \u003cspan data-mce-fragment=\"1\"\u003eWine of the Year in the Top 100 Wines of 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Mid-light purple-red colour, bright and youthful, with aromas of mixed spices, raspberry, smoky oak and charcuterie, gentle palate texture and pleasingly drying tannins at the end. Excellent intensity. A nice touch of fruit sweetness at the heart of it, then a drying flush of fine tannin moves in. Delicious pinot.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Applejack Vineyard is planted across the hill, at the same altitude as the Primavera Vineyard on gray clay over mudstone, and picked within a few days of that site. The 2021 Applejack Vineyard Pinot Noir included 50% whole bunch in the mix and is a blend of seven different clones. This shows wonderful clarity and poise—it is precise and layered with energy and life. The acid pulses through the phenolic texture in the mouth. It was originally a sparkling vineyard, down the hill from Wombat Creek, situated in an eastern-facing bowl that captures the morning sunlight. Mel Chester (head of winemaking and viticulture) talks about the smell of the tea trees in the vineyard, explaining that \"there's always a couple of Wedgetail eagles circling, it's a magic place.\" The evocative description of the vineyard carries through into the wine, which shows a satisfying, delicious resolution of plump ripe fruit and beautifully resolved tannin. Balance 101. Drink:  2022 - 2037.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine of the Year 2022 - Wine Enthusiast\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of 2022 - Wine Enthusiast\u003c\/span\u003e\u003cbr\u003eJames Halliday Top 100 Wines of 2022\u003cbr\u003eHalliday Wine Companion Top Pinot Noir of 2022\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eApplejack vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Giant Steps Applejack Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsApplejackVineyard_1024x1024.png?v=1689389529\"\u003e\u003c\/strong\u003e\u003cstrong\u003eApplejack Vineyard  (Upper Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eApplejack Vineyard is a special site, located on a dramatic slope in the upper Yarra Valley and is closely planted and fastidiously managed. It was planted by respected viticulturist Ray Guerin in 1997. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra Valley). This vineyard joined the Giant Steps family of Single Vineyards in 2013.\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis vineyard is a special location for Pinot Noir in the Yarra Valley – its eastern aspect means the sun rises to gently warm and dry out the vineyard in the morning, but the vines are sheltered from the afternoon heat by the temperate rainforest that surrounds it. We notice it produces the most earthen pinot noirs, that have the beautiful perfume and exotic red fruits that we love about Pinot, with complex notes of fresh turned earth, miso and mushroom. The flavours combined with wound tannins, intense flavour and texture on the palate shows us the quality of the site for world class Pinot Noir.\"  \u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e\u003c\/span\u003e: 320 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: \u003c\/span\u003eEast-facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e: \u003c\/span\u003e12.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: \u003c\/span\u003eGrey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e I10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eAbel, MV6, Pommard, 114, 115, D2V5, D5V15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43485961945329,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant-Steps-Applejack-Vineyard-Pinot-Noir-2021.jpg?v=1696806397"},{"product_id":"standish-the-schubert-theorem-shiraz-2020","title":"Standish The Schubert Theorem Shiraz 2020","description":"\u003cp\u003eDan Standish has the Barossa Valley running through his veins. A 6th Generation native, Dan created his Standish label in 1999 whilst still working at Torbreck. Today his wines are some of the most highly sought-after in the world and are critically acclaimed both here in Australia and internationally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Unbelievable! Another insane wine. The length of this is endless. The blue fruits and Asian spices are mind-blowing. It's medium- to full-bodied with a mouth full of polished and refined, creamy tannins. It goes on for minutes. Endless. Seamless and gorgeous. Leave this for years ahead if you can keep your hands off it.\" \u003c\/strong\u003e \u003cstrong\u003eJames Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/vde-wghtiSE\" target=\"_blank\" title=\"Erin Larkin Reviews the 2020 Standish Releases\" rel=\"noopener\"\u003e\u003cimg style=\"float: none;\" alt=\"Erin Larkin Reviews the 2020 Standish Releases\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Standish2020ReleasesErinLarkein_1024x1024_84e22135-c965-483c-b9e6-b6521a72ded1_600x600.jpg?v=1719969973\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/youtu.be\/vde-wghtiSE\" title=\"Erin Larkin Reviews the 2020 Standish Releases\" target=\"_blank\"\u003e\u003c\/a\u003eErin Larkin reviews the 2020 Standish The Schubert Theorem Shiraz (13:34 into the video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eUnbelievable! Another insane wine. The length of this is endless. The blue fruits and Asian spices are mind-blowing. It's medium- to full-bodied with a mouth full of polished and refined, creamy tannins. It goes on for minutes. Endless. Seamless and gorgeous. Leave this for years ahead if you can keep your hands off it. Better after 2025.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong\u003eJames Suckling, Jamessuckling.com - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe 2020 The Schubert Theorem Shiraz was made with fruit from the Roennfeldt Road vineyard in Marananga, with 70% whole bunches in the ferment. This is the only cuvée in the collection that sees any inclusion of a different maturation vessel: the northeastern corner of the vineyard goes into concrete, because it retains the pure blue fruit characters that so define the wine. When one considers the dirt that is in this vineyard (and I ask you, without dirt, just where would we all be?), when one sees its black, shaley sparkle, one can get a sense of what to expect in the wine. It is always the black, brooding beast of the pack, but there is always—and I repeat, ALWAYS—a core of very pure fruit at its heart. This year is no different, and it is encased in fine but structuring tannin. It soars long across the palate, and yet within it, this wine is elegant and pliable. If the Lamella is the intriguing, pretty wine, and The Standish is the savory powerhouse, then The Relic is the iron fist–velvet glove... which makes this the enigma. I cannot overstate how attracted I am to the prowling, slinking nature of it. The tannins here-of all the wines-have a blueberry skin gravel to them; they are chalky and fine and a little bit gritty… excellent. This is a sensation, in every respect. A hot contender for best wine in the release this year. Drink 2022 - 2047.\u003c\/span\u003e\" \u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, Robert Parker's Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Oooh. A lovely choc-hazelnut bar kind of thing happening here, blueberry and blackberry, spicy too, which is kind of unusual for Roenfeldt, and maybe a character of the vintage. Lots of tannin, kind of gummy and firm, a tea-like flavour and perfume too, Really quite sticky in feel, but ample+fruit flavour, lots of mouth-perfume, again the blueberry richness, and iron grip of tannin to close on a long and fresh finish. Here's a wine of potency and power, that will need many years to roll out. Exotic spice punctuates the finish. Wow. This is intense and firm. Drink: 2024-2040+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 96+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe schubert theorem\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/StandishSchubertTheorem_1024x1024.jpg?v=1689586700\" alt=\"Standish The Schubert Theorem\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/StandishSchubertTheorem_1024x1024.jpg?v=1689586700\"\u003e\u003c\/p\u003e\n\u003cp\u003e100% Shiraz. Sourced from various sections of the Roennenfeldt Road Vineyard in Marananga that is owned by the Helbig Family. Planted on own roots between 1994 \u0026amp; 1999 (12ft x 8ft spacing). The soils are deep red\/brown earths with eroded protrusions of crystalline quartz - ranging between 272-296m above sea level.\u003c\/p\u003e\n\u003cp\u003eThe connection between the name of the wine and the vineyard is both the Schubert family, and the concept of the sum of parts being greater than the whole… reflecting the vineyard sourcing. The Schubert Theorem lies within a branch of mathematics known as 'knot theory'. It states that any knot can be uniquely decomposed as the connected sum of prime knots. Aptly named, this wine deconstructs the Schubert family vineyard into its distinct sections, taking the finest elements of each, re-assembling to connect and enhance their strengths.\u003c\/p\u003e\n\u003cp\u003e\"The most sophisticated and interesting fruit comes from the east facing slope; this vineyard is really about the right clone planted in exactly the right spot, on the right dirt.\"  Dan Standish\u003c\/p\u003e\n\u003ch3\u003eAbout the Winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/StandishDanStandishtendinghisvines_1024x1024.jpg?v=1689569615\" alt=\"Dan Standish\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/StandishDanStandishtendinghisvines_1024x1024.jpg?v=1689569615\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eDan Standish has the Barossa Valley running through his veins. A 6th Generation native, Dan created his Standish label in 1999 whilst still working at Torbreck. Today his wines are some of the most highly sought-after in the world and are critically acclaimed both here in Australia and internationally.\u003c\/p\u003e\n\u003cp\u003eStandish Wine Company is a strikingly beautiful winery located in the Barossa Valley. The winery and vineyards are owned by Dan and Nicole Standish. Dan was first introduced to the art of pruning grape vines by his grandfather at the young age of six in their ancestral vineyard. He founded The Standish Wine Company in 1999 after securing a section of his family vineyard in the Barossa Valley. The same ancient plants that Dan carefully hand pruned are now used to produce his old vine shiraz, fittingly titled 'The Relic'.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDan and Nicole work side by side at their modern, cavernous winery. The large stone and brick building is framed by lavender bushes and grand old vines. They purchased the site in 2013 a decade after it was built by French-managed company The Colonial Estate. The structure is like something straight out of France's Rhone Valley or Spain's Rioja, both parts of the world that Dan has worked in. He also made wine in California's Napa and Sonoma Valleys, before working for Torbreck. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate produces a number of examples of Barossa Shiraz, including 'The Relic', 'The Standish', The Schubert Theorem and Lamella. Each wine is produced with the utmost attention to detail, blending traditional techniques with modern technology. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43810672476401,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Standish-The-Schubert-Theorem-Shiraz-2020_8fb66885-1f24-44b0-995a-2ea014a57fd4.jpg?v=1698282041"},{"product_id":"penfolds-st-henri-shiraz-2021-gift-box","title":"Penfolds St Henri Shiraz 2021 (Gift Box)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Penfolds St Henri Shiraz just simply \u003ci\u003eis\u003c\/i\u003e. It never jumps out at you, it never rants and raves, it waits its turn and then, before you know it, you’re hooked. The 2021 version is an exquisite example of exactly that. It’s not my highest pointed wine of this year’s releases, but it’s the one that I’d buy in a heartbeat.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSt Henri is a time-honoured and alternative expression of Shiraz, and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn't succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, 1,460 litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"At a tasting of St Henri going back to 1958 held in Paris earlier this year, this wine was a standout. At the time I declared it a legend in the making. My position hasn’t changed. Blue fruits, blueberries and plums, some sweetened espresso, bitter chocolate and baking spices. Effortless flow, high-def tannins. A true great.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eNick Ryan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The abiding character of St Henri is its longevity, particularly in the context of better vintages. It has none of the make-up of new American oak that can hide the imperfections of a lesser vintage. A great St Henri will come into its own in a bare minimum of 10 years, and live long thereafter.\" \u003cstrong\u003e James Halliday \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThe 2021 Penfolds St Henri is 100% shiraz from premium vineyards in Barossa Valley and McLaren Vale. It was aged for 12 months in large seasoned oak vats.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark, dense, black core and purple around the rim. With a delicate swirl emerge wafts of raspberry liquorice entwined with white chocolate. Freshly ground nutmeg and toasted fennel seeds interlace with spiced apple pie. Savoury undertones of artisanal pastrami paired with fresh bagels create a canvas that is both complex and harmonious. The palate is a duo of wild cherry and pomegranate fruits accompanied by hints of golden custard tarts and toasted sourdough, imparting additional layers of complexity and allure. Ironstone minerality asserts itself, guiding the palate towards a refined savouriness while instilling a sense of mouthwatering tension within each sip. The tannins are masterfully integrated; they are tightly knit yet exude a velvety texture that promises to soften beautifully over time. Careful cellaring will be rewarded. Peak Drinking: Now – 2045.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eThis is sublime. It’s a 100% shiraz from the Barossa and McLaren Vale. In some years depending on vintage, it includes some cabernet but the quality this year was perfect. Elegant and stylish with the power and poise you expect of a wine that will cellar for decades. Colour is dense black with just a little red on the edges. Highly perfumed with lots of spicy sage-like red fruits on the nose. There’s a fresh bakery character in here. The palate is restrained and refined with beautiful nuances of red fruits and fine tannins in support. Everything just knits together. This ranks with the greatest yet, and my mind is wandering back to 2010. Cellar 30 years.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eRay Jordan, Ray Jordan Wines – 99 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson, Intense dark cherry, blackberry, chinotto aromas with roasted walnut espresso notes. Fresh and voluminous with ample dark cherry, blackberry, cassis flavours, fine loose-knit chocolaty textures and underlying roasted walnut espresso notes. Finishes long and sweet with an inky plume. Seamless and expressive wine with the fruit melting beautifully into the structure. A very impressive St Henri that will stand the test of time. One of the standout wines of the 2024 release. Drink: now – 2045\u003c\/span\u003e.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAndrew Caillard MW, The Vintage Journal Penfolds Collection 2024 - 98+ points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"At a tasting of St Henri going back to 1958 held in Paris earlier this year, this wine was a standout. At the time I declared it a legend in the making. My position hasn’t changed. Blue fruits, blueberries and plums, some sweetened espresso, bitter chocolate and baking spices. Effortless flow, high-def tannins. A true great.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNick Ryan, The Weekend Australian - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe magnificent, cool 2021 season plays to the natural, effortless elegance of St Henri. Blueberry and blackberry fruit are the eloquent themes, uniting supple expression with the fine-boned confidence of cool nights. The result plays fine-grained tannins impeccably amidst bright acidity, serving to set a style sure to evolve in slow motion for many decades to come. Exceptional line and length set apart one of the great St Henris of the modern era. Drink: 2031-2051.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTyson Stelzer - 97 points and Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis joins vintages like 2010, 2016 and 2018 as one of the truly great St Henri’s. 100% Shiraz from McLaren Vale and the Barossa, the wine spent twelve months maturing in large seasoned oak vats, but as invariably happens with St Henri, the influence of oak is insignificant. The colour here is an intense dark purple, and the wine is wonderfully aromatic. We have notes of florals, cassis, violets, plums, bergamot and chocolate. A wine of focus and energy, and there are already hints of complexity – expect that to increase with time. There is impressive structure here too, excellent length and a finish of the silkiest of tannins. With time in the glass, the palate sees the emergence of espresso notes. A wine that lingers with intensity, this is a brilliant St Henri, which will surely age and improve over the next fifteen to twenty five years. A very special wine.\u003c\/span\u003e\u003cspan\u003e\"  \u003c\/span\u003e\u003cstrong\u003eKen Gargett, Wine Pilot - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"I recently tasted a vertical of St Henri from 1958 through to this 2021, and just behind the 1962 and 2010, the 2021 was among the top five best St Henri's ever made. The 2021 St Henri Shiraz has succulence and balance, and it is fresh and unencumbered by heavy oak characters via the adherence to large-format, seasoned oak and the blessing of the season. The tannic density and weight of the wine comes from the fruit rather than the vessel, and this will hold it is great stead over the decades to come. This was sourced from Barossa Valley and McLaren Vale. 2021 was a lovely season in South Australia; the lead-in was wet from August onward, replenishing the arid ground from the past three vintages of drought. The season was long and warm but rarely, if ever, hot, with well-timed rain events that allowed producers, for the most part, to avoid viticultural pressure. Having explained this, I have found many of the reds from 2021 to be really quite ripe—it seems to me that many people had the opportunity to leave fruit on the vine, and many did. This feels to buck that trend. Excellent. 14.5% alcohol, sealed under natural cork. Drink: 2024-2046.\"  \u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eErin Larkin, Wine Advocate - 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"I can't remember seeing a better looking young St Henri. With 70-odd vintages under its belt, it is a style that resonates with me personally with its emphasis on large oak vats for maturation and the pristine flow of fruit. The 2021 vintage was a strong one and the fruit really shines – plum, blue and black fruits, cut with gentle spice, olive paste, violets, pomegranate molasses, chocolate and ironstone. It's a calm wine, the fruit flowing like a rolling swell over the palate, fine, powdery tannins providing form, finishing savoury and with impeccable balance and length of flavour.\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003e Drink by 2050.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003e \u003c\/span\u003eDave Brookes, Halliday Wine Companion - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBlackberries and dark chocolate with some toasted nuts, oak and graphite give this very enticing aromas that follow through to a medium body with a solid core of fruit and fine tannins that spread across the palate. Extremely well crafted overall and easy to drink young. Drink or hold.\" \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. A wealth of aromatic aromas unfold, Aussie bush scents, bramble, aniseed amid a flurry of earthy black berries and mulberry with an almost cherry liqueur touch of savouriness. No Clare Valley input this year, it remains a showcase of Barossa Valley and McLaren Vale Shiraz fruit opulence and quiet power. Plush and richly flavoured à la the St. Henri way, seamless, too, reflecting a great year as it opens in concentrated dark plum and blackberry sweet fruits, well spiced in dark chocolate, spearmint and aniseed notes. The usual regime applies, 12 months in large seasoned oak, which connects everything with an easy grace. Chalky firm tannins are noted, something for future ageing. Remains essentially the St. Henri of old which allows classy fruit to shine without too many other distractions. Friendly, yes, but also sophisticated.\"\u003cstrong\u003e \u003cem\u003e \u003c\/em\u003eJeni Port, Wine Pilot – 95 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eBeautiful fruit. Plums, raspberries and soy, integrated fragrant herbs and whispers of vanilla cream. There’s no lack of richness but it feels at peace with the world, calm and mellifluous. Raspberry notes push through as the wine breathes, and tannin is finely etched. St Henri be what St Henri does. This release will not blow anyone away but it will charm the socks off most. It’s the heart of the Penfolds range.\u003c\/span\u003e Drink: 2027 - 2039+.\"\u003cem\u003e \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid Sly, Decanter - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eUltra-spicy and with a lovely fresh green peppercorn note. Dark berry and stone fruit. Eucalyptus. Menthol. Wild herbs. Hoisin. Liquorice. There’s a lovely tactile sense of tannic grip and then a release of sapid, juicy fruit. Then it grips again as the fine-grained but considerable tannins build once more. Impressively structured. Very long. Made to go the distance.\u003c\/span\u003e\"  \u003cb\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eColin Hay, The Drinks Business - 9\u003c\/span\u003e\u003c\/b\u003e\u003cstrong\u003e5 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer Top 250 Australian Wines of 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout st henri\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfolds St Henri photo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds_St_Henri_Claret_1024x1024.webp?v=1665192163\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe first vintage of St Henri – then Auldana Cellars St Henri Claret – was produced in 1888, beginning one of the most famous and enduring names in Australian wine. It was likely named after Auldana's winemaker Léon Edmond Mazure's son Henri or his wife, Philomine Henriette. The wine immediately enjoyed success, winning the Championship Cup for Best Claret in Australia at the Adelaide Wine Show in 1890 and then again as a joint winner in 1891. The St Henri label disappeared somewhere around the beginning of World War 1, probably because of reduced export sales. It was revived by Senior Red Winemaker John Davoren at Penfolds in 1953 to celebrate the centenary of Auldana Cellars (established by Patrick Auld in 1853) but the wine was not widely released. The 1953 release was made from Auldana and Paracombe fruit and the label design was based on original St Henri labels found in a loft at Auldana Cellars shortly after its sale to Penfolds in 1947.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to retired Penfolds Senior Winemaker John Bird, the first vintages of St Henri were cabernet sauvignon and mataro blends. The fruit was foot stomped in open-ended hogsheads during vinification. After fermentation, the wine was matured in oak vats rather than hogsheads for around 18 months. John Davoren's aim was to make a wine in the traditional Claret style, accentuating fruit and maturation characters, rather than oak complexity. In this way the winemaking style differs to Grange, as it relies on larger seasoned oak vessels without any barrel fermentation. The 1957 vintage is officially recognised as the first St Henri commercial release under the Penfolds name. Nonetheless, John Davoren describes all of the 1950s vintages as “trials”. These experimental wines from 1953 to 1959 mark an important step forward for winemaking in Australia. Not only does St Henri honour the late 19th-century aspirations of Auldana's proprietor Sir Josiah Symon and winemaker Léon Edmond Mazure, but witho\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003es of Australia 2022 - James Suckling\u003c\/span\u003eut the professional rivalry between Max Schubert and John Davoren, the Grange story would not have the same richness or romance. Initially St Henri achieved greater commercial success than Grange, although both were offered to the public as Claret styles. St Henri was a more elegant, approachable and familiar style because it reflected traditional winemaking techniques, whereas the revolutionary Grange was something of a blockbuster with more richness and fullness.\u003c\/p\u003e\n\u003cp\u003eToday Penfolds St Henri is a multi-regional multi-vineyard South Australian blend, primarily based on shiraz, although it still honours the original style. Significant contrbutions of shiraz come from Barossa Valley, Eden Valley, Clare Valley, McLaren Vale, Langhorne Creek, Robe and Bordertown; cabernet sauvignon from Coonawarra, Barossa Valley and Adelaide Hills. After vinification the wine is matured in seasoned large oak vats for around 15 to 18 months before bottling. \u003c\/p\u003e\n\u003cp\u003eSt Henri was labelled 'Claret' until the 1989 vintage. Packaged in laser-etched bottles\u003cbr\u003esince the 1996 vintage. Released in many markets under screwcap since 2005. St Henri Shiraz possesses a unique stature in the story of Australian wine. With its proven style and aging potential, it is a favourite among Penfold's collectors. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtract from\u003c\/strong\u003e \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45348725194993,"sku":null,"price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-St-Henri-Shiraz-2021_bb92da09-cbd4-4baa-ac5e-6b863e771990.jpg?v=1748912117"},{"product_id":"henschke-hill-of-grace-shiraz-2021","title":"Henschke Hill of Grace Shiraz 2021","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A magnificent, graceful wine, one that is immune to hyperbole.\"  Erin Larkin\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\"An amazing wine which more than lives up to the hype\"  Ken Gargett\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\"Staggeringly intricate. Unquestionably one of the greats.\"  Nick Ryan\u003cbr\u003e\"A superb wine of intricate detail and elegance.\"  Huon Hooke\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\"It comes pretty darn close to perfection.\"  Decanter \u003c\/span\u003e\u003cbr\u003e\"A spectacular wine from start to finish.\"  Matthew Jukes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"True Grace in every sense.\"  Tyson Stelzer\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHenschke Hill of Grace Shiraz is Australia's most famous single vineyard wine, sourced from the historic Hill of Grace Vineyard. This beautiful site was first planted in 1860 with pre-phylloxera shiraz vines brought from Europe. The oldest vines provide the magical ingredients in Hill of Grace. They deliver berries of incomparable texture and complexity, which gives the wine its trademark elegance, intensity and finesse. The first vintage of Hill Of Grace was produced by Cyril Henschke in 1958, which means the vineyard was almost 100 years old when the first wine was released! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"While its scale is breathtakingly impressive, there is thrilling elegance here, too. This is a spectacular wine from start to finish, with every molecule in its place. There is a complete directory of this vineyard’s flavours on display in this wine, seemingly cataloguing every nuance from the glorious, inaugural 1958 until the present day and delivering them in epic harmony. It seems to embrace its ancient history and communicate it in a thoroughly modern language... 2021 is a genuinely humbling wine, and it represents another chapter of wonder in the legend of this ancient land.\"  Matthew Jukes\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson with ruby hues. Enchanting aromas of black plum, Dutch cocoa, blackberry, blueberry and cassis, layered with evocative spice notes of star anise, nutmeg, crushed flowering herbs, sage oil and black peppercorn. A fine and elegant palate of complex spiced dark berries, violets and hints of cedar, with refined acidity carrying feathered, velvety tannins for a long and lingering, effortless finish.\u003c\/span\u003e Matured in 13% new and 87% seasoned (84% French, 16% American) oak hogsheads for 18 months prior to blending and bottling.\" \u003cstrong\u003e\u003cspan\u003e Henschke (June 2024)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"margin-top: 25px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke_Hill_of_Grace_2021_Release_Video_480x480.jpg?v=1746605488\" alt=\"Henschke Hill of Grace 2021 Video\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e2021 Henschke Hill of Grace\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eStephen and Prue reported there was enough fruit in 2021 to allow picking, block by block, and in perfect harmony.  Hill of Grace benefits from the afternoon heat, resulting in a darker, deeper core than the other wines. \u003c\/span\u003eWhile its scale is breathtakingly impressive, there is thrilling elegance here, too. This is a spectacular wine from start to finish, with every molecule in its place. There is a complete directory of this vineyard’s flavours on display in this wine, seemingly cataloguing every nuance from the glorious, inaugural 1958 until the present day and delivering them in epic harmony. It seems to embrace its ancient history and communicate it in a thoroughly modern language... 2021 is a genuinely humbling wine, and it represents another chapter of wonder in the legend of this ancient land. Drink: 2035-2060.\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eMatthew Jukes - 20+\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium deep crimson. Expressive raspberry, blackberry, cassis, hint elderberry\/violet\/ sage aromas with mocha, marzipan notes. Elegant yet powerful, dense but buoyant palate with ample blackberry pastille, blackcurrant, raspberry fruits, fine supple\/ grainy tannins, lovely mid palate volume\/ richness and superbly balanced grilled almond, roasted chestnut notes. Finishes claret firm with a featherweight plume of bittersweet tannins. A beguiling and lasting landmark Hill of Grace vintage with wonderful definition, vinosity and torque.\"  \u003cstrong\u003e\u003cspan\u003eAndrew Caillard MW - 100 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 60th release of this famous wine. Many years down the track, expect this to sit amongst the greatest the vineyard has given us. This famous old vineyard in Eden Valley next to the wonderful and scenic Lutheran church, was planted back around 1860, with pre-phylloxera material brought out by a family ancestor, Nicolaus Stanitzki. The first vintage was 1958. Hill of Grace was not made in 1960, 1974, 2000 and 2011. If the pass mark is a perfect or near perfect score, this walks it in. There is some of that exuberance we saw in the Hill of Roses, but this is more serious, more intense, concentrated and complex. We have tobacco leaves, cassis (one note I made was that it was like an alcoholic cassis smoothie), sage, black fruits, dried herbs, aniseed, and a touch of forest floor. Knife-edge balance, incredible length, that creamy and seductive texture, silk tannins – this is an amazing wine which more than lives up to the hype. Well cellared examples should provide immense pleasure over the next forty to fifty years.\"\u003cstrong\u003e\u003cspan\u003e  Ken Gargett, Quill \u0026amp; Pad – 100 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis release will go down in the annals of Australian fine wine as one of the classic releases for Hill of Grace. With a strong vintage and even stronger pedigree, the gnarled old, circa 1860s-planted, shiraz vines have really come up with the goods with this release and as I sit to taste this wine with Stephen Henschke he shakes his head and says, \"it just amazes me that my grandmother's grandfather planted these vines\". The eagle-eyed will notice a skip in vintage. The yields were down horribly in 2020 across all the Henschke vineyards but man, did 2021 deliver. Super bright magenta\/crimson in the glass with a wonderfully deep aromatic profile. Doris plum, blackberry and black cherry with hints of mace, sage, panforte, cedar, dark chocolate, tapenade, pepper, charcuterie, graphite, crushed quartz and violets. From the aromatic detail to the amplitude, purity and flow of fruit, the wine is absolutely on song with stunning length of flavour and presence on the palate, sailing away slowly with tight, fine-grained tannins and the most graceful of travels on the palate. An absolute classic for this wine.\u003c\/span\u003e Drink by 2054.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eIncredibly fresh and refined, with deeply brooding notes of dark plums, mocha, graphite, five spice and cured meat. The palate is ultra-refined and pure, with balanced acidity, seamlessly integrated tannins and a creamy texture, showing complex notes of mulberries, cassia bark, pepper, violets and licorice. It is truly exceptional, and is an icon of Australia for a reason. Made from vines that are over 150 years old. Brilliant. Drink or hold. Screw cap.\u003c\/span\u003e\"  \u003cstrong\u003eRyan Montgomery\u003c\/strong\u003e\u003cstrong\u003e, JamesSuckling.com – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eHow long will the 2021 Hill of Grace age for? How long is a piece of string? An exceptional year like 2021 is almost a law unto itself, one where anything is possible age-wise given both the complexity of the wine and its already seamless presence in the glass. It makes quite an impact from the first sniff. Where to start? Oozes class in super fine, intense dark plums, blackberry, liquorice, vanilla, sweet tobacco, woodsmoke, briar and florals that shine in violet and deep florals. The palate has a deep richness, not boldness but in the kind of concentration shown, and it is unctuous and totally charming. American oak (16%) is part of the oak regime together with French oak (84% new) with a total of 13% new hogsheads. This is the usual oak treatment and it works well in both elevating the fruit and providing the kind of strong, fine tannins required for the long journey ahead. And, rest assured, there is a long journey to come.\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Drink: 2025-2050.\" \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e Jeni Port, Wine Pilot – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Staggeringly intricate, a mansion of many rooms, a wine that reveals more of itself with every moment. Plums, spiced quince, brambles, blackberries, raspberry, fig, five spice, star anise, bay leaf and panforte. A good Hill of Grace is to be cherished, a great Hill of Grace venerated. This unquestionably is one of the greats.\"  \u003cstrong\u003eNick Ryan, The Weekend Australian - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eGood depth of lightly purple-rimmed colour; the bouquet is a riot of dried herb scents from thyme to sage and oregano with smoky black pepper, vegetable stock, red and darker fruits including raspberry, dark plum and blackberry. The wine is full-bodied and flows evenly across the tongue, with an effortless intensity and suppleness of texture. Fine tannins are an important part of the very long, high-impact aftertaste. A superb wine of intricate detail and elegance.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDrink 2027-2051.\"  \u003cstrong\u003eHuon Hooke, The Real Review – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I love the effortless, understated calm that it projects amidst profound concentration, heightened exoticism and mesmerising line. The exotic five spice signature of this revered site is more characterful than ever. These grand old vines set a texture so supple it’s silky; its impossibly fine tannins at once caressing and at the same time enduring, carrying a finish unrelenting for more than a minute. True Grace in every sense.\" \u003cstrong\u003e Tyson Stelzer – 99 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\"I don't think I have seen such a combination of poise and elegant refinement without compromising on the deep fruit concentration and power that is part of the vineyard DNA.\"  \u003cstrong\u003eRay Jordan, Business News - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 2021 Hill of Grace Shiraz comes from a vineyard that sits at 400 meters above sea level - a beautiful, remote-feeling place. The vineyard is picked block by block, defined by vine age, soil types, elevation and position within the vineyard. The older vines within the vineyard tend to hold their acidity and retain lower pH with higher natural acidity than the younger vines, which also assists in determining the parcels. \"Ironically, this is the simplest wine to make; it's the vineyard that produces the wine like this. It's due to the work in the vineyard over many generations,\" says Stephen Henschke. So, to the wine. It is pure and fine, with a languid pool of fruit that is characterized by black silty tannins and persistent, seamless length. This speaks of the ancient place, the rocks, the vines. This is just a magnificent, graceful wine here, one that is \"immune to hyperbole,\" as they say. 14.5% alcohol, sealed under screw cap. The Wheelwright vineyard has 50-year-old vines, Mount Edelstone is over 100 years old, and the ancestor vines in the Hill of Grace vineyard are over 150 years old.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The pre-phylloxera vines planted on their own roots stretch out in front of the beautiful old Lutheran Gnadenberg church, whose name translates to 'Hill of Grace'. At the moment the wine is tightly coiled, but time in the glass allows it to open up and reveal layers that hint at its potential for mature splendour. The list of fruit characters is long – there’s red plum, cedarwood, bitter cocoa, Szechuan peppercorns, blood oranges and garrigue – but as soon as you list one flavour you’re struck by a completely different note. There’s nothing shouty about this wine, just subtle waves of flavour that roll over the palate, effortless balance and a finish that stretches towards infinity. Yes, it’s expensive, but it comes pretty darn close to perfection. Matured in 13% new, 87% seasoned hogsheads (84% French, 16% American) for 18 months.\"\u003cstrong\u003e  Natasha Hughes MW, Decanter - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"A fairytale vintage and a wine of immense approachability. The weather saw great winter rainfall, especially after 2020, a big switch around for the seasons. Summer was one of the coolest since 2002, but good for even and long ripening. \"Aren’t we lucky to have these old, ancient vines, on their own roots, in their place, telling their story of there, indeed aren’t we the older, old world in some respects\", says Stephen Henschke.\u003c\/p\u003e\n\u003cp\u003eIt’s hard to keep the superlatives packed in the box, the urge to go wild and effusive is all here. Huge in perfume, lots of dried herb and spice, woody notes, dark berry fruits, violets, sage, blueberry, milk chocolate-coated-berries; detail of fruit is amazing. Texture is the main deal, impossibly velvety, concentrated but a sense of freshness. Tannins are molten, mellifluous, supple and persistent. It does do wow factor – no one will miss the pedigree and detail. Epic stuff.\u003cspan\u003e Drink: 2028-2045+.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 97+ points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 22px; float: none;\" alt=\"Henscke Hill of Grace Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henscke_Hill_of_Grace_Vineyard_1024x1024.jpg?v=1746602790\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe historic Hill of Grace Vineyard is without doubt Australia's most famous vineyard and was first planted in 1860 with pre-phylloxera shiraz vines brought from Europe. The vineyard is about 8 hectares in size and is divided into six distinct blocks of varying soils, vine ages and grape varieties. These blocks are vinified separately before a final blend is made prior to bottling. The six blocks are:\u003c\/p\u003e\n\u003cp\u003eGrandfathers - 0.56ha planted in 1860 \u003cbr\u003ePost Office Block 1 - 0.33ha planted in 1910 \u003cbr\u003eHouse Block - 1.08ha planted in 1951\u003cbr\u003eChurch Block - 0.70ha planted in 1952\u003cbr\u003eWindmill Block - 0.88ha in 1956\u003cbr\u003ePost Office Block 2 - 0.57ha planted in 1967\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Ancestor Vines of the Grandfathers Block are about 160 years old, and the Centenarian vines of the Post Office Block 1 are 112 years old\", says Stephen Henschke. \"Centenarian and Ancestor vines provide the magical ingredients in Hill of Grace. They deliver berries of incomparable texture and complexity, which gives Hill of Grace its trademark elegance, intensity and finesse.\"\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo quote Ken Gargett, \"The grandfather vines are some of the oldest on the planet. They predate phylloxera and are planted on their own rootstocks—yet another reason why the vineyard does not advertise its existence. The last thing anyone wants is an enthusiastic visitor accidently trekking phylloxera into the vineyard. The vines are dry-grown and, not surprisingly, low-yielding. Trellising is vertical shoot positioned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe grandfather vines are picked separately, depending on ripeness. Organic and biodynamic practices have been used for many years. Native grasses grow between rows, and there is organic compost, while a wheat\/straw mulch retains moisture in the soil, inhibits weeds, and promotes microbial life.\u003c\/p\u003e\n\u003cp\u003eOne aspect of the harvest that is perhaps yet to be fully explained, or perhaps fully understood, is that despite the timing of Easter varying by up to 35 days annually, the grapes usually reach perfect ripeness at the time of the full moon after the autumn equinox—namely Easter. This has been the case for decades and is extraordinarily reliable.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOf course, not even vines in the Hill of Grace vineyard will live forever. The Henschkes have been working toward the future for many years. The program began in 1986, when Prue and her team evaluated more than 13,000 Shiraz vines, starting with the Mt Edelstone vineyard and subsequently Hill of Grace. Eventually, they identified 154 vines from Mt Edelstone and 390 from Hill of Grace as the pick of the crop, so to speak. Cuttings were planted in a nursery, and after 30 years, the final selection was four vines from Hill of Grace and 17 from Mt Edelstone. These were planted in a specific vineyard in 2017 and will supply replacement vines in the future.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"An old vine on the Hill of Grace vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke_Hill_of_Grace_Vine_1024x1024.png?v=1746603500\" style=\"margin-top: 24px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eAn old vine on the Hill of Grace vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHome to Australia's most respected and expensive single vineyard wine, there is perhaps no more famous or revered vineyard in Australia than Henschke's Hill of Grace. It is also home to some of this country's oldest vines, planted by Nicolaus Stanitzki around 1860. That's the year when the Gnadenberg Lutheran Church was built, which overlooks the vineyard and gives it its name –a region in Silesia, Gnadenberg roughly translates as ‘Hill of Grace'. With ancestral farming practices and an eye to regenerative agriculture, Prue Henschke is both nurturing the past and building resilience in the vineyard and enhancing the native environment for the long-term future. \u003c\/p\u003e\n\u003cp\u003ePrue and Stephen Henschke are the custodians of one of this country's most significant vineyards, which is the source of one of our most revered wines: 'Hill of Grace' Shiraz. That vineyard is in the relative cool of the Eden Valley, with a resource of significantly old and ancient vines. Prue Henschke has helmed the viticultural team since 1987, working across their vineyard holdings, as well as planting new sites. \u003cspan\u003eThe vineyard is set on eight gently undulating hectares of land and set at 400 meters above sea level. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hill of Grace vineyard is planted to own-rooted shiraz, with the oldest vines, dubbed the 'Grandfathers', planted around 1860. There are five other blocks in the vineyard, with vines ranging from 1910 plantings up to three blocks in the '50s and the most recent in 1965. Across those blocks, Henschke notes that there are five distinct \"gradations in soil type\" across the 4 hectares of vines.\u003c\/p\u003e\n\u003cp\u003e\"The first shiraz vines were planted in deep silt next to the creek line sometime before 1860 when the Gnadenberg Church was built,\" says Henschke. \"Another shiraz block was planted in 1910 on clay loam and the rest of the vineyard was planted in the early 1950s on more clay loams and shallower loams over red clay. One has the remnants of a scree layer at 30 cm, which gives the best fruit in wet years.\" \u003c\/p\u003e\n\u003cp\u003eHenschke notes that each block has a role to play depending on the season, but there is a thread running through all of them. \"The whole site is covered with a nutrient rich windblown sand as the topsoil,\" she says. \"Good drainage and moisture-holding clays are ideal for shiraz and the Hill of Grace vineyard site contributes a beautiful five-spice aroma, while significant vine age contributes to the palate complexity of the wine.\" \u003c\/p\u003e\n\u003cp\u003eIn 1989, a new planting was established that may eventually be included in the Hill of Grace blend (it is currently bottled as 'Hill of Roses'), but irrespective of that it is a valuable resource to protect the future of the vineyard. \"The material for this vineyard came from a selection program on our old shiraz, which has resulted in a nursery of 19 selections, which will also provide planting material to preserve the precious genetic heritage of the pre-phylloxera vines, as vines need to be replaced,\" says Henschke.\u003c\/p\u003e\n\u003cp\u003e\"Being a botanist, the Australian landscape means a lot to me,\" she continues, \"and I want our vineyards to sit in amongst that native landscape. Many of our vineyards are quite old and the big red gums remain, the peppermint box and blue gums as well. We looked at our surrounding land to apply permaculture principles and came up with two risks – flooding and wind damage.\" \u003c\/p\u003e\n\u003cp\u003eIn 2003, a 32-hectare agroforestry block of eucalypts, acacias and native pines was planted at the top of the catchment to mitigate these risks. \"Shelter belts of she-oaks, and peppermint gums were planted in contours for windbreaks for a new vineyard nearby,\" says Henschke. \"There are headlands, gaps between blocks, creek lines and areas under the trees where plenty of revegetation can occur. The surrounding land can offer unlikely opportunities. The agroforestry block we planted has a gum, eucalyptus occidentalis, which is a favourite food source for koalas and is currently being coppice harvested for the rescue koalas at Cleland Wildlife Park.\" \u003c\/p\u003e\n\u003cp\u003eIn addition to the benefits to local environment, native plantings have also increased the health of the vineyards, as well as naturally managing light brown apple moth and vine moth issues. \"I had investigated a range of native plants that would act as companion plants, and I chose wallaby grasses for permanent swards and sweet bursaria and iron grasses as beneficial insect hosts,\" Henschke says. \"Alongside mulching with compost and straw under vine, we have the advantages of better pest control, soil protection, organic matter build-up, no cultivation and no herbicides.\"\u003c\/p\u003e\n\u003cp\u003eThe viticulture at Henschke is built on a legacy of sympathetic farming, with the organic methods employed by Louis Henschke at Hill of Grace based on the approach of his ancestors. Taking the baton for that site in 1990, Prue Henschke has layered in biodynamic practices (not certified), as well as a wealth of learnings gathered over the years. \"I have always been motivated to bring about improvement with ideas that come from across the world,\" she says. \"Permanent swards and steep hillside viticulture came from studies in Germany, mulching came from South Africa, soft pruning from Italy, clonal diversity from France and Germany, native grass swards from my botanical training… There's nothing better than sharing ideas, as someone will always have some improvement to make, and there's great satisfaction in creating something new.\" \u003c\/p\u003e\n\u003cp\u003eOld vines are typically well-adapted to their location, but Henschke maintains that their investment in soil health has increased both their durability and the quality of the fruit. \"The inputs to the vineyards are all about building soil health by adding compost and straw under vine, which acts as a buffer against the extremes of the summer,\" Henschke says. \"This means the fruit has great quality and the resultant wines sit in the super-premium market category.\" \u003c\/p\u003e\n\u003cp\u003eThat focus on the soil also involves spreading compost under vine to build up organic carbon and improve microbial activity and diversity, which has seen the organic matter increase from 1 to 3 percent, though Henschke's goal is higher. \"My target is 5 percent,\" she says, \"but already we have better water retention and reduced heat stress during summer. The compost is a great source of balanced nutrition for the vines so our yeast assimilable nitrogen in the musts is quite high – a sign of unstressed vines.\" \u003c\/p\u003e\n\u003cp\u003eThe commitment also extends to larger environmental issues, with Henschke working on reducing their diesel use, noting that the Sustainable Wine Australia benchmarking results indicate their fossil fuel use is still too high. \"We will be monitoring our tractor hours to see if there is any reduction we can make with the present management,\" she says, \"but my wish is to replace our tractors, pumps and motors with electrically powered machinery from a green energy source.\" \u003c\/p\u003e\n\u003cp\u003eThrough a combination of practices, Henschke has been improving fruit quality year on year, better expressing the venerable site. \"Being a dry-grown vineyard, the under-vine mulching has made the biggest difference to the quality of the fruit,\" she says. \"The permanent swards keep the beautiful sandy topsoil in place, giving us well-balanced vines and a cooler atmosphere during the ripening period of summer. The depth of colour and tannin maturity has improved in the wetter blocks by the adoption of vertical shoot-positioned canopies, and each year, we see that distinct five-spice, particularly star anise, character in the wine.\"\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStephen \u0026amp; Prue\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henscke_Stephen_1024x1024.png?v=1746605027\" alt=\"Stephen Henschke\" style=\"margin-top: 20px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eWinemaker Stephen Henschke, fifth-generation family member and youngest son of Cyril Henschke, showed great interest in science and winemaking at an early age. With a wonderful family heritage of more than 140 years of grape growing and winemaking spanning five generations, this came as no surprise. He is proud that the Henschke name and reputation is inexorably linked with red wines in general and Hill of Grace in particular, but with winemaking in his lifeblood, he approaches all wine styles with the same depth of passion and commitment to quality.\u003c\/p\u003e\n\u003cp\u003eStephen has retained the traditional approach to red winemaking used by his forebears. They handled the wines gently, used minimal racking, low sulphur, and gentle fining and filtration. They took a puristic, holistic approach that had been passed down from generation to generation so his winemaking techniques are almost intuitive.  He keeps intervention to a minimum, favouring gentle extraction of his reds so as to retain freshness and subtlety, and applies Old World techniques to his New World white grapes for elegance and texture. At the ‘50 Years of Hill of Grace' celebration in 2008 when Stephen tasted every vintage – some for the first time – he was struck by how closely he was emulating his father's winemaking of the late 1950s and the 60s with his minimal intervention techniques.\u003c\/p\u003e\n\u003cp\u003eStephen is also mindful of his European roots and is a proud supporter of the historical language, food, religion and wine culture of his Silesian forebears still alive in pockets in the Barossa.\u003c\/p\u003e\n\u003cp\u003eStephen's support and contribution to the Barossa was acknowledged in 1984 when he was inducted into the Barons of Barossa wine fraternity, of which his father Cyril was a founding member.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 22px; float: none;\" alt=\"Prue Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henscke_Prue_29273a69-e925-4f90-9de7-211bfc8790e9_1024x1024.jpg?v=1746604567\"\u003e\u003c\/div\u003e\n\u003cp\u003eViticulturist, botanist and environmentalist Prue Henschke  manages their 105 hectares of vineyards in the Eden Valley and Adelaide Hills. With today's advanced viticultural practices the greatest focus at Henschke is given to the quality of fruit in the vineyard. The increase in quality of both the red and white wines, which has helped take this iconic wine brand to the next level, is largely attributed to the increase in fruit quality.\u003c\/p\u003e\n\u003cp\u003eAlthough Prue didn't set out to work in the wine business, she has become a key figure in the evolution of Australian viticulture and wine. She has a commitment to restoring balance to the natural environment, minimising harmful impacts and to regenerating the Henschke vineyard ecosystems. This has seen her win numerous local and international awards.\u003c\/p\u003e\n\u003cp\u003ePrue became part of the Henschke world when she married Stephen, a fifth-generation Henschke. And for over 30 years, she has been a true pioneer. Her influence in the vineyards has been a balancing act of respecting tradition and protecting history while making bold decisions to innovate and improve. She restructured the vineyards, introduced new trellis types and transformed soil management using composts and mulches, which has led to adoption of organic and biodynamic practices.\u003c\/p\u003e\n\u003cp\u003eHow has Prue managed to blaze new trails among precious, historic vineyards. It all comes down to science. Science is the link between the vines and the quality of the wines that come from it. And it's how Prue's world collided with the Henschke dynasty. Her early interest in science led her to study botany and zoology at Adelaide University in the early 1970s. There she met Stephen, a fellow science student. After graduating, the pair headed to Germany for two years, where Prue became involved in viticulture and plant physiology. She worked at the Geisenheim Institute Vineyards and volunteered on a project in the Botanic Institute at Geisenheim – an experience that sparked a lifelong passion and set her on the path to becoming a leading viticulturist.\u003c\/p\u003e\n\u003cp\u003eAfter returning to Australia and studying Wine Science alongside Stephen, Prue gained more experience in viticultural research, before becoming a viticultural consultant. In 1980 she started working with Stephen, who had taken over as winemaker at Henschke. They bought an apple orchard in the Adelaide Hills, near where the very first Henschke vineyard had been planted in 1862, and converted it to a vineyard, creating a ‘living research station' where they experimented and tested theories on cool-climate viticulture. This revolutionary research became vital in growing and improving cool-climate wine production in Australia.\u003c\/p\u003e\n\u003cp\u003eIn 1987, Prue took on her current role at Henschke. She not only manages over 100 hectares of vineyards but is custodian of precious old vines, some of which have been in the earth since the first days of the family estate.\u003c\/p\u003e\n\u003cp\u003ePrue represents the pinnacle of viticulture in Australia. Her influence has reached cool-climate vineyards across the country, and in 2016 she was named Viticulturist of the Year at the Australian Women in Wine Awards. She is a highly respected voice in the Australian wine community and a strong campaigner for environmental issues. Prue is passionate about protecting the natural environment while growing grapes good enough to create Australia's best wine. And Henschke wines have never been better.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eReference material taken from: https:\/\/www.australianwine.com\/en-AU\/our-makers\/prue-henschke\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke_Winery_2.png?v=1746605110\" style=\"margin-top: 15px; margin-bottom: 24px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eHenschke is the best medium-sized red wine producer in Australia and is recognised as one of the world's great wine labels. It is home to Australia's most famous vineyard, the majestic Hill of Grace, which produces Australia's greatest single vineyard wine. \u003cspan\u003eOutstanding Shiraz, cabernet sauvignon and Rieslings are produced by the fifth and sixth generations of winemakers, with a focus on single-site expressions that tell the story of the land and the people that made them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Henschke family has been making wine since Johann Christian Henschke planted a small vineyard on his farming property at Keyneton in 1862. He was one of many Silesians who had fled their homeland in search of religious freedom. Johann Christian built a small two-storey cellar into the side of the hill and the first vintages of riesling and shiraz were released in 1868.\u003cbr\u003e\u003cbr\u003eEach generation has built upon the foundations of Henschke. In more recent times, fourth-generation Cyril Henschke pioneered varietal and single-vineyard wines at a time when blended wines and fortifieds were in vogue. His greatest legacy was the creation of Hill of Grace and Mount Edelstone in the 1950s, single-vineyard shiraz wines from Eden Valley that have captured the red wine world's imagination.\u003c\/p\u003e\n\u003cp\u003eToday, it is fifth-generation winemaker Stephen Henschke and his viticulturist wife Prue at the helm, passionately upholding the family name and reputation. This highly regarded team has won a multitude of awards that recognise the complementary nature of their roles and Henschke has gone from strength to strength over the past three decades under their guidance.\u003c\/p\u003e\n\u003cp\u003e\"Prue and I are the current 'keepers of the flame'. Just as earlier generations have done, we want to manage the vineyards and winery so they can be passed on to the next generation in better condition than we inherited them. The last 50 years have been an incredible journey for the Australian wine industry. Hill of Grace and Mount Edelstone are arguably the two oldest single vineyard wines produced in this country that tell the wine story of Australia. Our vision would not be complete without the expectation that future generations will uphold and perpetuate our belief that such ancient and unique single-vineyard sites can produce exceptional wines that are prized for their beauty and rarity.\"  \u003c\/p\u003e\n\u003cp\u003eIn recent years Stephen and Prue have welcomed next-generation family members into the business. Their son, Johann, has carried on the family winemaking tradition in his capacity as winemaker and viticulturist since 2013, as the fifth and sixth-generations transition through the period of the transfer of knowledge, skills, and traditions.\u003c\/p\u003e\n\u003cp\u003eWith many of the challenges for the next generation already well-documented, Johann expects that innovation and careful strategic planning will be crucial tools for him and his peers to utilise. Above all, continuing on the traditional winemaking techniques which the Henschke family have used for generations, and ensuring that Henschke continues to be nurtured in the same prudent way that it has always been, will allow it to be passed on to successive generations and to be held in the same high regard as it is today.\u003c\/p\u003e\n\u003cp\u003e \u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" alt=\"Henschke Vineyard Map\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46113513963761,"sku":null,"price":1195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Hill-of-Grace-Shiraz-2021.jpg?v=1746670903"},{"product_id":"henschke-mount-edelstone-shiraz-2021-gift-box","title":"Henschke Mount Edelstone Shiraz 2021 (Gift Box)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A gorgeous reference Eden Valley Shiraz with superb fruit definition, energy and flow.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAndrew Caillard MW\u003cbr\u003e\"A wine vibrating with promise, walking the tightrope between finesse and power.\"  Ken Gargett \u003cbr\u003e\"Fabulously expressive in 2021, it has a thrilling future ahead of it.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eMatthew Jukes \u003cbr\u003e\"An absolute stunner from a great. It'll go down as one of the greats.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eDave Brookes\u003cbr\u003e\"The 2021 is a stunner - an exceptional vintage for this label.\"  Angus Hughson\u003cbr\u003e\"A superb shiraz: a stellar vintage for this wine.\"  Huon Hooke\u003cbr\u003e\"The wine is velvety and layered. A superb wine.\"  Erin Larkin\u003cbr\u003e\"A wine so beautifully complete, nothing unresolved.\"  Nick Ryan \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMount Edelstone Shiraz is one of Australia's most famous single vineyard shiraz and a national treasure. The famed Mount Edelstone Vineyard, located in the Eden Valley at an altitude of 400 metres, is planted to dry-grown ungrafted centenarian vines which were sourced from pre-phylloxera material. The oldest vines were planted in 1912. Fifth-generation winemaker Stephen and his viticulturist wife Prue, who have been at the helm at Henschke since the early 1980s, have taken the quality of this iconic wine to the next level. The first vintage of Mount Edelstone was bottled by Cyril Henschke in 1952. This 2021 vintage release is the 69th vintage crafted by the Henschke family, \u003cspan\u003ebelieved to be the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Even though the vines are over 100 years old, Prue reports they are still vigorous and profound.   East-facing and lapping up the morning sun, Mount Edlestone is fabulously expressive and uncommonly aromatic in 2021, and I swear the colour is a couple of pantones darker than usual, too.  You are presented with an ostentatious bunch of flowers on the nose, and it takes a few heartbeats for a deep red wine experience to occur.  While you find your bearings, the thrum of a throaty engine kicks in, and while the tannins seem imperceptible to the taste, you can see them pulsating on the finish.  This is an action-packed silent movie of a wine and while the volume of flavour is tremendous, there is a keen chalkiness and degree of athletic refinement that tethers the whole experience to the ground.  Calm, deliberate, detailed and celestial, Prue knows when to pick this wine, and I feel she has nailed each bunch with Swiss precision in 2021 because every sip has effortless grace despite the scale and directness of the flavour.  This wine has a thrilling future ahead of it, and it is another horizon-expanding example of what this incredible vineyard is capable of.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eMatthew Jukes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson with ruby hues. Intensely fragrant aromas of blackberry, blueberry and Satsuma plum with signature spice notes of black, white and green peppercorn, wild sage, fresh bay leaf and bundled thyme. The palate is complex, plush and spicy, with black and blue fruits, rich dark licorice and fresh cut herbs, framed by elegant acidity and fine, velvety tannins for an exceptionally long, detailed finish.\u003c\/span\u003e \u003cspan\u003eMatured in 9% new and 91% seasoned (80% French, 20% American) oak hogsheads for 18 months prior to blending and bottling. Cellaring potential: 30+ years.\"  \u003cstrong\u003eHenschke (June 2024)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium deep crimson. Lovely intense raspberry, blackberry pastille, hint mocha aromas with herb garden\/ sage notes. Pure and inky textured with superb raspberry pastille, blackberry fruits, persistent fine slinky\/ brambly textures and underlying grilled nut, vanilla notes. Al-dente firm at the finish with persistent sweet fruit notes and a kick of aniseed. This is a gorgeous reference Eden Valley Shiraz with superb fruit definition, energy and flow. Drink: 2027 – 2040.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Even though the vines are over 100 years old, Prue reports they are still vigorous and profound.   East-facing and lapping up the morning sun, Mount Edlestone is fabulously expressive and uncommonly aromatic in 2021, and I swear the colour is a couple of pantones darker than usual, too.  You are presented with an ostentatious bunch of flowers on the nose, and it takes a few heartbeats for a deep red wine experience to occur.  While you find your bearings, the thrum of a throaty engine kicks in, and while the tannins seem imperceptible to the taste, you can see them pulsating on the finish.  This is an action-packed silent movie of a wine and while the volume of flavour is tremendous, there is a keen chalkiness and degree of athletic refinement that tethers the whole experience to the ground.  Calm, deliberate, detailed and celestial, Prue knows when to pick this wine, and I feel she has nailed each bunch with Swiss precision in 2021 because every sip has effortless grace despite the scale and directness of the flavour.  This wine has a thrilling future ahead of it, and it is another horizon-expanding example of what this incredible vineyard is capable of. Drink: 2030-2050 .\"\u003cstrong\u003e  Matthew Jukes - 19.5+\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I used to live next door to this 109-year-old vineyard for nearly a decade and have seen the hard work and attention to detail that goes into its farming. The 2021 is an absolute stunner from a great vintage and I've no doubt that this will age gracefully for decades. The length of flavour with this release is quite something; the fruit is sleek, plush and on-point pure. Blackberry, Doris plum and black cherry layer with spice and hints of sage, bay leaf, pepper, olive tapenade, anise, violets and stone. Velvety and graceful in its flow on the palate with a fresh mineral cadence and superfine, powdered granitic tannins for support. It'll go down as one of the greats. Drink by 2054.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"One of Australia’s most famous wines, it too often falls under the shadow of Hill of Grace, notwithstanding that it has been around for even longer. The vineyard was planted in 1912 by Ronald Angas, descended from George Fife Angas, one of the founders of South Australia. This is the 69\u003csup\u003eth\u003c\/sup\u003e release, having been first bottled in 1952 (there was no 2011).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Henschkes see this wine as their \"most typical Eden Valley style\". It is the generosity of this wine that makes the most striking impression. Plush, approachable, ripe, just sheer class. There are aromas of aniseed, sage, bay leaves, chocolate, black fruits, soy, cloves and beef stock. \u003c\/span\u003e\u003cspan\u003eThe palate sees more strawberry notes emerge. Seamless, with a nice line of fresh acidity and a lingering finish, it is the seductive creamy texture which stands out. This is a wine vibrating with promise, walking the tightrope between finesse and power. Time in the glass saw the perfumes really explode forth. Twenty to thirty years, standing on its head.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eKen Gargett, Quill \u0026amp; Pad – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The 2021 Shiraz Mount Edelstone is a stunner, offering a tremendous mix of refinement and understated power. It is quite beautiful, although tightly bound right now, delivering a compact core of spice, bay leaf, and violets, while oak adds well-judged support. There is a balletic feel to the palate as ethereal flavors of measured ripeness are backed by firm acidity and tight tannins. This release is marked by delicious energy and overall lightness of touch - an exceptional vintage for this label.\" \u003cstrong\u003e Angus Hughson, Vinous - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep colour with a good tint of purple in the rim; there are raspberry and mulberry aromas coupled with sage and dried thyme herbal notes, the palate full bodied and firm with ample tannins and a note of oak char. The tannins are ample and well-married to the flavour and structure of the wine. Good length and balanced throughout. A superb shiraz, more peppery with airing: a stellar vintage for this wine.\u003c\/span\u003e Drink 2026-2046.\" \u003cstrong\u003e Huon Hooke, The Real Review – 97 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 2021 Mount Edelstone Vineyard Shiraz was planted in 1912 and was 16 hectares from own-rooted, pre-phylloxera James Busby vine stock. The first Mount Edelstone wine was produced in 1952, from 40-year-old vines. The success of the Mount Edelstone was the inspiration for the Hill of Grace single-vineyard wine to be produced from the 1958 vintage. The Mount Edelstone vineyard is planted at 400 meters in elevation and has an easterly aspect trellised to the Scott Henry system, capturing the morning sun and avoiding the hot afternoon sun. The wine is velvety and layered with raw cocoa tannins, black pepper, Sichuan pepper, raspberry and blood plum. This has all the concentration and intensity that we know and love of Mount Edelstone; it speaks clearly to Eden Valley as a place, with notes of sage, bay, crushed rocks and a cool minerality that drives it through the long finish. This is a superb wine. 14.5% alcohol, sealed under screw cap. Drink: 2025-2041.\u003c\/span\u003e\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eErin Larkin, Wine Advocate - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003ePerfectly ripe plums and a swirl \u003c\/span\u003e\u003cstrong\u003eof\u003c\/strong\u003e\u003cspan\u003e spices: cardamom, coriander, nutmeg, star anise. Dark raspberry, tarragon and sage. Restrained exuberance and perfect balance. Satiny and supple with an even, assured momentum. A wine so beautifully complete, nothing unresolved.\u003c\/span\u003e\"  \u003cstrong\u003eNick Ryan, The Weekend Australian - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Sourced from a 109-year-old single vineyard which brings its own form of Australian old vine class to the glass. It is both immediately friendly while also offering a sense of something deeper and more serious. I love that about Edelstone: whenever you taste it, young or old, it’s a friend. Ripe, sweet black and red fruits light up the scent accompanied by lifted woody spices, a hint of bitter chocolate, sage and earth. Opens up beautifully on the palate, in part, no doubt, to the quality of the vintage and in part to the quality of the fruit. Tannins are laid out fine and evenly integrated with a mix of 20% American and 80% French oak with just a light new oak (9%) component that contributes an extra degree of woody spiciness, especially on the finish. The ’21 holds a little more in reserve than in previous vintages, it’s tighter, no less friendly but boasts significant depth yet to be revealed.\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eDrink: 2025-2047.\"  \u003c\/span\u003e\u003cb\u003eJeni Port, Wine Pilot – 97 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe Mount Edelstone vineyard was planted on ancient reddish-brown clay loam soils in 1912, and these centenarian vines always yield a wine of depth and rich complexity. The 2021 is no exception, and its velvety palate is packed with perfumed dark berry fruit, sandalwood, cedar, black pepper and sage, as well as a lick of sweet oak spice. Despite the headiness of the fruit, the wine doesn’t lack freshness, and the plush, deep-pile tannins also help to bring focus to the wine. Although it’s tempting to drink it now, time in bottle will repay patience by allowing the wine to unfurl further over the years. Harvested 31 March-12 April. Matured in 9% new and 91% seasoned hogsheads, of which 80% French and 20% American.\"  \u003cstrong\u003eNatasha Hughes MW, Decanter - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eSpice- and earth-driven aromas of blood plums, cured meat, pepper, dried herbs and graphite. The palate is full-bodied with silky tannins and a creamy mouthfeel, giving notes of wild blackberries, black olive tapenade, mocha and licorice. Savory and powerful, with an underlying freshness that will age nicely for decades to come. Made from vines planted in 1912. Drink or hold. Screw cap.\u003c\/span\u003e\"  \u003cstrong\u003eRyan Montgomery\u003c\/strong\u003e\u003cstrong\u003e, JamesSuckling.com – 96 points\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eMount Edelstone in 2020 was devastating for the Henschke family, the whole vintage went into the museum and wasn’t released, though the volume likely could be drunk by the family alone, as a plus. The 2021 returns with abundance and balance, a stellar vintage for the site. Dark, brooding red of concentration but levity. A freshness and elevated spice amongst dark chocolate-berry\/cherry, mocha touches, liquorice, sweet, turned earth and mahogany\/cedary woody elements. Tannins are light then build into chewiness, the dust settling into swishes and pools at the conclusion. It feels like it needs time to flesh out, though it is balanced at present. Moody, meaty red of old school, good school feel.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDrink: 2030 - 2045+.\"\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e  Mike Bennie, The Wine Front - 95+ points \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eMount edelstone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 19px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke_Mount-Edelstone_Vineyard_1024x1024.jpg?v=1746622234\" alt=\"Henschke Mount Edelstone Vineyard\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Mount Edelstone Vineyard is located in the Eden Valley wine region, 4km west of Henschke Cellars at Keyneton, in the Mt Lofty Ranges. The vineyard lies at the foot of a \u003cspan\u003esmall hill or 'mount' originally given the name 'Edelstein' by a German surveyor back in 1839. \u003c\/span\u003eMount Edelstone is a translation from the German Edelstein meaning gemstone, \u003cspan\u003ea reference to small yellow opals once found in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to own-rooted shiraz, with the oldest vines planted in 1912 by Ronald Angas, a descendant of George Fife Angas,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ewho founded The South Australian Company and played a significant part in the formation and establishment of South Australia.\u003c\/span\u003e These dry-grown ungrafted centenarian vines were sourced from pre-phylloxera material from Joseph Gilbert's nursery; believed to originate from James Busby's selection. The vineyard lies at an altitude of 400 metres and the ancient 500 million-year-old soils consist of deep sandy loam over gravelly medium-red clay, overlying laminated siltstone.\u003c\/p\u003e\n\u003cp\u003eFrom the early 1950s onwards, Colin Angas, the son of Ronald Angas, offered the grapes from the Mount Edelstone Vineyard to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efourth-generation \u003c\/span\u003eCyril Henschke. The first Mount Edelstone bottled as an individual vineyard wine was the 1952 vintage. It was simply labelled as Mount Edelstone Claret bottled by C A Henschke \u0026amp; Co, North Rhine Winery, Keyneton, South Australia. The back label read, \"This wine is made from shiraz grapes grown at Mount Edelstone Vineyard, Keyneton\".\u003c\/p\u003e\n\u003cp\u003eThe 1956 vintage won First Prize in Adelaide, Sydney and Melbourne. It stormed the national wine show circuit and announced its formidable presence at the forefront of the pioneering days of Australian red wine.\u003c\/p\u003e\n\u003cp\u003eCyril Henschke purchased the vineyard from Colin Angas in 1974, by which time Mount Edelstone was already well entrenched as one of Australia's greatest shiraz wines. \u003cspan\u003eCrafted by the Henschke family for 66 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Mount Edelstone Vineyard today\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vines are planted on their own roots, are dry grown and yield an average of 3 t\/ha (1.25 t\/acre). The vines are planted on a wide spacing of 3.7m between vines and 3.7m between rows. The original one-metre trellis consists of two wires which carry two to three arched canes with a bud number of around 50 to 60. The foliage is allowed to hang down to form a drooping canopy, which helps to reduce shoot vigour. \u003c\/p\u003e\n\u003cp\u003eIn 1989 Prue trialled 10 rows of a Scott Henry trellis in which the shoots from the top wire canes are trained upwards between foliage wires and the shoots from the bottom wire canes are trained downwards between foliage wires. The effect of this solar panel system is to provide a significant increase in exposure of the leaves and fruit to the sun, thereby increasing fruitfulness and promoting earlier ripening and a greater increase in colour and flavour of the fruit and improved tannin maturity. \u003c\/p\u003e\n\u003cp\u003eThis trellis has had such a positive impact on the quality of the wine that over three quarters of the vineyard has now been converted to it. Other trellis trials were also being evaluated including VSP (Vertical Shoot Positioned), high single wire, Smart Dyson and ballerina. \u003c\/p\u003e\n\u003cp\u003eThe Mount Edelstone vineyard is underlain entirely by laminated siltstones of the Tapley Hill Formation. The soils are fine sandy loams over deep gravelly medium red clays. The soil layer goes to a significant depth before reaching the bedrock. The pale mottled clay\/clay loam layer indicates that a large degree of leaching and periodic waterlogging has occurred. Rocks beneath the red clay soils are schists of Cambrian age. These are metamorphosed mineral-rich sediments, originally deposited in a shallow sea, then deeply buried, and finally pushed back up to the surface where they weathered to produce a thick soil layer. \u003c\/p\u003e\n\u003cp\u003eOriginally the ground was cultivated for weed control. Nowadays the vineyard has a permanent sward including native grasses. A mulch of wheat straw is used under the vines to retain soil moisture, build up organic matter, and inhibit weed growth. Prediction of disease pressure through an integrated pest management program results in minimal chemical input in the vineyard. The vineyard management incorporates organic and biodynamic practices, including composted grape marc, cow pit peat, 500 and 501 preparations, milk whey and bicarbonate sprays. \u003c\/p\u003e\n\u003cp\u003eThe grapes are picked mid to late April at a sugar level of around 24°Bé. There is always a remarkable acid\/pH balance from this vineyard. The anthocyanins in the berries are very high which indicates the superior quality of the Mount Edelstone shiraz. \u003c\/p\u003e\n\u003cp\u003ePrue began a mass selection program in 1986 to identify the best vines for propagation. With her assistant Uschi Linssen she tagged and mapped selected vines in the vineyard for viticultural features during the growing season using criteria such as even budburst, absence of the wood-rotting fungus eutypa, bunch numbers per shoot, the evenness of flowering and veraison, virus, and maturity and colour figures in the fruit. It was painstaking work, which also included a similar selection of the Hill of Grace vineyard. \u003c\/p\u003e\n\u003cp\u003eCuttings from the selected vines were planted in the nursery. The research work is ongoing and is a scientific program that has taken up to 30 years to work through. Cuttings have been taken from the nursery vines, propagated, and planted as needed in the vineyard to replace old vines that have expired from dying arm, Eutypa lata.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStephen \u0026amp; Prue\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henscke_Stephen_1024x1024.png?v=1746605027\" alt=\"Stephen Henschke\" style=\"margin-top: 20px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eWinemaker Stephen Henschke, fifth-generation family member and youngest son of Cyril Henschke, showed great interest in science and winemaking at an early age. With a wonderful family heritage of more than 140 years of grape growing and winemaking spanning five generations, this came as no surprise. He is proud that the Henschke name and reputation is inexorably linked with red wines in general and Hill of Grace in particular, but with winemaking in his lifeblood, he approaches all wine styles with the same depth of passion and commitment to quality.\u003c\/p\u003e\n\u003cp\u003eStephen has retained the traditional approach to red winemaking used by his forebears. They handled the wines gently, used minimal racking, low sulphur, and gentle fining and filtration. They took a puristic, holistic approach that had been passed down from generation to generation so his winemaking techniques are almost intuitive.  He keeps intervention to a minimum, favouring gentle extraction of his reds so as to retain freshness and subtlety, and applies Old World techniques to his New World white grapes for elegance and texture. At the ‘50 Years of Hill of Grace' celebration in 2008 when Stephen tasted every vintage – some for the first time – he was struck by how closely he was emulating his father's winemaking of the late 1950s and the 60s with his minimal intervention techniques.\u003c\/p\u003e\n\u003cp\u003eStephen is also mindful of his European roots and is a proud supporter of the historical language, food, religion and wine culture of his Silesian forebears still alive in pockets in the Barossa.\u003c\/p\u003e\n\u003cp\u003eStephen's support and contribution to the Barossa was acknowledged in 1984 when he was inducted into the Barons of Barossa wine fraternity, of which his father Cyril was a founding member.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 22px; float: none;\" alt=\"Prue Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henscke_Prue_29273a69-e925-4f90-9de7-211bfc8790e9_1024x1024.jpg?v=1746604567\"\u003e\u003c\/div\u003e\n\u003cp\u003eViticulturist, botanist and environmentalist Prue Henschke  manages their 105 hectares of vineyards in the Eden Valley and Adelaide Hills. With today's advanced viticultural practices the greatest focus at Henschke is given to the quality of fruit in the vineyard. The increase in quality of both the red and white wines, which has helped take this iconic wine brand to the next level, is largely attributed to the increase in fruit quality.\u003c\/p\u003e\n\u003cp\u003eAlthough Prue didn't set out to work in the wine business, she has become a key figure in the evolution of Australian viticulture and wine. She has a commitment to restoring balance to the natural environment, minimising harmful impacts and to regenerating the Henschke vineyard ecosystems. This has seen her win numerous local and international awards.\u003c\/p\u003e\n\u003cp\u003ePrue became part of the Henschke world when she married Stephen, a fifth-generation Henschke. And for over 30 years, she has been a true pioneer. Her influence in the vineyards has been a balancing act of respecting tradition and protecting history while making bold decisions to innovate and improve. She restructured the vineyards, introduced new trellis types and transformed soil management using composts and mulches, which has led to adoption of organic and biodynamic practices.\u003c\/p\u003e\n\u003cp\u003eHow has Prue managed to blaze new trails among precious, historic vineyards. It all comes down to science. Science is the link between the vines and the quality of the wines that come from it. And it's how Prue's world collided with the Henschke dynasty. Her early interest in science led her to study botany and zoology at Adelaide University in the early 1970s. There she met Stephen, a fellow science student. After graduating, the pair headed to Germany for two years, where Prue became involved in viticulture and plant physiology. She worked at the Geisenheim Institute Vineyards and volunteered on a project in the Botanic Institute at Geisenheim – an experience that sparked a lifelong passion and set her on the path to becoming a leading viticulturist.\u003c\/p\u003e\n\u003cp\u003eAfter returning to Australia and studying Wine Science alongside Stephen, Prue gained more experience in viticultural research, before becoming a viticultural consultant. In 1980 she started working with Stephen, who had taken over as winemaker at Henschke. They bought an apple orchard in the Adelaide Hills, near where the very first Henschke vineyard had been planted in 1862, and converted it to a vineyard, creating a ‘living research station' where they experimented and tested theories on cool-climate viticulture. This revolutionary research became vital in growing and improving cool-climate wine production in Australia.\u003c\/p\u003e\n\u003cp\u003eIn 1987, Prue took on her current role at Henschke. She not only manages over 100 hectares of vineyards but is custodian of precious old vines, some of which have been in the earth since the first days of the family estate.\u003c\/p\u003e\n\u003cp\u003ePrue represents the pinnacle of viticulture in Australia. Her influence has reached cool-climate vineyards across the country, and in 2016 she was named Viticulturist of the Year at the Australian Women in Wine Awards. She is a highly respected voice in the Australian wine community and a strong campaigner for environmental issues. Prue is passionate about protecting the natural environment while growing grapes good enough to create Australia's best wine. And Henschke wines have never been better.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eReference material taken from: https:\/\/www.australianwine.com\/en-AU\/our-makers\/prue-henschke\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke_Winery_2.png?v=1746605110\" style=\"margin-top: 15px; margin-bottom: 24px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eHenschke is the best medium-sized red wine producer in Australia and is recognised as one of the world's great wine labels. It is home to Australia's most famous vineyard, the majestic Hill of Grace, which produces Australia's greatest single vineyard wine. \u003cspan\u003eOutstanding Shiraz, cabernet sauvignon and Rieslings are produced by the fifth and sixth generations of winemakers, with a focus on single-site expressions that tell the story of the land and the people that made them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Henschke family has been making wine since Johann Christian Henschke planted a small vineyard on his farming property at Keyneton in 1862. He was one of many Silesians who had fled their homeland in search of religious freedom. Johann Christian built a small two-storey cellar into the side of the hill and the first vintages of riesling and shiraz were released in 1868.\u003cbr\u003e\u003cbr\u003eEach generation has built upon the foundations of Henschke. In more recent times, fourth-generation Cyril Henschke pioneered varietal and single-vineyard wines at a time when blended wines and fortifieds were in vogue. His greatest legacy was the creation of Hill of Grace and Mount Edelstone in the 1950s, single-vineyard shiraz wines from Eden Valley that have captured the red wine world's imagination.\u003c\/p\u003e\n\u003cp\u003eToday, it is fifth-generation winemaker Stephen Henschke and his viticulturist wife Prue at the helm, passionately upholding the family name and reputation. This highly regarded team has won a multitude of awards that recognise the complementary nature of their roles and Henschke has gone from strength to strength over the past three decades under their guidance.\u003c\/p\u003e\n\u003cp\u003e\"Prue and I are the current 'keepers of the flame'. Just as earlier generations have done, we want to manage the vineyards and winery so they can be passed on to the next generation in better condition than we inherited them. The last 50 years have been an incredible journey for the Australian wine industry. Hill of Grace and Mount Edelstone are arguably the two oldest single vineyard wines produced in this country that tell the wine story of Australia. Our vision would not be complete without the expectation that future generations will uphold and perpetuate our belief that such ancient and unique single-vineyard sites can produce exceptional wines that are prized for their beauty and rarity.\"  \u003c\/p\u003e\n\u003cp\u003eIn recent years Stephen and Prue have welcomed next-generation family members into the business. Their son, Johann, has carried on the family winemaking tradition in his capacity as winemaker and viticulturist since 2013, as the fifth and sixth-generations transition through the period of the transfer of knowledge, skills, and traditions.\u003c\/p\u003e\n\u003cp\u003eWith many of the challenges for the next generation already well-documented, Johann expects that innovation and careful strategic planning will be crucial tools for him and his peers to utilise. Above all, continuing on the traditional winemaking techniques which the Henschke family have used for generations, and ensuring that Henschke continues to be nurtured in the same prudent way that it has always been, will allow it to be passed on to successive generations and to be held in the same high regard as it is today.\u003c\/p\u003e\n\u003cp\u003e \u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" alt=\"Henschke Vineyard Map\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46113798160625,"sku":null,"price":275.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Mount-Edelstone-Shiraz-2021_ccad5690-30c5-4115-a9b4-aa93facc2caa.jpg?v=1746669836"}],"url":"https:\/\/canterburywines.au\/collections\/corporate-red-wine-gifts.oembed","provider":"Canterbury Wines","version":"1.0","type":"link"}