{"title":"Corporate wine gifts","description":"\u003cp\u003eMake a lasting impression with thoughtfully curated wine gifts, tailored to your business and your clients.\u003c\/p\u003e\n\u003cp\u003eAt Canterbury Wines, we offer a seamless corporate gifting service designed to take the effort out of sending premium wine gifts. Whether you’re thanking valued clients, recognising staff, or celebrating key milestones, we handle every detail with care and precision.\u003c\/p\u003e","products":[{"product_id":"dom-perignon-2012","title":"Dom Pérignon 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Krug is the king of champagne, Dom Perignon is the Queen.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon is named after a 17th century Benedictine monk who was Cellar Master at the Abbey of Hautvillers, near the town of Épernay. It is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although owned by Moët \u0026amp; Chandon, Dom Pérignon is now considered a separate Champagne house. It is a vintage Champagne, a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. Dom Pérignon is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release. It is only produced in years where growing conditions are favourable: it is down to the Chef de Cave to decide if the vintage will be declared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful elegance and balance to this Dom Pérignon with cooked apple, lemon and hints of white pepper and salt. It's medium-bodied with really fine bubbles and balance. Spicy at the end. So wonderfully fresh, linear and long. Racy and elegant. A DP that invites to drink right now. All about finesse. Tension, too, with precise phenolics and bright acidity on the back palate. Subtle energy. Drinkable now, but will develop beautifully in the bottle.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe nose is full and varied, mingling flowers with fruit, and the vegetal with the mineral. The bouquet is tactile, subtly enticing us along a trail of powdery white flowers and nectareous apricot, followed by the freshness of rhubarb and mint and the minerality of ash. Energy dominates on the palate. After a welcoming opening, the wine quickly becomes vibrant and then literally explodes with a surge of effervescence and tonicity. Focused by acidic and bitter notes, the finish brings a penetrating tautness marked by ginger, tobacco and toasted accents.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe unpredictable seasons of 2012, their force and generosity shaped an outstanding olfactory landscape imbued with remarkable variety. A year full of paradoxes for winemaking, 2012 gave birth to a great vintage, surmounting multiple challenges.\u003c\/span\u003e\" \u003cstrong\u003e Dom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What a magnificent bouquet for this Dom Pérignon 2012! Pastry, a hint of smoke and autolytic notes provide a compelling counterpart to eager yet elegant aromas of citrus (lime, tangerine and kumquat) joined by those of fresh fruit, herbs, liquorice, and menthol. There is even a refreshing note of ivy. The palate is tense, vibrant, and very fresh despite its impressive density, which meets its match with an unending finish. This 2012 incarnates the very essence of Dom Pérignon with such a concentrated degree of intensity, along with a capacity for ageing, that it is surely destined for a second life in a P2 edition.\"\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eYohan Castaing, Decanter - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon is a brilliant wine in the making and seems likely to ultimately be judged one of the greatest vintages here in the last quarter century. According to Chef de Cave Vincent Chaperon, the wine is close to its ideal cépages of fifty percent each of chardonnay and pinot noir in 2012. The wine is quite a powerful vintage of Dom Pérignon, but with all of the customary elegance and structural chassis of the greatest vintages here and it remains a young wine, brimming with energy and superb depth. The bouquet wafts from the glass in a classic blend of lime, green apple, menthol, stony minerality, discreet botanical tones, gentle smokiness and a topnote of citrus peel. On the palate the wine is deep, full-bodied, focused and complex, with a great core, superb mineral drive and grip, utterly refined mousse and a long, zesty and beautifully balanced finish. I love how the perfect ripeness of the 2012 vintage is seamlessly interwoven here with a superb girdle of acidity, great minerality and excellent purity, which will end up producing a legendary vintage of this wine. It is certainly approachable out of the blocks, but I would opt to tuck bottles away for at least eight to ten more years before starting to drink the 2012, as there is so much left here to still unfold.\"\u003cstrong data-mce-fragment=\"1\"\u003e  John Gilman - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon is a dense, powerful wine. I am almost shocked by its vinous intensity and raw, unbridled power\u003cspan data-mce-fragment=\"1\"\u003e. The 2012 reminds me of the 2003, but with more finesse and not quite as pushed. Mildew, rain and frost were challenges and resulted in low yields, something that was further compounded by warm, dry weather that concentrated the fruit even more. Those qualities result in a dense Dom Pérignon endowed with real phenolic intensity. It is one of the most reticent young Doms I can remember tasting, I wouldn't even think of opening a bottle for at least a few years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAntonio Galloni, Vinous Media – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful elegance and balance to this Dom Pérignon with cooked apple, lemon and hints of white pepper and salt. It's medium-bodied with really fine bubbles and balance. Spicy at the end. So wonderfully fresh, linear and long. Racy and elegant. A DP that invites to drink right now. All about finesse. Tension, too, with precise phenolics and bright acidity on the back palate. Subtle energy. Drinkable now, but will develop beautifully in the bottle\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e– 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2012 Champagne is 51% Chardonnay and the rest Pinot Noir and has 4 grams per liter dosage. Its style is finessed and elegant, revealing a soft, smoky perfume of fresh white flowers, pear, and fresh bread dough. The palate is focused and long, with a polished mousse, and offers notes of lime blossom, white peach, and chalky minerality as well as long perfume resonating on the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeb Dunnuck, JebDunnuck.com – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Some vintages are vine growers' vintages, but for the 2012, Dom Pérignon's chef de cave wore the blender's hat and had an amazing set of building blocks, especially on the Pinot Noir front: Aÿ, Verzenay, Bouzy and Hautvillers. Shiny lemon green colour. The abundantly toasty nose delivers instant 'wow' notes – so subtle yet at the same time full of character. Charred tones combine with sweet vanilla, coffee and cream notes. Since release, the toastiness has really built up, and finely so. At this stage, the fruitiness is left a little behind but is as pristine as ever, showing a perfectly ripe yet crunchy profile. The palate comes with soft charm and impressive intensity, managing to remain rather light and vibrant. This is smooth-textured and rich, with fascinatingly prickly bubbles that add tension to the wine. Dosage 5g\/l.\" \u003cstrong data-mce-fragment=\"1\"\u003e Essi Avellan MW - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2012 Dom Pérignon has turned out very well indeed, unwinding in the glass with notes of Anjou pear, smoke, toasted nuts, freshly baked bread and crisp stone fruit. Medium to full-bodied, deep and concentrated, it's still tightly wound, its incipiently fleshy core of fruit framed by racy acids and chalky grip, complemented by a classy pinpoint mousse. A touch drier and a touch less reductive than the 2008 out of the gates, these two vintages are clearly destined to be compared for some time to come; but at this early stage, my instinct is that the 2012 will have the edge in the long term\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate – 96+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This eloquent Champagne has an enticing waft of Mandarin orange on the nose that continues on the palate, which is layered with flavors of crushed blackberry and cassis, toast, chopped almond, graphite and oyster shell. \u003c\/span\u003eA bright, finely-knit and harmonious version, with a lovely, raw silk-like mousse, and a lasting, expressive finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink now through 2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Classic lemon-zest and tension nose that I associate with Dom Pérignon, but with extra weight and depth. And quite marked phenolics on the end which suggest this will have a remarkably long life. And, as Vincent Chaperon readily admitted, will definitely show up as a P2 star. Clean and neat and with light smokiness on the finish. Dom P always plays the reduction card. Hugely impressive persistence. Still a baby\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 18.5\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDom P1, P2, P3\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Domperignon_1024x1024.png?v=1701462384\" alt=\"Dom Pérignon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDom Pérignon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. It is a vintage Champagne made from Pinot Noir and Chardonnay. Each year, the Chef de Cave reinvents the House style, creating a unique wine that is a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself.\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is a blend of approximately 50% Pinot Noir and 50% Chardonnay. The grapes are sourced from many Grand Cru vineyards, the very best vineyards in Champagne. In addition, each blend always includes grapes from the original plot in the Abbey of Hautvillers, a Premier Cru vineyard.\u003c\/p\u003e\n\u003cp\u003eThe wine owes its complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the aging process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe three Plénitudes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Dom Pérignon goes through three different stages of development or Plénitudes as it is aged in the cellars of Moët \u0026amp; Chandon. Champagne undergoes a secondary fermentation inside the bottle - this is what creates the fizz that once had Dom Pierre Pérignon enthusiastically exclaim \"Come, I am drinking stars!\" when he first tasted the sparkling wine that is now known as Dom Pérignon. The yeast performing this secondary fermentation turns into lees that remain in the bottle until it is disgorged. Then and only then is it fit to be tasted by Champagne lovers, and to be stored like any other bottle of fine wine for future enjoyment. However, what happens when a bottle is not disgorged? The lees participate in a mysterious evolution of the wine in the bottle, singular to each cuvée and carefully monitored by the Chef de Cave.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon has truly mastered the art of prolonged lees ageing. Dom Pérignon is blended with a 40 years’ time perspective in mind and maturation on lees is part of the blend. Every vintage must have the capacity to shine as Plénitude 2 and Plénitude 3, otherwise it will not declared. Each P2 and P3 is disgorged three years before being brought onto the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each vintage of Dom Pérignon is disgorged and (re)released only when I consider it has reached a new Plénitude, a privileged period of time when Dom Pérignon attains its radiance. Its development comes in successive plateaux which define as many windows of expression I decided to call Plénitudes: the wine then tells us a story that is new and exciting enough to be worth sharing.\u003c\/p\u003e\n\u003cp\u003eMany Dom Pérignon lovers like to compare the trajectories of a bottle of Dom Pérignon Vintage, stored at their place, side by side with a bottle of Dom Pérignon P2 or P3 that has been stored on its lees in our cellars in Epernay. The three Plénitudes side by side is the ultimate horizontal tasting of one and only vintage. Each wine - each Plénitude - will reveal a different facet of Dom Pérignon: P2 and P3, thanks to the extra time spent maturating on their lees under our careful attention, will grant you an experience ever closer to the Spirit of Dom Pérignon.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave, Richard Geoffroy\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Dom Pérignon, the three Plénitudes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignonP1P2P3_1024x1024.jpg?v=1701598672\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eThe three Plénitudes of Dom Pérignon: P1, P2 \u0026amp; P3 (from left to right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Plénitude (P1)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon Vintage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before it reaches its first stage of development or Plénitude (P1). The first Plénitude shows promise, completeness and harmony. Everything is in place. The Chef de Cave assesses the quality of the wine and decides if the vintage will be declared. If the vintage is declared, the wine is disgorged and released and is called Dom Pérignon Vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Plénitude (P2)\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon P2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second stage of maturity or second Plenitude (P2), which was formerly called Oenotheque, is reached after at least 15 years of ageing in the cellars. It is more intense, precise and vibrant, energized by the transformation. A true metamorphosis: its universe has expanded. If the quality of the wine reaches the desired standard, it is disgorged and released as Dom Pérignon P2.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef de Cave, Vincent Chaperon, by Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat was the rationale behind launching Plénitude 2?\u003cbr\u003e\u003c\/em\u003eThe idea behind Plénitude 2 has always been to share more about Dom Pérignon with our consumers. Quite simply, Plénitude 2 shares the arc of a wine’s life – its history. And that history does not stop at the vintage; our wines continue to become more intense, complex and streamlined with longer maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat happens in the bottle during this additional ageing time?\u003cbr\u003e\u003c\/em\u003eWith this extra time, the inner activity in the bottle increases. The yeast transfers its energy to the wine – a mysterious transfer of life. After close to 15 years, expansion of energy reaches its peak, and Dom Pérignon rises to an apex of essential, radiant vitality in its state of Plénitude. Elevated to new heights, it unfurls across every dimension – wider, deeper, longer, more intense – and is gifted further with an extended longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow do you determine when Plénitude 2 is ready for release?\u003cbr\u003e\u003c\/em\u003eIt’s never predetermined. We closely follow the evolution of each of our vintages during their maturation in the cellars. Every six months or so, we open several bottles of each vintage. As soon as we feel that the wine is entering its peak of energy and reaching its Plénitude 2, we prepare for its release. It’s the wine that decides.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Plénitude 2 stand alongside other wines in the Dom Pérignon portfolio?\u003cbr\u003e\u003c\/em\u003eI tend to say that Plénitude 2 is \"more\" Dom Pérignon, because the additional maturation time further enhances Dom Pérignon’s singularity. It’s Dom Pérignon \"higher and further\". Even if Dom Pérignon is \"one and indivisible\", Plénitude 2 carries for the whole the art of addressing time. Time is in the equation of Dom Pérignon, and Plénitude 2 tells us that maturation is a time of construction, a time of growth and expansion for the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Plénitude (P3) \u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eor\u003c\/em\u003e Dom Pérignon P3\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the third stage of development or Plénitude (P3) is reached after at least twenty-five years of ageing in the cellars. At this venerable age, all the components are completely integrated and the wine has become more streamlined and complex than ever. If the third Plénitude reveals the heritage of Dom Pérignon, a living memory passed down through the generations of Chef de Cave, the wine is disgorged and released as Dom Pérignon P3.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveRichardGeoffroy_1024x1024.png?v=1701491453\" alt=\"Richard Geoffroy, Dom Pérignon’s Chef de Cave\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRichard Geoffroy, Chef de Cave 1990-2018\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor 28 years, from 1990 to the end of 2018, Richard Geoffroy was Dom Pérignon’s Chef de Cave. In that time as the creative guide of the Maison, he declared 15 vintages, the last being the majestic 2008 vintage. During that time he demonstrated an unwavering commitment to pursuing Dom Pérignon’s aesthetic ideal and vision. He believed that to experience Dom Pérignon fully, to understand it, one also needed to experience all the vintages that were made but not declared - which meant, effectively, that only he could understand it.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the end of 2018, Richard Geoffroy passed the torch to his successor, Vincent Chaperon. Vincent had worked alongside Richard Geoffroy since he joined\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon in \u003c\/span\u003e2005. \u003c\/p\u003e\n\u003cp\u003eWhen asked what he had learned from working alongside his\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eprotégé for 13 years, Richard Geoffroy replied: \"It’s very clear - his energy. Looking back, it’s very much the same energy I had when I came to Dom Pérignon in 1990. He’s given me a renewed energy. I’ve given him love, I’ve given him my energy, and he gives me that back. He’s allowed me to continue to grow, and to not become an old asshole. It’s the truth. It is important to recognize the risk of becoming an old asshole. That’s the worst! And the best way to do that is to learn from others. If you rest in your personal comfort zone, you’re dead. It’s the relationships you have in your inner circle that count the most. Vincent has considerable humanity, and to me that’s much more important than having technical skills. And that’s what the maison needs. We have incredible technicians. More than ever, with great and varied experience and expertise. But what we need is to be human, to not get cold or arrogant. We need to be warm, and that takes awareness and a lot of energy.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Essi Avellan MW published in 2015 in Flacons of Champagne magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef de Cave Richard Geoffroy is not playing it safe with Dom Pérignon. There is a formidable legacy to guard for the region's first prestige cuvée that carries the name of Champagne's most mythical figure. But instead of securing it, it is reinvention and pushing the boundaries that recur in Richard Geoffroy's deeds. He is obsessed with progression.\u003c\/p\u003e\n\u003cp\u003e'If you are a defender, you are already a loser. To me the major pitfall of champagne is repetition, which is often done in the name of consistency', he states as we sit across each other at the ascetic and airy second floor tasting room at the abbey of Hautvillers, the ancient home of the monk Dom Pérignon. Exchanging over a flight of Dom Pérignons, I am rewarded with fireworks of his insightful and opinionated say.\u003c\/p\u003e\n\u003cp\u003e'Dom Pérignon's greatest asset is vision', Richard Geoffroy decides. It is easy agree with that, as vision is exactly what Geoffroy has demonstrated during his 25 years at the head of the house. Dom Pérignon has been a major driver of champagne, whose prestige and global presence benefit the entire region. Under Geoffroy's wing the Dom Pérignon brand has been separated from Moët \u0026amp; Chandon and its image has gradually been rejuvenated from classic to contemporary, even avant-garde.\u003c\/p\u003e\n\u003cp\u003eThe last 10 years have seen a notably more communicative Dom Pérignon. I remark to Geoffroy that the Dom Pérignon brand has become friendlier. And the same goes even with the wine with its increasingly welcoming, polished, and seamless character. Was this visioned? 'Dom Pérignon is all about pleasure and joy, emotions. I want it to embrace you', Geoffroy agrees. The multitude of research and development carried out at Moët \u0026amp; Chandon has benefited Dom Pérignon quality, too. A friend of a less technical way of talking about wine, Richard Geoffroy often sounds more like a poet than a winemaker: 'We pay a lot of attention to the texture and flow of the wine. I like to call it the Dom Pérignon glide, reminiscent of the surfer riding the perfect wave'.\u003c\/p\u003e\n\u003cp\u003eDriven, is the word that epitomises Richard Geoffroy, the man whose greatest fear in life is to dry out or wither. Thus he declares to enjoy the excitement of discovery and loves surprises. 'That is something I also want to include in a bottle of Dom Pérignon', he adds. Richard Geoffroy's boldness in making Dom Pérignon has resulted in increasing number of vintages produced, including the record-breaking five vintages in a row from 2002 to 2006. He is not shy to demonstrate a broader scope of vintage expressions: 'I feel I might be taking more risks than my predecessors did. For instance, there is no 1989 whereas I made 2003'. He seemingly thrives on challenges and is most proud of the wines of the demanding vintages: 'Out of all vintages I have made, I take the greatest pride in our 2003 wines, which was an unforeseen vintage characterised by extreme heat.'\u003c\/p\u003e\n\u003cp\u003eThere is also an element of surprise in his career path, as even if he comes from a family of vine-growers in Champagne, winemaking was not his first choice. 'I love designing, building and creating things. I could've been an architect. At the end I chose medicine and passed my doctorate in 1982', He remembers. However, soon after his studies, Geoffroy felt a strong attraction back to his roots, to winemaking: 'I was already 31 when I went to study oenology in Reims.' Since then Richard Geoffroy's path has been highly successful and advancement rapid at LVMH. As a lot of creating and construction takes place when crafting champagne of this quality and quantity level, no doubt he is also drawing to his work from his other life interests: 'Dom Pérignon is the most blended vintage champagne. The more wines we combine, the more robust, detailed and precise the wine can be. Champagne making is an options game, and I love options', he confirms.\u003c\/p\u003e\n\u003cp\u003eIn addition to being able to work with the outstanding raw material and great technological resources, Richard Geoffroy has the most glamorous job in Champagne. He travels extensively to share Dom Pérignon with the jet set of the wine and gastronomic world as well as celebrities one can only dream to meet. In a world like his it would be easy to lose track of ordinary life. In his shoes many would have built an attitude of arrogance, but Geoffroy's feet stay firmly on the ground. 'I am privileged to get to meet so many exiting people. Dialogue and sharing are the greatest gifts. If my work would be just technical, I would be long gone.' Even if he still greatly enjoys his adventures abroad, the recent years have made him more concerned and proud of his roots: 'I have done the full circle. Best place in the world is home and I enjoy most spending time with my own people; family, friends and colleagues.'\u003c\/p\u003e\n\u003cp\u003eGeoffroy has an unusually reflective and mature perspective on life. Highly respected by his colleagues, he is known as a great mentor who will give opportunities to develop. 'I think knowledge and skill are best given forward. If you share them with others, the whole project will grow. I am not on an ego trip. I really believe generosity pays off, and that's what wine is all about', he reasons.\u003c\/p\u003e\n\u003cp\u003eIf, as he says, making and talking about Dom Pérignon is all about delivering happiness, Richard Geoffroy should be the happiest man on earth. He denies living on a continuum of happiness but defines: 'To me happiness is harmony with myself and others. Harmony is a cardinal thing in life, but so it is also in wine. Maybe it is something I have learned from Dom Pérignon?'\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_f4102e3d-84fd-4486-92a3-ac5080d95cee_1024x1024.png?v=1701561445\" alt=\"Dom Pérignon’s Chef de Cave Vincent Chaperon\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent Chaperon, Chef de Cave 2019-? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Chaperon joined Moët \u0026amp; Chandon in 1999 and developed a strong attachment to the region. He decided to stay and deepen his knowledge of the vineyards and local winemaking techniques, forging a personal aesthetic of champagne. He joined Dom Pérignon in 2005 and worked alongside Richard Geoffroy for 13 years until he officially took over the role of Chef de Cave on January 1, 2019. The pair collaborated on 13 harvests and four vintages: 2005, 2006, 2009 and 2008.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culmination of their collaboration was the Dom Pérignon Vintage 2008. It was the fruit of a rich dialogue between two passionate winemakers, blending the audacious intuition of Vincent Chaperon and the sophisticated and comprehensive knowledge of Richard Geoffroy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen asked how he felt about leading a team responsible for the future of a well-established brand, Vincent Chaperon replied: \"I’ve been part of the team for many years. It’s a long process of learning and sharing. You project, and imagine, that one day it may be your responsibility. When you accept to be a successor it’s a long process of transmission. It started when I arrived in Champagne, but more conscientiously I started seven or eight years ago. You start to project and ask yourself - one day, perhaps I will be in charge? And then you realize you’ve got a long way to go.\u003c\/p\u003e\n\u003cp\u003eAt first you are completely afraid, you never understand that it’s a very long process to become free and to understand that the end game is not to be the face of the brand, it’s to understand who you are and to be able to give something with all you have. If you are able to understand the brand, perfectly understand what it is, understand its heritage, understand where on the journey you and the brand are. To understand where the two can meet, what will be the point of encounter between you and the brand because it moves in two directions. You have to really grasp what the brand is and accompany it while you add what you can along the way. You have to understand that you are not here just to be the guardian, you have to accept putting in your energy, making it live, and align, because the brand and the team need you to go on breathing it, giving it energy and modernity, projecting it in the future.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an interview by Charlie Geoghegan with Vincent Chaperon in 2021 that was published in Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCould you describe your role as Chef de Cave at Dom Pérignon?\u003cbr\u003e\u003c\/em\u003eIt’s extremely diverse, involving not only everything related to the vine, winemaking and maturation in the cellars, but also communicating about our Champagne, creating and participating in experiences and travelling and meeting our consumers around the world. But if there’s one word that sums up these elements, it’s “creation”. That’s the prism through which all my actions and decisions ultimately pass.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCan you talk us through a typical day in your life?\u003cbr\u003e\u003c\/em\u003eThere’s never a 'typical' day. It varies according to many different cycles, which intersect throughout the year. There are the cycles of nature and the seasons, which impact the vines and the harvest. There are cycles in elaborating our wines, including fermentation and assemblage (blending). There are even cycles of communication, when we launch new Dom Pérignon creations and share them around the world. These cycles are constantly changing and reshuffling my daily schedule throughout the year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the greatest challenges facing the industry is climate change. What actions are you taking?\u003cbr\u003eW\u003c\/em\u003ee’re acting in two ways: reinventing ourselves every year; and changing our vine-growing and winemaking in the mid- and long-term.\u003c\/p\u003e\n\u003cp\u003eEvery year, we’re facing new climatic conditions that impact the vine growth and the grapes’ quality. We’ve been experiencing earlier harvests in August, warmer temperatures, heatwaves and drought. To respond to such situations, we’ve been adapting our grapes selection, and our picking strategies. We’ve been experimenting with new processes such as oxygen management on juices. We’ve been adjusting others, like decreasing the dosage. Finally, we’ve been improving our monitoring by developing data acquisition which helps to make the right decisions at the right moment.\u003c\/p\u003e\n\u003cp\u003eWe’re also changing our vine-growing and winemaking to continue minimising our impact on the climate. More than ever, we promote biodiversity in the vineyard. We consider the vine not as a monoculture, but as a complex and complete system whose balance we have a responsibility to preserve. We continue to reduce our energy impact at the source. This includes everything from investing in electric tractors to experimenting with ways to recover the carbon emitted during our fermentation process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Dom Pérignon differ from other prestige cuvées?\u003cbr\u003e\u003c\/em\u003eToday more than ever, Dom Pérignon is a luxury house. And one of our defining characteristics is that it bears the name of Champagne’s founding father. As such, Dom Pérignon represents all that heritage and history, and has a responsibility – as Dom Pierre Pérignon did – to lead Champagne to new horizons.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eHistory\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Abbey of Hautvillers, Dom Pérignon’s historic birthplace\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_shistoricbirthplace-AbbeyofHautvillersis_1024x1024.png?v=1701461856\"\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\u003eThe Abbey of Hautvillers, Dom Pérignon’s historic birthplace \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is named after a 17th century Benedictine monk, Dom Pierre Pérignon (1638-1715), who was appointed procurator at the Abbey of Hautvillers, near the town of Épernay, in 1668. The Abbey of Hautvillers is located on a beautiful site in Champagne surrounded by an amphitheatre of vineyard-covered hills.\u003c\/p\u003e\n\u003cp\u003eFather Pérignon was said to have invented sparkling wine during his tenure as Cellar Master, but this is a myth as sparkling wine was already in production in France, made by bottling wine while it was still fermenting. However, it is believed that he pioneered viticultural and winemaking methods that transformed the wines of Champagne. He introduced pruning which reduced yields and improved concentration, blended grapes to improve the quality of the wine, handled the grapes more carefully to avoid breaking the skins and exposing the juice to the air, and advocated multiple gentle pressings to minimise skin contact and extraction of tannins. He also imported stronger bottles from England to reduce the risk of the bottles exploding - a major issue at the time.\u003c\/p\u003e\n\u003cp\u003eIn addition to developing revolutionary techniques for viticulture and winemaking, Father Pérignon modernized the abbey, restored its vineyard, and set about to make 'the best wine in the world'. He brought the abbey to light and his wine became one of the most sought-after wines in France and was served at Versailles and enjoyed by none other than Louis XIV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921 Moët \u0026amp; Chandon\u003c\/span\u003e bottled its first ever\u003cspan\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003epurchased \u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eToday Dom Pérignon is part of the Moët Hennessy Louis Vuitton (LVMH) empire owned by France’s richest man, Bernard Arnault. It has been the Champagne of choice for numerous celebrities and royalty over the years. Memorably it was chosen for the wedding of Lady Diana Spencer and Prince Charles in 1981.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42868833976561,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dom-perignon-2012.jpg?v=1703635259"},{"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":"moet-chandon-brut-imperial-nv-gift-box","title":"Moët \u0026 Chandon Brut Impérial NV (Gift Box)","description":"\u003cp\u003eMoët \u0026amp; Chandon Brut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly. It is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production. Brut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines. It is an assemblage of Pinot Noir (30 to 40%), Pinot Meunier (30 to 40%) and Chardonnay (20 to 30%). Aged for a minimum of 2 years on lees. The dosage is 7g\/l.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A harmonious Champagne, with well-knit, mouthwatering acidity, offering hints of bread dough and spun honey that enrich flavors of black cherry, salted almond and preserved lemon. Not a powerhouse, but this shows good focus while remaining fine and creamy in texture. The minerally finish shows hints of smoke and oyster shell.\"  Wine Spectator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Golden straw yellow with green highlights. A sparkling bouquet featuring the vibrant intensity of green apple and citrus fruit, the freshness of mineral nuances and white flowers and the elegance of blond notes (brioche, cereal, fresh nuts). A generous palate combining sumptuousness and subtlety, displaying the delicious sumptuousness of white-fleshed fruits (pear, peach, apple), the alluring caress of fine bubbles and the soft vivacity of citrus fruit and nuances of gooseberry.\"  \u003cstrong\u003eMoët \u0026amp; Chandon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A harmonious Champagne, with well-knit, mouthwatering acidity, offering hints of bread dough and spun honey that enrich flavors of black cherry, salted almond and preserved lemon. Not a powerhouse, but this shows good focus while remaining fine and creamy in texture. The minerally finish shows hints of smoke and oyster shell. Pinot Noir, Pinot Meunier and Chardonnay. Drink now. Tasted 2023.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlison Napjus, Wine Spectator - 92 points \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is showing aromas of apricots, grapefruit, pears and short crust. Some walnuts, too. Medium-bodied, with soft bubbles and tasty nut and pie crust notes at the end. Blend of pinot noir, meunier and chardonnay. 24 months on the lees. Tasted from a magnum bottle. Drink now. Tasted July 2023.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Champagne gets better and better. It has a fine dryness with a crisp apple and citrus character. That goes with the touches of maturity that give the wine fine balance. Drink now. Tasted Jan 2023.\"  \u003cstrong\u003eRoger Voss, Wine Enthusiast – 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eImpérial NV\u003c\/h3\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonBrutImperial_1024x1024.png?v=1703389604\" alt=\"Moët \u0026amp; Chandon Brut Impérial NV\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonBrutImperial_1024x1024.png?v=1703389604\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Moët Imperial is a little bit of everything. That’s the beauty of that wine. There are so many elements involved. Maybe where a Vintage is for a certain special moment, for me Imperial is for \u003cem data-mce-fragment=\"1\"\u003eevery\u003c\/em\u003e moment. What I like about Imperial is the idea of spontaneity. Not being obliged to wait for a special occasion. Not being obliged to have the right temperature and the right glass, but just 'Let’s have a glass now.' And you know that if you have a glass of Imperial, you’ll be very happy with your glass. It’s the kind of champagne that always seduces and delights, whatever the circumstances.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year, we face the awesome challenge of re-creating the Moët \u0026amp; Chandon Impérial with the same recognisable taste that is beloved around the world, despite having to use grapes that, at each harvest, are never the same in aroma or ripeness. To achieve both consistency and quality, we accompany the process of winemaking at every stage, from the blending of still wines made from three grape varieties within months of the harvest, through the careful elaboration and the bottling of the same Champagne style at Moët \u0026amp; Chandon year after year.\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e \u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBenoît Gouez, Chef de Cave\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly and close personal friend of Jean-Rémy Moët, the gregarious vintner and grandson of house founder Claude Moët.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIn its day, Impérial was something of a revolution. Less than one percent of champagne produced was labelled 'brut' (and even the brut of 1869 was much sweeter than today’s dry version). But the relative lightness of Brut Impérial - its elegance above all - has endured. Moët Impérial today is nothing short of an icon, its gold foil–wrapped bottle a universal symbol of celebration. \u003cspan data-mce-fragment=\"1\"\u003eIt is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines specially selected to enhance its maturity, complexity and constancy. The assemblage reflects the diversity and complementarity of the three grape varietals used; the full body of Pinot Noir (30 to 40%), the suppleness of Pinot Meunier (30 to 40%) and the finesse of Chardonnay (20 to 30%). The wine is aged for a minimum of 2 years on lees and sits for 6 months after disgorgement before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eImpérial has become fresher and less sweet over time.  When Benoît Gouez arrived in 1998 the dosage was 13g\/l. \"\u003cspan data-mce-fragment=\"1\"\u003eWe trialled it and found we preferred 11g\/l,\" he says, \"But we kept 13g\/l for customers.\" The dosage was subsequently reduced to 9g\/l and today sits at 7g\/l.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Sam Kessler that appeared in The Oracle Time, April 2017. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrinking champagne is easy, so much so that I find myself doing so without meaning to on all too many occasions. Making it on the other hand is far, far less so.\u003c\/p\u003e\n\u003cp\u003eMost educated epicureans are well aware that each bottle of champagne is a blend of different wines from different vineyards around the geographical region. Many even know the three main grapes that entails: Pinot Noir, Meunier and Chardonnay. Very few however really appreciate what that means for the winemakers themselves.\u003c\/p\u003e\n\u003cp\u003eIn the case of the world’s largest champagne house, Moet \u0026amp; Chandon, head winemaker Benoît Gouez has an unenviable task. We were fortunate enough to have a private tasting with Benoît and… well… we won’t be starting a champagne house any time soon.\u003c\/p\u003e\n\u003cp\u003eFor of all are the sheer number of wines that get used at Moet \u0026amp; Chandon. Three different grape varieties yes, but the sheer number of vineyards these come from is staggering. Each vineyard has its own unique terroir, the landscape that gives the grapes their characteristics. This in turn means that, even if each uses the same grapes and same quality of grape, the wines coming from each will be completely different.\u003c\/p\u003e\n\u003cp\u003eEven then, that’s never the case. Champagne has no uniform climate. It’s myriad different landscapes and terroir variances, not to mention weather that makes Britain seem consistent, all mean that every harvest is completely different.\u003c\/p\u003e\n\u003cp\u003eFor some wines this wouldn’t be a problem; indeed for some champagnes it’s not. Variance is what makes a vintage a vintage, a snapshot of the region on a given year. But imagine what that means for something like Moet Imperial.\u003c\/p\u003e\n\u003cp\u003eImperial is the signature of the house, the wine that defines its character to the world at large. In essence it’s the truest expression of what Moet \u0026amp; Chandon is. The key to that is consistency. Each It’s Benoît’s job to ensure that consistency in the face of all adversity. Fortunately for him, champagne has learned over the years that when one grape suffers, another flourishes. Where one year the Chardonnay gets destroyed by late frosts, the Pinot Noir is better than ever.year it must be the same, over and over without fail, regardless of the quality of grapes that year.\u003c\/p\u003e\n\u003cp\u003eThe trick that Benoît has mastered is how to balance the good with the bad. The same volume needs to be made after all, and the same elements have to go into it to create that consistent profile of Moet Imperial. Where one component wine is lacking in body, another needs to be positively overweight. Where on lacks acidity, another needs to be razor-sharp.\u003c\/p\u003e\n\u003cp\u003eDuring the course of the harvest and following winemaking period Benoît will sample hundreds and thousands of wine, equating to about 30 a day. He and his team of tasters will work through everything, pinpointing where each is strongest in order to better understand how they can fit into the Imperial puzzle.\u003c\/p\u003e\n\u003cp\u003eSo far so tricky, right? What we’ve yet to factor in however is the reserves. Reserves are the good wines that Benoît keeps each year, holding them back for a particular blend or in case of emergency. These can be a lifeline when the grapes of a particular harvest are lacking, adding some much-needed oomph to the blend.\u003c\/p\u003e\n\u003cp\u003eThey are not however something Moet can afford to go overboard with. There’s no guarantee that a wine of that quality will be replenished the next year. If it’s earmarked for a certain blend and there’s not enough to go around, disaster strikes. Reserves may be an invaluable resource, but they add yet another layer of complexity to an already-labyrinthine proposition.\u003c\/p\u003e\n\u003cp\u003eSo what’s Benoît’s secret to keeping the consistency of Imperial? Quite simply there isn’t one.  There’s no shortcut, no easy solution. Each year is fraught with next-to-impossible decisions, decisions that only experience can account for. Nobody knows Moet like Benoît, neither the profile of their wines nor the contents of their cellars. In short, there’s nobody alive that could do what he – and indeed the Chef de Cave of any champagne maison – can do.\u003c\/p\u003e\n\u003cp\u003eSo next time you buy a bottle of Imperial, next time someone questions the quality of a non-vintage over a vintage, just explain to them clearly and eloquently just how much work went into creating that beautifully balanced, invariably consistent bottle of wine. If you can’t… well, we’re probably in the same boat.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Moët \u0026amp; Chandon Chef de Cave Benoît Gouez\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_cf9fb087-be9f-46b6-8092-75b1cf09bdaa_1024x1024.png?v=1701554653\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eBenoît Gouez joined Moët \u0026amp; Chandon in 1998 as a winemaker and became the Chef de Cave in 2005 at only 35 years old. He's been in this role for 18 years, a mere blip in the House history dating back to 1743. Today he’s responsible for producing around 30 million bottles of champagne annually.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eBenoît did not grow up in the Champagne region in northeast France. He was raised in Saint-Lô in neighbouring Normandy, \"nowhere near a vineyard.\" He adds, \"I don’t view this as a weakness, but rather as an opportunity, because I don’t have the weight of tradition on my shoulders.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis early interest was in science - he entered college in Montepellier in 1990, at the age of 20, to study agronomy. It was here he met his mentor, Denis Boubals, the professor of viticulture, and switched to viticulture and winemaking.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis professional life began not in France but in the New World world. An internship at a winery in California’s Anderson Valley was followed by stints at wineries in Margaret River in Australia and Cloudy Bay in New Zealand.\u003c\/span\u003e These experiences made him, \"r\u003cspan data-mce-fragment=\"1\"\u003eealise that sometimes in France we can be fixated with regulations and the idea of 'vin de terroir', meaning the wine should express the place from where it originates. In the new world, the approach was different. It was more open to technical possibilities.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1998, at the age of 28,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenoît \u003c\/span\u003earrived in Champagne and was appointed as assistant winemaker at \u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon. He had been attracted by the combination of technical skill and sensitivity at the Mison, the values of pleasure and sharing wine, and the opportunities to travel. Seven years later he was appointed Chef de Cave. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I’ve learnt a lot from Richard Geoffroy, the cellar master of Dom Pérignon. He taught me that, beyond technique, it’s the winemaker’s personal sensibility that gives a champagne its soul.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor \u003cspan data-mce-fragment=\"1\"\u003eBenoît, the most challenging aspect of the job is the production of the signature of the house, Moët \u0026amp; Chandon Impérial. \"Each year, we face the awesome challenge of re-creating the Moët \u0026amp; Chandon Impérial with the same recognisable taste that is beloved around the world, despite having to use grapes that, at each harvest, are never the same in aroma or ripeness. To achieve both consistency and quality, we accompany the process of winemaking at every stage, from the blending of still wines made from three grape varieties within months of the harvest, through the careful elaboration and the bottling of the same Champagne style at Moët \u0026amp; Chandon year after year.\"\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eAs for the biggest challenge facing the Champagne industry, he is in no doubt that it is adapting to climate change. \"If things continue to evolve as fast as they have in the past 30 years, the discussion of the style of champagne will be pointless; the impact on our lives will be much more important. And second, if you think about what makes champagne unique, it is not in our varieties, or the way we prune, or the way we press, or ferment, or blend, or age. That can be done exactly the same way anywhere in the world. The only thing that makes champagne unique is what is here and nowhere else: the soil and the climate. When you understand that, you start asking what can I do to preserve the local environment? In the past 10 years we have cut by half the use of water. We work a lot on energy. In the vineyards we don’t use insecticides at all. We have a plan to not use herbicides at all within the next three years. Our identity is in our terroir, so we have to respect it, we have to preserve it, we have to even improve it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Moët \u0026amp; Chandon Vineyards\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_ChandonVineyards_1024x1024.png?v=1701553368\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHow to pronounce\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eMoët \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Moët family makes it very clear that the 't' must be pronounced. It’s pronounced 'mo-wet' or 'moe-ette'. The Moët family is originally from the Netherlands and although they moved to France in the 1400s, they still tenaciously hold onto the Dutch pronunciation of their name. Quite brave in a country that would drop the consonant and pronounce the name 'Moe-ay'.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon's history began in 1743 when Claude Moët, a wine merchant in Épernay, founded the Maison Moët. Moët developed over the next few generations as a brand and a business, but it was his grandson Jean-Rémy Moët, who helped create and globalize the Moët identity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Rémy Moët was a visionary who built his namesake brand into one of the largest winemakers in the Champagne region. He built the framework for Moët \u0026amp; Chandon’s standing today, including the very chateau housing its headquarters in the heart of Épernay in the Champagne region, and the brand’s vast cellars, which run for some 28 kilometres underneath the city centre and out toward the miles of vineyards. The brand is Jean-Rémy’s legacy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJean-Rémy became a close personal friend of Napoleon Bonaparte and their friendship had a huge influence on the fortunes of Moët. The two met in 1782 when Napolean was at military school in Brienne-le-Château and the younger Moët visited the school soliciting orders for the family business. The word 'Champagne' was music to Napoleon’s ears and the two boys became fast friends. After Napolean became Emperor he made a point of visiting the Moët house to stock up on cases of Champagne before every military campaign. Napoleon famously said, \"Champagne! In victory one deserves it, in defeat one needs it.\" After one terrible defeat, the Russian army plundered the cellars of Champagne and Jean-Rémy watched 600,000 bottles of Moët emptied by Russian soldiers camped on the premises. He didn't panic but instead recalled an old French proverb: 'Qui a bu, boira' or 'He who has drunk once will drink again.' Moët told all his friends, \"All of those soldiers who are ruining me today will make my fortune tomorrow. I’m letting them drink all they want. They will be hooked for life and become my best salesmen when they go back to their own country.\" He was right; the Moët business soared in those following years and among the clients clamoring for a taste were some of Napoleon’s famous adversaries, including the First Duke of Wellington and Frederick William III of Prussia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1832, nine years before Jean-Rémy died, his son \u003c\/span\u003eVictor Moët took over the business and was joined by brother-in-law Pierre-Gabriel Chandon. In 1833, the company was renamed Moët et Chandon.\u003c\/p\u003e\n\u003cp\u003eThe concept of vintage champagne or millésimé was introduced in 1840. Two years later in 1842,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e99 years after the foundation of the House, \u003c\/span\u003eMoët marketed its first vintage. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrut Impérial, the House's signature wine, was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte. Today it is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921, Moët \u0026amp; Chandon\u003c\/span\u003e\u003cspan\u003e bottled its first ever \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003e\u003cspan\u003epurchased \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003e\u003cspan\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon featured in the first recorded instance of anyone popping open a bottle of champagne and spraying it on others. Dan Turney was handed a jeroboam of the House's champagne in 1967 after he won the 24-hour Le Mans race and immediately proceeded to open the bottle and spray its contents on himself and the crowd, starting the now-timeless tradition.\u003c\/p\u003e\n\u003cp\u003eMoet \u0026amp; Chandon merged with Hennessy Cognac in 1971 and then with \u003cspan data-mce-fragment=\"1\"\u003eluxury fashion brand \u003c\/span\u003eLouis Vuitton in 1987, to become  Louis-Vuitton-Moët-Hennessy (LVMH). LVMH is the world's largest and most successful purveyor of luxury goods, with an €80 billion revenue in 2022.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Moet \u0026amp; Chandon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Moet_Chandon_1024x1024.png?v=1703551752\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon own 1,190 hectares of calcareous vineyards in the Champane region, 50% of which are classified as Grand Cru and 25% as Premier Cru. This makes them the largest vineyard owner in Champagne. However, the grapes from their estate vineyards only supply around 25% of their production needs, forcing them to purchase the balance from growers outside of these lands.\u003c\/p\u003e\n\u003cp\u003eMoët \u0026amp; Chandon source their fruit from all the sub-regions of Champagne, namely Montagne de Reims, Côte des Blancs, Vallée de la Marne, Côte de Sézanne and Côte des Bar. In all, they have access to approximately 200 of the 323 crus in the region, including 100% of the 17 Grand Crus and 70% of the 44 Premiers Crus. This wide-range of vineyards allows the optimum selection of grapes, enabling them to maintain the constancy of Moët Impérial and the originality of Grand Vintage. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eBrut Impérial NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBrut Impérial was first released in 1869 to celebrate the 100th anniversary of the birth of Napoleon Bonaparte, diminutive lover of bubbly and close personal friend of Jean-Rémy Moët, grandson of house founder Claude Moët. It is by far the biggest selling Champagne in the world - around 20 million bottles are produced each year, which is about 7% of Champagne’s total production.\u003c\/p\u003e\n\u003cp\u003eBrut Impérial is a blend of over 200 crus, of which 20% to 30% are reserve wines. It is an assemblage of Pinot Noir (30 to 40%), Pinot Meunier (30 to 40%) and Chardonnay (20 to 30%). The dosage is 7g\/l. Aged for a minimum of 2 years on lees.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRosé Impérial NV\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eRosé Impérial, first released in 1996, is now the market leader of Rosé in Champagne. It is an assemblage of around 45% Pinot Noir, 35% Pinot Meunier and 10% Chardonnay. Depending on the year, 20% to 30% of the blend are reserve wines specially selected to enhance its intensity, subtlety and constancy. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eGrand Vintage \u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMoët \u0026amp; Chandon\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e marketed its first vintage champagne in 1842. The current release Grand Vintage 2015 is the 76th vintage in the history of the House.\u003c\/span\u003e Grand Vintage is a blend of the traditional varieties; Pinot Noir, Chardonnay and Pinot Meunier. Vintage wines are selected as the most interesting wines from the harvest, without thinking about house style.\u003c\/p\u003e\n\u003cp\u003eThe varietal blend varies year to year depending on vintage conditions as the base wines reflect the best qualities of the year’s harvest. For example, in 1999 Pinot Noir was the dominant varietal\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(38%), in 2002 Chardonnay \u003c\/span\u003e(51%), while in in 2003 it was Pinot Meunier (43%).  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eDom Pérignon\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eDom Pérignon is named after a 17th century Benedictine monk who was Cellar Master at the Abbey of Hautvillers, near the town of Épernay. A\u003cspan data-mce-fragment=\"1\"\u003e vintage Champagne, it is a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. \u003c\/span\u003eIt is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although owned by Moët \u0026amp; Chandon, Dom Pérignon is now branded as a Champagne house in its own right.* It is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e* It is listed here under Dom Pérignon, not Moët \u0026amp; Chandon.\u003c\/em\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896865657073,"sku":"","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/moet_chandon-brut-imperial-NVIN.jpg?v=1704250756"},{"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":135.0,"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":"pol-roger-brut-reserve-nv-gift-box","title":"Pol Roger Brut Réserve NV (Gift Box)","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 of 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"My tastes are simple, I am easily satisfied with the best.\"  Sir Winston Churchill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir from some of the best crus of the Montagne de Reims brings structure, body and power, the Pinot Meunier from several crus from the Vallée de la Marne and from the Epernay area brings freshness, roundness and fruitiness, and the Chardonnay from some of the best crus of the Côte des Blancs and from Epernay adds aromatic complexity, finesse, elegance and lightness. The wine is aged for 4 years in \u003cspan data-mce-fragment=\"1\"\u003ethe \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePol Roger cellars \u003c\/span\u003ebefore being disgorged and released onto the market. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"One of my favourite champagne houses. This entry point has a flowery bouquet, terrific mouthfeel thanks to a hint of honey, and Meyer lemon cleansing the finish and aftertaste.\" - James Halliday\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eOnce harvested, the grapes are immediately and delicately pressed. The must undergoes two débourbages (settlings of the must), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period in the winery. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept separate until the final blending. All of the wines go through full malolactic fermentation. After tasting, blending and bottling, the secondary fermentation and maturation takes place in bottle in the deepest Pol Roger cellars in Épernay These cellars are located 33 metres below street level and have a temperature of 9 degrees Celsius, said to be 0.5 to 1.5 degrees colder than most other Champagne cellars. This slows down the speed of the second fermentation, requiring a longer aging on the lees resulting in a very fine and persistent mousse and great finesse and longevity. Lastly, each bottle is given a traditional rémuage, a rarity in Champagne nowadays, which means that all the bottles are riddled by hand before disgorging and dosage.\u003c\/p\u003e\n\u003cp\u003e\"Pol Roger Brut Réserve displays a beautiful golden straw coloured hue, as well as abundant and fine bubbles. With a powerful and attractive nose, it first delivers aromas of fruit (pear, mango ...) and then releases light flavours of honeysuckle and white jasmine, lingering on vanilla and brioche notes. Behind a frank and dynamic attack, the wine encompasses a nice harmony and a pleasant freshness, whilst preserving some structure. On the palate, flavours of cooked fruit (quince jelly, apricot jam) happily mingle with fragrances of beeswax and acacia honey. The long-lasting aromas, composed of both fruity (candied orange peel, tangerine...) and spicy notes (cardamom, anis) are outstanding. All the know-how of our firm is revealed in its ability to reproduce each year a blend which is consistent in style and quality.\"  \u003cstrong\u003ePol Roger\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One of my favourite champagne houses. This entry point has one-third each of pinot noir, pinot meunier and chardonnay from 30 crus, 25% reserve wines, spending 4 years on tirage. It has a flowery bouquet, terrific mouthfeel thanks to a hint of honey, and Meyer lemon cleansing the finish and aftertaste\u003cspan data-mce-fragment=\"1\"\u003e. Tasted Nov 2021.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and 2020 Top 100 Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Richly biscuity on the nose, with steamed rice, fresh pear and citrus blossom complexity. Creamy mousse dissolves into red apple peel, lemon and stone fruits, with a depth of honeyed biscuits. The Reserve NV from Pol Roger is a blend of base wines from at least three vintages. With 6 months of post-disgorgement ageing, the wine is ready to enjoy now.\"  \u003cstrong\u003eDecanter - 93 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The current release of Pol Roger's NV Brut Réserve is quite dramatic, bursting with aromas of mandarin oil, honeycomb, elderflower, fresh bread and musky peach. Medium to full-bodied, fleshy and enveloping, it's generous and textural, with a rich core of fruit, lively acids and a pillowy mousse. Tasted April 2021.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, Wine Advocate - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A layered and complex Champagne with pie crust, lemon peel, dried apple, pineapple tart and subtle spice notes. Sleek bubbles. Creamy and delicious.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  James Suckling, JamesSuckling.com - 92 points\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is the nonvintage cuvée from this producer. It is in a rich style, with a high proportion of Pinot Noir, very much the house style. This bottling is fresh and hinting at maturity. Drink now.\"  \u003cstrong\u003eRoger Voss, Wine Enthusiast – 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHubert de Billy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-HubertdeBilly_1024x1024.png?v=1705966080\" alt=\"Hubert de Billy, fifth generation owner of Pol Roger\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-HubertdeBilly_1024x1024.png?v=1705966080\"\u003eHubert de Billy, the distinguished fifth-generation owner of Champagne Pol Roger and the great-great-grandson of Pol Roger, joined the business in 1988.\u003c\/p\u003e\n\u003cp\u003e\"I am the fifth generation owner of Pol Roger and I have been surrounded by champagne since the age of 16. My destiny to work in the Champagne industry was confirmed at birth! My mother, Chantal Budin, was born at 11 Avenue de Champagne in Epernay and my father, Christian de Billy, was born at 48 Avenue de Champagne in Epernay. My maternal grandfather was the General Manager of Perrier-Jouët and had been Mayor of Epernay during the Second World War, whilst my father was the great-grandson of Monsieur Pol Roger and grandson of Maurice Pol-Roger, the mayor of Epernay during the First World War.\u003c\/p\u003e\n\u003cp\u003eBeing the only son in my generation, it was difficult to turn my back on the business. My career started as a salesman liaising with our English and French distributors and I was later sent to the wineries of California to gain work experience. After that I attended university before taking over the business side of the operation. The champagne business can be very nice, very glamorous. But there are two distinct aspects to my job: the production side and the glitzy events we stage to promote the product. I might spend one day with a thousand people, including royalty, and the next will be a cosy media lunch. I also spend a lot of time at the vineyard talking to our growers. It is a duty but I enjoy it very much,\" says de Billy.\u003c\/p\u003e\n\u003cp\u003eA very important part of de Billy's role is to decide, together with Chef de Cave Damien Cambres, on the potential blending of the \u003cspan data-mce-fragment=\"1\"\u003ecuvées. They are then presented to the rest of the family members for final approval.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following article by Jamie Goode appeared in the Wine Anorak in 2020.\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFamily-owned Pol Roger is one of the most highly regarded Champagne houses. They aren't huge, and a high proportion of their grape intake comes from their own vineyards: their 93 hectares of vines is sufficient for half their needs. We visited with the charismatic and ever-so-slightly flamboyant Hubert de Billy on a day in early March.\u003c\/p\u003e\n\u003cp\u003eThe house of Pol Roger was founded in 1849. Pol Roger was the son of a solicitor in Aÿ. He was living next to Bollinger, and he decided to produce Champagne at home to sell to other producers. 'Over time, some of his friends said to him your wine is very good and you should sell it under your own name,' says De Billy. 'Aÿ was already overbooked – the streets are very small and it has always been locked between the vineyard and the canal. At the end of the 19th century, before the arrival of the train, Aÿ was the same size as Épernay. 'So Pol Roger moved to Épernay, where it is now. These days, Pol Roger has 54 employees. A century ago there were 300 employees, making much less wine. We are quite large with 54,' he adds. 'We do the riddling by hand. So we could save 5 people, but this is not our philosophy.'\u003c\/p\u003e\n\u003cp\u003e'The philosophy of winemaking is the grape first,' says de Billy. 'All the technical choices are to focus on the taste of the grapes, so we have no barrels. Everything that can add a foreign taste is forbidden.' The winery is almost entirely stainless steel, but they still have a few concrete vats which they use for the reserve wines. 'We think that concrete is very difficult to use for the fermentation, but for storage it is perfect.' They last bought a barrel in 1975, and from 2012 onwards all fermentation has been in stainless steel. 'When it comes to vat size, small is not always beautiful,' says De Billy. He thinks 10 000-15 000 litres is the best size, but they do have to use some smaller vats of 2, 3, 5 and 7000 litres.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRogerwinemakingfacilities_1024x1024.png?v=1705968327\" alt=\"Pol Roger winemaking facilities\"\u003eOne feature of their winemaking that is unusual is a second decanting process. After pressing in the press house (these are scattered around the vineyards) the juice is settled to let all the gunk fall to the bottom, then removed from these juice lees. This juice goes to the winery. 'We do a second decanting at 7 C in vats at the winery because it has a better cooling system,' says De Billy. The alcoholic fermentation is completed, and then all the wines go through malolactic fermentation. 'One philosophy of Pol Roger is that everything regarding the wine has to be slow,' says De Billy. 'We have slow fermentation, because we cool it down, we take more time because we do the second decanting, we do longer ageing than most of our colleagues. Everything that is to do with the wine has to be slow.'\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Billy says that choosing the reserve wine is one of the key tasks just after vintage. 'When I started in the company in 1988, I did the mistake that all the newcomers make,' he shared. 'I said, this wine is not so good, so let's use it as a reserve. When you start you think that you need to put the best wine in your cuvée, and what you don't use you keep. My uncle told me that it should be the opposite. Because the reserve is used to make the next wine better. Bad wine from the beginning will never give good wine. Most of the reserve wine is selected at the beginning.'\u003c\/p\u003e\n\u003cp\u003e'First I do Churchill and Blanc de Blancs. They are the two smallest productions, and they are the two iconic wines of Pol Roger. Then I select the reserve wine. Then I do vintage and non-vintage at the end.'\u003c\/p\u003e\n\u003cp\u003e'We classify the wines. We taste during one month, beginning at the start of December. We have 3 oenologues in the company. We taste all the vats together. Some vats go to the distillery. After, we decide the vats which are obviously for the non-vintage. By mid January we have tasted everything. I make a decision and give the proposal to the rest of the family. It is like the election of the Pope: we don't leave the room until a decision is made. We start at 9 am and don't leave until we've decided.' \u003c\/p\u003e\n\u003cp\u003eUntil the 1970s Pol didn't source any wine from the Aube. 'This was for taste reasons, not quality (I'm going to be politically correct),' says De Billy. 'Nowadays, we'd like to have some. We have found 3 hectares in Les Riceys and we are very happy, because now the quality of Aube is much higher, and it was a taste that was missing in our palate. It's a taste we'd like to increase a little bit.'\u003c\/p\u003e\n\u003cp\u003eOne of the most unusual features about Pol Roger is that they do all – or almost all – the riddling by hand. They have 7 km of cellars, with the lowest at 35 m below the surface where this takes place. 'We are the last to do mostly all our riddling by hand,' says De Billy. 'I must be honest. We are good French and so we take an August holiday so there is a small portion, roughly 5% which is machine riddled, so that we can be sure that in September we can start again. 'They do triage in halfs, bottles, magnums and jeroboams. 'It takes a month to riddle by hand,' he says. 'There are four riddlers and each move 50,000 bottles a day. Each riddler has roughly 200,000 bottles under his own authority. The riddler is the only worker who is his own boss. We are asking him for a perfect wine a month after. We don't ask him how he does it. The sediment moves according to the atmospheric pressure, so in Spring and Fall it is a bit more difficult than in winter and summer. 'Normally people fill Jeroboams afterwards, but Pol Roger riddle quite a lot of them: around 2000. 'It is starting to be quite popular,' says De Billy.\u003c\/p\u003e\n\u003cp\u003e'Cork is still a problem,' he says. 'The problem is the Mytik is not perfect, and real cork is not perfect. I am going to meet Monsieur Amorim in July.'\u003c\/p\u003e\n\u003cp\u003eBilly says that aperitif champagne is a new thing. 'Before the war, champagne was only before the meal and dessert. When people started to move to aperitif champagne, my father didn't want to change things in the cellars, so he changed the cuvee very slowly and created the Blanc de Blancs to answer this new demand. It was their prestige cuvée before they started Winston Churchill. They do only recent disgorgement. Ageing is minimum of six years, and if they can wait another year they do.\u003c\/p\u003e\n\u003cp\u003eThey don't put information on the bottle about the blend, the bottling date and the disgorgement date and dosage. 'Our philosophy is don't give details to someone who is not able to understand,' says De Billy, pointing out that the information is on the case, but not the bottle. If the customer asks the question, the retailer can give the answer. They don't hide anything. 'We want to be able to give the details to someone who is able to understand it.'\u003c\/p\u003e\n\u003cp\u003eThere's a family resemblance to these wines. They are quite pure and have a nice linear character, but there's generosity too. The non-vintage is four years on lees, and all the NVs are one-third of each of the main grape varieties.\u003c\/p\u003e\n\u003ch3\u003eThe lost bottles\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Pol Roger - A Treasure Trove of Long-Buried Bottles\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-ATreasureTroveofLong-BuriedBottles_1024x1024.png?v=1705977769\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-ATreasureTroveofLong-BuriedBottles_1024x1024.png?v=1705977769\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eParts of the following text are taken from an article by Laura Seal that appeared in Decanter in February 2018 (Photo: Michaël Boudot)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePol Roger has excavated some long-lost treasure from the wreckage of a cellar that collapsed in 1900 and buried more than a million bottles of Champagne.\u003c\/p\u003e\n\u003cp\u003eAlmost 118 years ago, on 23 February 1900, disaster struck Pol Roger’s cellars in Épernay. Following a period of extreme cold and damp, vast stretches of wall suddenly collapsed during the night, demolishing adjoining buildings and burying 1.5 million bottles of wine, along with 500 casks. There was a sinkhole some 15 metres across and reaching down 20 metres into the earth. Three storeys of Pol Roger’s cellars had collapsed in on themselves. Damage was so extensive that the ground above the cellars caved in, causing the street level to fall by four metres. Great fissures formed in the nearby roads, rue Henri le Large and rue Godart-Roger.\u003c\/p\u003e\n\u003cp\u003eAn account from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLe Vigneron Champenois\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etells how Pol Roger’s son Maurice awoke at 2am to 'a dull rumble similar to the sound of thunder. When the workers arrived a few hours later, the disaster was complete.' Maurice and his brother Georges had hoped they could attempt to salvage the buried wines by tunnelling into the rubble. But after a similar cave-in occurred a month later at the nearby property of Godart-Roger, the plans were abandoned, along with the ruined cellars.\u003c\/p\u003e\n\u003cp\u003eFast forward almost 118 years exactly and Pol Roger is rebuilding a new packaging facility on the same plot of land. When the collapsed cellars were being industrially excavated, outgoing chef de cave Dominique Petit and his successor, Damien Cambres, happened to notice a large void at the site filled with mountains of broken glass and what appeared to be one intact bottle.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eRumours that some bottles had survived the cellar collapse had become the thing of Épernay legend, although few believed that anything could actually have survived the impact of thousands of tons of chalk and clay.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOver the next 2 days, 19 more surviving bottles of bubbly - corked between 1887 and 1898 - came to light. '\u003cspan class=\"s1\"\u003eThe wines are clear, the levels are correct and the corks are depressed,' said the Champagne House. '\u003c\/span\u003e\u003cspan class=\"s1\"\u003eThese bottles are still on their lees and will have to be hand riddled and disgorged before being tasted. A\u003cspan data-mce-fragment=\"1\"\u003e select few will have the privilege of discovering just how it compares to Champagnes of similar age, which have been carefully curated in the Pol Roger cellars.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOver the next 12 months the operation to salvage more unbroken bottles started and was stopped by rising water levels and further collapse, but close to 100 bottles were successfully removed.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Chef de Cave Damien Cambers with the first bottle found\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-ChefdeCaveDamienCamberswiththefirstbottlefound_1024x1024.png?v=1705981460\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave Damien Cambers with the first bottle found (Photo: Michaël Boudot) \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #404040;\" data-mce-style=\"color: #404040;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Tasting\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe text below is taken from an article by Peter Dean that appeared in The Buyer in October 2019 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere are many special tastings in the world of wine and many special bottles – some of them with plenty of bottle age. But the tasting that took place three days ago in Epernay was in the realm of ‘I was there’. 119 years after its cellars collapsed Champagne Pol Roger opened the first two intact bottles it had managed to retrieve from the rubble of the 1900 catastrophe. Peter Dean was there to witness the preparation, painstaking disgorgement and taste the two wines, one most likely from 1897, the second from 1895 – the first vintage that was bought by Winston Churchill.\u003c\/p\u003e\n\u003cp\u003eThere was always the possibility that, sealed hermetically in chalk for 118 years, the Champagne would not only be drinkable but actually very good. Or perhaps the bottle’s opening would be like the scene in Raiders of the Lost Ark where the power contained within would escape centuries of confinement to destroy the expectant onlookers?\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eThe opening of the bottles\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFast forward to three days ago – the afternoon of Oct 9th 2019 and the moment of truth had arrived. I had been invited as one of five journalists to travel from London to Epernay to witness the opening of, and taste, the first of the two Champagnes retrieved.\u003c\/p\u003e\n\u003cp\u003eThere was no special significance to the date except that it was after the 2019 harvest had been completed and at a time when there was a ‘changing of the guard’ in the cellar – Dominic Petit leaving as chef de caves and Damien Cambres finally taking over – a nice baton pass from the old regime to the new. \u003c\/p\u003e\n\u003cp\u003eAfter being shown where the calamity had happened and seeing all the bottles that have been retrieved, six were selected by Cambres and taken up to the disgorging room where Francis, an employee blessed with a spectacular mullet and a gift of opening almost any bottle set about his work.\u003c\/p\u003e\n\u003cp\u003eInverting the first bottle against an angle poise light, Francis first started removing with pliers the red wax that the estate had covered the closure with immediately after the bottles were pulled from the rubble. There was a staple clip and a crumbly end of cork that took 10 minutes of careful manipulation with a Durand to slowly ease out. The rest of the cork looked like it had 'become one' with the glass, so impacted and hard was it to remove.\u003c\/p\u003e\n\u003cp\u003eThis was like a sommelier’s worst nightmare and a wine nerd’s wet dream – the Jefferson bottles, this time though, for real; priceless, historic bottle, cork that is half earth, half stone. To make matters worse a bunch of hacks and snappers surrounding the man recording every tiny move.\u003c\/p\u003e\n\u003cp\u003eCambres and Pol Roger’s MD Laurent d’Harcourt look on, giving very little away. The first part of the cork that had crumbled out was passed from palm to palm and sniffed – it smelt of wine and very good wine at that, like a piece of old madeira cake retrieved from the back of a larder.\u003c\/p\u003e\n\u003cp\u003eDetritus collected at Francis’s feet then a little spurt of liquid, as he managed to remove all the dead yeast from the bottle before pouring a measure of light amber liquid into a tasting glass.\u003c\/p\u003e\n\u003cp\u003eCambres sniffed, swirled and tasted. Still no flicker of emotion. This guy’s a poker natural.\u003c\/p\u003e\n\u003cp\u003eAnd then the words we all wanted to hear…. \"C’est bon\" and the faintest flicker of a smile. OK now I am getting really excited – this stuff is going to be drinkable.\u003c\/p\u003e\n\u003cp\u003eA temporary cork closure was inserted into the now-righted bottle and then Francis began on the second.\u003c\/p\u003e\n\u003cp\u003eBottle no.2 had no clip and, after another painstaking 10 minutes, an almost intact cork, far longer, was removed from the bottle. The cork is significant because not only did it smell even better than the first but the length of it and the absence of a clip leads Cambres to the belief that this is a bottle that has been disgorged, dating it from the 1895 harvest and bottle no.1 from 1897 (not disgorged).\u003c\/p\u003e\n\u003cp\u003eSo both bottles were Pol Roger Champagne made by Monsieur Pol Roger himself, with the 1895 having the added significance of being the first vintage that Winston Churchill bought, starting a relationship that carried on for the rest of his life and which, to a large extent, changed the direction of the house after that.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003eThe moment of truth – to tertiary and beyond\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTwo bottles in hand, Cambres then led us through the maze of cold cellars to ground level and the tasting room where we were joined by Hubert de Billy, Pol Roger’s great great grandson who confessed that the bottles’ discovery had taken away just that little bit of romance. \u003c\/p\u003e\n\u003cp\u003e\"It’s not a question of sadness, it’s a nice story and I am proud and pleased but now it’s a fact and before it was a bit of a dream.\"\u003c\/p\u003e\n\u003cp\u003eWithout further ado Bottle No. 1 was poured, then bottle no.2. Both liquids were light auburn, the first with a little bit of a haze, the second with microscopic particles in suspension, like a drop of peach juice had been added.\u003c\/p\u003e\n\u003cp\u003eOn the nose bottle No.1 had strong Fino notes. Over the course of ten minutes this changed rapidly and with a good deal of complexity – as though the years were catching up with it – nut shells, burnt sugar, polish, caramel, chestnuts on the fire. It was like a very old Madeira. On the palate the acidity was still there, there were pixilated flavours of old windfalls, tarte tatin, liquorice. The flavours were rich and deep. \u003c\/p\u003e\n\u003cp\u003eBottle No. 2 was instantly more ‘friendly’ and blow me if that wasn’t the tiniest whisper of fizz disappearing on my tongue. Just the faintest hint which disappeared quickly like a sepia image fading in bright sunlight. The nose was sweeter and had less solera, was more subtle and had an attractive note of meringue kept a little too long in the oven. There were aromas that reminded me of a very, very old Corton. The palate was extraordinary – although there was apparent signs of dosage, the acidity was still amazingly high, there was a fine texture, flavours of old strawberries on the turn, macerated fruit you retrieve from the rumtopf, then a power on the finish and a hit of alcohol that reddened the cheeks. Wow! \u003c\/p\u003e\n\u003cp\u003eBoth wines had real purity, not a hint of a flaw, and quite unbelievably were a pleasure to drink. \u003c\/p\u003e\n\u003cp\u003eOf course these are not the only old bottles in the eight kilometres of Pol Roger cellars – the ones that did not cave in – they have recently opened a 1892 and earlier this month tasted two bottles of 1914 that were auctioned five years ago in aid of the Imperial War Museum. But the two bottles we tasted are the wines that 'came back from the dead', the survivors, the wines that no one was supposed to drink but did. \u003c\/p\u003e\n\u003cp\u003eThe bottles that were only dreamed about but became a fact. \u003c\/p\u003e\n\u003cp\u003eIt’s hard not to get emotional about engaging with something with such history and tells such a remarkable story but that’s the beauty of wine with age – tasted blind it would maybe have been a different experience but knowing what it was you were experiencing made the event truly remarkable and something that will never fade from memory.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Pol Roger - Family photo with the salvaged bottles\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-Familyphotowiththesalvagedbottles_1024x1024.png?v=1705983349\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-Familyphotowiththesalvagedbottles_1024x1024.png?v=1705983349\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHubert de Billy, Dominique Petit, Laurent d’Harcourt, Christian de Billy and Damien (left to right) Photo: Michaël Boudot  \u003c\/strong\u003e\u003c\/span\u003e \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\/PolRoger_1024x1024.jpg?v=1705523198\" alt=\"Pol Roger\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger_1024x1024.jpg?v=1705523198\"\u003e \u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House of Pol Roger is one of the oldest family run enterprises in Champagne. It was founded in 1849 by 18-year-old Pol Roger, the son of a solicitor living in Aÿ, a village famous for its vineyards lying at the foot of the Montagne de Reims. It was here he made his first sale of wine and formed the company under the single name of Roger.\u003c\/p\u003e\n\u003cp\u003eIn 1851, the family moved to Épernay, where it is now. Initially the company supplied champagne to other large houses like Perrier Jouët and Moët \u0026amp; Chandon, but by 1855 Pol Roger had acquired his own vineyards and decided to produce sparkling wine under his own label. He decided to focus on Brut Champagne since this was the kind the British preferred.\u003c\/p\u003e\n\u003cp\u003eWhen Pol Roger died in 1899 at the age of 68, his two sons Maurice and Georges, who \u003cspan data-mce-fragment=\"1\"\u003ehad worked alongside him since the age of 18, took over the reins. \u003c\/span\u003eThree months later cat\u003cspan data-mce-fragment=\"1\"\u003eastrophe struck when three storeys of Pol Roger’s cellars collapsed in on themselves burying 500 casks of wine and over one and a half million bottles of Champagne - the loss of the better part of three vintages. Other Houses in Champagne rallied around and saved Pol Roger from almost certain financial collapse. Maurice and Georges then changed their surnames from Roger to Pol-Roger to honor their father and to signify a new beginning and started rebuilding the business. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1927\u003cspan data-mce-fragment=\"1\"\u003e Maurice's son, Jacques, joined the firm heralding the arrival of the third generation. The connection between the House and Winston Churchill started when Odette Pol-Roger, Jacques's wife, met Churchill at an official lunch at the British Embassy in Paris in 1945. Famous for her beauty, grace and vitality, Odette, who had taken over the firm as unofficial head in the 1940s while still active in the French Resistance, managed to charm Churchill from the beginning. The pair became friends and Churchill’s passion for Pol Roger champagne only solidified as his friendship with Odette grew stronger over the years. After their meeting, Odette regularly sent Churchill a case of his favorite cuvée, the Vintage 1928. When this year ran out, he drank the 1934 until his death in 1965. The House estimates that Churchill consumed a staggering 42,000 bottles of Pol Roger during his lifetime. Odette, who died in 2000 at the age of 89, was the grande dame of the Pol-Roger champagne family and remains the most widely recognised ambassador of the firm to date. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGeorges Pol-Roger passed away in 1950 and Maurice in 1959. The third and fourth generations of the family began to run the company, with Jacques (and Odette) at the helm assisted by Christian de Billy, \u003c\/span\u003eMaurice's grandson and great-grandson of Pol Roger, who joined the company in 1953 as Export Director. Christian Pol-Roger, also a great-grandson of Pol Roger, arrived in 1963 to strengthen this collegial management and became\u003cspan data-mce-fragment=\"1\"\u003e an ambassador for the brand for over 40 years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChristian de Billy, who became chief executive officer in 1977, worked tirelessly to preserve the family character, reputation and independence of the business. He not only secured the independence of the house by significantly increasing the size of the family-owned vineyard, but convinced of the need both to refresh the image of the Pol Roger brand and to diversify the offering, he launched the Rosé Vintage cuvée in 1961, the Blanc de Blancs Vintage cuvée in 1965 and the Sir Winston Churchill cuvée in 1985. Christian de Billy passed away at the age of 93 in 2022.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHubert de Billy, Christian's son and the first member of the fifth generation, joined the business in 1988 as Sales Manager for France and now heads the company, taking over from Cristian de Billy and Christian Pol Roger in 2013. The first member of the sixth generation of the family, Bastien Collard de Billy, joined the business in 2020 as General Secretary and Export Manager.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1997, Patrice Noyelle was appointed President of the Board of Directors, the first person outside the founding family to join the management team in the 160-odd year history of the House. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eToday, Pol Roger is still owned by its founding family who sit on the company’s Board of Directors. The company is currently headed by Hubert de Billy, together with Chairman of the Board Patrice Noyelle and Laurent d’Harcourt who succeeded Noyelle as President of the Board in 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Winery and Cellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe winery and cellars are located\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eon and under the celebrated Avenue de Champagne in the heart of  Épernay. The production facility, which was opened in January 1901, was badly damaged by German bombing raids in 1918 and was restored to its original design after the war.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cellars run for 7km underground and are on three levels, the deepest known as the 'cave de prise de mousse' at 33m below street level. As the name suggests, this is where the wine undergoes its secondary fermentation in bottle. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese cellars have a temperature of 9 degrees Celsius, said to be 0.5 to 1.5 degrees colder than most other Champagne cellars. This slows down the speed of the second fermentation, requiring a longer aging on the lees resulting in a very fine and persistent mousse and great finesse and longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOne of the most unusual features about Pol Roger is that they do all – or almost all – the riddling by hand. \"We are the last to do mostly all our riddling by hand,\" says Hubert De Billy. \"There are four riddlers and each move 50,000 bottles a day. Each riddler has roughly 200,000 bottles under his own authority.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRogerthecellars_1024x1024.png?v=1706591505\" alt=\"The cellars at Pol Roger\"\u003e\u003c\/p\u003e\n\u003cp\u003eFrom 2001 to 2011 the winery and cellars underwent a complete renovation at the behest of \u003cspan data-mce-fragment=\"1\"\u003ePatrice Noyelle who was the President of the Board of Directors. New stainless-steel vats were installed and from 2012 all fermentation has been in stainless steel. \"The philosophy of winemaking is the grape first,\" says Hubert de Billy. \"All the technical choices are to focus on the taste of the grapes, so we have no barrels. Everything that can add a foreign taste is forbidden.\" \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDuring this renovation, Pol Roger installed a higher number of smaller tanks (the tiniest contains around 25 hectolitres of wine) to be able to produce in isolation more diverse components of the final blend. \"It gives us more possibility and helps make our wines more complex,\" says\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eLaurent \u003c\/span\u003ed’Harcourt. \"As with painting, the more colours you have the more complex wine you can make. It gives us more precision in our winemaking.\"\u003c\/p\u003e\n\u003cp\u003eA huge expansion project to house a high-tech production facility was completed in 2023 and \u003cspan data-mce-fragment=\"1\"\u003ewill officially be opened in April 2024 as part of Pol Roger’s 175th birthday celebrations. The 4 level building\u003c\/span\u003e covering 18,000 square metres and costing £50 million had been on the agenda for ten years, was approved by the shareholders in 2019 and began construction in 2020. The building, which rests on the footprint of the historic site of the original cellars (which disastrously collapsed in 1900), allows Pol Roger to modernize and extend its production facilities - disgorgement, packaging, shipment and wine and dry goods storage - all under the one roof while keeping the facilities in the centre of Épernay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe text below is taken from an article by Sarah Neish published in The Drinks Business, October 2023\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChampagne producer Pol Roger gave the drinks business a sneak peek of its high-tech production facility that has been three years and £50 million in the making.\u003c\/p\u003e\n\u003cp\u003e\"It’s almost up and running! We’re just moving everything across now,\" Pol Roger’s managing director Laurent d’Harcourt tells db, his excitement palpable as he throws open the door to a new building, the construction of which has been at the top of the agenda at Pol’s HQ on the Avenue de Champagne for the last three years.\u003c\/p\u003e\n\u003cp\u003eHaving surpassed the 1.5 million annual bottle sales mark, Pol Roger was in need of more storage, and a tech upgrade to facilitate a slicker, speedier operation to match its sleek bottle designs and elegant cuvées.\u003c\/p\u003e\n\u003cp\u003eWith Pol already squirrelling away a more extensive number of back vintages in its cellar than many other Champagne houses, space was at a premium, despite its 10km of winding underground tunnels.\u003c\/p\u003e\n\u003cp\u003eBehind Pol Roger’s commitment to keeping older vintages lies a passion for demonstrating that Champagnes can be aged for considerably longer than the five-year timeframe in which we are usually encouraged to drink our fizz. d’Harcourt is able to pluck a 1911 bottle out of the cellar and yet quips: \"We are a new Champagne house. We have only been here for about 174 years…\"\u003c\/p\u003e\n\u003cp\u003eIn fact Pol Roger’s 175th birthday falls next year, and as part of its celebrations, the maison will be officially launching the new production site to the trade, with a presentation due to take place in April.\u003c\/p\u003e\n\u003cp\u003e\"We started thinking about it almost 10 years ago,\" says d’Harcourt of the building project. \"We got the green light from our shareholders in 2019 and began construction in 2020. Then almost immediately everything was shut down because of Covid and we were left with four cranes in place…\"\u003c\/p\u003e\n\u003cp\u003eDisgorgement, packaging and labelling will all take place at the new facility, aided by a a \"multi-million pound\" robotic machine made by German company Schubert.\u003c\/p\u003e\n\u003cp\u003eBottles of Pol Roger NV glide smoothly along on a conveyor belt, while a smart camera snaps an image of each and every bottle in order to gauge the positioning of the neck foil. A mechanical ‘hand’ then deftly rotates each bottle… 1cm to the right, 2cm to the left… to ensure that when a second grabber picks up the wine and places it gently into a 3-bottle wooden case, the Pol Roger logo faces upwards in every instance. It’s the Rolls Royce of wine packing.\u003c\/p\u003e\n\u003cp\u003eWith Pol exporting 85% of its total production, the house wants to guarantee that whether someone is opening a case of Pol Roger in London or Hong Kong, they will be getting the same first tantalising glimpse.\u003c\/p\u003e\n\u003cp\u003e\"Even non-vintage has to look smart\" says James Simpson, managing director, Pol Roger Portfolio, as he watches the bottles being efficiently packed like a father proudly watching his kids take laps of the pool.\u003c\/p\u003e\n\u003cp\u003e\"Pol Roger NV is the flagship of the house. If it’s not consistent you lose your customers, your admirers,\" adds d’Harcourt, emphasising the attention to detail for every expression that leaves the facility. From 2024, all wines will be shipped from the new building.\u003c\/p\u003e\n\u003cp\u003eA labelling room reminiscent of a cigar lounge houses a library archive of every front label ever sported by a Pol Roger bottle. Magnums continue to be hand-labelled on-site by members of the team, though a clever new piece of kit allows the heavy bottles to be suctioned up from the floor and deposited on a table for the person in question, saving them the exertion.\u003c\/p\u003e\n\u003cp\u003eWith the 2023 Champagne harvest having the heaviest bunches of grape on record, the additional space could not have come at a better time for Pol Roger. The only year when perhaps the harvest was larger was 1970 when, according to d’Harcourt, \"we had to store some of our wines in big water reserves because the harvest was so huge…\" \u003c\/p\u003e\n\u003cp\u003eDespite the extra storage that the new building allows, d’Harcourt is nonetheless keen to stress that Pol Roger does not plan to grow \"too much\".\u003c\/p\u003e\n\u003cp\u003e\"In the next 10 years we will see some growth but the Champagne region is selling what it is producing so there is no more availability to source from friends or neighbours.\" \u003c\/p\u003e\n\u003cp\u003eSustainability has been built into the blueprint of the new Pol Roger building from the get-go. A system enables rain water to be collected from the roof to irrigate the freshly landscaped gardens, and the construction \"will be run on biomass energy in the future,\" says d’Harcourt.\u003c\/p\u003e\n\u003cp\u003e\"A project like this is not something you can repeat. So it is an investment for the next 30-40 years. The shareholders have given us the green light to invest, and we are doing so in pursuit of excellence,\" he says. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRogerVineyard2_86c80d0b-a0e3-49bb-bc12-c802253bfc04_1024x1024.png?v=1706943393\" alt=\"Pol Roger Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRogerVineyard2_86c80d0b-a0e3-49bb-bc12-c802253bfc04_1024x1024.png?v=1706943393\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns around 100 hectares of vineyards, mostly centred around Èpernay, including Grand Crus Cremant, Chouilly and Avize on the Côtes de Blancs and Ambonnay, Bouzy and Verzy on the Montagne de Reims. The vineyards are all family managed and provide about half of the grapes Pol Roger requires.  \u003c\/p\u003e\n\u003cp\u003eIn addition to its own vineyards, the House has worked tirelessly to source the best grapes from up to 150 growers to provide the balance of grapes required for its annual production of 1.7 million bottles. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGenerally Pinot Noir dominant, the collection of wines from the Non-Vintage Cuvèes through to the stellar Cuvèe Sir Winston Churchill show consistency of house style and a pedigree that is the envy of many other grand marques.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef des Caves\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Pol Roger - Chef des Caves Dominique Petit and Dominique Petit\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PolRoger-ChefdesCavespng_600x600.png?v=1705973348\" style=\"margin-right: 50px; margin-bottom: 30px; float: left;\" data-mce-style=\"margin-right: 50px; margin-bottom: 30px; float: left;\"\u003e\u003c\/div\u003e\n\u003cp\u003eDominique Petit (at rear in photo) was appointed Chef de Cave in 1999 with a wealth of experience behind him, having worked for Krug for over 20 years. This experience and craftsmanship brought a controlled sense of power and concentration to the cuvées at Pol Roger, while still maintaining the supreme elegance and harmony for which Pol Roger is famous.\u003c\/p\u003e\n\u003cp\u003ePetit believes that great Champagne is all about the fruit, the quality of which Pol Roger can control as they own enough vineyards to supply some 50% of the fruit required for annual production.\u003c\/p\u003e\n\u003cp\u003eCareful attention in the vineyard is matched by meticulous care in the winery and cellars. Since Petit joined Pol Roger, more than 9 million Euros has been invested in upgrading the winemaking facilities and since 2011 they have fully moved to stainless steel fermentation and ageing. In the cellars, four 'remuageurs' hand riddle an astonishing 50,000 to 60,000 bottles per day in Pol Roger’s vast network of chalk cellars underneath rue de Champagne in Epernay.\u003c\/p\u003e\n\u003cp\u003eDominique Petit retired in March 2018 and passed the baton to 43 year-old Damien Cambres (in front in photo). \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896882630897,"sku":"","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Pol-Roger-Brut-Reserve-NVIN.jpg?v=1704251018"},{"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":"krug-grande-cuvee-brut-170eme-edition-nv","title":"Krug Grande Cuvée Brut (170ème Édition) MV","description":"\u003cp\u003e\u003cstrong\u003e\"God makes a vintage, I make Grande Cuvée.\"  Joseph Krug\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"Krug is the king of champagne.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKrug Grande Cuvée needs no introduction. It is undisputably the greatest non-vintage champagne. The 170ème Édition (each year there is a new edition) was composed around the harvest of 2014. It is a blend of 195 wines from 12 different years. The youngest is from the year 2014 and the oldest dates back to 1998. Bottles are aged for around seven years in Krug’s cellars, which gives this Édition its remarkable expression and elegance. The final composition of this bottle of Krug Grande Cuvée is 51% Pinot Noir, 38% Chardonnay and 11% Meunier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful precision and depth right away on the nose, with dried pineapple, light apricot and hints of flint and slate. Medium-bodied palate that’s firm, bright and linear. Vivid, driven acidity adds focus and perfection. Dried lemon and a wonderful, creamy texture with a mineral undertone. Extremely long, almost endless. Sophistication here.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"To create this Édition of Krug Grande Cuvée, the Cellar Master looked to accentuate the year’s elegantly diverse aromatic expressions with different plots’ reserve wines from 11 other years. In all, reserve wines from the House’s extensive library made up 45% of the final blend, bringing the breadth and roundness so essential to each Édition of Krug Grande Cuvée.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eVisually, this Champagne has a pale gold color and is filled with fine, lively bubbles, promising incomparable pleasure. Aromas of flowers, ripe, candied and dried citrus fruits, as well as almond paste and gingerbread stimulate the nose. Notes of hazelnut, nougat, barley sugar, fruit and citrus jelly, almonds, brioche and honey explode on the palate.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eKrug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWonderful precision and depth right away on the nose, with dried pineapple, light apricot and hints of flint and slate. Medium-bodied palate that’s firm, bright and linear. Vivid, driven acidity adds focus and perfection. Dried lemon and a wonderful, creamy texture with a mineral undertone. Extremely long, almost endless. Sophistication here. Drink or hold.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling, jamessuckling.com - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA lovely ferny nose and breezy seaside raciness. Bright yellow fruit on entry, a flicker of preserved lemon and cooked quince adding vibrancy. Then comes the Krug richness which spreads over the palate. The balance hovers tantalisingly between tactile precision and soft warm fruit and the finish reveals layers of cinnamon-tinctured blancmange, and the creaminess goes on. Rich but light on its feet. A definite buy and a keeper.\u003c\/span\u003e\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Decanter - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The numbering indicates this is the 170th blending of this Champagne. This iteration has a fine poise—it's mature and toasty on the one hand and offers rich fruit on the other. It is a finely balanced wine that is ripe and full in the mouth. Drink this beautiful wine now.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eRoger Voss, Wine Enthusiast - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Grande Cuvée Edition is a blend of 195 wines from 12 different years spanning from 1998 to 2014. The colour is rich, lemon-gold; the nose already generous, with a complex melange of apricot jam and dried fruits, sweet pastries and baking spices. The oak is notable but neatly in the background and with no oxidative tones; it lends only sweet, spicy tones and charred-wood whiffs. This is the child of a cool year, and the acidity feels accentuated, the overall impression a little lighter than on most vintages. But there is a welcome freshness cutting all that concentration and vinosity, leading to a super-long, driven and mouthwateringly fresh finish. Even if it comes with great potential, the wine is generous, laudable and already approachable now. Krug ID 221037. Dosage 6g\/l.\" \u003cstrong\u003e Essi Avellan MW - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From vintages spanning from 1998 to 2014, the NV Champagne Grande Cuvee 170eme Edition is decadent and nuanced, with a rounded perfume of toasted brioche, lemon curd, and honeydew melon. Ripe yellow orchard fruits fill the palate with nectarine, fresh grapefruit pith, and a core of acidity. This is showing wonderfully now, although it still has the tension to go for the next 20 years. Drink 2022-2042.\"  \u003cstrong\u003eAudrey Frick, JebDunnuck.com – 95+ points and Top 100 Wines of 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eKrug's NV Grande Cuvée 170ème Édition is based on the 2014 vintage, complemented by some 45% reserve wines dating back to 1998, with the house drawing on, among many others, 2013 for structure and 2012 and 2003 for generosity. Opening in the glass with aromas of pastry cream, dried fruits, pear, warm spices, freshly baked bread and vanilla pod, it's medium to full-bodied, pillowy and fine-boned, with excellent concentration, racy acids and a precise, chiseled profile. But if the latter adjective could be applied to the 2013-base 169ème édition equally felicitously, the 2014-base 170ème is more giving and less tightly wound out of the gates and will offer more demonstrative drinking young.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2021 - 2041.\"  \u003c\/span\u003e\u003cstrong\u003eWilliam Kelley, Wine Advocate - 95 points  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA lovely, mouthwatering Champagne, with a vivid and finely detailed panoply of baked nectarine, lime blossom, ground coffee, mandarin orange peel, candied ginger and salted almond notes set in a lithe, limber frame. Seamlessly knit, with a sense of buoyant vitality, this has a harmonious, elegant frame for the richly expressive flavor range. Pinot Noir, Chardonnay and Meunier. Disgorged winter 2020 to 2021. Drink now through 2027.\"  \u003c\/span\u003e\u003cstrong\u003eAlison Napjus, Wine Spectator - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Lots of acidity! Extremely lively and brisk. But it’s actually readier than most young Grandes Cuvées I have tasted at this relatively early stage with sumptuous texture actually. Very clean and fresh. Bone dry but broachable and quite charming within the Krug ethos. Really quite friendly. One of my favourites of this line-up!\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e   Jancis Robinson - 18\/20 points\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe very soon to be released new 170ème Édition of Krug Grande Cuvée is a stunning young wine. It is from the base year of 2014 and composed from a cépages of fifty-one percent pinot noir, thirty-eight percent chardonnay and eleven percent pinot meunier. In this vintage, a nearly unprecedented forty-five percent of the blend was made up of reserve wines. The reason so much of the blend this year was made up of reserve wines was the crop of pinot noir in 2014 was not stellar, as it had to contend with the infestation of Suzuki flies that damaged the quality of this grape in particular leading into the harvest of 2014. But, fortunately, there was plenty of pinot noir in the reserve wine library at Maison Krug, so the challenge was able to be overcome beautifully. The 170ème Édition of Grande Cuvée is strikingly floral this year, offering up a beautiful bouquet of pear, delicious apples, hazelnut, a complex base of soil tones, orange zest, patissière and a gorgeous array of floral scents in the upper register. On the palate the wine is deep, full-bodied, crisp and beautifully mineral in profile, with a fine core, refined mousse and a very long, complex and perfectly balanced finish. This is a beautiful rendition of this iconic wine\u003c\/span\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJohn Gilman, View From the Cellar - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eJulie Cavil\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Julie Cavil, Cellar Master at Krug\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/KrugJulieCavil_1024x1024.png?v=1700697583\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eJulie Cavil, Cellar Master at Krug\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe article below by Adam Lechmere appeared in Club Oenologique\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn many professions, a senior executive moving into the top job regards it as an article of faith that they should stamp their personality on the organisation. Julie Cavil – who, a year ago, took over from Eric Lebel as chef de cave at Champagne Krug – sees her role somewhat differently.\u003c\/p\u003e\n\u003cp\u003eComing in and making her own rules would be easy, she says. \"Anyone can do that.\" The true challenge, she says, is not to make sweeping changes, but still achieve greatness.  \"What really motivates me is to be able to re-create the same level of excellence, year after year, circumstance after circumstance.\"\u003c\/p\u003e\n\u003cp\u003eIn Champagne, consistency is all. It’s not a matter of having a style (Cavil says there is no such thing at Krug) but instead achieving something both simple and intangible. On one level, it’s straightforward: the winemaker’s job is to follow the founder Joseph Krug’s ambition to make \"the very best Champagne … every year, regardless of annual climate variations\". This expression of excellence must take account of so many variables, however, that it can become as complicated as a game of 4D chess. Not only are you blending wines from dozens of different vineyard sites – \"paying close attention to the vineyard’s character, respecting the individuality of each plot\" – but you are also tapping into an extensive library of reserve wines from many different years.\u003c\/p\u003e\n\u003cp\u003eThis is not something you can learn at business school. Cavil worked with Lebel for 13 years before being anointed cellar master. (The word \"anointed\", with its implications of conferring divine or holy office, is appropriate.) The first thing he taught her, she says, was patience: \"A journey with Krug is a lifelong milestone. Just as I cannot tell you at what precise moment a reserve wine will be ready until the day I taste it and the decision becomes obvious, passing the torch is something you feel but cannot always explain.\" For Cavil, it came relatively soon after joining Krug in 2006. \"After two years, Eric and I had chosen each other,\" she says. \"We both knew I would be his successor.\"\u003c\/p\u003e\n\u003cp\u003eAt this level, all of Krug’s six winemakers have the necessary skills to make Champagne. But there are also what Cavil calls the \"intangible aspects of craftsmanship: intuition, passion and an intimate knowledge of each plot\". These elements can’t easily be taught but, rather, seem innate. So should a chef de cave share character traits with their predecessor? \"I would say so, for one very important reason: when you become Krug cellar master, you become one with the house, the guardian of its legacy. At Krug, each cellar master naturally arrives in this role because he or she shares the values of excellence, attention to detail, curiosity, quality without compromise, and respect for heritage – all with a maverick spirit. I am no different whether I am at Krug or at home; it is part of who I am, just as it was for my predecessors.\"\u003c\/p\u003e\n\u003cp\u003eMaking Champagne is, of course, a business as well as a craft – and like all businesses, it must be safeguarded for the future. The mentoring process is continuous. \"My role at Krug is threefold,\" Cavil says. \"It relates to the present, the past and the future.\" The vineyards must be husbanded, the reserve wines selected, and a successor must be groomed. \"Carrying on the legacy of a Champagne house that has existed for six generations means you make it your mission to protect and perpetuate this heritage, just as you would pass on a legacy to your own child. When mentor and mentee share this vision, the future of the house is secured, which is what matters most.\"\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krug-JulieCavilandEricLebel_1024x1024.png?v=1704074735\" alt=\"Julie Cavil and Eric Lebel\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan\u003eJulie Cavil and Eric Lebel\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe article below by Wine Advocate's William Kelley appeared in the Michelin Guide Magazine\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn January 1, Julie Cavil took on the role of Cellar Master at Krug. Cavil began working at Krug 13 years ago, and outgoing Cellar Master Eric Lebel will be staying on in the capacity of Deputy Director of Maison Krug, so this is hardly revolutionary news. But the appointment of a new chef des caves is nonetheless an important moment in the history of any Champagne house. To learn more about the woman who has landed one of Champagne’s most coveted positions and about the future of Maison Krug, William Kelley of The Wine Advocate sat down with Cavil for her first interview in her new capacity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou’ve had an unusual career for a chef des caves. How did you end up in the wine world? Were you born into a family of wine lovers?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI’m not from Reims nor even Champagne, and if you’d told me 15 years ago that I would be living in Champagne, that I’d be an oenologist, and that I’d be working for Krug, I truly wouldn’t have believed you. So, working in wine represented a revolution in my life. I’m from the center region of France, and, yes, from a family of wine lovers, so I was certainly aware of wine - but at age 17, when I had to choose a career, I opted to go to business school before working for six years in public relations in Paris. At 17, my palate was still comparatively undeveloped. But with time, I became passionate about wine - reading books, attending tastings with professionals. And I was also thinking about leaving Paris, about how to construct a more balanced professional life. You see, the world of public relations is inherently ephemeral, with a rapid turnover in projects and personnel, whereas the world of wine, it’s the opposite: it takes time, it’s durable. So in fact, what I was looking for in my professional life was perfectly aligned with my growing passion for wine. I duly went to Champagne and went back to school, despite meeting with a somewhat skeptical reception - \"she’s too old, she has children already,\" and so on. Indeed, in the end, that only motivated me further to prove myself and confound stereotypes. I did internships at Moët \u0026amp; Chandon, with Dom Pérignon, and then I joined the team at Krug in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIt’s true that the worlds of public relations and wine couldn’t be more different - after all, with the just-released 2006 Krug, we are finally getting to taste the Maison’s work of over a decade ago - but do your experiences in your former career inform what you do today in any respect?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHaving the experience of working in a totally different field perhaps gives me a different perspective on Champagne - it’s easier for me to step back and see things in context, and perhaps sometimes to reconsider them. It isn’t easy to put a finger on it. But above all I simply take pleasure in working in a much more long-term business; because, in a sense, I have three jobs - the first is to recreate Grande Cuvée every year; but looking back in time, I also have to preserve the institutional memory of Maison Krug; and looking forward, I also have to think about how to transmit that heritage, everything we’ve learned and continue to learn, to my successors - even if I’ve only just assumed my new role. So, I have to think about the past and the future as well as the present. And perhaps that’s a reaction against my prior career.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Grande Cuvée, in its various manifestations, has always been Krug’s emblematic bottling, the bottling that expresses the house style to the fullest. How would you characterize it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbove all, the Grande Cuvée is what we call \"the founder’s dream:\"Joseph Krug’s vision to recreate every year, by blending, the fullest expression of what Champagne has to offer; and that’s what we try to perpetuate. But what does that mean? It has to be a charismatic wine that’s exciting from the first glass - its flavors, its textures, its colors. It has to be capable of pairing with all sorts of food, of reconciling paradoxes in the glass: it must be expressive and mature, but also fresh and vivacious. When we say Krug Grande Cuvée, it’s a blend of 150 to 200 different wines, from 10 to 15 different vintages. It takes a minimum of 20 years to make one bottle. I think that makes it clear - you have the fresh fruit of the recent harvest, the dried and preserved fruits of the older vintages in the blend, and the Grande Cuvée encompasses them all. Beyond that, I’m delighted when someone puts their nose in a glass of Krug for the first time and says, \"that’s different!,\" and wants to take a second sniff. And of course, even if it’s a blend from across the region, it’s a homage to the terroirs of Champagne, with every parcel kept separate during vinification and maturation, and assembled in the most complementary way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug’s style is quite pronounced. How do you make sense of the relationship between a strong house style and the expression of Champagne’s terroirs?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTerroir finds its purist voice in the wines we make from the Clos du Mesnil and the Clos d’Ambonnay. They’re pure expressions of two sites - and two cépages, Chardonnay and Pinot Noir - in all their individuality. But we don’t seek to express terroir simply for its own sake. Consider one of our parcels, where the soil changes from one end to the other very markedly. We always used to vinify the parcel as a whole, but now we’re more inclined to make two different wines from the two different parts of the parcel. Because that way we can bring out the maximal expression of both. In other words, like I said, we don’t seek to express terroir for its own sake; we simply seek to do justice to each site, to make the best possible wine from each site. And that gives us the highest-quality and most characterful components with which to produce the best possible blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIf you had to pick a bottle - or bottles - of Krug that have particularly shaped your understanding of the house, which would they be?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes the biggest impression on me every year is when we make the blends, on the one hand, the Grande Cuvée - trying to express the best of Champagne - and on the other hand, the vintage, trying to express the personality of the year to the fullest. Working on the two side by side is unique, and every time it’s fascinating.\u003c\/p\u003e\n\u003cp\u003eAs far as particular vintages are concerned, I have a weakness for the 1995. I think it’s a little in the shadow of the 1996, but the 1995 has a classical balance, with wonderful freshness, that I like very much.\u003c\/p\u003e\n\u003cp\u003eAnd among the very oldest, 1915. Why? My first job at Krug was to take an inventory of the wine library, noting all the particulars of each bottle one by one. And it happened that, while I was working on this project, the cork of one of the bottles came out. So, I had 15 minutes to assemble the tasting committee, including the fifth generation of the family represented by Remi Krug, as well as Olivier Krug and Maggie Henríquez. And I served them the wine blind, giving them some time to reflect in silence. It was very amusing, because in the end everyone said it was something from the 1950s or 1960s, when in fact it was 1915. The aromas were very concentrated, and on the palate, it was still strikingly fresh, and that’s why everyone thought it was younger. It was a great moment. What I learned working with Krug’s old wines was to be humble, because sometimes even the bottles that didn’t look promising in terms of level and preservation turned out to be fabulous and remarkably long-lived.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat makes Krug special?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s not easy to summarize! But what makes us a little different is that we produce a prestige Cuvée every year - because that’s what Joseph Krug defined as the objective in his notebooks all those years ago - with no hierarchy between the non-vintage and the vintage bottlings. And so, anyone who likes Krug doesn’t have to wait for a \"great vintage: they can have the experience with every bottle. What else? From an oenological perspective, our obsession is to preserve the character of each parcel throughout the winemaking and maturation process, so we have at our disposal the richest and most varied palette with which to produce our blends. Barrel fermentation is the only way we can do that, the only way we can vinify every tiny parcel separately. And certainly, barrel fermentation gives a patina to the wines of Maison Krug. I wouldn’t say, honestly, that it’s better or worse than stainless steel - it’s a choice, a style. But perhaps you could say it’s like the difference between hi-fi and stereo: barrel fermentation, like hi-fi, expresses everything more intensely - the good as well as the less good. And it can be more complicated on a technical level. But I also think the fact that our wines are exposed to oxygen early in their lives means that they are less susceptible to oxidation later, which helps to explain Krug’s unusually long aging potential - almost indestructible when stored in the best conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBeing a chef des caves for a house like Krug is a position of immense responsibility and imposes a lot of pressures. Does it leave you much creative freedom?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell, this new position isn’t a radical transformation: I’ve been at Krug for 13 years, and Eric Lebel and I naturally got on well; Eric opened the doors of his universe to me. So, the first thing to say is that I’m prepared - and, of course, Eric will still be at Krug, just a little more backstage. That’s very reassuring.\u003c\/p\u003e\n\u003cp\u003eThe other thing to know is that the important decisions aren’t made by one person - that would really be hard. The tasting committee, for me, is very important. I’m very proud of our group, it’s talented, humble and experienced, with a variety of perspectives and palates that all bring something to the table and help us get closer to our objective.\u003c\/p\u003e\n\u003cp\u003eAnd beyond that, the prospect that excites me certainly isn’t to change everything - that would be easy. Rather, it’s to attain the same level of excellence, year after year, vintage after vintage - that’s much more challenging, more motivating, and that’s what I want to do. That said, we do have to question what we do every year: there is no recipe, each year is a blank slate. And I do want to work - and in fact I have been working - on studying our parcels, understanding them better, dividing them more intelligently to farm them accordingly and to vinify them accordingly. So, you could say precision viticulture is one thing that excites me. As does a move towards sustainability - and that includes not just the vineyards but taking care of our workers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThat brings me to the greatest challenge facing contemporary Champagne: how to produce wine in a more sustainable manner?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell it’s a project we’ve been working on for some time already, and there are lots of things to do. We’re looking at how we can be more precise in tracking ripening throughout our parcels as we approach harvest, as getting the date right is more and more critical: we don’t like to correct the must once it’s pressed, so we have to pick at the right moment. At a more long-term level, we’re looking at massale selections that might help to buffer the impact of climate change; at pruning methods, where we have to re-educate our workers; as well as how to promote deeper rooting. We’ve used zero herbicides for several years now, and even if we’re not organic or biodynamic, we’re as close to organic as we can be. But our view, for the time being, is that sometimes it’s still necessary to intervene to save the harvest. There are aspects of biodynamics that interest us and we’re studying them. In short, we remain open-minded and curious, exposing ourselves to other ideas. For example, it’s a small thing, but we’ve found that grazing sheep in the vines can bring advantages in terms of biodiversity. So, we’re experimenting with that in one of our parcels. And it goes beyond simply using or not using synthetic products.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAnd what is the greatest challenge facing Krug today?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s to be able to continue to make Grande Cuvée every year. That’s to say, to have all the prerequisites to produce the fullest expression of Champagne. So, it’s a huge challenge, it’s very stimulating, it’s very motivating. As far as I’m concerned, I have the best job in the world! And I’m very proud to be able to take the baton from Eric, and by extension his predecessors, and to be working alongside an extraordinary team.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\" alt=\"Maison Krug\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Krugmaison_3a6a6ee3-861d-4876-8e68-b6c0c4c3fab6_1024x1024.png?v=1700704093\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1843 by Joseph Krug, it is no exaggeration to say that Maison Krug is the most prestigious winery in AOC Champagne, as well as the world's most famed sparkling wine producer.\u003c\/p\u003e\n\u003cp\u003eJoseph Krug was born in Mainz, Germany in 1800. He left Mainz in 1824 and in 1834 was employed by Champagne Jacquesson as an accountant. He spent eight years with Jacquesson, his work taking him well beyond accountancy as he toured Europe liaising with wine sellers and customers. He also learned about composition and taste, so that by 1840 he was blending Champagne for at least one other house. In 1841 he married and a year later his son Paul was born. The same year he moved to Reims, and following a year of negotiations, he founded Krug et Cie. in 1843. \u003cspan data-mce-fragment=\"1\"\u003eJoseph was fluent in French, English and German and spoke some Russian, which allowed the company to exploit key overseas markets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoseph died in 1866 and was succeeded by his son Paul Krug. Joseph had laid the foundations for the business and under the supervision of Paul, the House was established as a grande marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom, then the primary overseas market for Champagne. In 1866 the House moved into the premises in Rue Coquebert, in Reims, that it still occupies today.\u003c\/p\u003e\n\u003cp\u003eFrom its inception, Maison Krug set out to produce world-class sparkling wines with a consistent level of quality, regardless of the vagaries of each vintage. Krug Grande Cuvée was born, the staple of the company and the only sparkling wine that they release onto the market every year. A non-vintage Champagne, it is made by blending about 120 different cuvée wines from 10 different vintages. Some of the reserve wines are over 15 years of age. The consistency in the taste of the Grande\u003cspan data-mce-fragment=\"1\"\u003e Cuvée\u003c\/span\u003ealong over the years attests to the remarkable craftsmanship and painstaking attention to detail of Maison Krug's winemaking team. \u003c\/p\u003e\n\u003cp\u003eIn addition to the non-vintage \u003cspan data-mce-fragment=\"1\"\u003eGrande Cuvée, Krug produces small quantities of the following wines:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eKrug Rosé NV\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eKrug Rosé was first made in 1983, 140 years after the company's founding. It is a blend of three grape varieties, several different vintages from Krug's library of 150 reserve wines and a skin-fermented Pinot Noir wine which gives it its colour and unique flavour. Krug Rosé spends at least five years in the House's cellars. It is re-created on a yearly basis.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Vintage\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAccording to the House, the Krug Vintage is not the selection of the best wines of a particular year\", but rather the expression of that vintage year. Composed only of wines from a single year, Krug Vintage sits in Krug's cellars for at least a decade before release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos du Mesnil\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de blancs. Comes from a single plot (clos in French) of Chardonnay: a 1.84-hectare vineyard in the centre of Mesnil-sur-Oger in the Cotes de Blancs, protected by walls since 1698. It comes from a single year and is kept in Krug's cellars for over a decade.\u003c\/p\u003e\n\u003cp\u003eKrug stresses that the wall and unusual location in the center of the village create a micro-climate that gives a unique character to its grapes. It was for this reason that the House was inspired to devote a Champagne to a single plot for the first time in its history, resulting in Krug Clos du Mesnil 1979, presented in 1986.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Clos d'Ambonnay\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA blanc de noirs. Also comes from a single year, and its grapes from a single 0.68-hectare walled plot of Pinot noir in the heart of Ambonnay, another village in France's Champagne region that plays a key role in Champagne making. Bottles are aged for over twelve years in Krug's cellars and are rare due to the small size of the vineyard. Krug purchased the land in 1994 and released its first vintage - Krug Clos d'Ambonnay 1995 - in 2007.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eKrug Collection\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn the early 1980s, Krug introduced Krug Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the House's cellars in Reims for at least ten additional years to allow the development of second-life aromas and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe House owns 30% of the vineyards that produce its wines, a relatively high percentage in Champagne, with 20 hectares of vines in Ambonnay, Aÿ, Le Mesnil and Trépail. The rest of the grapes come from around 100 long-term contract growers who supply 65% to 70% of the company's grapes.\u003c\/p\u003e\n\u003cp\u003eIn total, Krug sources grapes from 250 plots in the Champagne region – there are around 270,000 plots listed within the boundaries of AOC Champagne. Planted with the traditional varieties Pinot Noir, Chardonnay and Pinot Meunier, each vineyard is individually vinified according to its particular characteristics. As Krug preserves the individual character of each wine, winegrowers are able to taste each of the wines selected from their plots and follow their evolution over time in the event that their wines are selected as Krug reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImmediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the \"cuvée\"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.\u003c\/p\u003e\n\u003cp\u003eKrug uses small 205-litre Argonne oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. Krug never uses these casks immediately; during the first two or three years they receive only second and third grape juices, with the goal of \"tanning\" the casks through the fermentation process, ridding them naturally of their woody aromas, making them well-seasoned and organoleptically inert. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use.\u003c\/p\u003e\n\u003cp\u003eDuring the summer preceding the harvest, casks are regularly watered to humidify the wood, a process Krug deems essential as its wines are not wood-aged and its casks are therefore empty for eight to nine months of the year.\u003c\/p\u003e\n\u003cp\u003eThe wines remain in the casks for several weeks. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug's tasting committee (see below), the wines will either contribute to that year's assemblage or be stored in steel vats in the House's library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée or Krug Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting committee and assemblage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver a five-month period in autumn and winter, Cellar Master Julie Cavil and the Tasting Committee have a series of sessions during which they taste over 400 wines, including around 250 wines of the vintage year and 150 reserve wines from at least 10 different years, each of them from a single plot. In this way, each of the 400 wines can be appraised before any blending decision is made.\u003c\/p\u003e\n\u003cp\u003eAt each session, between 15 and 18 samples are blind tasted, commented on and scored. During the tasting period, wine from each plot is carefully referenced, tasted at least two or three times and given a mark out of 20. By the end of December, the tasting committee has established what Krug calls a \"character sketch\" of the vintage year and begins tasting the 150 reserve wines from which it will draw the missing elements needed to re-create the character of Krug Grande Cuvée year after year.\u003c\/p\u003e\n\u003cp\u003eIn the spring, a second tasting session of wines from the year reveals how the wines have evolved over the winter period. Julie Cavil then proposes up to three blends for the Champagnes of that year, with each member of the committee having one vote. Once the blend has been decided, the House prepares for bottling which takes place once a year between April and May.\u003c\/p\u003e\n\u003cp\u003eAll Krug Champagnes are bottled during a single session, around thirty weeks after the harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCellars\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce bottled, they are kept in the House's cellars in Reims. Krug characterizes this final stage of its winemaking process by very extended aging on the lees. Indeed, Krug's main champagne, Krug Grande Cuvée usually stays in the cellars for at least seven years, Krug Rosé for five years, and Krug Vintage, Krug Clos du Mesnil and Krug Clos d'Ambonnay for at least ten years.  \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44076733497585,"sku":null,"price":460.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/krug-grande-cuvee-brut-170eme-Edition-NVIN_04d49e65-6535-41b5-bbe4-3e13cc5ed887.jpg?v=1747370382"},{"product_id":"laurent-perrier-brut-millesime-2012-gift-box","title":"Laurent-Perrier Brut Millésimé 2012 (Gift Box)","description":"\u003cp\u003e\u003cspan\u003eFounded in 1812, Laurent-Perrier is one of the finest and largest Champagne Houses, producing around 7 million bottles annually. \u003c\/span\u003eThe 2012 Laurent-Perrier’s Brut Millésimé, a blend of \u003cspan\u003e50% Chardonnay and 50% Pinot Noir\u003c\/span\u003e, \u003cspan\u003eis the 30th opus of this cuvée. The Chardonnay is sourced from four Grand Cru villages on the Côte des Blancs, the Pinot Noir from five Grand Cru villages (and for the first time in the history of this cuvée one premier village) on the Côte des Blancs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Light-mid yellow, pastry\/bakery and gently toasted aromas, which accord with the rich savoury flavours, nicely balanced to a dry finish, with line and length and harmony. Totally satisfying Champagne.\"  Huon Hooke\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"White gold in colour with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish.\"  \u003cstrong\u003eLaurent-Perrier\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cdiv class=\"cs-detail\"\u003e\"\u003cspan\u003eLight-mid yellow, pastry\/bakery and gently toasted aromas, which accord with the rich savoury flavours, nicely balanced to a dry finish, with line and length and harmony. Totally satisfying Champagne. Drink: 2023-2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\"Laurent‑Perrier is selective when declaring vintages from only the very best years to create a rare and exceptional wine, characteristic of the House’s style. The 2012 wine year was complicated with winter and spring frosts, hail and cryptogamic diseases, which had an impact on the yield, which was rather moderate. The dry, sunny summer allowed the grapes to ripen to perfection allowing for an exceptional harvest.\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003eBettane et Desseauve - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cbr\u003e\"\u003cspan\u003eElegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g\/L. Drink or hold.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com – 94 points\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\"The dry and sunny summer brought about a beautiful maturity. With an energetic yet bright bouquet, the Laurent-Perrier 2012 possesses gorgeous aromas of orchard fruits, herbs, lemon and spices, with a hint of menthol. Calcareous on the palate, the structure is medium- to full-bodied, with a laser-like texture and a long and penetrating finish. It is undeniably one of the frank successes of the vintage, and while it has no need for further ageing, it may surprise us even further in the future.\"  \u003cstrong\u003eYohan Castaing, Decanter – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"cs-detail\"\u003e\u003cspan\u003e\u003cstrong\u003eCrus\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"cs-detail\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-PerrierVineyard_1024x1024.png?v=1707031124\" alt=\"Laurent-Perrier Vineyards\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe 2012 Laurent-Perrier’s Brut Millésimé is a blend of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e50% Chardonnay and 50% Pinot Noir. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Chardonnay is sourced from four Grand Cru villages on the Côte des Blancs: Chouilly, Cramant, Oger and Le-Mesnil-sur-Oger. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Pinot Noir is sourced from five Grand Cru villages on the \u003c\/span\u003eMontagne de Reims: Verzy, Verzenay, Mailly, Louvois and Bouzy, \u003cspan\u003eand for the first time in the history of this cuvée, the premier cru village of Rilly-la-Montagne.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cs-detail\" style=\"text-align: left;\"\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Michel Fauconnet, Chef de Cave Laurent-Perrier\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-PerrierMichelFauconnetChefdeCave_1024x1024.png?v=1707024697\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003cstrong\u003e\u003cspan\u003eMichel Fauconnet, Chef de Cave Laurent-Perrier from 2004-2023\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article that appeared in Bon Couer Fine Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMichel Fauconnet first joined Laurent-Perrier in August 1973 doing work experience in the cellars after getting a certificate in agricultural engineering at the Agricultural College of Rethel, in the Ardennes region. He has acquired his experience on the ground.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFauconnet climbed the ladder at Laurent-Perrier, working as a manual worker from 1974 to 1976 before being promoted to technical staff in 1980. Four years later, in February 2004, he was appointed Chef de Cave and became responsible for Laurent-Perrier’s winery and the fermentation process of all of Laurent-Perrier’s wines.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMichel Fauconnet took over from Alain Terrier, who retired after 30 years and to whom he was Executive Deputy. For more than 20 years and alongside Alain Terrier - a man who was good at training and loved to pass on his knowledge - they created pleasurable wines based on solid know-how and building strong relationships with grape-growers. At his side, Mr Fauconnet also assimilated his oenology knowledge and worked hand-in-hand with a closeknit team he has now made his own.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMichel Fauconnet has spent his entire working life at Laurent-Perrier and is dedicated to the company with whom he shares a passion for champagne and family values built on perfection and great expectation. Fond of sport and a football lover, he played at top level at the Stade de Reims. He is a thorough man with a strong personality who has won the respect of grape growers and the Champagne community.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou have been at the House of Laurent-Perrier for over 40 years, how did you begin your career?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI joined Laurent-Perrier on August 28, 1973. I had sent a letter to the late Bernard de Nonancourt, asking for work-experience. I never left the House.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDescribe the spirit of Laurent-Perrier and how it stands out from other Grand Marques?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginally founded in 1812, the House of Laurent-Perrier is now recognised as one of the largest independent and family-owned champagne brands. It is the style and quality of our wines which enable Laurent-Perrier to stand out. We have supply of excellent Chardonnay grapes, backbone of Laurent-Perrier’s style.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDescribe Laurent-Perrier vineyards and your unique relationships with the growers\/suppliers you work with.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLaurent-Perrier owns 10% of its needs. Our vineyards are mainly located in the areas of the Côte des Blancs for Chardonnay, and the Montagne de Reims for Pinot Noir. We nurture our lasting relationships with wine growers. Some of our partners are from the third generation! It means the quality of our supply is consistent. We share the same respect for nature and traditional values.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWe recently visited Laurent-Perrier and had the pleasure of going into the cellars. It was very impressive. Can you describe the cellars and the work that’s carried out there?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere are more than 9km (6 miles) of cellars, built in chalk (Champagne’s typical terroir stone) at the historical estate of Laurent-Perrier in Tours-sur-Marne. We have built an extension in 2008-2009 with new state-of-theart stainless steel tanks. And to mark our 200th anniversary, we unveiled a new winery, dedicated to our prestige cuvee Grand Siècle, last year. We have invested much effort into our vinification equipment and installations which are state of the art technology, whilst retaining our tradition and values.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCan you describe the Laurent-Perrier blending process, who is involved and when, where does it take place? \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChampagne is made by assemblage: the blending of different varietals under appellation (Chardonnay, Pinot Noir and Pinot Meunier, depending on the cuvées), coming from different crus (villages of growth). We systematically separate varietals and crus at time of harvest (no Chardonnay from Avize with Chardonnay from Oger, etc). It means that I have several hundreds of different 'clear wines' to taste. For each of our cuvées and according to each style, I must identify the wines before the final blend. It means projecting yourself four years ahead when the wine will be ready after ageing. It is the savoir-faire of the House. I am the final decision-maker but am working with a small team.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eGrand Siècle is a blend of many different vintages and a very special cuvée – could you tell us more about this wine and the stages of its development?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959, Bernard de Nonancourt launched Grand Siècle, his prestige cuvée, the quintessence of the art of blending. He concentrated on two essential components of traditional champagne savoir-faire. The careful blending of the greatest crus and of wines from three particularly outstanding harvests declared as vintage years by Laurent-Perrier. In a word: 'The best of the best with the best'!\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eYou were made Cellar Master in 2004 – over the lifetime of your career what have been your greatest moments in the job to date and who has influenced you most in your career? \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWorking alongside Bernard de Nonancourt, and having his trust has been the highlight of my career. But I spent 30 years as deputy to the previous cellar master, Alain Terrier, who taught me everything. The period between 1975-1985 was a happy time. There were a lot of changes in practises and evolution in our job, particularly in the technique of maceration of Pinot Noir and extracting all its aromas for our Cuvée Rosé Laurent-Perrier. It was all very exciting.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat are your top three Champagne vintages of the last 50 years and why?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1995: Perfect balance between Chardonnay and Pinot Noir, typical of Laurent-Perrier style for our blends. 1990: Atypical year, superb for its Chardonnay. 1976: Another atypical year with both quality and maturity, despite a small yield.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Maximilien Bernardeau, Chef de Cave Laurent-Perrier\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-PerrierMaximilienBernardeauChefdeCave_1024x1024.png?v=1707026047\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003cstrong\u003eMaximilien Bernardeau, Chef de Cave Laurent-Perrier from 2023\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003eMaximilien Bernardeau was appointed Cellar Master (Chef de Cave) and Head of Wines for the Laurent-Perrier Group in July 2023. Bernardeau will continue to report to the retiring Chef de Cave, Michel Fauconnet.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laurent-Perrier group brings together the houses of Laurent-Perrier in Tours-sur-Marne, Salon and Delamotte in Mesnil-sur-Oger, and Champagne de Castellane in Épernay.\u003c\/p\u003e\n\u003cp\u003eBernardeau holds a degree in cell biology and plant physiology. He obtained his DNO (National Diploma of Oenologist) in 2008 at the University of Dijon. He worked briefly in Burgundy before joining Sofralab as a consultant oenologist in Champagneore working for the company Sofralab as a consultant oenologist in Aube and then Marne, where he acquired in-depth experience in the cultivation of vines and Champagne winemaking. He joined Maison Laurent-Perrier in January 2023.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLucie Pereyre\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-PerrierLuciePereyredeNonancourt_1024x1024.png?v=1707030119\" alt=\"Lucie Pereyre de Nonancourt, Laurent-Perrier\"\u003e \u003cspan\u003eLucie Pereyre de Nonancourt, Alexandra's eldest daughter, joined Laurent-Perrier in September 2019. Lucie represents Grand Siècle around the world and trains with the Chef de Cave, the production teams and the sales teams, as part of Laurent-Perrier's innovative approach.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\"During COVID (just after she joined \u003cspan\u003eLaurent-Perrier) \u003c\/span\u003eI took advantage of the time to both learn about the history of our House and to work in the vineyards with our team - to really understand the origin of our story, our values, and our role towards nature. I also spent time with our Cellar Master to really get a good understanding of our special approach to winemaking, especially for Grand Siècle as it requires more precision and specific know-how.\u003c\/p\u003e\n\u003cp\u003eThe first year was mostly about learning. It is still the case today as I am learning new things every day, but now I have the even greater challenge of explaining the secrets behind the creation of Grand Siècle to our different markets. My goal is to make people see how unique Grand Siècle is among the other prestige cuvées.\u003c\/p\u003e\n\u003cp\u003eMy role has also evolved and I increasingly participate in the vins clairs tastings throughout the year, especially when doing the assemblage of Grand Siècle, which I find a truly extraordinary experience.\" \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with Lucie Pereyre \u003c\/strong\u003e\u003cstrong\u003ethat appeared in The Champagne Club\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDescribe yourself in a few sentences!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMy name is Lucie Pereyre, I am the 4th generation family member at Champagne Laurent-Perrier and my role is to represent Grand Siècle, our prestige cuvée, worldwide.\u003c\/p\u003e\n\u003cp\u003eWhat I love about my work is that I am able to work with different department within the company, like the vineyard, the winery, the marketing and the commercial department. It is very polyvalent and this is what I enjoyed the most.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHow did you get into the champagne profession?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEven if I was born within a Champagne family, it was not obvious for me to join and I always had the freedom to choose my own path.\u003c\/p\u003e\n\u003cp\u003eI discovered my passion for wine late in my studies. This is when I decided to fully study wine by getting my WSET diploma and to work in a Spanish winery. Inspired and strengthened by these experiences, I joined the family business in 2019 to train with our Cellar Master Michel Fauconnet, the Production and Salesforce teams, to be part of the innovative know-how of Laurent-Perrier.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSince Your Champagne company started, how many chef de caves have Your company had?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJust to remind you Laurent-Perrier has belonged to my family since 1939. Since then, we only had 3 cellar masters. What is incredible is that our current cellar master arrived at 21 years old in 1973 and worked closely with the 2 previous ones, which is completely unique nowadays. It has allowed us to preserve our know-how and consistency in style, while always looking for more innovation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHow would You describe Your 'house\/producer style' and how do You achieve it?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSince the beginning, it has been very clear to my grandfather that he would do things differently. He was a visionary man and creativity was his state of mind. That is why he decided to favor the Chardonnay when this grape was not the most used in Champagne. He was the first one to bring stainless tanks in 1973 within an oak-barrel region, because he wanted to adopt a reductive winemaking style and he was among the first to elaborate a zero dosage champagne to reveal the purity of the terroir. Since then we have raised the quality of our supply, we are continuously improving our production techniques and increased our ageing time on lees to obtain the style we have today: a style defined by its freshness, its elegance and its purity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhat role do grape varieties play in creating your style?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAll of our wines, except our two rosés, have a majority of Chardonnay completed by Pinot Noir. The Chardonnay grape gives us the freshness, the citrus aromas and the long ageing potential we are looking for and the Pinot Noir brings us an elegant structure and a lot of complex aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eWhat do You think of the current trend of 'terroir champagnes' made of single parcels?\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eIt is important to reveal the purity of the terroir and its distinctive characteristics. However, at Laurent-Perrier we think that it is possible to get a better result by blending those parcels for their complementarity to reach a more complex wine. We know our parcels and what they can give, and depending on the vintage and their expression we will define the right proportion for each of them into the final blend to obtain the perfect balance.\u003c\/p\u003e\n\u003cp\u003eThe best example of this work is Grand Siècle, our emblematic cuvée. Because what we do to obtain it, is to make a rigorous selection among the parcels within 11 Grands Crus. Every parcel has its own identity that we want to capture and preserve before using it into the final blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e2020 was a very special year. What’s Your idea of the near future for Champagne in general? \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, the COVID and the lockdown were really not expected and it was not easy. But, despite this situation, the winegrowers maintained their work in the vineyard as the Nature was not waiting for us. Moreover, the following year was not an easy one either. Everyone had to be very flexible and realized how much the climate change was affecting seriously our work.\u003c\/p\u003e\n\u003cp\u003eI think it all confirmed this general move to go towards more sustainability.\u003c\/p\u003e\n\u003cp\u003eWe already have a big purpose as a whole region to reduce our carbon impact by 2050, and reach by 2030, 100% of the producers to obtain the VDC certification (Sustainable Viticulture in Champagne). And then, individually, we are trying to do efforts wherever we can to protect our Nature and Terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eWhich Champagne would you treat a dream guest, and why?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI would like to treat my grandfather by sharing with him the first Iteration of Grand Siècle, made out of blend of 1952, 1953 and 1955. It would be the perfect opportunity to tell him how proud I am to represent his very first innovation that still remain unique today: a blend of 3 exceptional vintages to recreate the perfect oenological year.\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\/Laurent-Perrier_1024x1024.png?v=1707032330\" alt=\"Domaine Laurent-Perrier\"\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1812 and sold in over 160 countries worldwide, Laurent-Perrier is one of Champagne’s leading Houses. The brand’s modern-day success is owed, in large part, to the enduring work of Bernard de Nonancourt, who joined the company in 1948. But the House’s story started well over a century prior, long before it was called Laurent-Perrier. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Champagne house was founded in 1812 by a former cask maker named André Michel Pierlot., who\u003cspan\u003e settled in Tours‑sur‑Marne as a champagne wine merchant. It was here in this Grand Cru village, located at the crossroads of the three main vineyards, that he founded what was to become Maison Laurent‑Perrier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen Pierlot died he was succeeded by his son Alphonse. As Alphonse Pierlot had no descendants, he passed the company on to his cellar master Eugène Laurent. Eugène Laurent died prematurely in a cellar accident in 1887, and his widow Mathilde-Emilie Perrier took over the reins of the company. She added her surname to that of Eugène Laurent to give the House the name Veuve Laurent‑Perrier. Eugénie-Hortense Laurent succeeded her mother in 1925 but struggled to keep it afloat during the Great Depression and sold the failing Champagne House to Marie-Louise de Nonancourt in 1939.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMarie-Louise de Nonancourt\u003c\/span\u003e came from a long line of Champagne makers and bought the house to provide a future in the industry for her sons Maurice and Bernard. During World War II, both Maurice and Bernard fought occupying German forces in the French Resistance. Maurice, the elder of the two, was captured by the German army and tragically died in a concentration camp.\u003c\/p\u003e\n\u003cp\u003eIn 1944, after the liberation of Paris, Bernard served as a sergeant in the French Army’s 2nd Armored Division and \u003cspan\u003epersonally liberated Hitler’s private wine cellar\u003c\/span\u003e. His unit was the first to arrive at the Kehlsteinhaus, Hitler’s 'Eagle’s Nest' in the Bavarian Alps and after blowing their way through several armored steel doors they discovered a stash of over 500,000 bottles of wine, including hundreds of cases of first-growth Bordeaux, vintage Champagnes, and aged Cognacs. De Nonancourt was later awarded the Croix de Guerre for his wartime service.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter returning from the war in 1945, Bernard de Nonancourt returned to Champagne eager to start work in the family business. His mother didn't give him a job at Laurent-Perrier, instead, she sent him on an intensive three-year apprenticeship at Lanson and Delamotte to learn from the ground up. He worked in the vineyards, the cellar and the office, and even spent some time on the road selling Champagne. In 1948, at the age of 28, de Nonancourt was appointed CEO of Laurent-Perrier. De Nonancourt \u003c\/span\u003e\u003cspan\u003eheld the position for 57 years, semi-retiring in 2005.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the time of his appointment, the company employed around twenty people and sold 80,000 bottles a year. Under his leadership, de Nonancourt, affectionately referred to as 'Le Grand Bernard' by his peers, increased Laurent-Perrier’s sales a hundred-fold and helped the brand become one of the world’s leading Champagne houses. \u003c\/span\u003eBernard de Nonancourt developed a unique range of champagnes and created the Laurent‑Perrier style - freshness, elegance and purity. To do this, its blends were driven by a higher-than-normal percentage of Chardonnay grapes, the least-planted and most expensive in the region.\u003c\/p\u003e\n\u003cp\u003eIn 1996, \u003cspan\u003ede Nonancourt took his first step back from the business, engaging an outsider Jean-François Bauer as its president-directeur general. Bauer’s 'commercial expertise' was brought in to 'underpin the financial stability of the company and secure its future as a family business until de Nonancourt’s daughters were ready to take over the business.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe house today is run by Bernard’s two daughters, Stéphanie Meneux de Nonancourt and Alexandra Pereyre de Nonancourt. Lucie Pereyre de Nonancourt, Alexandra's eldest daughter, joined Laurent-Perrier in September 2019 and is the ambassador for Grand Siècle, the House's unique prestige cuvée based on a blend of 3 exceptional vintages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Lucie says of her grandfather Bernard, \"\u003c\/span\u003eHe first began to define the style of champagne he wanted to produce based on freshness, elegance and finesse. In order to obtain this, he chose Chardonnay as the main grape variety while everyone else was giving preference to Pinot Noir; opted for a vinification without any oxygen when the other houses were using oak barrels; and lowered the dosage at a time when Champagne was served at dessert and was indeed quite sweet. That was then very innovative. He applied this innovation to all the cuvées he created subsequently, including the Grand Siècle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChâteau de Louvois\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUntil 1989 the de Nonancourt family lived at the winery and cellars at Tour-sur-Marne. In need of more space to run the business, they decided to move to the chic Château de Louvois three miles away and close to the grand cru village of Bouzy, The château had been built by Michel Le Tellier, Louis the XIV’s chancellor, who also oversaw the building of the Palais de Versailles. He managed to convince the palace’s famous garden designer André Le Nôtre to landscape Louvois as well.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eLe Nôtre’s symmetrical gardens, his orangerie (with its original Mansard roof) and the two grand fountains nestle in woodland behind a walled figure-of-eight terrace. Beautifully calm and understated, it is, perhaps, a little like Grand Siècle itself.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSimon Field MW\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-PerrierChateaudeLouvois2_1024x1024.png?v=1707053432\" alt=\"Château de Louvois\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLouis Roederer has always invested in their vineyards. The original Louis Roederer began purchasing Grand Cru vineyards in Vallée de la Marne and familiarized himself with his different vineyard parcels. Subsequent generations have retained a firm focus on the vineyards.\u003c\/p\u003e\n\u003cp\u003eToday the House owns over 242 hectares (594 acres), predominantly from Grand Cru and Premier Cru villages. The estate vineyards account for 70 percent of production and a\u003cspan\u003ell the Roederer vintage wines are 100% estate grown. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoederer owns vineyards in the \u003c\/span\u003e\u003cspan\u003eCôtes des Blancs, Vallée de la Marne and \u003c\/span\u003e\u003cspan\u003eMontagne de Reims regions. The House owns more than 80 hectares in the Côtes des Blancs, with a vineyard team based in Avize. They also have a team in the Vallée de la Marne, in Aÿ, where they have 65 hectares, and another team in the Montagne de Reims looking after some 70 acres.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eRoederer, under Chef de Cave Jean-Baptiste Lécaillon, has split up the vineyard holdings so that specific plots are designated for particular cuvées. The aim is to have the same people tending the same vines year after year. The grapes in each plot are meticulously gathered by hand, collected in the buckets and pressed on the site of the harvest. \u003cspan\u003eThe pressing process is a delicate one because the berry must not alter the colour of the juice, which must maintain its golden hue and clarity. The plot-by-plot vinification ensures that the origins and traceability of the grapes are preserved and provides a record of the fruit from each plot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInside the cuves and the tuns, the wine from each plot develops into an 'entity' in its own right, with its own qualities - and sometimes weaknesses - that the oenologists fully nurture and exploit. \u003c\/span\u003eThe specific characteristics of each cru are preserved until the blending process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePrivate nursery vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the village of Bouleuse, near Reims, Roederer has a very important vineyard - with 11 out of the village’s 13 hectares, they effectively own the village. They selected the vineyard in 2013 to plant American rootstocks on which massale selections from their own vineyards are grafted. This means they can plant young vines that have wholly been grown in their own sites, without using an external vineyard nursery. They have been granted the status of 'pepiniériste privé' which allows them to do this. They also \u003cspan\u003egrow young vines without American rootstocks, using grapevines from before the Phylloxera crisis, to see if there is a difference in taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s very important because it is a bit away from the mainstream of vineyards and we have all our nursery there: we do all massale selection and grow all our own rootstocks,\" says Lecaillon. \"We have the unique position in Champagne of having our own private nursery. We are the only house with this position. We believe the challenge of the 21st century will be genetic. This is why we really focus on massale selection and we believe there is a huge biodiversity that we can explore. This could answer a lot of questions of the 21st century, such as climate change. We have some Pinot Noir clones that can ripen three weeks apart. From one Pinot Noir to another you reach the same alcohol level with three weeks difference. This is huge. In the context of global warming you can imagine planting late-ripening Pinots as opposed to the early-ripening Pinots planted in the 1960s and 70s.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBiodynamic farming\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoederer\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ehas always farmed as sustainably as possible and, in 2002, was the first Grande Marque house to adopt biodynamic farming. Today, half of Louis Roederer's vineyards are certified organic and half worked biodynamically. They are the largest biodynamic producer in Champagne.\u003c\/p\u003e\n\u003cp\u003e\"Out of the 242 hectares, we have 122 hectares – a bit more than half – organically certified,\" says Lécaillon. \"We are increasing our certification every year. We have 10 hectares that are Demeter biodynamic certified as well, but we do biodynamics on all the estate. All the organic vineyards, except three plots that we keep as a control, are biodynamically farmed. We do all our biodynamic composts, we do the preps on all the organic estate.\"\u003c\/p\u003e\n\u003cp\u003e\"We started our conversion to biodynamic farming in 2000. We switched the estate slowly. In 2007 all Cristal Rosé was biodynamically farmed. Since 2012, Cristal is completely farmed biodynamically, and since 2006 we have Brut Nature that is 100% biodynamically farmed.\"\u003c\/p\u003e\n\u003cp\u003eThey can't be biodynamically certified on more of the vineyard area because they buy in fruit for the Collection (previously Brut Premier). \"I can be organic, but I cannot be Demeter because I am fermenting some wines here that are not Demeter certified. If you want to be Demeter certified you have to be 100%, and for Brut Premier I am buying fruit,\" he explains. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCollection Cuvée\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe House's calling card, Roederer’s Brut Premier, was introduced in 1986. It was a\u003c\/span\u003e traditional three-way blend of around 40% Pinot Noir, 40% Chardonnay and 20% Pinot Meunier, with the addition of a minimum of 20 percent reserve wines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 'non-vintage' Brut Premier was replaced by the 'multi-vintage' Collection  242 in September 2021 when Jean-Baptiste Lécaillon's aim was no longer consistency, but to make the best possible wine in that year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Collection cuvée each year is a bespoke vinification, made up largely from the current harvest, a significant percentage from the \u003cspan\u003ePerpetual Reserve* and around 10% of reserve wines that are aged in French oak foudres. For example, Collection 244 is made up of 54% of the 2019 harvest, 36% of the Perpetual Reserve and 10% of oak-aged reserve wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e* A key part of developing Collection was creating a Perpetual Reserve. Held in an enormous 10,000hl stainless steel tank, this reserve is a constantly evolving blend of Pinot Noir and Chardonnay. Started in 2012, it contains wine from every harvest since, stored without oxygen, in the depths of the House's cellar.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Champagne House wanted to reflect the historical origins of the Brut Premier in the Collection blend. To this end, 1\/3 of the blend is from their 'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eVintage Brut\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage, a blend of around 70% Pinot Noir and 30% Chardonnay, is a testament to an exceptional year. It aims to capture the unique expression of the Pinot noir from the 'La Montagne' estate, which comes mainly from the original vines purchased by the Champagne House in the village of Verzy. Around one-third of the wine is \u003cspan\u003eoak-aged. \u003c\/span\u003eThe Vintage cuvée is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement (disgorging) to attain perfect maturity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eVintage Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Vintage Rosé, a blend of around 60% Pinot Noir and 40% Chardonnay, is a snapshot of a year. The Rosé comes from 35 small staggered plots on the warm terroirs of the 'La Rivière' estate, from the vines in the Cumières and Chouilly Crus. Like the Brut \u003cspan\u003eVintage, the Rosé is generally matured on lees for 4 years and left for a minimum of 6 months after dégorgement before release.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eVintage Blanc de Blancs\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe 100% Chardonnay Vintage Blanc de Blancs is inspired by the Champagne House’s savoir-faire in the harvest of a single year. The fruit is sourced from hillside plots in the Grand Cru village of Avize in the heart of the 'La Côte' estate. This champagne draws its strength from the intense chalkiness of these limestone soils which lend it its infinite freshness. With time, this champagne reveals the power and identity of this great terroir. The Blanc de Blancs Vintage cuvée is generally matured on lees for five years and left for a minimum of 6 months after dégorgement before release. 10-20% of the wine is vinified oak casks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eCristal was\u003cspan\u003e created in 1876 and was \u003c\/span\u003e\u003cspan\u003ethe first Cuvée de Prestige launched in Champagne. It is \u003c\/span\u003ea blend of 60% Pinot Noir and 40% Chardonnay from\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eseven \u003c\/span\u003e\u003cspan\u003eGrand Cru villages in the region. A\u003c\/span\u003eround\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e1\/3 o\u003c\/span\u003ef the wine is sourced from their \u003cspan\u003e'La Rivière' Estate, 1\/3 from their 'La Montagne' Estate and 1\/3 from their 'La Côte' Estate (in the \u003c\/span\u003esub-regions of Vallée de la Marne, Montagne de Reims and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru villages of Aÿ, Verzy, Verzenay and Beaumont-sur-Vesle, the Chardonnay from \u003cspan\u003ethe Grand Cru villages of \u003c\/span\u003eMesnil \u003cspan\u003esur Oger\u003c\/span\u003e, Avize and Cramant.\u003c\/p\u003e\n\u003cp\u003eAround a third of the wines are vinified in oak, the remainder in steel. Malolactic fermentation is blocked. The wine spends 6 years on lees in Louis Roederer’s cellars and after dégorgement is left for a further 8 months before it is released. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCristal Rosé\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eIn 1974, almost 100 years after the launch of Cristal, Jean-Claude Rouzaud created the Cristal Rosé cuvée. He selected old-vine Pinot noir grapes from the finest Grand Cru vineyards at Aÿ, which are now cultivated according to biodynamic principles. The unique calcareous clay soil, which gives the grapes an exquisite minerality, enables the vines (in the best years) to attain exceptional fruit maturity, complemented by a crystalline acidity.\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv class=\"cell\"\u003e\n\u003cp\u003e\u003cspan\u003eCristal Rosé\u003c\/span\u003e\u003cspan\u003e is \u003c\/span\u003e\u003cspan\u003ea blend of 55% Pinot Noir and 45% Chardonnay from\u003c\/span\u003e\u003cspan\u003e three\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eGrand Cru villages in the region. A\u003c\/span\u003e\u003cspan\u003eround \u003c\/span\u003e\u003cspan\u003e1\/2 o\u003c\/span\u003e\u003cspan\u003ef the wine is sourced from their \u003c\/span\u003e\u003cspan\u003e'La Rivière' Estate and 1\/2 from their 'La Côte' Estate (in the \u003c\/span\u003e\u003cspan\u003esub-regions of Vallée de la Marne and Côtes des Blancs respectively). The Pinot Noir comes from the Grand Cru village of Aÿ, the Chardonnay from \u003c\/span\u003e\u003cspan\u003ethe Grand Cru villages of \u003c\/span\u003e\u003cspan\u003eMesnil \u003c\/span\u003e\u003cspan\u003esur Oger and\u003c\/span\u003e\u003cspan\u003e Avize.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eComprising around 20% of wine matured in oak tuns, Cristal Rosé is produced using the saignée (bleeding) process after cold maceration. The cuvée is aged, on average, for 6 years in Louis Roederer’s cellars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBrut Nature\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eIn October 2014, Frédéric Rouzaud added the latest vintage cuvée to the portfolio, the 2006 Brut Nature. Jean-Baptiste Lécaillon says of the Brut Nature, \"This is, without a doubt, the least 'Roederer' in style of all our Champagnes, as well as the most modern.' The collaborating designer Philip Starck wanted to create a modern Champagne – a wine of the future.\u003c\/p\u003e\n\u003cp\u003eThis inspired Lécaillon and his team to go against all classic rules of Champagne making. The wine is made from a single year, one terroir, picked in one day, co-pressed and co-fermented, with less mousse (a lower pressure of 4 atmospheres of pressure when typically most champagnes are at 6 atmospheres) and no dosage. The essence of this cuvée is its uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe cuvée is a blend of Pinot Noir, Chardonnay and Pinot Meunier - the percentages of each varietal vary markedly from year to year. The grapes are sourced from three plots in the Cumières Cru in their 'La Rivière' Estate. The Cumières clay hillside on the banks of the Marne river, turned towards the sun and basking in its light, is a hallowed enclave. These black soils have long been known to produce generous, opulent and intensely fragrant grapes, and in warmer years (when the Brut Nature is made) the grapes obtain incredible ripeness and a higher vibration which gives a lovely contrast between fruity intensity and salinity.\u003c\/p\u003e\n\u003cp\u003eEven if Lécaillon feels they can make a similar wine in sun-drenched years, he stresses that \"the next vintage will be different, as the aim of the cuvée is to express the essence of this specific place in a specific year.\" \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44284910469361,"sku":null,"price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Laurent-Perrier-Brut-Millesime-2012.jpg?v=1707086809"},{"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":155.0,"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/corporate_gifting_abnner_64f12e33-6567-4089-bde2-ecfcfb7fe3fc.jpg?v=1776829602","url":"https:\/\/canterburywines.au\/collections\/corporate-wine-gifts.oembed","provider":"Canterbury Wines","version":"1.0","type":"link"}