{"title":"red wine in gift box","description":"","products":[{"product_id":"bests-great-western-thomson-family-shiraz-2001-1500ml","title":"Best's Great Western Thomson Family Shiraz 2001 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Great Western at its finest. Still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"  Ralph Kyte-Powell\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\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\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"Succulently rich and supple black fruits and perfectly integrated French oak; graceful and elegant despite the richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Great Western at its finest. This great shiraz isn't made every year but it's worth waiting for. The 2001 opens with dusty plum and berry fruit, still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beautiful wine. Fantastic fruit and complexity, but its strongest point is its structure, which is impeccable. Flavours of pippy red fruits, roses, walnuts, sweet oak, and highly defined, bright berried fruit. It's earthy and concentrated. It's excellent.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2001 has fragrant aromas of dark cherries, cassis, mulberries and plums are supported by sweet cedar\/chocolate oak. There's also plenty of varietal pepper and spice, with an underlying violet-like perfume. Long, very smooth and velvet-like, with a ripe, succulent mouthfeel of berry\/plum flavours bordering ever so marginally on the over-cooked. Its length and tight-knit spine of powdery tannins will ensure a strong future. Drink 2013-2021.\" \u003cstrong data-mce-fragment=\"1\"\u003e Jeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a distinctly earthy Bordeaux-like character here not found in other vintages, but it's also layered and complex – do I smell a violet or two? It's creamy and rich, cedary oak certainly a player, but not at the expense of the fruit. A little dry on the finish but otherwise really delightful. One of the more idiosyncratic and interesting wines of the tasting. No coincidence that it was also one of my favourites. I'd be drinking this sooner rather than later mind you.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\" alt=\"Best's Thomson Family\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies In 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695620337,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-2001-1500ml.jpg?v=1698966212"},{"product_id":"bests-great-western-thomson-family-shiraz-1998-1500ml","title":"Best's Great Western Thomson Family Shiraz 1998 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to full red-purple; a complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease. 315 dozen made.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There's plenty of cedar\/vanilla oak (better quality than younger vintages), liquorice and chocolate and masses of dark fruit. Less spice than some years. It's rich and full – fatter and less structured than 1997 – but remarkable in its own brooding magnificent way. Excellent length and a satisfaction. A little more time needed. Ripper. Drink: 2011 - 2020+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A very good but riper and slightly jammier expression of this remarkable wine. There's a trace of hotness in this briary, spicy shiraz whose intense raspberry and sour-edged dark cherry flavours are accompanied by a hint of prune. It's smooth and sumptuous, rather robust and chunky, perhaps lacking the length, fineness and tightness of the 1996 edition.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695685873,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1998-1500ml.jpg?v=1695773645"},{"product_id":"cullen-diana-madeline-2001-1500ml","title":"Cullen Diana Madeline 2001 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine.\"  Huon Hooke (Tasted Jan 2018) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine. Drink 2018-2028.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Jan 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2001 Cullen Cabernet Sauvignon Merlot. Cellaring: 25 to 30 years to go.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's absolutely no stopping Cullen, the signature vineyard and winery in Margaret River. Last weekend the Cullen family played host to a number of media, trade and friends and over two mornings staged vertical tastings of their premier wines, the Sauvignon Blanc Semillon blend, Chardonnay and Cabernet Sauvignon Merlot. An exceptional and world-class event that few wineries could match in quality terms, it became an appropriate tribute to the life and work of Diana Cullen... The other astonishing new wine, and one I rated at least the equal of any other at this tasting, was the 2001 Cabernet Sauvignon Merlot, of which a small portion of around 180 cases was sealed under a screwtop cap. It was winemaker Vanya Cullen's intent to seal more of this wine this way, but a technical packaging hitch prevented her from doing so. I believe the screwcapped bottles have largely been sold out, and they were only available from the cellar door. The interesting thing was just how different the two bottlings actually tasted. The wine sealed under cork (19.4 points, drink 2013-2021+) was everything a Cullen red should be: a superbly polished, presented and harmonious wine of perfume and strength, but the power it exuded was restrained and measured. Saturated in deep fruit and revelling in its cedar\/mocha oak influences, it's the complete package, even a little more assertive than the excellent 2000 vintage. As if to contrast and simply make a point, the screwcapped bottling is precisely, according to the current vernacular, a fruit bomb. So much so, in fact, that you can hardly see the oak, which gives you an idea of what real fruit intensity is about. It's heady and opulent, succulent and meaty, and offers a simply unreal length and persistence of exaggerated fruit. Given time, in my experience of red wines sealed this way, the wine will change from the freakish to the simply wonderful. But it will take time, I think, about a decade longer than the cork-sealed alternatives.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink 2013-2021+.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, electrifying crimson purple. The nose shows eggy sulphur (not a concern) at first but in time blows perfumed herbs, ripe mulberry, blackcurrant and cedar – it's hard work but over time a sense does develop that this is something special. It's not until the wine hits your tongue though that its greatness is revealed – or inferred. In short, it's dramatically structured, with a palate that's brooding and powerful and wrenched tight, with finegrained tannins that rattle right back through the palate in classical style and in doing so bolt its rage of blackcurrant\/black cherried fruit rigidly in place. This is a tremendous, statuesque, upstanding wine that shuns cuddly generousity and likeability for the sake of a commanding sense of respect. It's a lesson in how a superior, young, ageworthy cabernet should look. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Made from what is a superb cabernet year in the Margaret River, and named in honour of Di Cullen, who sadly passed away this year, this is without question one of the really great Cullen cabernets – of which there have been a few. Made from 75% cabernet and 25% merlot, this deep crimson-purple-coloured wine has aromas of ripe, pure blackcurrant cabernet fruit, together with cedar and vanilla from perfectly handled French oak, 40% of which was new. The palate has wonderful persistence of flavour and length. Ripe, fine-grained and supple tannins round out a wine that is elegant and concentrated and that will keep improving for many years. This is one of the year's very best wines.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Philip Rich, Australian Financial Review, Top 20 Wines of 2003\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An awesome, dense, black colour with magnificent ripe jube fruit aromas seamlessly integrated with cedary oak. Superb, concentrated, varietal fruit on the palate. The oak is subdued and mellow.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine was bottled six weeks ago and the tasting bottle had just been opened. The first and most obvious observation is the consistency of style and quality in these wines. At present the wine is locked up tighter than the bank vault on a long weekend but a perfect structure is provided by the velvety, creamy ultra fine grained tannins, balanced but unobtrusive acid and obvious deep concentrated fruit. The body weight is muscular, so it's bigger than the 2000. Structure is big solid layered and tight with an intricate diverse level of complexity; this is a wine with a long finish that will age beautifully. Put simply, this wine is awesome and I will make a big call and say not only is it one of the best wines I have ever tasted, but in my opinion in time it will be one of the best wines ever produced in Australia. Rating? Who needs one with a wine like this! Feb 2003.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ric Einstein, www.torbwine.com\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 20 Wines of 2003 - Philip Rich, Australian Financial Review\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\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\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700568305,"sku":"","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2001-1500ml_8629beef-36e1-4d9d-bb3f-a49966ed5656.jpg?v=1696202722"},{"product_id":"cullen-diana-madeline-cabernet-sauvignon-merlot-2000-1500ml","title":"Cullen (Diana Madeline) Cabernet Sauvignon Merlot 2000 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2002 \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2000 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that prior to the 2001 vintage, Cullen Diana Madeline was labelled Cullen Cabernet Sauvignon Merlot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pristine perfume of violets, dark berries and plums, lightly minty, dusty and smoky, over strongly scented vanilla\/bubblegum\/mocha oak. Classically long and silky, with a sumptuous depth of plush, pristine black berry\/dark cherry fruit tightly integrated with supple, drying tannins and smoky fine-grained oak. Superb balance, length and harmony\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine was voted the Best Cabernet Sauvignon Blend in Australia in the August 2002 issue of Australian Gourmet Traveller Wine. Nick Bulleid, who was part of a very distinguished panel, writes:  \"The quality of Cullen's cabernet sauvignon merlot is simply stunning. This is classic Margaret River. Both the 2000 and 1999 wines showed a deep purple-red colour and wonderful fruit concentration. The 2000 is marginally the finer of the two in structure, with a plump, supple and intense palate and plenty of fine tannin. I thought the fruit showed perfect ripeness, with concentrated blackcurrant characters. Peter Bourne said 'rich, ripe and opulent, with power and length', while Peter Forrestal admired its 'velvet texture'. These are brilliant wines with almost unlimited potential for development.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAustralian Gourmet Traveller Wine\u003c\/strong\u003e  \u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One of Australia's true benchmark wines, broodingly powerful in its youth but slowly unfolding with age. Deeply coloured. The small red berry fruits and subtle oak of the bouquet give little hint of the lush red and black fruits of the palate, the powerful tannins showing the first signs of softening. Great bloodlines.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 95 points and Top 100 Wines of 2002\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe last of this label before it became Diana Madeline. Black olives, meat-stock, ironstone, a hint of crushed ants (in a nice way); the bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Given a couple of hours to open up this shows terrific fruit purity, with a furious slick of blackcurrant and a silkiness that's about as sheer as a pair of hotpants. There's a crash of tannins on the finish, coffee, olive and earth complexity, and a firm, strong, acid\/tannin frame on which it's built. Margaret River. Drink: 2008 - 2016.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003cbr\u003e\u003c\/span\u003eJames Halliday Top 100 Wines of 2002\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e  All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004.\u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700601073,"sku":"","price":550.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2000-1500ml_f4fb3867-bdf4-4da4-81bf-0343a64178ed.jpg?v=1698964880"},{"product_id":"bests-great-western-thomson-family-shiraz-1997-1500ml","title":"Best's Great Western Thomson Family Shiraz 1997 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cstrong\u003e\"It has seductive sweet cherry fruit, a hint of spice and finely balanced oak on the bouquet; the concentrated yet smooth and velvety palate has perfectly balanced tannins and oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWha hey! What a ripper wine. Classic stuff – licorice, spice, chocolate and dark fruit. Full bodied but with everything working together in harmony. Magnificent balance, not too oaky and not too any one thing or another. Has a savoury\/malty\/earthy aspect that's really appealing. Superb wine. Will go for years.\u003c\/span\u003e Drink: 2009 - 2027.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Gary Walsh, The Wine Front - 97 points (Tasted Oct 2009)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, bright purple-red, it has seductive sweet cherry fruit, a hint of spice and finely balanced oak on the bouquet; the concentrated yet smooth and velvety palate has perfectly balanced tannins and oak.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Halliday Wine Companion – 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"An elegant, balanced and restrained wine which may lack the weight of the great years but delivers delightfully wild and musky dark berry fruit with scents of bay leaf, white and black pepper, coconut and vanilla oak. Long, supple and fleshy, its pristine vibrant dark fruit has a background of chocolate and licorice before a firm, tight tannic grip.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829186289,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1997-1500ml.jpg?v=1695773566"},{"product_id":"henschke-hill-of-grace-shiraz-2016","title":"Henschke Hill of Grace Shiraz 2016","description":"\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\"The bouquet is multi-faceted and beguiling in its mellow complexities, invoking earthy, humus, undergrowth, dried herbs and ironstone, blackberry and licorice aromas with a hint of mocha, the same flavours appearing on the palate, which is tremendously concentrated and powerful, without loss of its essential elegance. A miraculous wine of concentration and balance. A powerful vintage of this wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson in colour with violet hues. Lifted, exotic aromas of star anise, sage, bay leaf and fennel frame dark and brooding blackberry, Satsuma plum, mulberry and red currant notes. The palate is rich, plush and concentrated with amazing depth and complexity from succulent plum, blackberry and blueberry revealing star anise, black pepper, charcuterie and cedar. Balanced acidity provides freshness and structure, while layers of silky tannins result in an elegant finish with exceptional length. Matured in 85% French and 15% American (29% new, 71% seasoned) hogsheads for 18 months prior to blending and bottling.\"  \u003cstrong\u003eHenschke (Feb 2021)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eThis is one of my favourite wines in the line-up because it has the deepest core and a serious amount of detail on the nose and palate. It is not necessarily bigger or darker, although it is undoubtedly a strapping fellow, this is sensational creation with more refinement and an overriding sense of completeness.  Everything is intentional, and every element seems to fit in perfectly.  I tipped my score up half a point into the heroic, ‘perfect’ zone because it continued to evolve throughout the tasting\u003c\/span\u003e. Drink: 2030-2050.\"\u003cstrong\u003e\u003cspan\u003e  Matthew Jukes - 20+\/20 points (Tasted April 2023)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis has a very complex nose, offering so many facets of spices and fragrance with florals and orange peel, as well as crushed stones, ripe black cherries, blackberries and dark cherries, earth, chocolate and more. The intensity and power here is very tightly held and it has a build of such precise tannins, which carry very intense and assertively ripe blackberries, dark cherries, ripe plums and blueberries. So much on offer here. This has a very bold, intense feel. Exceptional vintage. One of their finest. Try from 2028.\u003c\/span\u003e\"  \u003cstrong\u003eNick Stock, James Suckling – 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Another glorious statement of seriously old-vine shiraz from this famous pre-phylloxera vineyard in Eden Valley. In fact, the vines are believed to be about 180 years old. This is quite simply extraordinary. Dense and concentrated boot polish, sage and dark, earthy, plum, blackberry concentrate. It is so deeply intense and powerfully framed yet so effortlessly long and sustained. Multi-layered, textured, with driving intensity. It is a wine that will cellar for decades and be remembered as one of the greats.\"   \u003cstrong\u003eRay Jordan, The Weekend West – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From a core of vines planted around 1860 (plus some 100+ and 35+ yo vines) at 400m elevation. Matured 18 months in 85\/15% French\/ American oak, 29% new. Such effortless grace and caressing elegance, in the presence of commanding endurance that will sustain it for half a century. This is the paradox that defines the legendary fable that is Hill of Grace. 2016 embodies this: the profound depth of black fruits, bathed in the inimitable fragrance and exotic Chinese five-spice that characterises these old vines, set to tannins more finely textured yet more commanding than ever. Resist the seductive temptations of its youth and drink the 2015 first, because the true spectacle of 2016 is decades away. Drink by 2066.\"  \u003cstrong\u003eTyson Stelzer, Halliday Wine Companion - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Finesse, balance, elegance, power, a wine dancing on the knife-edge of intensity and grace. Seamless, such a gloriously supple texture, and amazing length. Yet all the time, one is reminded at just how youthful this wine is. There is complexity, but undoubtedly not to the extent that will be apparent as this wine unfolds over the next decade. Spices, black fruits, cassis, fresh leather, blueberries, sage, coffee beans, soy, even a whiff of cocoa powder. Finely integrated oak, giving the wine a creamy note. The flavours come in waves and are carefully held in place by impressive structure and those silky tannins. The finish persists endlessly and all throughout, maintains its intensity. Thirty years? Forty years? Who knows, but it hardly matters. Provided your cellaring conditions are top notch, this should age and improve for as long as you want.\"  \u003cstrong\u003eKen Gargett, Wine Pilot – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium deep crimson. Intense and fragrant blackberry pastille, dark plum, herb garden, sage aromas, underlying vanilla, roasted chestnut notes and hints of star anise. Complex and pure-fruited with blackberry, dark plum, mulberry flavours, integrated vanilla, roasted chestnut (oak) notes, some chinotto nuances and fine supple and vigorous velvetine\/ al-dente tannins, lovely buoyancy\/mid-palate viscosity and fresh long mineral acidity. Finishes claret-firm with plentiful sweet and savoury notes. A seductive yet elegant wine with superb vinosity, complexity and resonance. Unmistakably Hill of Grace. A beautiful 'sotto-voce' vintage.\"  \u003cstrong\u003eAndrew Caillard MW – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Gorgeous floral lift and vibrant plum and fresh, pureed blackberry and mulberry aromas. The palate is full of rich, ripe, sculpted and slippery-smooth fruit, so young and lithe it runs away from you, trailing deep notes of spice, black olive, dried herbs and ironstone minerals in its wake. On day two, it is buoyant and muscular: the fruit starts to build, bearing waves of ground black pepper, anise, liquorice, baking spices, tamarind, cardamom and cigar smoke. Fine but distinct layers of lacy tannins and gently creamy oak support an ultra-long and harmonious finish. Powerful but perfectly proportioned; the consummate Shiraz.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eSarah Ahmed, \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eDecanter – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It is exciting to see another great vintage of this wine and yet this 2016 could not be more different than its glossy, come-hither brother. While the 2015 is juicy, buoyant, pliant and welcoming this new 2016 release is upright, introverted and composed. The overture is one of restraint and elegance with discreet spice over a deep, dark, multi-layered core. There is immense polish, as always, and the savoury finish is not more or less tannic than the 2015, but it is certainly tense and bristling with energy. I remember noting that the 2015 was a wine that 'everyone, expert and novice alike, will love', but I am certain that 2016 Hill of Grace is, exclusively, an aficionado's wine. You can taste the site so clearly here and it seems that every vine is singing its 160-year-old song in perfect harmony and this is incredibly mesmerising. There is no doubt that this will be a long-lived vintage for Hill of Grace and it continues a magnificent run of releases from this blessed corner of the wine world.\"  \u003cstrong\u003eMatthew Jukes – 19.5\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep ruby-red colour with a trace of purple. The bouquet is multi-faceted and beguiling in its mellow complexities, invoking earthy, humus, undergrowth, dried herbs and ironstone, blackberry and licorice aromas with a hint of mocha, the same flavours appearing on the palate, which is tremendously concentrated and powerful, without loss of its essential elegance. A miraculous wine of concentration and balance. A powerful vintage of this wine. Drink: 2021-2041.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This magnificent red is seamless and creamy, with complex details creating a balanced chorus of flavors, showing notes of white truffle, maraschino cherry, succulent apricot, dark roast coffee, salted caramel and toasted cumin seed. Though full-bodied, this is so polished and supple it has an effortless air about it, with a long, epic finish.\"  \u003cspan\u003e\u003cstrong\u003eMaryann Worobiec, W\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eine Spectator – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Restrained and elegant, this has cascading flavour that ripples over itself. Where the 2015 was medium bodied, fine, savoury and layered (almost pinot-esque), this moves into an opulent, rich, dense space with bacon fat, maple, blackberry, licorice, aniseed, fennel flower and cardamom overlaid onto resinous black oak, blackcurrant and sweet fruit. It's a tour de force, and it has a fierce aspect this year.\"  \u003cstrong\u003eErin Larkin – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Henschke's 2016 Hill of Grace Shiraz is locked up tight behind a stubborn wall of firm tannins. Scents of pencil shavings, mocha, bay leaf, mixed berries and plums appear on the nose, while the full-bodied palate starts off broad, expansive and creamy, then draws to a chewy, drying finish. There's ample concentration, length, complexity and a definitive track record of aging, so put this version away for several years while waiting for it to emerge and show its true glory. If you absolutely must drink it now, decanting for a couple of hours helps soften the tannins and brings the fruit forward.\"\u003c\/span\u003e  \u003cstrong\u003eJoe Czerwinski; Robert Parker's The Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep garnet. A quiet start – builds slowly – black plum, preserved fig, blackberry, briar, earth, leather, cola. Classic seamless and deep concentration of fruit on the palate – quite subtle, not forward in the least – it's dark and intriguing and harmonious. Tannins are fine and savoury, tight and long. Oak is a picture of integration. The fruit is intense, exploring added notes of aniseed, bitter chocolate and more on the palate. This is a wine that urges you to think about IT, it's not going to deliver everything on a plate to you immediately. You are required to put something into the process, too! It remains tight-lipped, structured and firm . . . just for the present. Like the Mount Edelstone, Hill of Grace is assured of a long life.\" \u003cstrong\u003e Jeni Port, Wine Pilot – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is the embodiment of elegance, sweeping you through its colour (bright, not dense), bouquet (raspberry, plum and wild blackberry) and palate (a bowl of sombre fruit) held in the arms of tannins with no chance of fading in the next 30 years\u003cspan\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Huge fragrance, all that exotic spice, old spice cupboard, pepper, cinnamon, salted liquorice, dried flowers, dried leaves, blackcurrants, plum. A very epic perfume. Haunting, beautiful, draws you in to find all those details. Intensity is the word for flavours. So powerful yet a sense of restraint, a tension between the concentration and the taut webbing of acidity and fine, suede tannins with exceptional length. The layers here, the grace, the texture. Accessible and formidable now, so much good of everything, though wait for this one too. Drink : 2021 - 2050+.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Hill of Grace Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\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\u003eAbout the 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":42896848453873,"sku":"","price":1250.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2016_95471786-e00d-4f3f-96bc-2007523f2838.jpg?v=1750217053"},{"product_id":"henschke-hill-of-grace-shiraz-2015","title":"Henschke Hill of Grace Shiraz 2015","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2020\u003cbr\u003eJames Suckling Top 100 Wines of Australia 2020\u003c\/strong\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\"On the palate the wine deep dives into the depths of ripe berry fruit, charcuterie, salted red tomatoes and saturating, quenching raspberry concentrate. This moves into pomegranate and mariposa plum, glides over salted and grilled Adriatic figs and settles on something elegant, salty, fine and exciting. This has finesse and power, energy and restraint, all couched in a most intense capsule of flavour and concentration. The acidity laces all these characters together, weaving in and out of the fruit, suturing the spice, oak and texture as one. A remarkable wine for now and for decades hence. I cannot get over how it marries lightweight body with power and concentration. It's unbelievably impressive.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark crimson in colour with deep garnet hues. A concentrated array of aromas of mulberry, blackberry and dark plum indicate the richness to come while savoury and complex notes of charcuterie, cedar, sage and five spices tease the senses. Plush and velvety on the palate, the wine has intense fruit concentration with plum, redcurrant, blackberry and anise flavours, yet an enchantingly elegant and refined structure. Layers of silky tannins reveal the impressive depth of the wine before giving way to an incredibly long finish. Matured in 86% French and 14% American (33% new, 67% seasoned) hogsheads for 18 months prior to blending and bottling.\" \u003cstrong\u003e Henschke (Feb 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A significant vintage for Hill of Grace, as the last 2015 red to leave the Henschke cellar, and a wine that delivers on every ounce of its promise and then some. The nose is so complex and fragrant with trademark brown spices taking center stage, amid light espresso, sage leaves, blackberries, cinnamon, anise, orange peel, ripe dark plums, pepper, gun smoke and a gentle, dried-rose edge. The palate has such impressive layers of fine tannin that make an instantly seamless, powerful and focused impression. It has architectural style with clean lines that build and ascend out of the finish. Long, spiced blackberries and dark plums are extruded in formation with such finesse and power. The acidity holds a torch to the rich, ripe plums and blackberries, illuminating freshness at the finish. A wine that will develop in a very consistent manner and likely to be at its best some 20 years from now. A collector's dream. Vinolok closure.\"  \u003cstrong\u003eNick Stock, James Suckling – 100 points and Top 100 Wines of the World 2020 and Top 100 Wines of Australia 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium deep crimson. Evocative, complex and beautiful sage herb garden red cherry mulberry aromas with espresso mocha sesame notes and wild floral notes. Inky textured and pure with fresh red cherry, mulberry, blackberry fruits, fine supple silky sweet tannins, superb mid palate viscosity and underlying roasted chestnut, mocha, vanilla oak notes. Finishes minerally long with persistent sweet fruits and a slight kick of aniseed. Gorgeous wine with a very strong scent of place.\"  \u003cstrong\u003eAndrew Caillard MW – 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eWith an amazing nose and superbly controlled fruit, this is a honed Hill of Grace that treads the boards between plushness and restraint.  There is so much detail to be found here, making it a wine that does not rely solely on its volume of fruit for its charm.  The floral layers and succulence add to the overall experience, making this a particularly sumptuous vintage. Drink: 2030-2059.\u003c\/span\u003e\"  \u003cstrong\u003eMatthew Jukes – 19.5+\/20 points (Tasted Apr 2023)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From a single vineyard in the Eden Valley, wherein the original ancestor vines are over 160 years old. The nose is curious and laden with interwoven spices and flavours like freshly ground coffee, nutmeg, dried star anise, black pepper, whispers of cinammon sticks, lashings of cassis, raspberry, grilled blueberry, crushed slate (moving to a cap gun minerality space) and so much more. A myriad of different colours, flavours and spices here… they morph and change with the more swirling and sniffing that I do. On the palate the wine deep dives into the depths of ripe berry fruit, charcuterie, salted red tomatoes and saturating, quenching raspberry concentrate. This moves into pomegranate and mariposa plum, glides over salted and grilled Adriatic figs and settles on something elegant, salty, fine and exciting. This has finesse and power, energy and restraint, all couched in a most intense capsule of flavour and concentration. The acidity laces all these characters together, weaving in and out of the fruit, suturing the spice, oak and texture as one. A remarkable wine for now and for decades hence, although 15 or 20 would hit the sweet spot. I cannot get over how it marries lightweight body with power and concentration. It's unbelievably impressive.\"  \u003cstrong\u003eErin Larkin – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"For me, more prosaically, black fruits dominate with smoked meats, tobacco leaf, blueberries, dark chocolate, aniseed, and florals. Oak is still evident, but it is well integrated. The wine has incredible length, and the balance is impeccable. The tannins are amazingly fine and silky; the texture is supple. A wine with decades ahead of it. A great Hill of Grace and a brilliant example of how great Australian wines can be.\"  \u003cstrong\u003eKen Gargett – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A record-breaking coolest January in 11 years and a mild autumn gave birth to a Hill of Grace of particular elegance. Its greatness is declared not in depth of colour or might of flavour. A medium, perfectly penetrable red more akin to pinot noir than Barossa shiraz unashamedly declares its restraint. The inimitable fragrance and spice of this hallowed place is stamped with greater clarity and fragrance than ever in 2015. It is the signature of Hill of Grace, brimming bountifully with Chinese five spice, pot pourri, rose hip, sage, white pepper, blueberries and dark chocolate. Every detail is laced together eloquently with velvet fine tannins of a suppleness only possible from vines of such commanding maturity, yet with an endurance that will propel it for decades. 2015 sits confidently and resolutely alongside 2010 and 2012 as the greatest expressions of the modern era of this fabled and spiritual vineyard.\"  \u003cstrong\u003eTyson Stelzer - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep ruby-red with a subtle tint of purple, but it's not a colour to impress with its density or vividness. The bouquet is vegetal, dried-herbal (think sage and thyme) and evokes 'forest floor' scents, crushed raspberries and a mix of subtle brown spices (think clove and pepper). The wine is full-bodied but far from a blockbuster. The intensity and length are prodigious but it's the refinement of texture, the velvet softness of the tannins, the sublime texture, and quiet array of flavour complexities that seduce. It is already extraordinarily detailed and that's part of the genius of Hill of Grace wine. It's a gorgeous drink now, and will be for another 20 or 30 years. This is one of the greatest vintages of Hill of Grace\u003cspan\u003e. Tasted Apr 2020. Drink 2020-2050.\"  \u003cstrong\u003eHuon Hooke, The Real Review – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Henschke says the '15 vintage provided stunning and elegant Eden Valley shiraz with extraordinary flavours, purity of fruit and acid balance. And indeed that's a fair description of this medium-bodied Hill of Grace. The colour is still bright, clear crimson-purple, and the beautifully balanced fruit flavours are vibrantly fresh. It would be easy to underestimate the likely longevity of this wine. One of the all-time greats\u003cspan\u003e. Drink by: 2045.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"2015 Hill of Grace is a sensational release from Henschke and it perfectly sums up the 2015 season – great rainfall in spring, mild summer with a little rain, long ripening and the pleasure of being able to pick each block, at will, without any pressure from the weather. As Stephen says, ‘it is a Goldilocks vintage', but I think that perfect wines are borne of a degree of tension with a sprinkling of drama and so, I will keep my perfect 20 in my pocket this year. What is clear to me is that this is one of the most luxurious and glamorously upholstered Hill of Grace Shiraz I have tasted and for this reason, I would bet that everyone, expert and novice alike, will love it, and you cannot say that about many top-end red wines.\"  \u003cstrong\u003eMatthew Jukes – 19.5\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\"I briefly thought about just cutting and pasting the review of the 2014 into this space for the 2015 Hill of Grace Shiraz, but on further reflection, there are some differences between them—and isn't that one of the reasons we love wine? Scents of smoked meat and mocha accent notes of black olives and blackberries, joined by subtle notions of resinous herbs, while the \u003c\/span\u003efull-bodied palate comes across as slightly weightier, richer and more velvety in texture than the 2014. Not as elegant perhaps, but more concentrated and powerful on the long, long finish.\"  \u003cstrong\u003eJoe Czerwinski; Robert Parker's The Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Effortlessly long, smooth and supple, this polished and uber-restrained shiraz unfolds a musky, peppery and faintly meaty bouquet of mulberries, cassis, dark plums, cedar\/vanilla oak and paprika backed by suggestions of cola and sweet floral notes. Flaunting its rare restraint and finesse, it reveals layers of pristine translucently clear dark red, blue and black berry flavours supported by a refined, ultra-fine spine of loose-knit tannins and knit with creamy, cedary, cigarboxy oak, building in weight and lasting forever. A very different, distinctive Hill of Grace of exceptional quality and charm. Drink: \u003cspan\u003e2035-2045+\u003c\/span\u003e\"  \u003cstrong\u003eJeremy Oliver – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTop 100 Wines of the World 2020 - James Suckling\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTop 100 Wines of Australia 2020 - James Suckling\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\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\"\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 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":42896848486641,"sku":"","price":1295.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2015_3d3890a8-4e53-4050-953c-13eb0cd43b23.jpg?v=1696903708"},{"product_id":"henschke-hill-of-grace-shiraz-2006","title":"Henschke Hill of Grace Shiraz 2006","description":"\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\"It almost seems superfluous to suggest that this was another legendary vintage for Hill of Grace - it has always been extremely highly regarded. Dark magenta, this is rich, ripe, powerful, and yet elegant. Sheer class. A star from the very first sniff. Spices, black fruits, sage, cassis, and cloves. Fresh, complex, seamless, this is a magical wine. The finest of cashmere-like tannins and such length. Decades to go for this wonderful Hill of Grace. Imposing and yet welcoming.\"  Ken Gargett (Tasted 2023)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson in colour with violet hues. Lifted blueberry and blackberry fruits on the nose with hints of crushed sage and confident, ripe herbal notes. The plum and sage flavours  follow through on the palate that is beautifully structured with fine-grained tannins and  a long, lush finish. Matured in new French (65%) and American (35%) hogsheads for 21 months prior to  blending and bottling.\"  \u003cstrong\u003eHenschke (March 2013)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"If five-spice is a regular feature when it comes to the spice notes sensed so regularly in these wines, sage is very much another. And that is especially apparent with this vintage. It almost seems superfluous to suggest that this was another legendary vintage for Hill of Grace—it has always been extremely highly regarded. Dark magenta, this is rich, ripe, powerful, and yet elegant. Sheer class. A star from the very first sniff. Spices, black fruits, sage, cassis, and cloves. Fresh, complex, seamless, this is a magical wine. The finest of cashmere-like tannins and such length. Decades to go for this wonderful Hill of Grace. Imposing and yet welcoming.\" \u003cstrong\u003e Ken Gargett, The World of Fine Wine - 99 points (Tasted Oct 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"What a delicious nose with a much more controlled start to this wine than I found in the 2005. This is a cultured HoG with a long, grainy, even palate and a lip-smacking line-up of tannins, which run the length of the palate.  This is a spectacular wine, and it is still relatively closed. I can see it running down the theme line of some of the older vintages tasted today, which is very encouraging.  There is no hurry here, making this a wine of stunning depth and length. While modern technology and Prue’s viticultural discipline have inevitably made from much finer wines during this period, the sense of the vineyard itself still beams through in the glass. Drink: 2025-2050.\" \u003cstrong\u003e Matthew Jukes  – 19.5+\/20 points (Tasted Apr 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eExceptional vintage. Deep, dark red\/purple colour. Wonderful perfume of mint and spices, cherries and violets. A trace of mocha. Tremendous intensity of flavour, vibrant and high-energy, filling the mouth with flavour and a very long lingering aftertaste. A full-bodied wine with masses of tannins, but they're superbly ripe, soft, balanced tannins that run the length of the palate. Somehow, it all manages to be in superb harmony. Has a great future. Drink: 2015-2043.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Mar 2013)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"cs-reviewBody\"\u003e\"Australia's most celebrated single vineyard shiraz, this is a wow wine, majestic in its overall picture of black fruits, dark spices and deep waves of flavour and texture.\" \u003cstrong\u003e Tony Love - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\"\u003e\"Hill of Grace is 100% Shiraz from pre-phylloxera material brought from Europe by the early German settlers in the mid-1800s and grown in the Eden Valley. Some of the original vines are over 145 years old. Matured in new French (65%) and American (35%) hogsheads for 21 months, the deep garnet purple colored 2006 Hill of Grace presents an incredibly perfumed, ethereal nose of warm crushed blackberries, rose petals, kirsch, violets, cinnamon stick, mace, fennel seed, eucalypt and damp earth. Very crisp and rich in the mouth with medium-firm velvety tannins and tons of fleshy fruit, it displays opulent layers of warm berries and spice in the finish. This is a staggeringly beautiful wine and delectably approachable even at this very early stage. I anticipate this great vintage will cellar to 2025+.\"  \u003c\/span\u003e\u003cstrong\u003eLisa Perrotti-Brown MW, Wine Advocate - 97+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A complex and lively wine on the nose, this makes a confident impression and has a mix of cedary French and sweeter-smelling American oak. Plenty of red fruits and the trademark five spice of the Hill of Grace vineyard. Some baking spices too, and a whiff of black and lighter pepper. The build of complex spice is stunning and really distinctive, moving through earthy nuances and into more savory elements. The acidity stands up early on the palate, ahead of sweeping and dense fleshy dark-plum and blackberry fruit flavor. A soft rolling thunder of tannins. Elegant yet sturdy and structured palate. Will age slowly and profoundly. It's beautifully balanced, but still very much a wine in the making that should be left alone for some time yet. Aim for 2022 as a starting point.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bright red-purple; highly fragrant spice, cedar, red and black berry aromas, oak evident but not excessive; it has a silky, velvety texture and mouthfeel to a beautifully balanced medium-bodied palate brimming with black fruits; \u003c\/span\u003ewonderful length and finish. Surely one of the best Hill of Graces.\u003cspan\u003e Screwcap. 14.5% alc. Drink Now - 2026.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"OK, it's not exactly a giveaway price but it deserves its place amoung the great wines of the world. Lovely spicy concentration of fruit with lifted aromas that are floral and pure. Palate is intense and very powerful with a silky smooth tannin and oak-infused texture. It has real power and concentration. It's lively, robust and showing great intensity. Wonderful balance and poise\u003cspan\u003e and a wine that will cellar for many years. The spicy characters and quite profound. Perfect with roast lamb on the Weber. ($610)”  \u003cstrong\u003eRay Jordan, West Australian – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A complex and lively rendition of Australia's most famous single-vineyard wine, it makes a confident impression dressed in a mix of cedary French and sweeter-smelling American oak. There are plenty of red fruits on offer already, some pepper and the trademark five-spice complexity of the Church Block parcel, moving into earthy savoury elements borne of the leanersoiled components. The acidity stands up early on the palate and there is a sweep of dense, fleshy, dark-plum and blackberry fruit flavour through the middle, setting up a soft, rolling wave of tannins and a sturdily structured palate. \u003c\/span\u003eBeautifully balanced, this will age slowly and profoundly\u003cspan\u003e. It's still very much a wine in the making.\"  \u003cstrong\u003eNick Stock, Australian Gourmet Traveller Wine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I never quite understood the Hill of Grace style, shrouded, as it was for some years, under a cloud of brettanomyces (barrel yeast infection). I had a return to Grace with the 2005 vintage, and its successor has confirmed it. This is a pure expression of Australia's most famous single vineyard, with a bouquet that erupts with all manner of exotica – game, five spice, beef stock and black fruits. There is a mood of restrained power to the palate, as concentrated pepper, black plum and mulberry fruit rise and swoop. The mouth feel is silky and supple, riding on tannin texture resembling the finest plum skins, giving the wine an appealing approachability and at the same time great longevity. \u003c\/span\u003eAmazing Grace\u003cspan\u003e. Vintage: 2006; Price: $610; Alcohol: 14.5%; Region: Eden Valley; Tasted: April 2010; Closure: Screw cap.\"  \u003cstrong\u003eTyson Stelzer – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"So what's it like then, this most expensive of all new release Australian wines? There's plenty of tasteful malty nutty oak, a little minty fragrance, spice and pepper with rich black and blue fruits. It's full bodied with a slippery seductive texture - the tannins super fine but fully supportive of the rich fruit. Savoury oak shows a firm hand at this early stage, but is in harmony. I noted a slight saltiness and warmth too, but not as negatives. Combines intensity and abundant flavour without being heavy or leaden. Superb long peppery finish. It's surprisingly approachable now, and with a good decant will make a satisfying drink for the rich and\/or hasty, although obviously its best days are ahead of it. Tasted : Mar10; Alcohol : 14.5%; Price : $610; Closure : Screwcap; Drink : 2016 - 2026+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very stylish, smooth and seamless, with a rather closed but assertive bouquet whose minty dark fruit aromas are lifted by wild, floral notes, coupled with assertive, pencil shavings French oak and backed by musky, spicy and meaty undertones. Underpinned by firm, but supple, dusty tannin and knit with fine-grained, chocolatey oak, it's dripping with concentrated flavours of blackberries, red cherries, cassis and blueberries, with a meaty, mineral underswell of complexity. It finishes long and vibrant, with suggestions of animal hide and cracked pepper. Drink: 2018-2026+.\" \u003cstrong\u003e Jeremy Oliver - 96 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\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\"\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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\"\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 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":42896848552177,"sku":"","price":1395.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2006_0d2fd7d3-8535-4ea0-83e5-832c74bd768e.jpg?v=1750217280"},{"product_id":"henschke-hill-of-grace-shiraz-2004","title":"Henschke Hill of Grace Shiraz 2004","description":"\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\"This is a great Henschke Hill of Grace. Pure, flashy, complex and long. Lots of floral flavour, blueberried and smooth. To-die-for tannin structure. To-die-for length. Mint, cedarwood, game, chalk and violets all make appearances. A great Eden Valley red, worthy of the name and of the reputation. For some reason I want to drink this one younger. A beautiful, complex, vital wine.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep red with crimson\/violet hues. Enticing and intense aromas of ripe blackberry and  blueberry fruits, with savoury nuances of dried herbs, bay leaf and cedary French oak. The palate is rich, concentrated and powerful with wonderful depth of flavour, layers of texture and mature tannins for a long and elegant finish. \u003c\/span\u003e\u003cspan\u003eMatured in new and seasoned French (55%) and American (45%) hogsheads for 18 months prior to blending and bottling.\"  \u003c\/span\u003e\u003cstrong\u003eHenschke (March 2013)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eExcellent vintage. Good depth of colour and hue with a tinge of purple. A more savoury style of bouquet with lots of dry Eastern spices, even some black pepper. Tremendous intensity in the mouth, great power and penetrating flavours, again with a complex mix of spices to the fore. Terrific verve and energy, the tannins perfectly in tune with the flavours. Wonderful flavour, great harmony, a fantastic wine. Very great. Drink: 2013-2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Mar 2013)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"By this stage, Stephen had been able to increase the size of his winery team, enabling more consistency across the wines. Another legendary vintage, this is a darker maroon. Along with the dried herbs and warm earth, there are notes of coffee beans, fungal touches, woodsmoke, and grilled mushrooms. There is a real plushness here, extremely enticing. Soft, seamless, and with serious length, there are ever-so-fine tannins and appealing complexity. Still has many years of providing pleasure ahead of it. Such a lovely wine.\" \u003cstrong\u003e Ken Gargett, The World of Fine Wine - 97 points (Tasted Oct 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Excellent vintage. Ample warm baking spice fragrance and sweet plum pie, cherry, sage and pomegranate. Really alluring and youthful complexity here. The acidity is assertive, and there are dark boysenberry and pastry flavors here. Dense. Dark juicy, lively fruit drive, and tannins that roll through with a wealth of energy. Some coffee to close. Try from 2028.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDarker still, thanks to a warmer vintage, this is the first wine starting to look like it is derived from the modern Hill of Grace era.  Muscle, tannin, attack, earth and spice are all found here, and yet this is not a particularly fleshy wine but one built on undergrowth, soil and minerality.  While I like this wine less than the 2002, and this is purely a personal taste, plenty would fall for 2004’s elemental power and charm. \u003c\/span\u003eDrink: 2028-2040.\" \u003cstrong\u003e\u003cspan\u003e Matthew Jukes  – 19\/20 points (Tasted Apr 2023)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Typically medium-bodied and restrained, showing its class with its extreme length and great balance\u003cspan\u003e. Berry fruits and seductive spicy notes are in plentiful supply. Screwcap. Drink 2029.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Pungent, meaty and reductive, this sumptuously flavoured, fine-grained shiraz of full to medium weight steadily unfolds its layers of exotic, musky, dark-fruited perfume of briar and woodsmoke and sweet leather, and a sumptuous expression of spicy, slightly sour-edged fruit tightly knit with fine, powdery tannins and generous new smoky, caramel-like oak. Dripping with black plums and berries, it finishes with nuances of star anise and cloves. With time it has evolved notes of bitumen and baked earth, but retains a seamless balance. drink: 2016-2024+.\"\u003cstrong\u003e  Jeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a great Henschke Hill of Grace. Pure, flashy, complex and long. Lots of floral flavour, blueberried and smooth. To-die-for tannin structure. To-die-for length. Mint, cedarwood, game, chalk and violets all make appearances. A great Eden Valley red, worthy of the name and of the reputation. For some reason I want to drink this one younger. A beautiful, complex, vital wine. Drink: 2014-2022.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Hill of Grace Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\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\u003eAbout the 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":42896848584945,"sku":"","price":1395.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2004_f365bf7d-ba0a-48b5-9f4d-d6bc7ab9b211.jpg?v=1750217394"},{"product_id":"henschke-hill-of-grace-shiraz-2002","title":"Henschke Hill of Grace Shiraz 2002","description":"\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\"One of Australia's legendary icons is Henschke's Hill of Grace Shiraz. The 2002 is a stacked and packed, full-bodied Shiraz which possesses formidable concentration, moderately high but silky tannin, and a finish that exceeds one minute. A modern day legend, it should easily evolve for 20-25 years.\"  Robert Parker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Intensely rich dark crimson in colour. Enticing, deep and concentrated blackcurrant and black plum aromas with hints of exotic spices and frankincense draw you in. Opulent power and focus on the palate with lashes of dark berries, spice and fine-grained tannins; exceptional length and cellaring potential. Matured in new French and American hogsheads for 18 months prior to blending and bottling.\"  \u003cstrong\u003eHenschke (March 2013)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"The colour here is immediately three shades darker and, with the new closures introduced in 2002, colour is not something that slips away very easily any more. Darker, riper, more profound, fuller and more engaging, this is a superb wine and the cooler vintage conditions in 2002 make this an utterly thrilling creation.  Tense, bright, edgy and spicy, this is a wonderful HoG with stunning length and control and at no stage does it lose its momentum or drive while keeping its trademark vineyard character. Drink: 2023-2035.\" \u003cstrong\u003e Matthew Jukes  – 19.5\/20 points (Tasted Apr 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"One of Australia's legendary icons is Henschke's Shiraz Hill of Grace. The 2002 is 100% Shiraz aged 18 months in 100% new French and American oak. It boasts an inky\/blue\/purple color as well as extraordinary uplifted aromatics of acacia flowers, ground pepper, espresso roast, blackberries, cassis, chocolate, and smoke. \u003c\/span\u003eThis stacked and packed, full-bodied Shiraz possesses formidable concentration, moderately high but silky tannin, and a finish that exceeds one minute. A modern day legend, it should easily evolve for 20-25 years. \u003cspan\u003eDrink:2006-2031.\"  \u003cstrong\u003eRobert Parker, The Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"2002 was a cold year, the best of the early vintages from this century. Stephen calls the 2000s a decade of refined style. Maroon\/red, moving to darker notes here. Black cherries, dried herbs, and chocolate. A hint of undergrowth. Mature yet fresh and fabulous. The palate reveals truffles, cloves, and leather, along with a slightly meaty note. Serious concentration is evident, the balance remains first class, and the intensity does not waiver. Seductive texture. The length on many of these wines has impressed, but few can match this. A cracking Hill of Grace, still with many years ahead of it.\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eKen Gargett, The World of Fine Wine - 98 points (Tasted Oct 2023)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Exceptional vintage. A very cool year that was saved by a warm Autumn. This has dark coloor and shows plenty of pomegranate, raspberry and red cherry fruits, hints of tobacco and citrus, some red liquorice and five spice. The palate has richness, softness and density - a luxurious textural wine that delivers immense red and dark fruit flavour, lots of plum, plenty of spice and terrific smooth, sweeping tannins that drive through the finish. Try around 2025.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A near-perfect Eden Valley shiraz whose deep scents of vilets, cassis, cherries, mulberries and ripe plums overlie sweet cedar\/vanilla\/coconut ice-like oak, pepper, musky spice and nuances of undergrowth. It's supremely smooth and unctuous, presenting an intense, long and vibrant core of dark berry\/plum fruit with a slightly wild and briary aspect. Underpinned by classically fine and powdery tannin, it finishes with lingering fruit and licorice-like influences. Artfully balanced and integrated\u003cspan\u003e. Drink 2022-2032+.\"  \u003cstrong\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Holding its hue well; fragrant black fruits with touches of licorice and spice run through the bouquet, with oak in the background. \u003cspan\u003eThe medium-bodied palate is feline and focused; very long, finishing with exceptionally fine-grained tannins. Harmonious and elegant, there is no intrusion whatsoever from the alcohol; effortless power. While retail prices always have a degree of elasticity, this wine has overtaken the price of the Penfolds Grange, released at the same time. Drink Now-2035.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eExceptional vintage. Deepish red colour with brick-red tinges and good depth. Very complex, mellow, tobacco, vegetable and slightly animal aromas. This is an intense, vegetal, spicy, Rhone-like style with enormous character and volume of flavour. A spectacular wine. Big and generous, very long palate and hugely satisfying. Concentration galore, but perhaps lacks the elegance of the best of them. Will be very long-lived.\u003c\/span\u003e Drink: 2013-2033.\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points (Tasted Mar 2013)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Yes, this is a stratospherically priced wine that few of us can possibly afford, but if you win the lottery or inherit a fortune, do yourself a favour and grab a bottle – Australian wine rarely gets any better. Hill of Grace is a single estate wine based on gnarled 140-year-old shiraz vines, grown on an out-of-the-way vineyard in the Eden Valley – and the 2002 edition could well be the best ever. That makes it a very desirable drop indeed\u003cspan\u003e. It has a gorgeous, complex nose that's like a concentrated mix of lush loganberry fruit, blackcurrant pastille, sweet spices and beautifully integrated oak. It's almost creamy textured in the mouth, with ripe, gently syrupy flavour, great length on the palate and perfectly integrated fine tannins. Ageing? Yes, two to 20 years.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRalph Kyte-Powell, Epicure Uncorked  - Wine of the Week  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Stephen Henschke reckons that the only comparable Barossan vintage to the ultra cool, ultra long 2002 is 1959 - though even going back that far, he still thinks that 2002 is probably a world of its own. It has produced a remarkably concentrated Hill of Grace Shiraz. It's a smooth, big, luscious wine, plump with warm coffee, porty plum, leathery-game, vanilla and cedar, the class and power of it bristling to all corners of your mouth. A fabulously fruity, dark, silken wine with chalky tannins rippling through the finish. I like it a helluva lot - it's impossible not to. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\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\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\"\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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\"\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 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":42896848650481,"sku":"","price":1395.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2002_3c4dfb51-1b9e-42f2-bd5f-c4542ca3ad50.jpg?v=1750217528"},{"product_id":"henschke-hill-of-grace-shiraz-1998","title":"Henschke Hill of Grace Shiraz 1998","description":"\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\"It is hard to find a more compelling red than Henschke's 1998 Shiraz Hill of Grace. Made from 100% Shiraz (from vines averaging 52-144 years of age), and aged in primarily new American and French oak for 18 months, it is unquestionably profound. Its dense ruby\/purple color is followed by a gorgeous perfume of blackberries, graphite, and subtle wood. Dense and full-bodied yet extraordinarily well-defined and layered, it remains young and backward, with tremendous potential. It is the finest Hill of Grace I have ever passed over my palate and down the gullet.\"  Robert Parker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark crimson with deep red hues. Lifted, pure, almost opulent, dark fruit and ripe plum  aromas with herbal minty notes. The palate is broad and attention grabbing with incredibly sweet blackcurrant fruits and layers of youthful tannins,  that showcase the structure of this elegantly balanced wine. Matured in new American and French oak hogsheads prior to blending and bottling.\" \u003cstrong\u003e Henschke (March 2013)\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\u003cspan data-mce-fragment=\"1\"\u003e\"It is hard to find a more compelling red than Henschke's 1998 Shiraz Hill of Grace. Made from 100% Shiraz (from vines averaging 52-144 years of age), and aged in primarily new American and French oak for 18 months, it is unquestionably profound. Its dense ruby\/purple color is followed by a gorgeous perfume of blackberries, graphite, and subtle wood. Dense and full-bodied yet extraordinarily well-defined and layered, it remains young and backward, with tremendous potential\u003c\/span\u003e. It is the finest Hill of Grace I have ever passed over my palate and down the gullet\u003cspan data-mce-fragment=\"1\"\u003e. Anticipated maturity: 2006-2020+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Parker, The Wine Advocate – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eExceptional vintage. Deepish red colour with brick-red tinges and good depth. Very complex, mellow, tobacco, vegetable and slightly animal aromas. This is an intense, vegetal, spicy, Rhone-like style with enormous character and volume of flavour. A spectacular wine. Big and generous, very long palate and hugely satisfying. Concentration galore, but perhaps lacks the elegance of the best of them. Will be very long-lived.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright ruby-red. Explosive if idiosyncratic aromas of tobacco, pepper, black olive, mocha and hot stones. Pungent and penetrating, with compelling flavors of raspberry, tobacco, black olive, dried rose, mocha herbs and spices, plus a strong underlying minerality (I was variously reminded of Lafite, Haut-Brion and Ausone!). Suave and perfumed in the mouth; wonderfully ripe but dry. Finishes with noble tannins and great palate-staining length and grip. This wine is not for everyone - and a good thing, too, since it's extremely limited - but it certainly flipped my switch.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStephen Tanzer, International Wine Cellar  - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full purple-red; a clean and rich array of black berries, spice, licorice and compatible oak, then a palate with abundant dark berry and bitter chocolate flavour, with controlled tannins and oak. Has great length and great balance; fully reflects the outstanding vintage, and has an indefinite life in front of it if well-cellared. Best Drinking: 2005-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Pure, concentrated, bright and almost essential expression of vibrant, youthful shiraz which should develop especially well. Drink 2018+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 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 single vineyard has been producing wine for more than 130 years, and some of the vines - which the Henschke family fondly call \"The Grandfathers” - are as old as that. The 1958 was the first wine to bear the now famous Hill of Grace name, which the Henschkes adopted from the adjoining Lutheran church Gnadenberg (Hill of Grace). The present custodians, Stephen and Prue Henschke, wanted to extend plantings and replace old vines that died, and so they hand selected planting wood from the best old vines to ensure the integrity of the vineyard's 'bloodline' would be preserved. Hill of Grace is unirrigated and the soil is deep, fine, brown, sandy to silty loam topsoil over deep, red clay-loam. It is moderately fertile and is deep enough to sustain the vines in the normally dry summers. Yields are naturally low. Being in the Eden Valley at 400m high, it's substantially cooler than the Barossa floor, and the wines are more elegant, with flavours ranging from spice, pepper and a hint of vegetable in cooler years to sweet plum and a hint of blackberry in the hotter years. While normally full bodied, it is seldom a blockbuster. Henschke Hill of Grace 1998. Quite vegetal\/spicy Eden Valley Shiraz aromas, attractive. Elegant but powerful, ripe palate with spicy\/plummy fruit, hints of liquorice\/anise, and fine tannins. Palate structure is smooth and quite lovely. A magical wine with a great future. Drink 2005-2025.\" \u003cstrong data-mce-fragment=\"1\"\u003e  Huon Hooke, Decanter Magazine  ★★★★★\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\"\u003eHill of grace\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\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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 data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\" data-mce-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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\" data-mce-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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\" data-mce-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 data-mce-fragment=\"1\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" alt=\"Henschke Vineyard Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\"\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":42896848683249,"sku":"","price":1325.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-1998.jpg?v=1696901049"},{"product_id":"henschke-hill-of-grace-shiraz-1997","title":"Henschke Hill of Grace Shiraz 1997","description":"\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\"Ripe, musky, floral and aromatic, bustling with intense, concentrated sweet dark cherry fruit, new chocolate and vanilla oak, built around a tight, integrated backbone of firm tannins.\"  Jeremy Oliver\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 40th vintage. Shows brick red colour with ruby hues. Enticing aromas of sweet, ripe red, and blue fruits, plum jam and leather are complemented by Hill of Grace's familiar nuances of exotic five spice, herbs and chocolate. The palate is lush and juicy; intense and powerful layers of flavour, texture and acidity with fine, velvety tannins for a long, elegant finish. Matured in new and seasoned French and American hogsheads for 21 months prior to  blending and bottling.\"  \u003cstrong\u003eHenschke (Nov 2012)\u003c\/strong\u003e\u003c\/span\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\u003cspan data-mce-fragment=\"1\"\u003e\"Ripe, musky, floral and aromatic, bustling with intense, concentrated sweet dark cherry fruit, new chocolate and vanilla oak, built around a tight, integrated backbone of firm tannins. Drink 2017-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Explosively aromatic and extraordinarily long, this well-balanced wine doesn't show its muscle as much as does its structure to propel the gorgeous flavors. Cherries, berries, earth and mineral notes mingle enticingly, wrapped in a gentle buzz of tannins. A stylish wine that should age well.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHarvey Steiman, Wine Spectator – 95 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\"\u003eHill of grace\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\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\"\u003e\u003c\/p\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\u003e Post Office Block 1 - 0.33ha planted in 1910 \u003cbr\u003e House 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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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 data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\" data-mce-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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\" data-mce-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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\" data-mce-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 data-mce-fragment=\"1\"\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\u003e Each 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 data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" alt=\"Henschke Vineyard Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\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;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896848716017,"sku":"","price":1325.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-1997.jpg?v=1696900860"},{"product_id":"henschke-hill-of-grace-shiraz-2008","title":"Henschke Hill of Grace Shiraz 2008","description":"\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\"I never score a wine 100\/100, but the 2008 Hill of Grace is a 99-er. It’s one of the greatest wines I’ve tasted for some considerable time. Sumptuous palate flavour, with masses of tannin but also a core of sweet fruit endures. The finish is energetic and driving, the aftertaste lingers on for an eternity. A majestic mature shiraz in the prime of its life. A great wine!\"  \u003cspan class=\"cs-reviewBody\"\u003eHuon Hooke (Tasted Feb 2024)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Intense deep crimson in colour. The nose is attractive and enticing with aromas of sweet blackberry, blueberry, Satsuma plum and rhubarb, with characteristic nuances of oriental spices, black tea leaves, anise, tar and cedar. The palate is rich and concentrated with spicy plum, crushed herbs and Dutch licorice flavours. An amazing balance of acid, fruit intensity, weight and length create a powerful palate that finishes with long, fine tannins. Matured in new French (84%) and American (16%) hogsheads for 21 months prior to  blending and bottling.\"  \u003cstrong\u003eHenschke (Dec 2012)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"For decades, apart from very occasional exceptions, even (as distinct from odd) years have stood out as the stars. Why? I have no idea. (It will be some years before we have the evidence, but I expect 2021 to break that run.) The 2002, 2004, and 2006 vintages were all superb. Would it continue? More than continue: I’d suggest that with this wine - as well as the 2010, 2012, 2016, and 2018 - even greater heights have been reached. This is not just a great Hill of Grace; it’s a world-class wine of supreme quality. Very dark maroon, this is fresh and bright, with black-cherry notes, florals, coffee beans, rose petals, truffles, blackberries, bergamot, spices, the finest dark chocolate, and cassis. Wonderfully complex, immaculate balance, incredible length, and abundant but ever-so-cushiony tannins. A glorious wine with decades ahead of it. The only reason it does not get the perfect score is where would that leave what is to come?\" \u003cstrong\u003e Ken Gargett, The World of Fine Wine - 99\/100 points (Tasted Oct 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium deep crimson. Fresh blackberry pastille, espresso, roasted chestnut, vanilla, hint marzipan with wax polish, herb notes. Superbly balanced wine with deep set blackberry pastille, dark chocolate, roasted coffee flavours, fine chalky tannins and well-balanced vanilla marzipan roasted chestnut, hint coconut notes. Builds up graphite\/ chocolaty firm with seductive sweet fruits and lovely mineral length. Lovely density, richness, and torque. This is in a really great place. I tasted the 2008 Hill of Grace mid-last year within the context of a vertical tasting, but here on its own it impressively evokes the essence of vineyard site and the character of the Henschke style of winemaking. Should last a great distance. Henschke-embossed bottle. Vino-lok seal. Drink: Now-2040.\" \u003cstrong\u003e \u003cb\u003eAndrew Caillard MW\u003c\/b\u003e, The Vintage Journal - 98+ points (Tasted 2024)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I never score a wine 100\/100, but the 2008 Hill of Grace is a 99-er. It’s one of the greatest wines I’ve tasted for some considerable time. Very deep, concentrated brick-red colour of appropriate maturity, the bouquet dominated by earthy\/forest-floor savoury tertiary aromas with old leather armchairs, terracotta and dried porcini mushroom aromas to the fore. A subtle trace of licorice. Sumptuous palate flavour, with masses of tannin but also a core of sweet fruit endures. The finish is energetic and driving, the aftertaste lingers on for an eternity. A majestic mature shiraz in the prime of lts life. A great wine! Drink: \u003cspan\u003e2024\u003c\/span\u003e\u003cspan\u003e–\u003c\/span\u003e\u003cspan\u003e2033.\"  \u003cspan class=\"cs-reviewBody\"\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Feb 2024)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Terrific colour and depth. Nose has almost bottomless depth and richness: very very dark spice and dark plum fruit aromas with baking spices and fragrant exotic Eastern spice notes. Plenty of baking spice here too. The palate has immensely supple and deep, dense tannins; terrific strength and length; and layers of ripe, rich dark plum and cherry fruit flavor. Tannins drive sheet-like through the palate and deliver long and juicy. The oak is beautifully matched, and there's a super creamy graphite-tinged impression with an immense future ahead.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep purple-crimson, even after five years. Explosively rich and decadent, with sumptuous black fruits that have soaked up the new and used French oak and carry the alcohol with ease. The grapes were picked early between March 9 and 13 before the heatwave ended. Each block was separately made and matured, and the final blend is not made until shortly before bottling.\u003cspan\u003e Screwcap. 14.5% alc. Drink Now - 2038.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"So to the main event, a wine that  already seemed very comfortable in its own skin, taking time to offer up its charms:  spicy licorice, subtle elegant and composed, not a show pony. Elegance personified. Only beginning to open up with hints of cinnamon, tea leaves, and soy sauce. It's the feeling on the palate that's so complete, that gossamer texture, the soft rounded fruit that feels like the antithesis of blockbuster, absolutely terrific line and length with a pine needle spice concentration and seemingly endless finish\u003cspan\u003e.\"  \u003cstrong\u003ePatrick Haddock, The Wining Pom – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There is tension here, with more depth and power and a hint of ostentatiousness on display.  It feels more confident and less reticent, and also more worldly.  Granted, this is a bigger wine and more layered and modern, but it is more detailed and exciting than some of the more refined vintages, too.  The nose alone is incredible, and the fruit character and breadth of flavour are thrilling. Drink: 2025-2040.\" \u003cstrong\u003e Matthew Jukes  – 19+\/20 points (Tasted Apr 2023)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Dark purple. Spicy and racy and with real energy. Dry finish but lovely five-spice notes. Very characteristic of the vineyard. Maybe you could even drink this with food now? Drink 2018-2042.\" \u003cb\u003e Jancis Robinson MW, 19.0\/20 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep garnet-purple in color, the 2008 Hill of Grace has a slightly closed nose before giving subtle notes of ripe black cherries, blackberries and violets with hints of cedar, pepper, green tea and cumin. There is a slight raisin character on the full-bodied palate with crisp acid, dense fruit and firm, grainy tannins, finishing long. Drink it from 2017 to 2035+.\"  \u003c\/span\u003e\u003cstrong\u003eLisa Perrotti-Brown, Robert Parker Wine Advocate – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\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\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\" alt=\"Henschke Hill of Grace Vineyard\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\"\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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\"\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 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\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896848781553,"sku":"","price":1350.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2008_8f310ab9-852f-4c75-9e21-8b9bbe7a0bfe.jpg?v=1733359028"},{"product_id":"henschke-mount-edelstone-shiraz-2017-gift-box","title":"Henschke Mount Edelstone Shiraz 2017 (Gift Box)","description":"\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 2017 vintage release is the 65th vintage crafted by the Henschke family, \u003cspan data-mce-fragment=\"1\"\u003ebelieved to be the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"So fragrant, incredible high toned floral, spicy perfume. Enticing start. Very fine, very composed to taste, a precise and poised release with tension and freshness the major words here. Dark fruited, yes, inky plum and dark berries, but a graphite and herb-laced tannin swish that forms a sheath and draws the wine long. Spice. Again. So much. Finesse personified. So beautiful.\"  Mike Bennie\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\"\u003cspan data-mce-fragment=\"1\"\u003eMedium garnet with crimson hues. Intense and evocative aromas of briary black currant, blackberry, blueberry, Satsuma plum, with lifted notes of sage, bay leaf, crushed flowering herbs, black pepper, anise and hints of cedar. The palate is rich and complex with well-defined blackberry, mulberry, red plum and black currant fruit, layered with sage, black pepper and bay leaf, and carried by fine-grained, mature, velvety tannins for an almost endless finish. Matured in 26% new and 74% seasoned (86% French, 14% American) oak hogsheads for 18 months prior to blending and bottling.\"  \u003cstrong\u003eHenschke (Nov 2021)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Kaleidoscopic, this glorious vintage is terroir translucent, transporting you to the vineyard with its signature aromas of dried sage, Eucalyptus olida (aka Strawberry Gum), wild mint, wattleseed, nutmeg and tinder. Soaring and super-expressive, these scents bring compelling dimension and meld exquisitely on the sweet, juicy plum and bramble palate, with its cocoa nib and earthy hints. Graceful, willowy tannins and mineral acidity make for a long, fluid, markedly perfumed finish. Irresistible already. Date: March 2022.\"  \u003cstrong\u003eSarah Ahmed, Decanter - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very dark maroon. This is coiled and tight – coming back to it the next day, it had opened up, was far more approachable, and screamed elegance. It really does need time – in glass and bottle. If you drink shortly after opening at this stage, expect a tight, taut, powerful style with serious concentration. Flavours move through red berries\/cherries, coffee beans, chocolate, animal hide, dry herbs and mulberries. Beautifully balanced, there is good acidity. A cracking Mount Edelstone, one which exceeds expectations imposed by the perception of the vintage. It has a long future ahead of it. Drink: 2025-2045.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKen Gargett, Wine Pilot – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is no doubt that the flavours and perfumes in the glass directly reflect this precise site; this is all you can ask of a great wine. The purity of the blackberry theme is sensational and while the French oak does what French oak always tries to do – add gravitas and detail – it is the 14% American oak from the Appalachian Mountains that adds style, richness, and a touch of glamour to proceedings. After all of the action, the finish is respectfully prim, and tart and I love it when wines finish correctly on the palate with a 'proper full stop'. This is a thrillingly controlled wine with invigorating flavours, and it will make three decades in a good cellar.\"  \u003cstrong\u003eMatthew Jukes - 19.0+\/20 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"From a single vineyard of 105yo shiraz vines on Mount Edelstone in the Eden Valley, farmed according to organic and biodynamic practices. Aged in 86\/14% French and American oak (26% new) for 18 months. I was lucky enough to live next door to the Mount Edelstone vineyard for 8 years and have consumed a fair amount of Cooper's Green on the bench at the summit; I have seen the amount of fastidious work Henschke put into the vineyard. It's a special place. Bright, intense blackberry and blackcurrant fruits mesh with hints of Asian spice, tar, turned earth, rosehip, sage and high-cocoa dark chocolate. Displaying a beautiful, pure, dark fruit flow, it's a wonderfully complex wine with ripe long-grain tannins and sprightly mineral acid drive, finishing very long and graceful with a core of cassis and spice. Will cellar magnificently. Drink by 2052.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDave Brooks, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium deep crimson. Fresh blackcurrant pastille, chinotto, sage, herb garden aromas with vanilla cacao notes. Richly concentrated blackcurrant, blackberry fruits, lovely fine chalky al dente tannins, beautifully integrated mocha notes and fresh linear crisp acidity. Finishes claretfirm with pure cassis fruits. Lovely density and torque. Date: March 2022.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Andrew Caillard MW - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA wantonly delicious, sumptuous wine dares you to waste even a drop of wine by spitting. The palate is prodigiously long, the aftertaste of blackberries and a whisper of French oak. Attention to detail can be a cliché, but it's the real deal here. Tasted May 2022. Drink to: 2042\u003c\/span\u003e.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, The Weekend Australian - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep, dark-red to brick-red colour, with an intense bouquet featuring strong notes of 'eucalypt forest floor'. The wine is soft and sinewy in mouth-feel, just full-bodied and quite elegant but for the kick of alcohol at the finish. The dried-herb aromas are complex and there's a dominant note of sage. The finish has a touch of bitterness that demands just a little more time will resolve. It's concentrated and super-powerful and the structure is impressive. Long-term.\u003c\/span\u003e Drink 2022-2042.”\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Huon Hooke, The Real Review – 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of Australia's most famous single vineyard shiraz; the vineyard has been a continual focus of Prue Henschke in her pursuit of excellence. There is richness and density here yet it's delivered with vibrancy and lift. There's a subtle earthy leather character especially on the palate with lots of dark chocolate and dried herbs that are part of the Eden Valley DNA. So seamlessly structured and smooth with an effortless length and palate drive. Has a very long term cellaring future. Drink: 2022-2052.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Ray Jordan, Wine Pilot – 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From a 110-year-old vineyard of ungrafted Shiraz, Mount Edelstone is one of Australia's national treasures. True to Henschke's signature style, there's a spiced vegetal streak that's unique, almost mysterious. Aromas of grilled plum, blueberry and red-onion jam mingle with cumin-spiced roast beets, tomato leaf, white pepper and dried floral nuances. The palate is densely structured with a plush silkiness to the fruit that's reined in by earthy spiced, fine tannins. Poised and harmonious, with at least a decade of age ahead of it.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Spicy, earthy and meaty with lots of dark fruit. Walnuts and mahogany, too. Full-bodied and juicy with lovely, decadent fruit. So juicy. Gorgeous shiraz. From biodynamically grown grapes. Drink or hold. Screw cap.” \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e James Suckling, JamesSuckling.com – 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eSo fragrant, incredible high toned floral, spicy perfume – almost entirely that. Enticing start. Very fine, very composed to taste, a precise and poised release with tension and freshness the major words here. Dark fruited, yes, inky plum and dark berries, but a graphite and herb-laced tannin swish that forms a sheath and draws the wine long. Spice. Again. So much. Finesse personified. So beautiful. \u003c\/span\u003eDrink: 2022 - 2040+.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  Mike Bennie, The Wine Front - 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMount edelstone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Mount Edelstone Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeMountEdlstoneVineyard_1024x1024.png?v=1682171167\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeMountEdlstoneVineyard_1024x1024.png?v=1682171167\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\" alt=\"Stephen Henschke\" data-mce-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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\" alt=\"Prue Henschke\" data-mce-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\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\/HenschkeWinery_1024x1024.png?v=1682124626\" alt=\"Henschke Winery\" data-mce-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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" alt=\"Henschke Vineyard Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\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;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896848847089,"sku":"","price":245.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Mount-Edelstone-Shiraz-2017_0cd6807e-36ef-486e-8e37-8c92d7cc88b0.jpg?v=1696912830"},{"product_id":"henschke-mount-edelstone-shiraz-2016-gift-box","title":"Henschke Mount Edelstone Shiraz 2016 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003c\/span\u003e\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 2016 vintage release is the 64th vintage crafted by the Henschke family, believed to be the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A glorious nose; soy, beefstock, leather, sarsaparilla, violets, black fruits, chocolate then black cherries, more chocolate and cassis. This is wonderfully complex with deep aromatics. The structure, complexity and length, let alone the array of flavours, suggest that this is a special wine. Beautifully integrated oak. Seamless. Concentrated and yet it dances. A magnificently elegant wine that is fragrant with terrific length and balance which has decades ahead of it supported by satiny tannins. This is one of the very great Mt Edelstones.\"  Ken Gargett\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 awards that recognise the complementary nature of their roles.\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson with violet hues. Fragrant, spicy aromas of black pepper, sage, bay leaf and anise are interwoven with vibrant Satsuma plum, blackberry and blueberry, and gentle tarragon and cedar notes. The palate is complex and textured with rich and concentrated flavours of mulberry, blackberry and Satsuma plum, layered with sage, black pepper and star anise. The finish is beautifully balanced, with long, velvety tannins and excellent depth. \u003cspan data-mce-fragment=\"1\"\u003eMatured in 80% French and 20% American (19% new, 81% seasoned) hogsheads for 18 months prior to blending and bottling.\"  \u003cstrong\u003eHenschke (Feb 2021)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A single vineyard shiraz from the Eden Valley, this is perhaps the Australian wine which has offered more vintages than any other. And yet it so often languishes in the shadow of Hill of Grace. It deserves so much better, especially when one sees what a stellar effort hails from this celebrated vintage. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlacks and purples. A glorious nose; soy, beefstock, leather, sarsaparilla, violets, black fruits, chocolate then black cherries, more chocolate and cassis. This is wonderfully complex with deep aromatics. The structure, complexity and length, let alone the array of flavours, suggest that this is a special wine. Beautifully integrated oak. Seamless. Concentrated and yet it dances. A magnificently elegant wine that is fragrant with terrific length and balance which has decades ahead of it supported by satiny tannins\u003cspan data-mce-fragment=\"1\"\u003e. For me, 98 points. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpeaking to Stephen, he notes how good the 2015 was as a \"classic” style, whereas the 2016 is from a warmer vintage and exhibiting more plushness. \u003c\/span\u003eThis is one of the very great Mt Edelstones\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKen Gargett – 98 points\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This has intense spice and sage, as well as bay-leaf aromas with intense, vivid blackberries and red plums. Blueberry notes, too. There's so much spice, violet and bergamot, together with black tea-like notes. The palate has an immaculately framed tannin structure with rich blackberries and blueberries, as well as plum notes. This layers up so nicely on the palate. Very intense and powerful yet fine texture. An exceptional vintage for Mt. Edelstone. From vines planted in 1912. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Powerful but unobtrusive tannins – like an engine purring – support dark, perfectly ripe blackberry, mulberry and plum fruit, with hints of strawberry, red fruit leather and smoked charcuterie notes from the oak. Spice and dried herb nuances unfurl over three days, beautifully articulating the terroir and its 104-year-old vines through notes of black pepper, sage, tea tree, star anise, mint and cardamom. Ripe and refreshing redcurrant sustains the sweet, spiced fruit through the long, sinuous finish. Terrific purity, poise and panache. Date: March 2021.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSarah Ahmed, Decanter – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vineyard was planted in 1912, hand-picked, matured in 80% French and 20% American hogsheads (19% new). The vintage was challenging, but this shiraz shows no sign of that. It is full-bodied, very complex and very long, the tannins expertly massaged and drawn under the fruit. Blackberry, tar and bitter dark chocolate all contribute to what will be a very long-lived wine.\u003cspan data-mce-fragment=\"1\"\u003e Price: $225.00; Alcohol: 14.5%. Drink by: 2051.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 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 2016 harvest was a little more challenging in terms of how the season progressed, though the end was brilliant”, says vigneron Stephen Henschke, \"from quite good set in the vines, mild Spring, heat in Summer, it set the 2016s up for quite a plush structure, slightly different character to 2015s, more fruit driven, quite fruit driven, mature tannins, but lots of flavour and texture across the palate”. It still seems to be a balancing point here, not 'Barossa Valley red wine' in 'style', but characteristic of the vineyard and Eden Valley. \"Edelstone classic character is spice, sage, black pepper spice, black and blueberry”, offers Henschke, \"lots of complexity”. Good to keep in mind. This wine sees 80% French, 20% American oak and not much of that new. Two years in barrel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRich, ripe scents, overlay of sandalwood and cedar, new leather and slapped sage leaf, black currants and black olive too. That perfume improves over time, more evocative, more delicious, more everything, fantastic. Slippery, sleek and fine to taste, succulent with a generous side, dark, brooding berry fruits, compote sweet and rich but with a freshness of acidity that counterbalances nicely and the word 'purity' comes to mind. Epic wine, so much going on, incredibly detailed and quietly powerful. Wonderful release speaking so fluently of stately old vine and intensity of fruit. Tasted: Mar 21 Alcohol: 14.5% Price: $225 Closure: Screwcap Drink: 2021 - 2050+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 96+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Mount Edelstone may not get the glory Hill of Grace receives, but its place in Barossa history as a 110-year-old vineyard and the quality of resulting wines is no less illustrious. The '16 is a deep well of aromas from ripe cherry to wild strawberry; from licorice to cracked pepper; from violet to vanilla bean. After the heady perfume, the power on the palate comes almost as a surprise. The concentrated fruit is held in a firm grip of spicy, fine, charcoal-textured tannins, the oak tucked neatly away. This is a beautifully crafted wine - expressive of both Eden Valley and Henschke—that should cellar well into the 2040s.\"  \u003cstrong data-mce-fragment=\"1\"\u003eChristina Pickard, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast – 96 points and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop 100 Cellar Selections of  2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2016 Mount Edelstone Vineyard Shiraz is steeped in complexity, with aromas ranging from camphor, bay leaf and sage to smoke and grilled beef and from blueberries and blackberries to plums laced with spice. Full-bodied, rich and intense, it's ripe and velvety textured, with a long, licorice-tinged finish and dusty tannins that bode well for the cellar. From vines planted in 1912, I suspect this will come close to the quality of the Hill of Grace at a fraction of the price. Tasted again the following day from the open bottle, this was even better, seamless, flowing and harmonious in the mouth. Date: May 2020; Drink: 2022-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoe Czerwinski; Robert Parker's The Wine Advocate – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dense, bright purple. An arresting dried herb\/nori savouriness to the fore on this wine backed up beautifully by black fruits, loganberry, blueberry and an aromatic swirl of spice. A concentrated palate with a sustained tannin push marks this vintage of Mount Edelstone for me. It's a tight coil of individual components led by tannin that leads me directly to the cellar. This is a wine assured of a long life\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeni\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Port\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Wine Pilot – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent colour, deep and youthful with strong purple tints. The bouquet is robust and concentrated, mixed spices, led by pepper and earthy notes, a trace of eucalyptus-mint, rich and dense as it is also in the mouth. A collossus of a wine. There's a lot of charry oak input and this tinges the aftertaste with a little bitterness. A powerhouse of a shiraz, and quite heavily extracted, but also superb. Long-term. Drink: 2023-2038.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A fuller, richer Mount Edelstone whose minty fragrance of violets, cassis, mulberries, dark plums and chocolatey, cedary oak reveals notes of Szechwan pepper and licorice. Sumptuously ripened, long and complete, its palate-staining presence of dark fruit, mint and licorice is classic Eden Valley, with a typically fine undercarriage of drying tannins. It's already revealing some pleasing earthy and leathery development but is unquestionably set for the long term. Drink: 2036-2046+.\"  \u003cstrong\u003eJeremy Oliver - 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 data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\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\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeMountEdlstoneVineyard_1024x1024.png?v=1682171167\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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\" data-mce-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\" data-mce-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\" data-mce-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 data-mce-fragment=\"1\"\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;\" data-mce-fragment=\"1\" 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\/HenschkeVineyardMap_480x480.png?v=1682137158\"\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;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896848945393,"sku":"","price":245.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Mount-Edelstone-Shiraz-2016.jpg?v=1696912585"},{"product_id":"henschke-mount-edelstone-shiraz-2012-gift-box","title":"Henschke Mount Edelstone Shiraz 2012 (Gift Box)","description":"\u003cp\u003e\u003cstrong\u003eHuon Hooke Top 20 Wines of 2014\u003cbr\u003e\u003cspan\u003eNick Stock Top 50 Wines of Australia 2014\u003c\/span\u003e\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2012 marks the 100th year of the planting of the historic Mount Edelstone vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMount Edelstone Shiraz is one of Australia's most famous single vineyard shiraz and a national treasure. The famed Mount Edelstone Vineyard, located in the Eden Valley at an altitude of 400 metres, is planted to dry-grown ungrafted centenarian vines which were sourced from pre-phylloxera material. The oldest vines were planted in 1912.\u003c\/p\u003e\n\u003cp\u003eThe first vintage of Mount Edelstone was bottled by Cyril Henschke in 1952. This 2012 vintage release is the 60th vintage crafted by the Henschke family,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ebelieved to be the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"What a wine to mark the 60th vintage of this classic Australian shiraz. Sourced from a meticulously managed organic and biodynamic mix vineyard in Eden Valley, its colour is a deep crimson red. The bouquet of aromatic perfumed spices, with dark plum, herbs and a little cedary bay leaf mix, is so compelling. Concentrated and complex layered palate where the oak and tannins work perfectly to harmonise with the lush fruit. Gorgeous.\"  Ray Jordan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFifth-generation winemaker Stephen and his viticulturist wife Prue, who have been at the helm at Henschke since the early 1980s, have taken the quality of this iconic wine to the next level. This highly regarded team, who lead the way in environmental, biodynamic and organic practices, have won multitude of awards that recognise the complementary nature of their roles.\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson with garnet hues. This stunning 60th vintage has incredibly fragrant aromas of ripe plum, blue and black berry fruits, spice, sage and fresh bay leaf with notes of tar and cedar. These aromas follow through to the palate with rich, complex, concentrated dark fruits, spice and herbaceous nuances, tightly wound balanced acidity, textured layers and fine, long velvety tannins. \u003cspan\u003eMatured in 87% French and 13% American (32% new, 68% seasoned) hogsheads for 18 months prior to blending and bottling. Exceptional vintage, cellar 25+ years (from vintage).\"  \u003cstrong\u003eHenschke (June 2014)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 60\u003c\/span\u003e\u003csup\u003eth\u003c\/sup\u003e\u003cspan\u003e release from this famous vineyard is shaping as the most acclaimed Edelstone new release in years, a polished, elegant shiraz of perfect ripeness, fruit-driven and wonderfully harmonious in the mouth. The aromas are of spices, raspberry and violet with a charcoal note. Sweet berries abound on the palate, mingling with powdery fine-grained tannins and lasting a very long time.\"  \u003cstrong\u003eHuon Hooke - T\u003c\/strong\u003e\u003cstrong\u003eop 20 Wines of 2014\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vivid, deep purple-crimson; this is a blue-blood aristocratic shiraz, certain in its supreme power, length and balance, and not going out to prove anything. If anyone doubts its quality now, the scales will fall from their eyes over the decades ahead, as it will be recognised by all and sundry as one of the greatest Mount Edelstones\u003cspan\u003e. Price: $140.00; Alcohol: 14.5%. Drink by: 2062.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"What a wine to mark the 60th vintage of this classic Australian shiraz. Sourced from a meticulously managed organic and biodynamic mix vineyard in Eden Valley, its colour is a deep crimson red. The bouquet of aromatic perfumed spices, with dark plum, herbs and a little cedary bay leaf mix, is so compelling. Concentrated and complex layered palate where the oak and tannins work perfectly to harmonise with the lush fruit. Gorgeous.\"  \u003cstrong\u003eRay Jordan - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep red with a tinge of purple, the bouquet spicy, sooty and charcoaly over sweetly berry-like fruit. The palate is medium-bodied and drying, with a touch of raspberry in the mid-palate and fine-grained, dusty, smoky tannins on the finish. Good length; very good intensity. A very polished, elegant wine of perfect ripeness, which is fruit-driven. While its distinction may not be obvious to all and sundry today, it's undoubtedly there. There's no excess of alcohol, oak or ripeness: all the pieces are in the right place. (Footnote, after the identity was revealed: this wine's pedigree will emerge the longer it's cellared. I'd have full confidence in it.) Drink: 2016-2044.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to deep garnet-purple colored, the 2012 Shiraz Mount Edelstone Keyneton Vineyard has aromas of crushed blackberries, mulberries and red and black plums with nuances of smoked bacon, fertile loam and cracked black pepper. \u003c\/span\u003eMedium to full-bodied, it offers beautiful grace, elegance and intensity on the palate with silky fine tannins and lively acidity, finishing with great length\u003cspan\u003e.\"  \u003cstrong\u003eLisa Perrotti Brown, Robertparker.com – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I closed my eyes when I breathed in this wine's aromas. I love that. Gorgeous lifted aromas of blackberries and some spritely voice singing in the middle of the dark forest…a shaft of sunlight cuts through the trees. Rise up on the notes, turn your face to the sun. Full-bodied and richly layered. Perfect for forgiveness. Shiraz food pairings: rosemary leg of lamb roast, lamb shanks in red wine sauce, rare rib steak.\"  \u003cstrong\u003eNatalie MacLean – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"... I've always thought you can buy Hill of Grace and spend $700 and something, or you can buy Mount Edelstone at $100 and something, or whatever it is, and they are pretty much comparable in quality. Tasted them side by side on more than a few occasions and always a close run thing; more a matter of preference than quality. So how's the 2012 then? Well, the short answer is: it's very good. Blackberry, blackcurrant, raspberry, spice, liquorice, chocolate, smoky bacon, sage, mint, truffle and cedar - kind of the usual suspects for Mt Ed. though perhaps a little fresher and brighter - it's a veritable smörgåsbord of flavours anyway, and I don't think I'm being fanciful, because if you take your time and pay attention, there's something new cropping up with every sniff and taste. Medium to full bodied, lashings of fine grained powdery tannin and ripe but fresh mixed berry fruit with a briny savoury edge. It's a quiet storm of a wine, rolling through the mouth without too much noise and flashing, just confidently doing its thing without much of a care. Rumbles long into the distance after you swallow. As far as Mount Edelstones go, it's a pretty bloody good one. Tasted: Oct14 Alcohol: 14.5% Price: $139 Closure: Screwcap Drink: 2014 - 2042+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a very composed and youthful wine that has great balance and a fragrant Eden Valley spice thread sitting among blackberry and dark cherry fruits. Some wild herb notes and a whole array of toasted dark spices too. Red fruits build with air, and there's pepper and a savory stony layer as well. The palate has a juicy, lithe and fresh entry, delivering red berry and blackberry fruit flavor amid sturdy, fine tannins that gently claw at the finish - this is very assertive, very pure and very, very powerful. One of the greatest, most expressive Mount Edelstone releases. A fitting statement for the 60th anniversary of this superior Australian vineyard.\"  \u003cb\u003eNick Stock, JamesSuckling.com - 96 points and Top 50 Wines of Australia 2014\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Ethereal scents of violets, cracked pepper, cassis, mulberries and delicate cedar\/mocha\/coffee grounds oak, chocolate, mint and a hint of menthol precede a long, seamless and elegant palate. It's medium to full-bodied, with sweet, briary flavours of blackcurrant, blackberries and dark plums evenly complemented by chocolatey oak with faint coconut\/vanilla nuances, extending long and smooth over fine, silky tannins towards a fine, gentle savoury finish of brightly lit acidity. Drink: 2024-2032+.\"  \u003cstrong\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHuon Hooke Top 20 Wines of 2014\u003cbr\u003e\u003cspan\u003eNick Stock Top 50 Wines of Australia 2014\u003c\/span\u003e\u003cbr\u003eJames Halliday Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eMount edelstone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeMountEdlstoneVineyard_1024x1024.png?v=1682171167\" alt=\"Henschke Mount Edelstone Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Mount Edelstone Vineyard is located in the Eden Valley wine region, 4km west of Henschke Cellars at Keyneton, in the Mt Lofty Ranges. The vineyard lies at the foot of a \u003c\/span\u003e\u003cspan\u003esmall hill or 'mount' originally given the name 'Edelstein' by a German surveyor back in 1839. \u003c\/span\u003e\u003cspan\u003eMount Edelstone is a translation from the German Edelstein meaning gemstone, \u003c\/span\u003e\u003cspan\u003ea reference to small yellow opals once found in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to own-rooted shiraz, with the oldest vines planted in 1912 by Ronald Angas, a descendant of George Fife Angas,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ewho founded The South Australian Company and played a significant part in the formation and establishment of South Australia.\u003c\/span\u003e These dry-grown ungrafted centenarian vines were sourced from pre-phylloxera material from Joseph Gilbert's nursery; believed to originate from James Busby's selection. The vineyard lies at an altitude of 400 metres and the ancient 500 million-year-old soils consist of deep sandy loam over gravelly medium-red clay, overlying laminated siltstone.\u003c\/p\u003e\n\u003cp\u003eFrom the early 1950s onwards, Colin Angas, the son of Ronald Angas, offered the grapes from the Mount Edelstone Vineyard to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efourth-generation \u003c\/span\u003eCyril Henschke. The first Mount Edelstone bottled as an individual vineyard wine was the 1952 vintage. It was simply labelled as Mount Edelstone Claret bottled by C A Henschke \u0026amp; Co, North Rhine Winery, Keyneton, South Australia. The back label read, \"This wine is made from shiraz grapes grown at Mount Edelstone Vineyard, Keyneton\".\u003c\/p\u003e\n\u003cp\u003eThe 1956 vintage won First Prize in Adelaide, Sydney and Melbourne. It stormed the national wine show circuit and announced its formidable presence at the forefront of the pioneering days of Australian red wine.\u003c\/p\u003e\n\u003cp\u003eCyril Henschke purchased the vineyard from Colin Angas in 1974, by which time Mount Edelstone was already well entrenched as one of Australia's greatest shiraz wines. \u003cspan\u003eCrafted by the Henschke family for 66 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Mount Edelstone Vineyard today\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vines are planted on their own roots, are dry grown and yield an average of 3 t\/ha (1.25 t\/acre). The vines are planted on a wide spacing of 3.7m between vines and 3.7m between rows. The original one-metre trellis consists of two wires which carry two to three arched canes with a bud number of around 50 to 60. The foliage is allowed to hang down to form a drooping canopy, which helps to reduce shoot vigour. \u003c\/p\u003e\n\u003cp\u003eIn 1989 Prue trialled 10 rows of a Scott Henry trellis in which the shoots from the top wire canes are trained upwards between foliage wires and the shoots from the bottom wire canes are trained downwards between foliage wires. The effect of this solar panel system is to provide a significant increase in exposure of the leaves and fruit to the sun, thereby increasing fruitfulness and promoting earlier ripening and a greater increase in colour and flavour of the fruit and improved tannin maturity. \u003c\/p\u003e\n\u003cp\u003eThis trellis has had such a positive impact on the quality of the wine that over three quarters of the vineyard has now been converted to it. Other trellis trials were also being evaluated including VSP (Vertical Shoot Positioned), high single wire, Smart Dyson and ballerina. \u003c\/p\u003e\n\u003cp\u003eThe Mount Edelstone vineyard is underlain entirely by laminated siltstones of the Tapley Hill Formation. The soils are fine sandy loams over deep gravelly medium red clays. The soil layer goes to a significant depth before reaching the bedrock. The pale mottled clay\/clay loam layer indicates that a large degree of leaching and periodic waterlogging has occurred. Rocks beneath the red clay soils are schists of Cambrian age. These are metamorphosed mineral-rich sediments, originally deposited in a shallow sea, then deeply buried, and finally pushed back up to the surface where they weathered to produce a thick soil layer. \u003c\/p\u003e\n\u003cp\u003eOriginally the ground was cultivated for weed control. Nowadays the vineyard has a permanent sward including native grasses. A mulch of wheat straw is used under the vines to retain soil moisture, build up organic matter, and inhibit weed growth. Prediction of disease pressure through an integrated pest management program results in minimal chemical input in the vineyard. The vineyard management incorporates organic and biodynamic practices, including composted grape marc, cow pit peat, 500 and 501 preparations, milk whey and bicarbonate sprays. \u003c\/p\u003e\n\u003cp\u003eThe grapes are picked mid to late April at a sugar level of around 24°Bé. There is always a remarkable acid\/pH balance from this vineyard. The anthocyanins in the berries are very high which indicates the superior quality of the Mount Edelstone shiraz. \u003c\/p\u003e\n\u003cp\u003ePrue began a mass selection program in 1986 to identify the best vines for propagation. With her assistant Uschi Linssen she tagged and mapped selected vines in the vineyard for viticultural features during the growing season using criteria such as even budburst, absence of the wood-rotting fungus eutypa, bunch numbers per shoot, the evenness of flowering and veraison, virus, and maturity and colour figures in the fruit. It was painstaking work, which also included a similar selection of the Hill of Grace vineyard. \u003c\/p\u003e\n\u003cp\u003eCuttings from the selected vines were planted in the nursery. The research work is ongoing and is a scientific program that has taken up to 30 years to work through. Cuttings have been taken from the nursery vines, propagated, and planted as needed in the vineyard to replace old vines that have expired from dying arm, Eutypa lata.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStephen \u0026amp; Prue\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cimg alt=\"Stephen Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschkestephen5_1024x1024.png?v=1682130873\"\u003e\u003c\/h3\u003e\n\u003cp\u003eWinemaker Stephen Henschke, fifth-generation family member and youngest son of Cyril Henschke, showed great interest in science and winemaking at an early age. With a wonderful family heritage of more than 140 years of grape growing and winemaking spanning five generations, this came as no surprise. He is proud that the Henschke name and reputation is inexorably linked with red wines in general and Hill of Grace in particular, but with winemaking in his lifeblood, he approaches all wine styles with the same depth of passion and commitment to quality.\u003c\/p\u003e\n\u003cp\u003eStephen has retained the traditional approach to red winemaking used by his forebears. They handled the wines gently, used minimal racking, low sulphur, and gentle fining and filtration. They took a puristic, holistic approach that had been passed down from generation to generation so his winemaking techniques are almost intuitive.  He keeps intervention to a minimum, favouring gentle extraction of his reds so as to retain freshness and subtlety, and applies Old World techniques to his New World white grapes for elegance and texture. At the ‘50 Years of Hill of Grace' celebration in 2008 when Stephen tasted every vintage – some for the first time – he was struck by how closely he was emulating his father's winemaking of the late 1950s and the 60s with his minimal intervention techniques.\u003c\/p\u003e\n\u003cp\u003eStephen is also mindful of his European roots and is a proud supporter of the historical language, food, religion and wine culture of his Silesian forebears still alive in pockets in the Barossa.\u003c\/p\u003e\n\u003cp\u003eStephen's support and contribution to the Barossa was acknowledged in 1984 when he was inducted into the Barons of Barossa wine fraternity, of which his father Cyril was a founding member.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Prue Henschke\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkePrue_1024x1024.png?v=1682129888\"\u003e\u003c\/p\u003e\n\u003cp\u003eViticulturist, botanist and environmentalist Prue Henschke manages their 105 hectares of vineyards in the Eden Valley and Adelaide Hills. With today's advanced viticultural practices, the greatest focus at Henschke is given to the quality of fruit in the vineyard. The increase in quality of both the red and white wines, which has helped take this iconic wine brand to the next level, is largely attributed to the increase in fruit quality.\u003c\/p\u003e\n\u003cp\u003eAlthough Prue didn't set out to work in the wine business, she has become a key figure in the evolution of Australian viticulture and wine. She has a commitment to restoring balance to the natural environment, minimising harmful impacts and to regenerating the Henschke vineyard ecosystems. This has seen her win numerous local and international awards.\u003c\/p\u003e\n\u003cp\u003ePrue became part of the Henschke world when she married Stephen, a fifth-generation Henschke. And for over 30 years, she has been a true pioneer. Her influence in the vineyards has been a balancing act of respecting tradition and protecting history while making bold decisions to innovate and improve. She restructured the vineyards, introduced new trellis types and transformed soil management using composts and mulches, which has led to adoption of organic and biodynamic practices.\u003c\/p\u003e\n\u003cp\u003eHow has Prue managed to blaze new trails among precious, historic vineyards. It all comes down to science. Science is the link between the vines and the quality of the wines that come from it. And it's how Prue's world collided with the Henschke dynasty. Her early interest in science led her to study botany and zoology at Adelaide University in the early 1970s. There she met Stephen, a fellow science student. After graduating, the pair headed to Germany for two years, where Prue became involved in viticulture and plant physiology. She worked at the Geisenheim Institute Vineyards and volunteered on a project in the Botanic Institute at Geisenheim – an experience that sparked a lifelong passion and set her on the path to becoming a leading viticulturist.\u003c\/p\u003e\n\u003cp\u003eAfter returning to Australia and studying Wine Science alongside Stephen, Prue gained more experience in viticultural research, before becoming a viticultural consultant. In 1980 she started working with Stephen, who had taken over as winemaker at Henschke. They bought an apple orchard in the Adelaide Hills, near where the very first Henschke vineyard had been planted in 1862, and converted it to a vineyard, creating a ‘living research station' where they experimented and tested theories on cool-climate viticulture. This revolutionary research became vital in growing and improving cool-climate wine production in Australia.\u003c\/p\u003e\n\u003cp\u003eIn 1987, Prue took on her current role at Henschke. She not only manages over 100 hectares of vineyards but is custodian of precious old vines, some of which have been in the earth since the first days of the family estate.\u003c\/p\u003e\n\u003cp\u003ePrue represents the pinnacle of viticulture in Australia. Her influence has reached cool-climate vineyards across the country, and in 2016 she was named Viticulturist of the Year at the Australian Women in Wine Awards. She is a highly respected voice in the Australian wine community and a strong campaigner for environmental issues. Prue is passionate about protecting the natural environment while growing grapes good enough to create Australia's best wine. And Henschke wines have never been better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReference material taken from: https:\/\/www.australianwine.com\/en-AU\/our-makers\/prue-henschke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeWinery_1024x1024.png?v=1682124626\"\u003e\u003c\/p\u003e\n\u003cp\u003eHenschke is the best medium-sized red wine producer in Australia and is recognised as one of the world's great wine labels. It is home to Australia's most famous vineyard, the majestic Hill of Grace, which produces Australia's greatest single vineyard wine. \u003cspan\u003eOutstanding Shiraz, cabernet sauvignon and Rieslings are produced by the fifth and sixth generations of winemakers, with a focus on single-site expressions that tell the story of the land and the people that made them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Henschke family has been making wine since Johann Christian Henschke planted a small vineyard on his farming property at Keyneton in 1862. He was one of many Silesians who had fled their homeland in search of religious freedom. Johann Christian built a small two-storey cellar into the side of the hill and the first vintages of riesling and shiraz were released in 1868.\u003cbr\u003e\u003cbr\u003eEach generation has built upon the foundations of Henschke. In more recent times, fourth-generation Cyril Henschke pioneered varietal and single-vineyard wines at a time when blended wines and fortifieds were in vogue. His greatest legacy was the creation of Hill of Grace and Mount Edelstone in the 1950s, single-vineyard shiraz wines from Eden Valley that have captured the red wine world's imagination.\u003c\/p\u003e\n\u003cp\u003eToday, it is fifth-generation winemaker Stephen Henschke and his viticulturist wife Prue at the helm, passionately upholding the family name and reputation. This highly regarded team has won a multitude of awards that recognise the complementary nature of their roles and Henschke has gone from strength to strength over the past three decades under their guidance.\u003c\/p\u003e\n\u003cp\u003e\"Prue and I are the current 'keepers of the flame'. Just as earlier generations have done, we want to manage the vineyards and winery so they can be passed on to the next generation in better condition than we inherited them. The last 50 years have been an incredible journey for the Australian wine industry. Hill of Grace and Mount Edelstone are arguably the two oldest single vineyard wines produced in this country that tell the wine story of Australia. Our vision would not be complete without the expectation that future generations will uphold and perpetuate our belief that such ancient and unique single-vineyard sites can produce exceptional wines that are prized for their beauty and rarity.\"  \u003c\/p\u003e\n\u003cp\u003eIn recent years Stephen and Prue have welcomed next-generation family members into the business. Their son, Johann, has carried on the family winemaking tradition in his capacity as winemaker and viticulturist since 2013, as the fifth and sixth-generations transition through the period of the transfer of knowledge, skills, and traditions.\u003c\/p\u003e\n\u003cp\u003eWith many of the challenges for the next generation already well-documented, Johann expects that innovation and careful strategic planning will be crucial tools for him and his peers to utilise. Above all, continuing on the traditional winemaking techniques which the Henschke family have used for generations, and ensuring that Henschke continues to be nurtured in the same prudent way that it has always been, will allow it to be passed on to successive generations and to be held in the same high regard as it is today.\u003c\/p\u003e\n\u003cp\u003e \u003cimg alt=\"Henschke Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeVineyardMap_480x480.png?v=1682137158\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003e Henschke Vineyard Map\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849010929,"sku":"","price":295.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Henschke-Mount-Edelstone-Shiraz-2012_27151403-aea8-4a3e-9f20-93797fa29674.jpg?v=1749012173"},{"product_id":"penfolds-60th-anniversary-limited-release-cabernet-shiraz-2018-1500ml","title":"Penfolds 60th Anniversary Limited Release Cabernet Shiraz 2018 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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 \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTo honour 60 years since its inception, Penfolds winemakers selected exemplar Bin 389 parcels to create this Limited Release. This wine offers an alternative expression of a 2018 cabernet shiraz.  The wine was matured in twice the amount of new oak as the 'regular' Bin 389; the oak easily handled thanks to the quality of the fruit and the oak used for this very special homage blend. This Limited Release is destined to age long and gracefully, as would be expected of a Bin 389 derivative.  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2018 60th Anniversary Limited Release Cabernet Shiraz is a blend of 54% cabernet sauvignon and 46% shiraz from premium vineyards in McLaren Vale, Coonawarra, Padthaway, Barossa Valley and Wrattonbully. The wine was matured for 18 months in oak hogsheads (67% new).\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Nose: Immediately fresh and lively. Very South Australian – brazen formic plumes strut above, whilst polished boot leather aromatics lurk below. Scents of dehydrated strawberry \u0026amp; raspberry coulis propelled ahead of more familial cherry pip \u0026amp; sarsaparilla. Overt \u0026amp; extrovert (sandalwood) oak, coupled with a mix of roasted nuts (pecan\/pistachio\/hazelnut\/walnut), conspire to monopolise attention.\u003cbr data-mce-fragment=\"1\"\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\"\u003ePalate: Integrated fruit\/oak\/tannin – all melding together – a 'congress' of cabernet \u0026amp; shiraz niceties. Fine acidity. Tannins that are fine \u0026amp; rounded.  Both appetite-inducing! Succulent, exuberant and certainly celebrating, not concealing oak. Very nicely balanced. Stylish \u0026amp; assured. The complete package – justifiably offering a respectful salute to the original Bin 389 blueprint. Peak drinking: 2022 – 2052.\" \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\"\u003eThe story of bin 389\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003ebecame a dominant source of fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 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\"\u003eAbout the winery\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-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-fragment=\"1\"\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":42896872931569,"sku":"","price":450.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Penfolds-60th-Anniversary-Limited-Release-Cabernet-Shiraz-2018-1500ml.jpg?v=1675646359"},{"product_id":"penfolds-the-max-schubert-cabernet-shiraz-2012","title":"Penfolds The Max Schubert Cabernet Shiraz 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eMax Schubert was the Chief Winemaker for Penfolds between 1948 to 1975 and the architect behind Penfolds Bin 95 Grange, Australia's most famous wine. To mark the centenary of Schubert's birth and to celebrate his enormous legacy and contribution to the brand, Penfolds have released a new range of wines as a tribute to the great winemaker. One of these wines is the 2012 The Max Schubert Cabernet Shiraz, a blend of 61% Barossa Shiraz and 39% Coonawarra Cabernet. This wine is inspired by the 1962 Penfolds Bin 60A, a blend of the same two varieties from the same two regions; a wine now worth upwards of $5000 per bottle and considered by many – including James Halliday – to be the single greatest red wine ever made in Australia.\u003c\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wow. A 61\/39% blend of Barossa shiraz and Coonawarra cabernet led to 1962 Bin 60A, Max Schubert's single greatest wine. This inherits Bin 60A's regional and varietal blend, its extreme longevity and impeccable balance between fruit, oak and tannins. All it needs is lots of time.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 The Max Schubert Cabernet Shiraz is a blend of 61% cabernet sauvignon and 39% shiraz from premium vineyards in the Barossa Valley and Coonawarra. The wine was matured for 15 months in 100% new American oak hogsheads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eNose: Instantly, invoking an ostentatious entry – saturated red-curranted fruits, stewed mulberry. Next, a formic proclamation – soy\/ Worcestershire sauce and freshly tanned leather. Then, closure – beneath a descending veiled waft of icing sugar, vanilla and fragmented brandy snap. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePalate: In a word, complex. Unravels with air and time. Red fruits arise from a mix of dark chocolate\/ mocha dust (cappuccino) and chocolate-coated liquorice. Succulent, savoury, chewy – propelled by formidable tannins and well-hidden new oak. Peak drinking: Now-2045.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Wow. A 61\/39% blend of Barossa shiraz and Coonawarra cabernet led to 1962 Bin 60A, Max Schubert's single greatest wine. This inherits Bin 60A's regional and varietal blend, its extreme longevity and impeccable balance between fruit, oak and tannins. All it needs is lots of time. Drink by 2052.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eVery deep, dark, brooding red with a tinge of purple. The bouquet is very complex and smacks of both cabernet and shiraz, with blueberry and blackberry notes and a generous infusion of savoury oak. Mocha and dark chocolate, too. The wine is full-bodied and rich, velvet-smooth and supple in the mouth, with masses of fleshy tannins and superb texture. The balance is impeccable and the persistence impressive. A well-structured, complex wine of power and charm, which will age superbly in the long term. (Commemorates the centenary of Max Schubert's birth in 1915. 61% cabernet, 31% shiraz. Less than 500 cases made). Drink: 2018–2050.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e  \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2015\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\"\u003eAbout the winery\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":42896880140529,"sku":"","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-The-Max-Schubert-Cabernet-Shiraz-2012.jpg?v=1697761063"},{"product_id":"katnook-estate-riddoch-coonawarra-shiraz-1990-1500ml","title":"Katnook Estate Riddoch Coonawarra Shiraz 1990 (1500ml)","description":"\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook Estate is the oldest winery and second-largest wine producer in the Coonawarra wine region of South Australia. Its heritage \u003cspan\u003estretches back to 1896 when John Riddoch produced the first commercial vintage in the woolshed at Katnook. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eWayne Stehbens\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Katnook winemaker Wayne Stehbens\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_winemaker_Wayne_Stehbens_1024x1024.jpg?v=1743162800\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eWayne Stehbens: 39 years of winemaking at Katnook Estate, 1979-2017\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 1979, Wayne Stehbens was appointed winemaker and he made his first vintage in 1980 in the Katnook woolshed – just as Riddoch had done 84 years earlier. The first vintage received 49 awards, fuelling the growth and fame of the winery. When Wayne passed away in 2017, he was one of the longest-serving winemakers in Australia’s history, having been chief winemaker for all of Katnook’s 39 vintages. He was also one of the most decorated, having won a swag of awards at home and abroad, including the coveted Jimmy Watson Trophy in 1987 and 1998.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2013, winemaker Wayne Stehbens completed his 35th vintage at Katnook Estate. In the interview below, he was asked about his time at Katnook Estate and reflected on the special and more challenging times… \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eWayne, you were Katnook Estate’s first winemaker – how did that come about? \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eI was in the middle of the 1979 vintage at Denman Estate in the Upper Hunter, working with Oenotech when I received a call from my father, Ray, who was working as General Manager for the Katnook Vineyards in Coonawarra. Dad had planted vines in 1968 and over the years the grapes had been sold under various contracts. An oversupply in the late 1970’s provided an opportunity for the company to commence wine production.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThey needed a hand installing production facilities at the historic Katnook Woolshed as their part time winemaker Ken Ward (Ex Wynn’s) had injured himself. We got all the equipment in place and the crusher revved up to start harvest in 1979.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1978, I worked two vintages, one at Leeton in NSW and the other in Coonawarra. So by the end of 1979, I had worked 4 vintages in 2 years with intensions of going back to Uni to finish my degree in Winemaking. Ken was still contract and doing part time but I’d pretty much taken over and was appointed winemaker later in 1979.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eTake us through your decades at Katnook…\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first vintage 1979 was exciting in that it was warm, relatively dry and we predominantly crushed white grapes because then owner Peter Yunghanns recognised that while Coonawarra was great for red, people were moving towards whites.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eYou could say he anticipated the market and in 1972-3 planted Riesling. Then in 1977 he planted Chardonnay and Sauvignon Blanc and more Riesling. At one stage he was one of the biggest Chardonnay growers in Australia as he had that foresight of where the market was heading. It was pretty exciting to be able to work with a range of varieties from the one region. The first crop in 1980 of Sauvignon Blanc meant we were one of the first to do a 100% Sauvignon Blanc in Australia.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe 1980s was the decade of exploring fruit flavours and getting to know vineyard sites in Coonawarra. We really were making wines as fruity as possible back then – picking them late and ripe. Gold medals were going to overripe, over oaked white wines, but towards the late 80s, lean, herbaceous Cabernet Sauvignons became the norm.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBy the 1990s, winemaking became more sophisticated, using less oak in whites and more in reds.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eThe wines were becoming better balanced. On top of that, Australia was more highly recognised for reds internationally. The international market had opened up so well for Australia, so we were looking at distributors in the UK and other markets, which added to the excitement of that time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe 2000s were marked with the launch of our entry point Katnook Founder’s Block range of wines and overall there was with more investment in our brand, with Freixenet completing their purchase in 2008. Our challenges now are just as exciting as they were back in the 1980s. Today we continue to see solid investment in the vineyards and in our heritage through restoring the old Katnook buildings – these are the new developments that keep me committed to this winemaking journey.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat would you say was your most memorable winemaking moment? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI will never forget walking into the old Katnook Woolshed in 1980 with the\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ewhite and red ferments in full swing.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAmongst the largely Riesling ferments, one particular aroma really stood out. It was one small vessel of our first crop Sauvignon Blanc and was such a revelation as it was so distinctive, strong and powerful. This wine became one of Australia’s first straight Sauvignon Blancs – the\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e1980 Katnook Estate Sauvignon Blanc and I still remember\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ethe amazing aromas of those fermenting grapes. It was a sensory first for me – it was then that I knew I’d made the right decision to become a winemaker.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom an awards view point, it was a great thrill to win the Jimmy Watson trophy in both\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e1987 and 1998. International trophies like Best Australian Red and the Frescobaldi Trophy for Best Vintage Red Wine (at the 2003 UK International Wine \u0026amp; Spirit Competition for the 1998 Odyssey) and more recently, trophies for\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eOdyssey 2008 in Hong Kong International Wine Competition\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e2011 and Odyssey 2009 International Wine Challenge 2013 are\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eparticularly satisfying.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eThe inevitable question – which was your favourite vintage? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat would have to be 1980 – not only was it my first vintage as winemaker, it was also a great vintage climatically. We were awarded our first gold medals and trophy for the 1980 vintage Riesling – and we are still drinking some 1980s which have aged beautifully. It was in 1980 that I become aware of the unique flavours of Coonawarra.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eAnd your most challenging vintage? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom the highs of the previous three vintages, I came down to earth with a thud with the 1983 vintage. It was\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ea super reality check - wet, miserable, very similar to 2011. It was also the year of the devastating\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ebushfires which came within 10km\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eof Coonawarra. Best forgotten.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhich career would you have pursued if you weren’t a winemaker? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBefore wine, I had tried a variety of\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003edifferent jobs and\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ehad settled on the building industry as a potential career. I liked the idea of building structures that would be around for a long time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWinemakers host a lot of promotions around the world and you certainly clock up some miles in this regards.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eWhich was your favourite promotion? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2007, Katnook Estate looked at a wide range of world class Merlots at an event called \"Merlot Mastery.\" It was fantastic, not just for Katnook but for the variety. I co-hosted the tasting with Matthew Jukes, James Halliday and Jacques Lurton and we had some great Australian winemakers in attendance too, such as Jim Irvine. We’ve always made a full bodied Merlot style and to see it in this context was very satisfying.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhen was your greatest challenge as a winemaker in your 35 years at the helm? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe greatest challenge is probably now with the exchange rate. As a mature winemaking country, the exchange rate is against us and this comes at a time that consumers are looking for something new. So when it comes to investment there are a lot of questions and not a lot of answers. We are trying to second guess the consumers, as well as the exchange rates- these are major challenges.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAnother of course is the best route to market. How do we get to our consumers and maintain profitability?\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat is it about Coonawarra that keeps you there? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoonawarra is now very much my home as a second generation grapegrower here. Once our children started school (Wayne’s wife Michelle manages Katnook’s Cellar Door), we decided this was a great area to raise a family. Coincidentally, we were producing many varieties and had won a few prestigious international wine trophies. Katnook was emerging as a key player in the 1980s, especially with Sauvignon Blanc. The whole package was coming together. Then we started to export – so my work and family threw me some exciting times. There are still challenges today and my heart is still firmly in Coonawarra.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eThis year you also celebrate 30 years of Katnook Estate Cabernet Sauvignon.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eWhat is it about Coonawarra that is so conducive to great Cabernet? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNo surprises here – without question, it is the combination of the famous terra rossa soil and Coonawarra’s cool climate which hand up great Cabernet fruit in the vineyard. The relatively shallow terra rossa over limestone contains vigour, which enhances physiological ripeness, giving us great typicity and regionality. The climate plays its part in giving us nice, dry\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003esunny days and cool nights from veraison to maturity. We are very lucky here.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat is your outlook for Coonawarra wine region?\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoonawarra will always maintain a key place for premium wines in Australia. We have to meet the same challenges that all of Australia faces and notwithstanding the competition from other countries, it is about dealing with the high exchange rate and Mother Nature. We are seeing greater weather extremes now that I haven’t personally seen in my lifetime.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eIf you were able to make wine anywhere else in the world other than Coonawarra, where would it be?\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy ideal place is not a specific country but rather in my imagination. The site would have Terra Rosa soils over limestone or ancient gravels. Our house would overlook a small vineyard, with gentle undulations down to a pristine beach. The small winery would overlook a river, which is a natural border on the property. Of course the climate would be similar to Coonawarra, but definitely warmer in winter!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eY\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eou have a passion for certain cars, tell us about that? \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAs long as it goes fast, I have a passion\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003efor it. When I started with Katnook, I discovered an Australian sports car called a Bolwell Mark 8 Nagari. What I loved about that was it had a V8 engine and was one of the fastest production cars in the world at the time they were released. Even faster than a Ford GTHO. The Bolwell was quite before their time in terms of fibreglass bodies and chassis.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSo I bought one in 1979 and restored an original which I still have and enjoy driving. I’m a member of the Bolwell Club of SA and members often come to Katnook to catch up. I bought another Bolwell body and chassis (which needs restoring)\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ein 2006 so I must get around to building that. I would love to spend more time on that.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy other passion is water skiing. When the lakes have water we ski locally or go up to the mighty Murray near Talem Bend. I also love tennis and used to play competitively by but now it’s a social hit now and then. Life is pretty good!\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Katnook Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_1024x1024.jpg?v=1743045845\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook Estate is\u003cspan\u003e the \u003c\/span\u003eoldest winery and \u003cspan\u003esecond-largest wine producer \u003c\/span\u003ein the Coonawarra wine region of South Australia, home to the fabled rich, red Terra Rossa soil. Its history stretches back to 1861 when Scottish immigrant John Riddoch arrived at Penola and purchased land and planted fruit trees. He was so impressed with the remarkable rate of growth of the fruit trees that he purchased 464 hectares of land that had the same red soil. In 1890 Riddoch established the Penola Fruit Colony in 1990, subdividing the land into 4 hectare blocks and selling them at $50 per hectare. In essence, Coonawarra was born.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOne of the plots he purchased was named 'Katnook', the indigenous word for 'fat land', referring to the fertile character of the soil. Riddoch planted vines and commissioned the building of his 'woolshed', which still stands today. He trialled the first vintage in 1895, followed by the first commercial batch in 1896 which was made in the woolshed. By all accounts this second vintage indicated the outstanding quality that was to come. Riddoch died suddenly in 1901 and the property was farmed for an extended period of time and the woolshed used as a sheep station.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook’s contemporary history begins in 1971 with extensive planting of new vines. For the rest of the decade Ray Stehbens, the General Manager of Katnook at the time, concentrated on re-establishing the vineyards and improving viticultural management. In 1979, his son Wayne was appointed winemaker and he made his first vintage in 1980 in the Katnook woolshed – just as Riddoch had done 84 years earlier. The first vintage received 49 awards, fuelling the growth and fame of the winery. When Wayne passed away in 2017, he was one of the longest-serving winemakers in Australia’s history, having been chief winemaker for all of Katnook’s 39 vintages. He was also one of the most decorated, having won a swag of awards at home and abroad, including the coveted Jimmy Watson Trophy in 1987 and 1998.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn June 2001, recognising the need for strategic global alliances, 60% of the shareholding was sold to the Spanish wine company Freixenet, the world’s biggest sparkling wine producer. In January 2008, Freixenet purchased the remaining shareholding and subsequently invested $8 million in renovating and improving the vineyards, winemaking facilities and heritage buildings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDespite the acquisition of Katnook by a corporate giant, the winery was still seen as a family affair; its name inexorably linked to the Stehbens name. Ray Stehbens established the vineyard and together with son Wayne, established the winery and the brand, while Wayne’s wife Michelle managed the Katnook cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn September 2020, Accolade Wines acquired Katnook from Freixenet. Chief Executive Robert Foye \u003cspan\u003esaid: \"Katnook is renowned for producing rich and balanced red and white varietals that are sought after by the rest of the world and we are delighted to be able to help expand the potential of such an esteemed vineyard and region.\" He \u003c\/span\u003estressed that Accolade would not touch Katnook's strong heritage, which stretched back to 1896.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eThree ranges of wine are produced at Katnook Estate: Katnook Founder’s Block, Katnook Estate and, in exceptional vintages, the flagship Odyssey Cabernet Sauvignon and Prodigy Shiraz.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eVineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook's 155 hectares of vineyards lie in the heart of Coonawarra. The soil is composed of 20-60cm of terra rosso over a calcrete layer, a hard calcium rich layer which forms a distinctive boundary between the terra rossa and the limestone below. It’s this limestone which holds the freshwater aquifers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eCabernet Sauvignon is the king in Coonawarra and the main variety grown at Katnook. Other red varietals include \u003cspan\u003eShiraz, Merlot and Pinot Noir, and new plantings of Malbec and Tempranillo. The two dominant white varieties are Chardonnay and Sauvignon Blanc, with some Riesling, Pinot Grigio and Semillon.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_winemaker_Daniel_McNicol_480x480.jpg?v=1743195162\" alt=\"Katnook winemaker Daniel McNicol\" style=\"margin-right: 25px; margin-bottom: 16px; float: left;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eCurrent winemaker Daniel McNicol joined Katnook as an assistant winemaker in 2019\u003cb\u003e, \u003c\/b\u003esoon after graduating in Winemaking from the University of Adelaide. After two vintages he was promoted to lead winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDaniel’s journey in wine started at the age of 14, working at vineyards in McLaren Vale where he grew up. He worked in the vineyards, cellar door and winery at Wirra Wirra for eight years whilst at school and university. In 2018 he travelled to Spain and Italy to attend the International Terroir Congress in Zaragoza and explore the beauty of Mt Etna and diversity of its wine growing areas. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe trip created an aspiration for him to work within a region renowned for its sense of place, unique soil formation and microclimate. So, in late 2018, Daniel and his wife moved to Coonawarra, where he started the next step of his journey at Katnook Estate. He thoroughly enjoys working and living in the Coonawarra, noting, \"the wines here have purity, ageability and regionality. I am thankful to be a part of a supportive, collaborative, and easy-going community.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Katnook represents a vital connection between tradition and evolution,\" says McNicol. Its wines embody a classic, terroir-driven approach, which has been essential in distinguishing Australia’s premium offerings on the global stage. \"Katnook showcases the diversity of Australian wine, in a refined cool-climate style that contrasts with the richer, bolder expressions from warmer regions. It plays a crucial role in reminding the world of Australia’s ability to produce world-class, age-worthy wines with depth and sense of place.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMcNicol offered his take on Katnook’s Chardonnay, Shiraz and Cabernet at a tasting with Wine Selectors in January 2025. \"\u003c\/span\u003eChardonnay here is about balance, richness and freshness. They are textured and elegant with vibrant white peach and nectarines, bright lemons and grapefruit, and a gentle creaminess from oak and lees that adds texture without overpowering the wine.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Coonawarra Shiraz have fine-grained tannins and a polished elegance, utilising oak that enhances without dominating the fruit profile. Katnook’s Shiraz highlights the finesse of Coonawarra, offering a beautiful cool-climate expression with notes of white pepper spice, vibrant blue and black fruit, and a hint of savoury complexity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Katnook’s Cabernets are a true reflection of Coonawarra’s terroir and tradition. They strike a balance between elegance and power with balanced intensity and concentration; approachable in their youth, but with the potential to evolve beautifully over time.\"\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896884662513,"sku":"","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Riddoch-Katnook-Coonawarra-Shiraz-1990-1500ml.jpg?v=1681945477"},{"product_id":"wolf-blass-black-label-cabernet-sauvignon-merlot-shiraz-1985-1500ml","title":"Wolf Blass Black Label Cabernet Sauvignon Merlot Shiraz 1985 (1500ml)","description":"\u003cp\u003e\u003cstrong\u003eMontgomery Trophy for Best Red Wine - Royal Adelaide Wine Show 1987\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_Black_Label_2_240x240.jpg?v=1745135533\" alt=\"Wolf Blass Black Label\" style=\"margin-bottom: 25px; margin-left: 30px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eWolf Blass moved to Australia in 1961, accepting a job offer at Kaiser Stuhl. Wolf Blass Wines was born in an old shed on a hectare of land in the Barossa in 1973 and the wine industry in Australia changed overnight. That year he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. It is arguable whether Wolf Blass made the Jimmy Watson trophy famous or the Jimmy Watson trophy made Wolf Blass famous!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlack Label is the flagship red wine in the Wolf Blass stable. \u003c\/span\u003e\u003cspan\u003eThe philosophy behind Black Label is simple: to take the year’s very best wines and weave them together into a synergistic whole, the resultant wine being greater than the sum of its parts. It’s about creating a wine with many layers of flavour in a complex composition of intense fruit characters, magnificent structure, a rich lustrous texture, long velvety tannins and a lingering palate. The 1985 Wolf Blass Black Label is a blend of 75% Cabernet Sauvignon from Langhorne Creek, McLaren Vale \u0026amp; Eden Valley, 20% Langhorne Creek Merlot and 5% Eden Valley Shiraz. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"My wines are sexy, they make weak men strong and strong women weak.\"  Wolf Blass\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003eMontgomery Trophy for Best Red Wine - Royal Adelaide Wine Show 1987\u003cbr\u003eGold Medal - Royal Melbourne 1987\u003cbr\u003e\u003cspan\u003eGold Medal - Rutherglen 1987\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGold Medal - Royal Hobart 1987\u003cbr\u003eGold Medal - Royal Brisbane 1988\u003cbr\u003eGold Medal - Adelaide 1987\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eGold Medal - Cowra 1987\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Wolf Blass\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 25px; margin-bottom: 20px; float: none;\" alt=\"Wolfgang Franz Otto Blass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_1024x1024.jpg?v=1745118406\"\u003e\u003c\/div\u003e\n\u003cp\u003eWolfgang Franz Otto Blass was born in Germany in 1934. After Wolf ran away from school, his parents gave him an ultimatum: start a 3-year winemaking apprenticeship or get back to class. And so began a journey that changed the winemaking world.\u003c\/p\u003e\n\u003cp\u003eAt the age of 20, Wolf graduated with a Master's in Oenology from Veitschoechheim-Wuerzberg and travelled to France to study champagne making. In 1959, he moved to England to study the art of blending. With his talent in winemaking discovered, Wolf Blass received job offers in Australia and Venezuela. He chose Australia, accepted a 3-year contract with Kaiser Stuhl \u003cspan\u003eas \u003c\/span\u003eSparkling Wines Manager, and moved to the Barossa Valley in 1961.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen his contract was complete, Wolf started working as a consultant to well-known wineries such as Woodleys, Normans, Basedows and the Clare Valley Co-operative for the princely sum of $2.50 per hour. In 1966, he also started making small parcels of his own wine, the first being 2,500 bottles of a blend of Shiraz from Langhorne Creek and a hogshead of Malbec from Best’s Great Western in Victoria – a wine he’d tasted and bought at the winery on the drive back from watching an AFL League Grand Final in Melbourne. The same year, he registered the business name \"Bilyara\" (the aboriginal name for \"Eaglehawk\").\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1969, Wolf stopped consulting and took up a contract as manager\/chief winemaker at Tolley Scott and Tolley. \u003c\/span\u003e\u003cspan\u003eWithin three years, Tolley’s became the most successful red wine producer in Australia. While working full time for Tolley’s, Wolf continued to make his own wines after hours, which eventually led to a confrontation with Tolley's management who saw this as a conflict of interest. In 1973 he was given an ultimatum: \"Do you want to keep making your own wine, or do you want to work 100% for us?\" He replied, \"Give me one hour\", got on the phone to his mates and said, \"Look, I’m under pressure, vintage is coming up, they’re forcing me to decide. Can I crush grapes at your place?\" His friends said, \"Yeah, we’d love to help you\", so he went back in the boardroom and told them to 'stick it up their arse.'\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf left Tolley's and, with a $2,000 overdraft, Wolf Blass Wines was born in an old shed on a hectare of land in the Barossa. That year he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. It is arguable whether Wolf Blass made the Jimmy Watson trophy famous or the Jimmy Watson trophy made Wolf Blass famous!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e By 1975, Wolf Blass was dominating the wine shows, with a show success rate of approximately 80%. By 1996, Wolf Blass Wines had received over 3000 awards nationally and internationally, 170 trophies and over 900 gold medals. \u003cspan\u003eIn his own style, he was quoted as saying. \"My wines are sexy, they make strong men weak and weak women strong!\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1992, at the International Wine and Spirit Competition in London, an independent panel of peers from the wine industry awarded Wolf Blass the Robert Mondavi trophy for \"International Winemaker of the Year\". This award was a fitting tribute to his success and focused attention on Wolf Blass Wines and the quality of the Australian wine industry. Eight years later, he won the\u003cspan\u003e prestigious Maurice O'Shea award for his contribution to the Australian wine industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn the eve of his 60th birthday, Wolf Blass established the Wolf Blass Foundation with an initial contribution of $1 million. The purpose of the Foundation is to \u003cspan\u003efacilitate study and \u003c\/span\u003ereward \u003cspan\u003eachievements in all fields of the Australian wine industry: viticulture, winemaking, wine marketing, promotion and wine education.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I was six feet tall when I came to Australia,\" he told the audience at his 80th birthday party, \"They knocked me down to the jockey size I am today.\" It's a line he's been using for years. Always gets a laugh. Blass doesn't mind giving as good as he gets, and then some. At over 90, he's still sharp. \"The critics are all gone and I'm still standing here.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs one of the true characters of the wine industry, Wolf is as famous for his snappy dressing and bow tie as the winery he founded! In his own style, he was quoted as saying. \"My wines are sexy, they make strong men weak and weak women strong!\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by Alicia-Lüdi Schutz appeared in The Barossa Mag (https:\/\/www.barossamag.com\u003c\/strong\u003e\u003cstrong\u003e\/thepeo\u003c\/strong\u003e\u003cstrong\u003eple\/wolf-blass-the-maverick-the-mogul-the-man\/)\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 10px; float: left;\" alt=\"Wolf Blass - Behind the Bow Tie\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_2_480x480.jpg?v=1745133416\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eHe’s the name behind one of the most famous wineries in the country, an industry mogul whose personality is as big and bold as the internationally recognised wines he puts his name to.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWinemaking maverick, Mr Wolf Blass AM sits in the board room of his Hindmarsh Square Office, walls lined with accolades and images of memorable moments captured time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt’s obvious he has earned the utmost respect from his peers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOn the board room table is memorabilia showcasing an incredible life, from a humble birth certificate dated September 2, 1934 Stadtilm, East Germany, through to extravagant 80th birthday celebration photographs and publications.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe collection is massive and tells the story of a wine industry character whose innovation and determination has helped bring the Barossa to the world stage alongside the likes of Penfold’s Max Schubert, Orlando’s Guenter Prass and Peter Lehmann whom he proudly called friends.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Considering my age, there are not many of us around anymore!\" Wolf says in his thick German accent, adding to his already larger than life personality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePaging through hand written notes, he’s about to tell the story of his life in Australia, his eyes sparkling with enthusiasm because he knows it’s a great tale.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt begins with a highly trained young German winemaker with a \"Kellermeister\" Diploma from Wurzburg Wine University, working in Bristol, England.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe year is 1960.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I had an offer from Kaiser Stuhl or The Barossa Valley Co-operative. They were looking for somebody to generate the sparkling wine business in competition against Orlando’s Barossa Pearl,\" he explains. \"That was the in thing at the time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I could have gone to Venezuela, I had an offer there… I was a bachelor, I thought there were some hot birds there but a revolution broke out and I looked at the Kaiser Stuhl, it appeared to me that it was a good jump professionally to gain another momentum in my life. I was 27 years of age, I thought probably Europe isn’t big enough for me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1961, return ticket in hand, he set off to Nuriootpa having signed a three year contract as Sparkling Wines manager,\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The decision was right and I’ve still got the return ticket in my pocket – I’ve never used it!\" a hearty laugh fills the room.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I signed the contract not knowing what the company was all about, I thought it was a highly sophisticated technical company which it wasn’t. The company was broke, the co-operative was in big trouble.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We had to build probably a fighting tank out of a sardine can because there was no money. You had to be really innovative as an individual to create things, that was a lot of fun suddenly.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"It was the beginning of a positive employment centre for the Barossa.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf talks of the lack of co-operation between wine companies of that era, his monologue peppered with \"bl***y\" this and \"bl***y\" that, one of few words he says with an Aussie twang.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"As a winemaker, you weren’t even allowed to communicate with other winemakers, that’s how the industry was – you may exchange secrets! Of course, there was no such thing as a secret but it was an interesting period.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEnter the Friday night \"Horse and Herring Club\" – a social group Wolf instigated to create some camaraderie between winemakers from different wineries who would bring bottles of wine along to share.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"There was no delicatessen shops, nothing, the only thing was herring in tins and biscuits – that’s what we were eating and we had a punt on the horses at the weekend.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We became socially engaged,\" he says, valuing the friendships made.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHis three year contract now at an end, Wolf moved to Thebarton and worked as a freelance technical advisor seven days a week and clocking up thousands of kilometres in his 1957 VW Beetle serving well known wineries.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I was working for $2.50 an hour!\" says Wolf.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I started as a consultant with overalls and rubber boots to convert these companies from port and sweet wines into table wines. It was a tough period.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe wines he was making for others were soon noticed by wine judges and critics.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt was on a wine tasting stop in Victoria’s Great Western region, during an annual trip to the Melbourne Football Grand Final with Nuriootpa Football Club friends, Peter Rosenberg and Brian Kalleske, that Wolf bought two hogsheads of Malbec. He would blend this purchase with Shiraz from Langhorne Creek to create his very first wine in 1966, the same year he registered the business name \"Bilyara\", the aboriginal name for \"Eaglehawk\" which would feature so prominently on labels and publicity in the future.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"That was a big deal….my first venture, 2,500 bottles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Brian Linke, the baker and my late friend, he lent me some money to buy some grapes.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1969, Wolf stopped consulting, taking up a contract as manager and chief winemaker at Tolley Scott and Tolley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Within three years, Tolley’s became the most successful red wine producer in Australia – unheard of! Against the total bl***y lot!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMeanwhile, Wolf continued his own production after hours with assistance from grape growers and wine industry colleagues, particularly Darkie Liebich from Rovally Wines who bottled Wolf’s \"first big\" vintage in 1967, free of charge.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I think it was 1,500 dozen, that was lots…. He gave this to me as a gift because I made sparkling wine for him which was called Charmane and it became the number one sparkling wine in South Australia.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf bought an \"old army shed\" on the Sturt Highway and together with \"another chap called Bob Cundy\" worked tirelessly on a bold new venture.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Then came the confrontation between Tolley Scott and Tolley management and me, Wolf Blass,\" he says with fire in his eyes, his hands now clenched tightly on the board room table.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Are you going to maintain your own production or do you want to stay in our company 100 per cent? You cannot have both ways.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I went to the telephone and phoned up all my friends which I helped in the past and they said we’ll help you… I went back into the board room and I told them in the Australian language – you can stick it!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHaving built up his stock since 1966, he began Wolf Blass Wines International in 1973 with a $2,000 overdraft arranged by his bank manager at the time, Kapunda’s Bill Adams.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My stock was stored in Greenock at the garage from Norton Schluter!\" he says, dropping the name of another local identity\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"John Glaetzer’s wife was in charge of hand labelling and Elsie Tamke, they did the hand labelling for the ’66, ’67 and ’68.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Nothing went wrong… I won the packaging award, I won three Jimmy Watson, John Glaetzer joined me. I could have jumped off the sixth floor of the Hilton Hotel and I wouldn’t have broken a leg!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSensational publicity with Wolf quoted as saying, \"My wines make weak men strong and strong women weak!\" captured people’s imagination along with the barrage of medals and trophies from national and international wine shows which Wolf says was described as \"obscene\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe coins the phrase, \"No medals – no job\" and provides employment and success to associated local businesses as wine production soared to dizzying heights to meet international markets in 30 countries.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We were selling bl***y wine everywhere!\" says Wolf who was spending months overseas expanding a powerful distribution network.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBut something had to give.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I got a little bit toey because my marriage broke up…The company became pretty big and I started worrying about it so I said I better become a public listed company.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe company would eventually merge with Mildara to form Mildara Blass which would be acquired by Foster’s five years later for $560 million.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, the Wolf Blass label continues to be a key brand in the Treasury Wine Estates portfolio.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf describes, in gripping detail, a cut-throat business world with chance meetings in hotel foyers, amalgamations, takeover bids, life changing decisions and deal sealing handshakes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eLooking back, there are \"no regrets\" and whilst he is no longer an executive of the company, he is still working five days a week.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job is now looking at the Wolf Blass Foundation project and from the $1 million which I put in when I was 60 years of age, I’ve developed the finance up to $7 million – I must know how to run a business!\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere’s a flashy new project on his mind and he reveals the plans for his latest venture.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Now I’m putting a $3.5 million project up in Hahndorf – the Wolf Blass Gallery and Museum.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I will not say this is my last one, but it is a big project – it’s going to be huge!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Wolf Blass legend will live on.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Never stop, just keep going…that’s my motto!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I turned the bl***y place upside down\", says Wolf Blass describing his arrival in the Barossa.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe cheekily selects a book and flicks to the preface written by the late Len Evans to answer the question of how he would describe himself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I found him determined, argumentative, ebullient, assertive and idealistic,\" Wolf reads out loud.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe doesn’t disagree.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"That’s how he saw me, I do not judge myself, I leave it to others!\" he laughs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere is no doubt Wolf has worked hard all his life, but there was fun to be had along the way.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe enjoys, and has sponsored, the Nuriootpa Rover Football Club, Barossa Car Club, horse racing, snow skiing and pistol shooting and has revelled in the traditions and supported the Adelaide German Club and Barossa Vintage Festival over the years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe even played the drum kit, honing his skills on one he kept in his wine cellar at home.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"When I was young I liked jazz, I was sponsor of the Kit Kat Club – you’ve got no idea! Anything with action, I was there!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCurrently the \"number two\" member of the Greenock Business Luncheon Club, a social group which he says has been \"sticking together\" for more than half a century, he says, \"This is when you make business\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Initially it was a group of people who also promoted the Barossa Valley and we invited distributors… It was all part of a very happy luncheon arrangement with a lot of fun. Today you don’t do that, you don’t look in each other’s face, you are playing around with a bl***y mickey mouse machine!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHappily married to his third wife, Shirley, Wolf says, \"She put the white flag up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAs one of the true characters of the wine industry, Wolf is known for his snappy dressing and bow tie which is as famous as the winery he founded.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"It had something to do with when I was a consultant. I had a normal tie and had overalls… running around. The tie was always dangling around! So I said, even if I’ve got rubber boots on, I like to be well presented so I put the bow tie on – it may sound crazy but it is as simple as that – a touch of class.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin every legend there is a little larrikin and Wolf describes the fun-filled rivalry between wine makers of the time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Peter Lehmann, at the Bacchus Club, presented a wine made out of apples… He fooled everyone, nobody knew what it was.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"What I did, next vintage, I had some peaches and one of the girls at the office, she came in and had to throw peaches into the crusher. We had made a red wine with a lot of peaches in the stuff and left one hogshead fermenting, processing in a different manner. I was trying to get back at Peter Lehmann….it turned out a bl***y sensation!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I think the wine industry is fun…it’s all there for enjoyment. Now, if you don’t enjoy this, how can you make other people happy?\"\u003c\/p\u003e\n\u003ch3\u003eThe winemakers\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_-_John_Glaetzer_1024x1024.jpg?v=1745158438\" alt=\"John Glaetzer, Wolf Blass Winemaker\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eJohn Glaetzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf Blass himself was never really the hands-on winemaker in the early years; the wines were made in other people’s wineries and Wolf proudly boasted that he didn’t even own a crusher. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1974, John Glaetzer moved to Bilyara to become senior red winemaker for Wolf Blass, a position he held for over three decades. He became an international winemaking superstar and the uniquely successful relationship that developed between Wolf and Glaetzer is well documented as one of the greatest success stories in the modern Australian Wine Industry. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGlaetzer was the power behind the throne of four Jimmy Watson trophies awarded to Wolf Blass in 1974, 1975, 1976 and 1999, eleven Montgomery trophies for Best Red Wine at the Adelaide Wine Show (7 of which were consecutive), 83 other trophies and 3,600 medals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1996, Glaetzer was made an official \"Baron of the Barossa\" alongside legends like Wolf Blass, Peter Lehmann and Stephen Henschke, and in 1999, was made a Legend of Langhorne Creek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the outset, Glaetzer concentrated on applying his special skills to the oak-maturation and blending techniques synonymous with the Wolf Blass style. \"No oak, no good,\" John used to say. However, Chris Hatcher, who joined Wolf Blass in 1987, believes the reliance on oak had more to do with the lack of good fruit sourcing, given that Blass for many years owned few vineyards and bought from growers. \"John and Wolf didn't have the fruit, so they relied on oak for freshness and brightness.\"\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg alt=\"Chris Hatcher, Chief Winemaker Wolf Blass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_-_Chris_Hatcher_1024x1024.jpg?v=1745157926\" style=\"margin-top: 30px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eChris Hatcher\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1974, Chris Hatcher \u003cspan data-contrast=\"auto\"\u003ecompleted a Science Degree at the University of Adelaide\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e before studying winemaking at Charles Sturt University. After working \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ein\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e Orlando and \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eKaiser\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003es\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003etuhl\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e in the Barossa Valley \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eand\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e S\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eIMI\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e Winery in California, he joined Wolf Blass in December 1987. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eChris was \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eresponsible for Wolf Blass'\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e white\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e and sparkling wines for nine years. In that time, his wines won 39 trophies and 218 gold medals. In 19\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e96\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e,\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e he was promoted to \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ec\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ehief \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ew\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003einemaker, \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eoverseeing all of the winemaking \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eat the winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter working with Wolf Blass for 35 years, Chris retired in July 2023. He will continue making wine in the Barossa Valley where he lives, having set up his own brand named HATCH (his nickname). \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_Black_Label_1024x1024.jpg?v=1745135406\" alt=\"Wolf Blass Black Label\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eWolfgang Franz Otto Blass was born in Germany in 1934. At the age of 20, he graduated with a Master's in Oenology from Veitschoechheim-Wuerzberg and travelled to France to study champagne making. In 1959, he moved to England to study the art of blending. In 1961, he accepted a 3-year contract with Kaiser Stuhl\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eas \u003c\/span\u003eSparkling Wines Manager and moved to the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen his contract was complete, Wolf started working as a consultant to a number of well-known wineries for the princely sum of $2.50 per hour. In 1966, he also started making small parcels of his own wine, the first being 2,500 bottles of Malbec Shiraz. The same year, he registered the business name \"Bilyara\", the aboriginal name for \"Eaglehawk\" (wedge-tailed eagle). Since the eagle is also the heraldic creature of his home country of Germany, Blass decided that his wines would have the eaglehawk on the label – a tradition that continues today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1969, Wolf stopped consulting and took up a contract as manager\/chief winemaker at Tolley Scott and Tolley. \u003c\/span\u003e\u003cspan\u003eWithin three years, Tolley’s became the most successful red wine producer in Australia. Wolf continued his own production after hours, which eventually led to a confrontation with Tolley's management in 1973. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf left Tolley's and, with a $2,000 overdraft, Wolf Blass Wines founded Wolf Blass Wines International and Wolf Blass was born in an old shed on a hectare of land in the Barossa. That year he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBusiness boomed for Blass over the next couple of decades. \u003c\/span\u003eBy 1975, Wolf Blass was dominating the wine shows, with a show success rate of approximately 80%. By 1996, Wolf Blass Wines had received over 3000 awards nationally and internationally, 170 trophies and over 900 gold medals (t\u003cspan\u003eoday, the tally of trophies and medals is over 10,000). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe also explored export markets in Asia in the mid-1970s, many years before other wine companies did. In the early 1980s, Wolf Blass dominated the then-enormous Australian market for 'Rhine Riesling', producing a Riesling a touch sweeter than most and selling close to two million bottles a year. In 1984, Wolf Blass became a public company with a market capitalisation of $15.2 million. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1986, Wolf Blass Wines acquired Quelltaler, one of the Clare Valley’s most famous and historic wineries. In 1991, Wolf Blass Wines merged with rival company Mildara Wines to form Mildara Blass. The\u003cspan\u003e new company was worth $125m and \u003c\/span\u003eWolf Blass became the major shareholder of the group and Deputy Chairman of the Board. In 1996, when \u003cspan\u003ebeer giant Foster’s Group (later renamed Wine Treasury Estates) \u003c\/span\u003eacquired Mildara Blass, it paid \u003cspan\u003e$560 million. \u003c\/span\u003eWolf Blass was retained as statesman for the group, being deeply involved in vintage and winemaking procedures and actively promoting his wines around Australia. By 2016, \u003cspan\u003eWolf Blass was selling around 60 million bottles a year, 70 per cent overseas to markets including China\u003c\/span\u003e\u003cspan\u003e, Singapore, Hong Kong, the US and Britain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"column-first\"\u003e\n\u003cdiv class=\"col col-4\"\u003e\n\u003cp\u003eIn 1966, when Wolf founded his Barossa Valley winery from a humble tin shed, his instincts told him Australian drinkers were ready for change. \"At that time, only the elite drank wine, and the masses still drank beer,\" says Wolf Blass chief winemaker Chris Hatcher. \"Wolf changed all that. He saw no reason why great wines should be reserved for the fortunate few. And he made wine fun.\"\u003c\/p\u003e\n\u003cp\u003eWolf’s vision was also to make wine accessible and demystify confusing descriptions. He devised a beautifully simple system of colour-coded labels to indicate quality: Yellow, Red, Gold, Grey and Black in ascending order.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column-second\"\u003e\n\u003cdiv class=\"col-4\"\u003e\n\u003cp\u003eWolf also saw no reason to wait years to enjoy a good wine. This was his most radical innovation in a time when red wines were made to age. \"Reds then were quite tannic and needed to be cellared for five, 15, even 20 years to soften those tannins off,\" says Hatcher, \"But Wolf’s philosophy was that every wine, no matter its price, should be ready to drink when it was sold.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eTo produce their wide range of red, white, rosé and sparkling wines, Wolf Blass obtains its grapes from all the renowned winegrowing regions of Southern Australia: Clare Valley, Eden Valley, McLaren Vale, Coonawarra, Barossa Valley, Adelaide Hills and Langhorne Creek.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896903962865,"sku":"","price":395.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf-Blass-Black-Label-Cabernet-Sauvignon-1985-1500ml_69693b19-79f2-4846-9adc-26d58d9d6e4f.jpg?v=1698877811"},{"product_id":"wolf-blass-cellar-release-eden-valley-shiraz-1996","title":"Wolf Blass Cellar Release Eden Valley Shiraz 1996","description":"\u003cp\u003eWolf Blass moved to Australia in 1961, accepting a job offer at Kaiser Stuhl. \u003cspan\u003eWolf Blass Wines was born in an old shed on a hectare of land in the Barossa in 1973 and the wine industry in Australia changed overnight. That year, he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. It is arguable whether Wolf Blass made the Jimmy Watson trophy famous or the Jimmy Watson trophy made Wolf Blass famous! \u003c\/span\u003eBy 1975, Wolf Blass was dominating the wine shows, with a show success rate of approximately 80%. By 1996, Wolf Blass Wines had received over 3000 awards nationally and internationally, 170 trophies and over 900 gold medals.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"My wines are sexy, they make weak men strong and strong women weak.\"  Wolf Blass\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Wolf Blass\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 25px; margin-bottom: 20px; float: none;\" alt=\"Wolfgang Franz Otto Blass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_1024x1024.jpg?v=1745118406\"\u003e\u003c\/div\u003e\n\u003cp\u003eWolfgang Franz Otto Blass was born in Germany in 1934. After Wolf ran away from school, his parents gave him an ultimatum: start a 3-year winemaking apprenticeship or get back to class. And so began a journey that changed the winemaking world.\u003c\/p\u003e\n\u003cp\u003eAt the age of 20, Wolf graduated with a Master's in Oenology from Veitschoechheim-Wuerzberg and travelled to France to study champagne making. In 1959, he moved to England to study the art of blending. With his talent in winemaking discovered, Wolf Blass received job offers in Australia and Venezuela. He chose Australia, accepted a 3-year contract with Kaiser Stuhl \u003cspan\u003eas \u003c\/span\u003eSparkling Wines Manager, and moved to the Barossa Valley in 1961.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen his contract was complete, Wolf started working as a consultant to well-known wineries such as Woodleys, Normans, Basedows and the Clare Valley Co-operative for the princely sum of $2.50 per hour. In 1966, he also started making small parcels of his own wine, the first being 2,500 bottles of a blend of Shiraz from Langhorne Creek and a hogshead of Malbec from Best’s Great Western in Victoria – a wine he’d tasted and bought at the winery on the drive back from watching an AFL League Grand Final in Melbourne. The same year, he registered the business name \"Bilyara\" (the aboriginal name for \"Eaglehawk\").\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1969, Wolf stopped consulting and took up a contract as manager\/chief winemaker at Tolley Scott and Tolley. \u003c\/span\u003e\u003cspan\u003eWithin three years, Tolley’s became the most successful red wine producer in Australia. While working full time for Tolley’s, Wolf continued to make his own wines after hours, which eventually led to a confrontation with Tolley's management who saw this as a conflict of interest. In 1973 he was given an ultimatum: \"Do you want to keep making your own wine, or do you want to work 100% for us?\" He replied, \"Give me one hour\", got on the phone to his mates and said, \"Look, I’m under pressure, vintage is coming up, they’re forcing me to decide. Can I crush grapes at your place?\" His friends said, \"Yeah, we’d love to help you\", so he went back in the boardroom and told them to 'stick it up their arse.'\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf left Tolley's and, with a $2,000 overdraft, Wolf Blass Wines was born in an old shed on a hectare of land in the Barossa. That year he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. It is arguable whether Wolf Blass made the Jimmy Watson trophy famous or the Jimmy Watson trophy made Wolf Blass famous!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e By 1975, Wolf Blass was dominating the wine shows, with a show success rate of approximately 80%. By 1996, Wolf Blass Wines had received over 3000 awards nationally and internationally, 170 trophies and over 900 gold medals. \u003cspan\u003eIn his own style, he was quoted as saying. \"My wines are sexy, they make strong men weak and weak women strong!\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1992, at the International Wine and Spirit Competition in London, an independent panel of peers from the wine industry awarded Wolf Blass the Robert Mondavi trophy for \"International Winemaker of the Year\". This award was a fitting tribute to his success and focused attention on Wolf Blass Wines and the quality of the Australian wine industry. Eight years later, he won the\u003cspan\u003e prestigious Maurice O'Shea award for his contribution to the Australian wine industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOn the eve of his 60th birthday, Wolf Blass established the Wolf Blass Foundation with an initial contribution of $1 million. The purpose of the Foundation is to \u003cspan\u003efacilitate study and \u003c\/span\u003ereward \u003cspan\u003eachievements in all fields of the Australian wine industry: viticulture, winemaking, wine marketing, promotion and wine education.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I was six feet tall when I came to Australia,\" he told the audience at his 80th birthday party, \"They knocked me down to the jockey size I am today.\" It's a line he's been using for years. Always gets a laugh. Blass doesn't mind giving as good as he gets, and then some. At over 90, he's still sharp. \"The critics are all gone and I'm still standing here.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs one of the true characters of the wine industry, Wolf is as famous for his snappy dressing and bow tie as the winery he founded! In his own style, he was quoted as saying. \"My wines are sexy, they make strong men weak and weak women strong!\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by Alicia-Lüdi Schutz appeared in The Barossa Mag (https:\/\/www.barossamag.com\u003c\/strong\u003e\u003cstrong\u003e\/thepeo\u003c\/strong\u003e\u003cstrong\u003eple\/wolf-blass-the-maverick-the-mogul-the-man\/)\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 30px; margin-bottom: 10px; float: left;\" alt=\"Wolf Blass - Behind the Bow Tie\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_2_480x480.jpg?v=1745133416\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eHe’s the name behind one of the most famous wineries in the country, an industry mogul whose personality is as big and bold as the internationally recognised wines he puts his name to.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWinemaking maverick, Mr Wolf Blass AM sits in the board room of his Hindmarsh Square Office, walls lined with accolades and images of memorable moments captured time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt’s obvious he has earned the utmost respect from his peers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOn the board room table is memorabilia showcasing an incredible life, from a humble birth certificate dated September 2, 1934 Stadtilm, East Germany, through to extravagant 80th birthday celebration photographs and publications.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe collection is massive and tells the story of a wine industry character whose innovation and determination has helped bring the Barossa to the world stage alongside the likes of Penfold’s Max Schubert, Orlando’s Guenter Prass and Peter Lehmann whom he proudly called friends.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Considering my age, there are not many of us around anymore!\" Wolf says in his thick German accent, adding to his already larger than life personality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePaging through hand written notes, he’s about to tell the story of his life in Australia, his eyes sparkling with enthusiasm because he knows it’s a great tale.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt begins with a highly trained young German winemaker with a \"Kellermeister\" Diploma from Wurzburg Wine University, working in Bristol, England.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe year is 1960.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I had an offer from Kaiser Stuhl or The Barossa Valley Co-operative. They were looking for somebody to generate the sparkling wine business in competition against Orlando’s Barossa Pearl,\" he explains. \"That was the in thing at the time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I could have gone to Venezuela, I had an offer there… I was a bachelor, I thought there were some hot birds there but a revolution broke out and I looked at the Kaiser Stuhl, it appeared to me that it was a good jump professionally to gain another momentum in my life. I was 27 years of age, I thought probably Europe isn’t big enough for me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1961, return ticket in hand, he set off to Nuriootpa having signed a three year contract as Sparkling Wines manager,\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The decision was right and I’ve still got the return ticket in my pocket – I’ve never used it!\" a hearty laugh fills the room.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I signed the contract not knowing what the company was all about, I thought it was a highly sophisticated technical company which it wasn’t. The company was broke, the co-operative was in big trouble.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We had to build probably a fighting tank out of a sardine can because there was no money. You had to be really innovative as an individual to create things, that was a lot of fun suddenly.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"It was the beginning of a positive employment centre for the Barossa.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf talks of the lack of co-operation between wine companies of that era, his monologue peppered with \"bl***y\" this and \"bl***y\" that, one of few words he says with an Aussie twang.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"As a winemaker, you weren’t even allowed to communicate with other winemakers, that’s how the industry was – you may exchange secrets! Of course, there was no such thing as a secret but it was an interesting period.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEnter the Friday night \"Horse and Herring Club\" – a social group Wolf instigated to create some camaraderie between winemakers from different wineries who would bring bottles of wine along to share.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"There was no delicatessen shops, nothing, the only thing was herring in tins and biscuits – that’s what we were eating and we had a punt on the horses at the weekend.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We became socially engaged,\" he says, valuing the friendships made.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHis three year contract now at an end, Wolf moved to Thebarton and worked as a freelance technical advisor seven days a week and clocking up thousands of kilometres in his 1957 VW Beetle serving well known wineries.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I was working for $2.50 an hour!\" says Wolf.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I started as a consultant with overalls and rubber boots to convert these companies from port and sweet wines into table wines. It was a tough period.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe wines he was making for others were soon noticed by wine judges and critics.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt was on a wine tasting stop in Victoria’s Great Western region, during an annual trip to the Melbourne Football Grand Final with Nuriootpa Football Club friends, Peter Rosenberg and Brian Kalleske, that Wolf bought two hogsheads of Malbec. He would blend this purchase with Shiraz from Langhorne Creek to create his very first wine in 1966, the same year he registered the business name \"Bilyara\", the aboriginal name for \"Eaglehawk\" which would feature so prominently on labels and publicity in the future.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"That was a big deal….my first venture, 2,500 bottles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Brian Linke, the baker and my late friend, he lent me some money to buy some grapes.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1969, Wolf stopped consulting, taking up a contract as manager and chief winemaker at Tolley Scott and Tolley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Within three years, Tolley’s became the most successful red wine producer in Australia – unheard of! Against the total bl***y lot!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMeanwhile, Wolf continued his own production after hours with assistance from grape growers and wine industry colleagues, particularly Darkie Liebich from Rovally Wines who bottled Wolf’s \"first big\" vintage in 1967, free of charge.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I think it was 1,500 dozen, that was lots…. He gave this to me as a gift because I made sparkling wine for him which was called Charmane and it became the number one sparkling wine in South Australia.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf bought an \"old army shed\" on the Sturt Highway and together with \"another chap called Bob Cundy\" worked tirelessly on a bold new venture.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Then came the confrontation between Tolley Scott and Tolley management and me, Wolf Blass,\" he says with fire in his eyes, his hands now clenched tightly on the board room table.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Are you going to maintain your own production or do you want to stay in our company 100 per cent? You cannot have both ways.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I went to the telephone and phoned up all my friends which I helped in the past and they said we’ll help you… I went back into the board room and I told them in the Australian language – you can stick it!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHaving built up his stock since 1966, he began Wolf Blass Wines International in 1973 with a $2,000 overdraft arranged by his bank manager at the time, Kapunda’s Bill Adams.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My stock was stored in Greenock at the garage from Norton Schluter!\" he says, dropping the name of another local identity\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"John Glaetzer’s wife was in charge of hand labelling and Elsie Tamke, they did the hand labelling for the ’66, ’67 and ’68.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Nothing went wrong… I won the packaging award, I won three Jimmy Watson, John Glaetzer joined me. I could have jumped off the sixth floor of the Hilton Hotel and I wouldn’t have broken a leg!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSensational publicity with Wolf quoted as saying, \"My wines make weak men strong and strong women weak!\" captured people’s imagination along with the barrage of medals and trophies from national and international wine shows which Wolf says was described as \"obscene\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe coins the phrase, \"No medals – no job\" and provides employment and success to associated local businesses as wine production soared to dizzying heights to meet international markets in 30 countries.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We were selling bl***y wine everywhere!\" says Wolf who was spending months overseas expanding a powerful distribution network.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBut something had to give.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I got a little bit toey because my marriage broke up…The company became pretty big and I started worrying about it so I said I better become a public listed company.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe company would eventually merge with Mildara to form Mildara Blass which would be acquired by Foster’s five years later for $560 million.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, the Wolf Blass label continues to be a key brand in the Treasury Wine Estates portfolio.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWolf describes, in gripping detail, a cut-throat business world with chance meetings in hotel foyers, amalgamations, takeover bids, life changing decisions and deal sealing handshakes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eLooking back, there are \"no regrets\" and whilst he is no longer an executive of the company, he is still working five days a week.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job is now looking at the Wolf Blass Foundation project and from the $1 million which I put in when I was 60 years of age, I’ve developed the finance up to $7 million – I must know how to run a business!\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere’s a flashy new project on his mind and he reveals the plans for his latest venture.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Now I’m putting a $3.5 million project up in Hahndorf – the Wolf Blass Gallery and Museum.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I will not say this is my last one, but it is a big project – it’s going to be huge!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Wolf Blass legend will live on.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Never stop, just keep going…that’s my motto!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I turned the bl***y place upside down\", says Wolf Blass describing his arrival in the Barossa.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe cheekily selects a book and flicks to the preface written by the late Len Evans to answer the question of how he would describe himself.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I found him determined, argumentative, ebullient, assertive and idealistic,\" Wolf reads out loud.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe doesn’t disagree.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"That’s how he saw me, I do not judge myself, I leave it to others!\" he laughs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere is no doubt Wolf has worked hard all his life, but there was fun to be had along the way.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe enjoys, and has sponsored, the Nuriootpa Rover Football Club, Barossa Car Club, horse racing, snow skiing and pistol shooting and has revelled in the traditions and supported the Adelaide German Club and Barossa Vintage Festival over the years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHe even played the drum kit, honing his skills on one he kept in his wine cellar at home.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"When I was young I liked jazz, I was sponsor of the Kit Kat Club – you’ve got no idea! Anything with action, I was there!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCurrently the \"number two\" member of the Greenock Business Luncheon Club, a social group which he says has been \"sticking together\" for more than half a century, he says, \"This is when you make business\".\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Initially it was a group of people who also promoted the Barossa Valley and we invited distributors… It was all part of a very happy luncheon arrangement with a lot of fun. Today you don’t do that, you don’t look in each other’s face, you are playing around with a bl***y mickey mouse machine!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHappily married to his third wife, Shirley, Wolf says, \"She put the white flag up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAs one of the true characters of the wine industry, Wolf is known for his snappy dressing and bow tie which is as famous as the winery he founded.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"It had something to do with when I was a consultant. I had a normal tie and had overalls… running around. The tie was always dangling around! So I said, even if I’ve got rubber boots on, I like to be well presented so I put the bow tie on – it may sound crazy but it is as simple as that – a touch of class.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin every legend there is a little larrikin and Wolf describes the fun-filled rivalry between wine makers of the time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Peter Lehmann, at the Bacchus Club, presented a wine made out of apples… He fooled everyone, nobody knew what it was.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"What I did, next vintage, I had some peaches and one of the girls at the office, she came in and had to throw peaches into the crusher. We had made a red wine with a lot of peaches in the stuff and left one hogshead fermenting, processing in a different manner. I was trying to get back at Peter Lehmann….it turned out a bl***y sensation!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I think the wine industry is fun…it’s all there for enjoyment. Now, if you don’t enjoy this, how can you make other people happy?\"\u003c\/p\u003e\n\u003ch3\u003eThe winemakers\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_-_John_Glaetzer_1024x1024.jpg?v=1745158438\" alt=\"John Glaetzer, Wolf Blass Winemaker\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eJohn Glaetzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf Blass himself was never really the hands-on winemaker in the early years; the wines were made in other people’s wineries and Wolf proudly boasted that he didn’t even own a crusher. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1974, John Glaetzer moved to Bilyara to become senior red winemaker for Wolf Blass, a position he held for over three decades. He became an international winemaking superstar and the uniquely successful relationship that developed between Wolf and Glaetzer is well documented as one of the greatest success stories in the modern Australian Wine Industry. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGlaetzer was the power behind the throne of four Jimmy Watson trophies awarded to Wolf Blass in 1974, 1975, 1976 and 1999, eleven Montgomery trophies for Best Red Wine at the Adelaide Wine Show (7 of which were consecutive), 83 other trophies and 3,600 medals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1996, Glaetzer was made an official \"Baron of the Barossa\" alongside legends like Wolf Blass, Peter Lehmann and Stephen Henschke, and in 1999, was made a Legend of Langhorne Creek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the outset, Glaetzer concentrated on applying his special skills to the oak-maturation and blending techniques synonymous with the Wolf Blass style. \"No oak, no good,\" John used to say. However, Chris Hatcher, who joined Wolf Blass in 1987, believes the reliance on oak had more to do with the lack of good fruit sourcing, given that Blass for many years owned few vineyards and bought from growers. \"John and Wolf didn't have the fruit, so they relied on oak for freshness and brightness.\"\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg alt=\"Chris Hatcher, Chief Winemaker Wolf Blass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_-_Chris_Hatcher_1024x1024.jpg?v=1745157926\" style=\"margin-top: 30px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eChris Hatcher\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1974, Chris Hatcher \u003cspan data-contrast=\"auto\"\u003ecompleted a Science Degree at the University of Adelaide\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e before studying winemaking at Charles Sturt University. After working \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ein\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e Orlando and \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eKaiser\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003es\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003etuhl\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e in the Barossa Valley \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eand\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e S\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eIMI\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e Winery in California, he joined Wolf Blass in December 1987. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eChris was \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eresponsible for Wolf Blass'\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e white\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e and sparkling wines for nine years. In that time, his wines won 39 trophies and 218 gold medals. In 19\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e96\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e,\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e he was promoted to \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ec\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ehief \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003ew\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003einemaker, \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eoverseeing all of the winemaking \u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003eat the winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter working with Wolf Blass for 35 years, Chris retired in July 2023. He will continue making wine in the Barossa Valley where he lives, having set up his own brand named HATCH (his nickname). \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wolf_Blass_Black_Label_1024x1024.jpg?v=1745135406\" alt=\"Wolf Blass Black Label\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eWolfgang Franz Otto Blass was born in Germany in 1934. At the age of 20, he graduated with a Master's in Oenology from Veitschoechheim-Wuerzberg and travelled to France to study champagne making. In 1959, he moved to England to study the art of blending. In 1961, he accepted a 3-year contract with Kaiser Stuhl\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eas \u003c\/span\u003eSparkling Wines Manager and moved to the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen his contract was complete, Wolf started working as a consultant to a number of well-known wineries for the princely sum of $2.50 per hour. In 1966, he also started making small parcels of his own wine, the first being 2,500 bottles of Malbec Shiraz. The same year, he registered the business name \"Bilyara\", the aboriginal name for \"Eaglehawk\" (wedge-tailed eagle). Since the eagle is also the heraldic creature of his home country of Germany, Blass decided that his wines would have the eaglehawk on the label – a tradition that continues today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1969, Wolf stopped consulting and took up a contract as manager\/chief winemaker at Tolley Scott and Tolley. \u003c\/span\u003e\u003cspan\u003eWithin three years, Tolley’s became the most successful red wine producer in Australia. Wolf continued his own production after hours, which eventually led to a confrontation with Tolley's management in 1973. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWolf left Tolley's and, with a $2,000 overdraft, Wolf Blass Wines founded Wolf Blass Wines International and Wolf Blass was born in an old shed on a hectare of land in the Barossa. That year he produced his first Black Label red wine, the beginning of an extraordinary story. The Black label won the fabled Jimmy Watson Trophy three years in succession in 1974, 1975 and 1976, a feat still unequalled today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBusiness boomed for Blass over the next couple of decades. \u003c\/span\u003eBy 1975, Wolf Blass was dominating the wine shows, with a show success rate of approximately 80%. By 1996, Wolf Blass Wines had received over 3000 awards nationally and internationally, 170 trophies and over 900 gold medals (t\u003cspan\u003eoday, the tally of trophies and medals is over 10,000). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe also explored export markets in Asia in the mid-1970s, many years before other wine companies did. In the early 1980s, Wolf Blass dominated the then-enormous Australian market for 'Rhine Riesling', producing a Riesling a touch sweeter than most and selling close to two million bottles a year. In 1984, Wolf Blass became a public company with a market capitalisation of $15.2 million. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1986, Wolf Blass Wines acquired Quelltaler, one of the Clare Valley’s most famous and historic wineries. In 1991, Wolf Blass Wines merged with rival company Mildara Wines to form Mildara Blass. The\u003cspan\u003e new company was worth $125m and \u003c\/span\u003eWolf Blass became the major shareholder of the group and Deputy Chairman of the Board. In 1996, when \u003cspan\u003ebeer giant Foster’s Group (later renamed Wine Treasury Estates) \u003c\/span\u003eacquired Mildara Blass, it paid \u003cspan\u003e$560 million. \u003c\/span\u003eWolf Blass was retained as statesman for the group, being deeply involved in vintage and winemaking procedures and actively promoting his wines around Australia. By 2016, \u003cspan\u003eWolf Blass was selling around 60 million bottles a year, 70 per cent overseas to markets including China\u003c\/span\u003e\u003cspan\u003e, Singapore, Hong Kong, the US and Britain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"column-first\"\u003e\n\u003cdiv class=\"col col-4\"\u003e\n\u003cp\u003eIn 1966, when Wolf founded his Barossa Valley winery from a humble tin shed, his instincts told him Australian drinkers were ready for change. \"At that time, only the elite drank wine, and the masses still drank beer,\" says Wolf Blass chief winemaker Chris Hatcher. \"Wolf changed all that. He saw no reason why great wines should be reserved for the fortunate few. And he made wine fun.\"\u003c\/p\u003e\n\u003cp\u003eWolf’s vision was also to make wine accessible and demystify confusing descriptions. He devised a beautifully simple system of colour-coded labels to indicate quality: Yellow, Red, Gold, Grey and Black in ascending order.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column-second\"\u003e\n\u003cdiv class=\"col-4\"\u003e\n\u003cp\u003eWolf also saw no reason to wait years to enjoy a good wine. This was his most radical innovation in a time when red wines were made to age. \"Reds then were quite tannic and needed to be cellared for five, 15, even 20 years to soften those tannins off,\" says Hatcher, \"But Wolf’s philosophy was that every wine, no matter its price, should be ready to drink when it was sold.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eTo produce their wide range of red, white, rosé and sparkling wines, Wolf Blass obtains its grapes from all the renowned winegrowing regions of Southern Australia: Clare Valley, Eden Valley, McLaren Vale, Coonawarra, Barossa Valley, Adelaide Hills and Langhorne Creek.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896903995633,"sku":"","price":165.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Wolf-Blass-Cellar-Release-Eden-Valley-Shiraz-1996.jpg?v=1681952873"},{"product_id":"penfolds-bin-95-grange-2014-gift-box","title":"Penfolds Bin 95 Grange 2014 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2019\u003c\/span\u003e\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\"Rich, concentrated and intense, the 2014 Grange delivers exactly what we've come to expect from this Penfolds icon wine. It's full-bodied, velvety in feel and loaded with plummy fruit, framed in vanilla and cedar.  Dense, powerful and tannic, it should prove to be long lived, even by Grange standards.\"  Joe Czerwinski\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2014 Penfolds Grange is a blend of 98% shiraz and 2% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale, Wrattonbully, Coonawarra, Clare Valley and Magill Estate. The wine was matured for 20 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Fresh elemental elderberry, blackberry, sage and aniseed aromas with roasted chestnut, vanilla oak and herb garden notes. Densely packed with concentrated blackberry cassis and dark cherry fruits, fine plentiful chalky\/grainy firm tannins, superb mocha and vanilla oak complexity and fine integrated but crunchy acidity. Finishes smooth and velvety. A substantial and multi-layered wine with extraordinary density and balance. Many decades ahead of it. \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking 2030 to 2070.\u003cbr\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\u003cp\u003eVintage Conditions: Above average winter rainfall equipped the vines across South Australia with healthy soil moisture profiles. Spring in the Barossa Valley was the windiest in 47 years with significant heat records set. Warm conditions prevailed during summer and throughout veraison. However, just as vintage was about to commence an extreme rainfall event occurred in the Barossa Valley and Clare Valley slowing harvest. This extra time allowed grapes to ripen evenly with good flavour and tannin development. By contrast, McLaren Vale had 21% less rain than the long-term average from September to March. September was the wettest of the spring months with a hailstorm and windy conditions prevailing from October through to November, while harvest in McLaren Vale was delayed due to a rain event in mid-February. Wrattonbully and Coonawarra both enjoyed good winter and spring rainfall, with cold and wet conditions carrying well into December. There were heat spikes through summer, with temperatures reaching 43ºC on February 2nd. By mid-autumn the weather had settled down to generally cooler conditions, optimal for slow ripening. Across South Australia, shiraz benefited from the long spell between veraison and harvest, with grapes exhibiting brightness, crisp acid retention and impressive fruit quality overall.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Fresh elemental elderberry, blackberry, sage and aniseed aromas with roasted chestnut, vanilla oak and herb garden notes. Densely packed with concentrated blackberry cassis and dark cherry fruits, fine plentiful chalky\/grainy firm tannins, superb mocha and vanilla oak complexity and fine integrated but crunchy acidity. Finishes smooth and velvety. A substantial and multi-layered wine with extraordinary density and balance. Many decades ahead of it.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Wonderful and substantial wine with a superb velvety finish. Complete freak of a wine. Drink 2035-2070\u003c\/span\u003e\" \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Verticals Penfolds Grange 2022 - 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There is an extraordinary chypre and warm earth note about this wine which leads the way and the fruit follows on minutes behind dutifully allowing the vine and its wood and earth to take centre stage. Like Bin 707, \u003c\/span\u003ethis is a phenomenal wine and it opens so slowly and relentlessly it is amazing. Like a silent, slow-motion, ballet troupe showing power, poise, grace and movement, this is an elite wine and it parades its anti-fruit notes as much as it does its grape-derived flavours. This points to a massive ageing potential and also the patience required to appreciate this wine at its peak which I feel might be in thirty or more years' time\u003cspan\u003e. A difficult wine to assess in a score, I am tempted to give it a near perfect score because there is still the question of whether it will complete its flavour-quest before it starts to tire, but I am confident that there are enough pointers here already to reward it with another perfect score. This means that Penfolds is the first winery in the world to get two 20\/20s in one single release. Drink 2040-2070.\"  \u003cstrong\u003eMatthew Jukes – 100 points (20\/20 points)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep, dense youthful red\/purple colour. The bouquet is a riot of preserved plums, mocha, smoky toasty oak - less obvious than the Granges of yore - with hints of tar and graphite. \u003c\/span\u003eThe wine is full-bodied but it's not a blockbuster. It's dense and concentrated, but not overpowering. Indeed, the wine is superbly balanced and has even a touch of elegance. The tannins are certainly abundant, with a touch of traditional Grange firmness, but it's a very easy Grange to understand and enjoy\u003cspan\u003e. Less likely to intimidate! (2% cabernet sauvignon).\"  \u003cstrong\u003eHuon Hooke, The Real Review – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Undeniably Grange in its approach from start to finish, a powerful band of 98 per cent shiraz and 2 per cent cabernet from six SA regions that has spent 20 months in 100 per cent new American oak hogshead barrels. \u003c\/span\u003eIt's all rich, black fruit flesh seasoned with savoury dark spices and notes of cut down olive bushes and sage in the flavour zone. It's solid gold Grange in body as well as soul, yet chamfered and measured\u003cspan\u003e, even subtly minerally but with no hard edges. It's a waiting game now like always - drink now in an hour of power or for a special celebration in 10-25 years.\"  \u003cstrong\u003eTony Love – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Rich, concentrated and intense, the 2014 Grange delivers exactly what we've come to expect from this Penfolds icon wine. It's full-bodied, velvety in feel and loaded with plummy fruit, framed in vanilla and cedar.  Dense, powerful and tannic, it should prove to be long lived, even by Grange standards. Drink 2025-2050\u003cspan\u003e.\"  \u003cstrong\u003eJoe Czerwinski, Robert Parker's Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The latest vintage of this iconic wine is more approachable and elegant than in previous years. This 98% Shiraz and 2% Cabernet Sauvignon blend offers an ocean of aromas: plum, mocha, coffee, tomato leaf, black olive, ground pepper, cedar, wet tarmac and sage. These tones swell toward a beautifully balanced palate that is powerful yet poised and silky in texture. The American oak is there but feels quieter than it has in the past, letting other nuances wash ashore, all held afloat by fine-grained herb and salt-flecked tannins. While other vintages seem untouchable in their youth, the 2014, with time in decanter, could offer immediate gratification yet still cellar well through 2044.\" \u003cstrong\u003e Christina Pickard, Wine Enthusiast – 97 points and Top 100 Cellar Selections of 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"8% shiraz, 2% cabernet sauvignon from the Barossa Valley, McLaren Vale, Wrattonbully, Coonawarra, Clare Valley and Magill Estate, matured for 20 months in new American hogsheads. Excellent colour for age; \u003c\/span\u003ethe ultra-fragrant and expressive bouquet implacably draws you in; a great deal of work must have gone into the blending of the components and drawing them seamlessly. An aristocratic Grange with all the components in utter harmony\u003cspan\u003e. Alcohol: 14.5%; Drink by: 2044.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"My daughter loves baking cakes and as a result I love crushing ants. One sniff and I was in my kitchen with my daughter. There you go. It's archetypal Grange, smooth, svelte, aristocractic, bright and dense at once, the pride of South Australia and the entire Penfolds red wine line-up all rolled and synergised into one. I see soy and I see spice, I see vanilla and various things nice, but mostly I just see quality nipped and tucked, gathered and applied in such a way that it's perfect. I didn't spit it out and I don't regret it. For a second I was a better man. I read recently that the Richmond football club, on winning the 2017 AFL grand final, went to Rockpool in Melbourne and drank Grange. In fact it was the tattooed-head-to-toe-bad-boy Dustin Martin who related this story. Bay Boy Dustin Martin drinks Grange. I thought of this as I put my glass down. \u003c\/span\u003eThe cliched elite are in for a treat. 2014 Grange will not let anyone down\u003cspan\u003e.  Tasted: Oct 18; Alcohol: 14.5%; Price: $900; Closure: Cork; Drink: 2024-2044+.”\u003c\/span\u003e\u003cspan\u003e  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eWine Enthusiast Top 100 Cellar Selections of 2019\u003cbr\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\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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":43231476154609,"sku":"","price":995.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2014_d9d9223a-419c-4e07-a3f9-6e962be9b3fd.jpg?v=1697668347"},{"product_id":"penfolds-bin-95-grange-2013-gift-box","title":"Penfolds Bin 95 Grange 2013 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2017 \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\"It is profoundly scented. Unfurling and slowly building in the mouth with wonderful grace and depth, it reveals an incredible array of ripe black fruit, spice, meat and earth-inspired flavors, with a rock-solid frame to support this beauty (it should easily cellar for 40+ years!), while previously latent flavors emerge fully on the epically long finish, culminating in that ultimate Grange experience. Oh, yes.\"  Lisa Perrotti-Brown\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2013 Penfolds Grange is a blend of 96% shiraz and 4% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale, Coonawarra and Magill Estate. The wine was matured for 20 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Intense elderberry, aniseed, blackberry, liquorice and iodine aromas with leafy herb garden complexity. Rich, concentrated and densely plush wine with deep-set creamy blackcurrant and blackberry fruits, brambly chalky textures, plentiful dark chocolate, mocha and black coffee notes with pronounced acidity. A firm, brutish wine with sappy tannin notes. Not ready.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking 2035 to 2060.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Remember that old Heinz Ketchup \"anticipation” ad from the 1970s? The palate of this 2013 Grange does just that. It makes you wait with so much delicious promise being drip fed into the mouth at first—and then it bursts forth and delivers! This vintage is a blend of 96% Shiraz and 4% Cabernet Sauvignon, coming from the Barossa Valley, McLaren Vale, Coonawarra and Magill Estate. Very deep inky purple-black colored, the 2013 Grange has a profoundly scented nose of crème de cassis, preserved black plums, blueberry pie and licorice over nuances of baker's chocolate, smoky bacon and fragrant earth, plus exotic spice wafts of cumin seed, cardamom, fenugreek and star anise. \u003c\/span\u003eUnfurling and slowly building in the medium to full-bodied mouth with wonderful grace and depth, it reveals an incredible array of ripe black fruit, spice, meat and earth-inspired flavors, with a rock-solid frame to support this beauty (it should easily cellar for 40+ years!), while previously latent flavors emerge fully on the epically long finish, culminating in that ultimate Grange experience\u003cspan\u003e. Oh, yes.\"  \u003cstrong\u003eLisa Perrotti-Brown, eRobertParker.com – 100 points\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"96% shiraz, 4% cabernet sauvignon from the Barossa Valley, McLaren Vale, Coonawarra and Magill Estate, matured for 20 months in new American hogsheads. \u003c\/span\u003eGloriously, splendiferously complex. There are so many layers of flavour it's labyrinthine, yet you never lose the thread, the path, of the wine. Austerity is not a term often used with Grange, but it's here, and to the benefit of the wine\u003cspan\u003e. Alcohol: 14.5%; Drink by: 2053.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"An intoxicating Grange, deeply coloured and yet vibrant, and full to the brim with inimitable character that can only be Grange. Layers of satsuma plums, blackberries and black pepper meet dark chocolate, layered with wisps of coal steam, black olive and crushed ant. There is a high sheen polish to this release, and yet it offers space and effortless poise, without a detail out of place, set off magnificently with super fine yet confidently present tannins of grand endurance. This magic season is the ultimate proof that the even vintage pattern is over\u003cspan\u003e.\"  \u003cstrong\u003eTyson Stelzer, Wine Taste - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep colour. Intense inky dark chocolate, cranberry, blackberry fruits, paneforte, aromas with vanilla roasted chestnut, savoury oak notes. Densely concentrated and ample with generous deep-set blackberry dark chocolate dark cherry sweet fruit notes, fine perfectly ripe yet vigorous and plentiful graphite tannins, vanilla mocha, marzipan, roasted chestnut oak complexity and meaty paneforte negroni-like nuances. Finishes minerally and flavourful with a long supple textural plume. \u003c\/span\u003eA brilliant follow-up to the classic 2012 vintage. An outlasting and transcendent wine of lovely proportion, density and mineral length\u003cspan\u003e. Drink: 2027-2050+.\"  \u003cstrong\u003eAndrew Caillard MW – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"A blend of 96% Shiraz and 4% Cabernet, this is a stunning Grange which easily compares in quality to 2010 and 2012. It is big, flamboyant and hedonistic on the nose and palate -- the former is full of kirsch, mulberry, balsam and a generous dollop of purposeful VA to lift the massive aroma from the glass. The latter is equally sweet, rich and dense as it brims with saturated flavours encompassing damson, blackberry, licorice, espresso, tarmac and cola. And so it's little or no surprise that this is also full to bursting with tannic heft and dry extract mouthfeel, all of which is expertly assuaged by refreshing acidity to keep it lithe and supple. It's still too young to say where this will sit in the Grange pantheon, but it's almost certainly going to be one to watch and enjoy for the next 30 to 40 years. Drinking Window 2020-2055.\" \u003cstrong\u003eJohn Stimpfig, Decanter - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very deep, dense purple\/red colour, very youthful and bright. The bouquet is toasty-oaky and smoky, loaded with char oak, the palate is very firm and tight, intense and concentrated, with remarkable density and focus, precision and line. \u003c\/span\u003eThe palate is all concentrated espresso coffee, bitter dark chocolate, black fruits, char oak, the persistence amazingly long. This needs more time and will richly reward those who are patient\u003cspan\u003e.\"  \u003cstrong\u003eHuon Hooke, The Real Review – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan\u003eServed alongside the 2012 and it proved a keen competitor. \u003c\/span\u003eIndeed it has classic Grange written all over it. Bold and brooding, formic, blackberried, vanillin, smoky. Sheeted with tannin. This is something of a return to the Grange-like tannin of yore. It gives the wine an extra impression of grunt; there's more iron behind the velvet. Length here does its best to reach into tomorrow. It's smooth, Grange always is, it's made as shiraz taken to the nth degree; but there's some buckle to this release, some swash. Quality put to one side for the moment and personal preference ushered in: I would take this over the 2012. It's not so gushy, not so plump; it's a Grange of muscle and rib\u003cspan\u003e.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTop 100 Wines of Australia 2017 - James Suckling\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 alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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":43247283175665,"sku":"","price":995.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2013_26f24d88-d1ee-4102-849b-7f28c07f1e47.jpg?v=1697667893"},{"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-95-grange-2014-3000ml","title":"Penfolds Bin 95 Grange 2014 (3000ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2019\u003c\/span\u003e\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\"Rich, concentrated and intense, the 2014 Grange delivers exactly what we've come to expect from this Penfolds icon wine. It's full-bodied, velvety in feel and loaded with plummy fruit, framed in vanilla and cedar.  Dense, powerful and tannic, it should prove to be long lived, even by Grange standards.\"  Joe Czerwinski\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2014 Penfolds Grange is a blend of 98% shiraz and 2% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale, Wrattonbully, Coonawarra, Clare Valley and Magill Estate. The wine was matured for 20 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Fresh elemental elderberry, blackberry, sage and aniseed aromas with roasted chestnut, vanilla oak and herb garden notes. Densely packed with concentrated blackberry cassis and dark cherry fruits, fine plentiful chalky\/grainy firm tannins, superb mocha and vanilla oak complexity and fine integrated but crunchy acidity. Finishes smooth and velvety. A substantial and multi-layered wine with extraordinary density and balance. Many decades ahead of it. \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking 2030 to 2070.\u003cbr\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\u003cp\u003eVintage Conditions: Above average winter rainfall equipped the vines across South Australia with healthy soil moisture profiles. Spring in the Barossa Valley was the windiest in 47 years with significant heat records set. Warm conditions prevailed during summer and throughout veraison. However, just as vintage was about to commence an extreme rainfall event occurred in the Barossa Valley and Clare Valley slowing harvest. This extra time allowed grapes to ripen evenly with good flavour and tannin development. By contrast, McLaren Vale had 21% less rain than the long-term average from September to March. September was the wettest of the spring months with a hailstorm and windy conditions prevailing from October through to November, while harvest in McLaren Vale was delayed due to a rain event in mid-February. Wrattonbully and Coonawarra both enjoyed good winter and spring rainfall, with cold and wet conditions carrying well into December. There were heat spikes through summer, with temperatures reaching 43ºC on February 2nd. By mid-autumn the weather had settled down to generally cooler conditions, optimal for slow ripening. Across South Australia, shiraz benefited from the long spell between veraison and harvest, with grapes exhibiting brightness, crisp acid retention and impressive fruit quality overall.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Fresh elemental elderberry, blackberry, sage and aniseed aromas with roasted chestnut, vanilla oak and herb garden notes. Densely packed with concentrated blackberry cassis and dark cherry fruits, fine plentiful chalky\/grainy firm tannins, superb mocha and vanilla oak complexity and fine integrated but crunchy acidity. Finishes smooth and velvety. A substantial and multi-layered wine with extraordinary density and balance. Many decades ahead of it.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Wonderful and substantial wine with a superb velvety finish. Complete freak of a wine. Drink 2035-2070\u003c\/span\u003e\" \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Verticals Penfolds Grange 2022 - 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There is an extraordinary chypre and warm earth note about this wine which leads the way and the fruit follows on minutes behind dutifully allowing the vine and its wood and earth to take centre stage. Like Bin 707, \u003c\/span\u003ethis is a phenomenal wine and it opens so slowly and relentlessly it is amazing. Like a silent, slow-motion, ballet troupe showing power, poise, grace and movement, this is an elite wine and it parades its anti-fruit notes as much as it does its grape-derived flavours. This points to a massive ageing potential and also the patience required to appreciate this wine at its peak which I feel might be in thirty or more years' time\u003cspan\u003e. A difficult wine to assess in a score, I am tempted to give it a near perfect score because there is still the question of whether it will complete its flavour-quest before it starts to tire, but I am confident that there are enough pointers here already to reward it with another perfect score. This means that Penfolds is the first winery in the world to get two 20\/20s in one single release. Drink 2040-2070.\"  \u003cstrong\u003eMatthew Jukes – 100 points (20\/20 points)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep, dense youthful red\/purple colour. The bouquet is a riot of preserved plums, mocha, smoky toasty oak - less obvious than the Granges of yore - with hints of tar and graphite. \u003c\/span\u003eThe wine is full-bodied but it's not a blockbuster. It's dense and concentrated, but not overpowering. Indeed, the wine is superbly balanced and has even a touch of elegance. The tannins are certainly abundant, with a touch of traditional Grange firmness, but it's a very easy Grange to understand and enjoy\u003cspan\u003e. Less likely to intimidate! (2% cabernet sauvignon).\"  \u003cstrong\u003eHuon Hooke, The Real Review – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Undeniably Grange in its approach from start to finish, a powerful band of 98 per cent shiraz and 2 per cent cabernet from six SA regions that has spent 20 months in 100 per cent new American oak hogshead barrels. \u003c\/span\u003eIt's all rich, black fruit flesh seasoned with savoury dark spices and notes of cut down olive bushes and sage in the flavour zone. It's solid gold Grange in body as well as soul, yet chamfered and measured\u003cspan\u003e, even subtly minerally but with no hard edges. It's a waiting game now like always - drink now in an hour of power or for a special celebration in 10-25 years.\"  \u003cstrong\u003eTony Love – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Rich, concentrated and intense, the 2014 Grange delivers exactly what we've come to expect from this Penfolds icon wine. It's full-bodied, velvety in feel and loaded with plummy fruit, framed in vanilla and cedar.  Dense, powerful and tannic, it should prove to be long lived, even by Grange standards. Drink 2025-2050\u003cspan\u003e.\"  \u003cstrong\u003eJoe Czerwinski, Robert Parker's Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The latest vintage of this iconic wine is more approachable and elegant than in previous years. This 98% Shiraz and 2% Cabernet Sauvignon blend offers an ocean of aromas: plum, mocha, coffee, tomato leaf, black olive, ground pepper, cedar, wet tarmac and sage. These tones swell toward a beautifully balanced palate that is powerful yet poised and silky in texture. The American oak is there but feels quieter than it has in the past, letting other nuances wash ashore, all held afloat by fine-grained herb and salt-flecked tannins. While other vintages seem untouchable in their youth, the 2014, with time in decanter, could offer immediate gratification yet still cellar well through 2044.\" \u003cstrong\u003e Christina Pickard, Wine Enthusiast – 97 points and Top 100 Cellar Selections of 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"8% shiraz, 2% cabernet sauvignon from the Barossa Valley, McLaren Vale, Wrattonbully, Coonawarra, Clare Valley and Magill Estate, matured for 20 months in new American hogsheads. Excellent colour for age; \u003c\/span\u003ethe ultra-fragrant and expressive bouquet implacably draws you in; a great deal of work must have gone into the blending of the components and drawing them seamlessly. An aristocratic Grange with all the components in utter harmony\u003cspan\u003e. Alcohol: 14.5%; Drink by: 2044.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"My daughter loves baking cakes and as a result I love crushing ants. One sniff and I was in my kitchen with my daughter. There you go. It's archetypal Grange, smooth, svelte, aristocractic, bright and dense at once, the pride of South Australia and the entire Penfolds red wine line-up all rolled and synergised into one. I see soy and I see spice, I see vanilla and various things nice, but mostly I just see quality nipped and tucked, gathered and applied in such a way that it's perfect. I didn't spit it out and I don't regret it. For a second I was a better man. I read recently that the Richmond football club, on winning the 2017 AFL grand final, went to Rockpool in Melbourne and drank Grange. In fact it was the tattooed-head-to-toe-bad-boy Dustin Martin who related this story. Bay Boy Dustin Martin drinks Grange. I thought of this as I put my glass down. \u003c\/span\u003eThe cliched elite are in for a treat. 2014 Grange will not let anyone down\u003cspan\u003e.  Tasted: Oct 18; Alcohol: 14.5%; Price: $900; Closure: Cork; Drink: 2024-2044+.”\u003c\/span\u003e\u003cspan\u003e  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eWine Enthusiast Top 100 Cellar Selections of 2019\u003cbr\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\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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":43257468420337,"sku":"","price":35000.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2014-3000ml.jpg?v=1697668271"},{"product_id":"penfolds-bin-95-grange-2018-1500ml","title":"Penfolds Bin 95 Grange 2018 (1500ml)","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":43263583715569,"sku":"","price":2595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2018-1500ml.jpg?v=1697676796"},{"product_id":"penfolds-bin-95-grange-2006-1500ml","title":"Penfolds Bin 95 Grange 2006 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eJames Halliday Top 100 Wines of 2011\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\"2006 takes the energy and vitality of 2002 and the opulence and stamina of 2004 and finds a middle ground, in a ravishing state of contentedness. A marvel of flavour engineering, throbbing with satsuma plum skin, black pastilles, liquorice, coal, black olives, iodine and exotic spice. Seamless, impeccably refined tannins rise like a tsunami. Controlled, focused and honed; another heroic Grange has ascended to the lineage of legends.\"  Tyson Stelzer \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2006 Penfolds Grange is a blend of 98% shiraz and 2% cabernet sauvignon from premium vineyards in the Barossa Valley, Coonawarra and Magill Estate. The wine was matured for 18 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is plenty of substance, fruit sweetness and latent power. With its overall richness, buoyancy of fruit and layered textures, it will take some time to unravel and evolve. Deceptively approachable at release… don't be fooled! A profound and complete offer - akin to a mix of the 2002 and 2004 Grange vintages… not a bad credential on any curriculum vitae. Very Penfolds! Very Barossa! Very Grange!\"  \u003cstrong\u003ePeter Gago, Penfold's Chief Winemaker\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Deep blackberry, mulberry, dark chocolate, liquorice and herb garden notes. Beautifully concentrated blackberry, mulberry and liquorice flavours with fine plentiful rich persistent chalky tannins, attractive inky complexity and buoyancy on the mid-palate. Fresh roasted walnut, mocha and vanilla oak notes. Finishes chalky firm with a long graphite tannin plume. A superb vintage. \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking 2025 to 2065.\u003cstrong\u003e\u003cbr\u003e\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\u003cp\u003eVintage Conditions: 2006 was a relatively early vintage, with low rainfall and warm weather contributing to an early budburst and flowering. Mild to warm weather throughout summer helped the fruit to mature well and assisting rains prior to harvest allowed fruit to ripen with good varietal character.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Deep blackberry, mulberry, dark chocolate, liquorice and herb garden notes. Beautifully concentrated blackberry, mulberry and liquorice flavours with fine plentiful rich persistent chalky tannins, attractive inky complexity and buoyancy on the mid-palate. Fresh roasted walnut, mocha and vanilla oak notes. Finishes chalky firm with a long graphite tannin plume. A superb vintage.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is classic, inimitable, perfect Grange. With its deep saturated colour, intensely fresh dark berry\/ mocha\/ paneforte\/ roasted chestnut aromas, rich velvety palimpsest of flavours and wonderful vinosity, it evokes Max Schubert's \"buoyant and ethereal\" vision splendid. This is not just any wine. This is great lasting legend-making Grange; a beautifully aromatic and voluminous wine with superb fruit complexity, balance of weight, substance and texture. Seductive, elemental and expressive, it will further develop and improve beautifully over the forthcoming decades. This is a forty or fifty year wine at least.\" \u003cstrong\u003eAndrew Caillard MW - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"2006 takes the energy and vitality of 2002 and the opulence and stamina of 2004 and finds a middle ground, in a ravishing state of contentedness. This is Barossa shiraz, sufficient to be labelled as such, with tiny quantities of Coonawarra and Magill and just 2% cabernet. Intricately tweaked pressings make the style more approachable, but seemingly none of its legendary longevity has been sacrificed. A marvel of flavour engineering, throbbing with satsuma plum skin, black pastilles, liquorice, coal, black olives, iodine and exotic spice. Immense, nutty oak lurks behind the fruit at every moment like a dark shadow. Seamless, impeccably refined tannins rise like a tsunami. Controlled, focused and honed; another heroic Grange has ascended to the lineage of legends\u003cspan\u003e. Drink 2031-2046.\"  \u003cstrong\u003eTyson Stelzer\u003c\/strong\u003e\u003cstrong\u003e - \u003c\/strong\u003e\u003cstrong\u003e 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Made from fruit coming predominantly from the Barossa Valley (97%) and containing 2% Cabernet Sauvignon, the 2006 Grange has been added to my list of favourite recent vintages. Deep garnet-purple coloured... offering notes of warm cherries, blackcurrants, anise, coffee and toast with underlying hints of soy, yeast extract, black olives and Indian spices. Tight-knit and solidly structured on the medium to full bodied palate, the concentrated fruit is densely coiled around the firm grainy tannins and very crisp acidity... promises something very special in the years to come. It finishes very long, complex and layered with the cedar poking though the fruit purity... should begin opening out around 2016... drink to 2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eLisa Perrotti-Brown, eRobertParker.com – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Still deep crimson; its bouquet sets the scene for the strikingly complex array of black characters that run all the way through the wine from the first whiff to the finish and aftertaste: anise, licorice, tar, bitter chocolate, blackberry, prune and peppercorns. The tannins are prominent, and play their part in the steadily building impact on the very long palate with each successive sip, but they are in balance with the fruit and oak of an extremely powerful Grange. Great future\u003cspan\u003e. For the record, it contains 2% cabernet sauvignon, and came from the Barossa Valley, Coonawarra and Magill. 14.5% alc; cork. Drink: to 2050 Price: $650.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines of 2011\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Holy cow Batman – this is one hell of a wine! Liquorice, plums, coffee, blackberries, tar and assertive new oak – will need a lot of time to open. A show-stopper!\u003cspan\u003e\"  \u003cstrong\u003eNick Stock, Wine100 – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dense and quite closed wine that is a little hard to read at this stage. Big and powerful red with great power and intensity. Obviously the best years lie ahead but this is clearly an impressive red now. Dark berry, spice, vanilla, dark chocolate and a solid overlay of oak. Hard to say whether it's a classic Grange but it's certainly very, very good.\" \u003cstrong\u003eBob Campbell MW, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I don't have price or alcohol details as yet but I'll fill the numbers in when they come through. More importantly I'm pretty excited about the way the wine tastes. This year's release is made from grapes grown mostly in the Barossa Valley (shiraz), though there is a small amount of shiraz from Magill Estate in Adelaide included in the final wine, and two percent cabernet sauvignon from Coonawarra. As always, it's matured in 100 percent new American oak. \u003c\/span\u003eThis year's Grange is a wine with a huge, clean, cutting right hook of flavour as you swallow.\u003cbr\u003eIt's not a massive release but the ropes of flavour-drenched tannin on the finish pull it on and on. This precision engineering through the finish marks its intense quality. It tastes of blackberry and aniseed, nutmeg and smoky vanilla. It's quite delicious, and yet there's no question that it's powerfully wrought. It's not a particularly heralded vintage, in general terms, but the way this release presents in the glass is, to me, what Grange is all about. Impeccable winemaking, pure fruit, clasps of uncompromising tannin, smokin' barrels, and thrust. It will live for a very long time\u003cspan\u003e, because it's so well designed, and because it does its thing so well. Drink : 2020 – 2040.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Perhaps constricted at first, the 2006 Grange swirls open with a bit of air, revealing a tightly knit scent of very fine-grained, lightly spicy cedar\/mocha oak, pumped up by an impressively deep, complex array of Barossa shiraz character. Aromas of licorice, earth, dark plums and berries, roast meats, white pepper, cherry cola and sarsaparilla maybe, all emerge in the display, but its character laden fragrance is ultimately even and terribly inviting, with not a hair out of place. Initially, it enters the palate in a surprisingly silky, sensuous manner, before a downright authoritative tannin structure takes shape. Growing waves of ultra-fine, powdery tannins ensconce its youthful Grange notes of dark berries, soy, licorice and nutty\/chocolate oak, with a refreshing hit of sour-edged fruit rearing its head towards the finish. It's uncompromisingly deep yet practically medium-bodied, proving itself surprisingly elegant, drinkable and just so, so balanced. Its 'fanned-out', 'peacock's tail' of a finish remains the most defining feature, but then there's the harmony and guaranteed longevity...\u003cbr\u003e\u003c\/span\u003eThe 2006 Grange is one of the most balanced expressions of South Australian shiraz you could imagine, but clearly, its best years are yet to come\u003cspan\u003e. That isn't to say it isn't drinking well now, because it possesses a sensuous, medium weighted feel and ultra, ultra-fine tannin structure, combining to make it an incredible (and expensive) temptation. Just chalk up another one for Mr Gago. Drink to 2046.\"  \u003cstrong\u003eChris Plummer – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The new vintage is 2006 and it's an outstanding wine. Elegant and beautifully balanced, it comes from an excellent vintage and will take its place in the top rank of Granges\u003cspan\u003e. In modern Grange style, it's not overtly oaky nor too tannic and it's certainly not a blockbuster. Gago describes it as between '04 and '02 in style: ‘It has some of the alluring generosity of character and spirit of '04 and some of the linearity of the cool-vintage '02.' It can be enjoyed now but it will last for 50 years like the best of them.\"  \u003cstrong\u003eHuon Hooke, The Age – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2011\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 alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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":43263586238705,"sku":"","price":2295.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2006-1500ml_1783d1a1-aaae-46bd-8179-7fdbc0e32fba.jpg?v=1697586207"},{"product_id":"penfolds-bin-95-grange-1999-1500ml","title":"Penfolds Bin 95 Grange 1999 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2004\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\"It is an astonishingly lovely wine. The palate is deeply concentrated with curtains of plum apricot fruit, fine supple tannins, beautifully integrated malty oak and superb flavour length. It is certainly a most seductive wine with plenty of cellaring potential. This is certainly great Grange.\" Andrew Caillard MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 1999 Penfolds Grange is 100% shiraz (for only the fourth time after 1951, 1952 and 1963) from premium vineyards in the Barossa Valley (including the Kalimna vineyard), Magill Estate, McLaren Vale and Padthaway. The wine was matured for 17 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Impenetrable deep red\/purple. Nose: Blackberry and blueberry fruit interwoven with perfectly tuned, malty, savoury oak, with liquorice and anise notes hovering above. Upon sitting there is a whirling aromatic shift, the wine becoming more complex, deeper, richer and darker. Palate: Layers of fruit, with blackberry and blueberry to the fore, as suggested by the nose. An underlying tarriness and new oak are seamlessly absorbed. A mass of fine grained tannins court a firm tight finish of great length.\"\u003cstrong\u003e  Peter Gago - Penfolds Chief Winemaker\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Lifted black cherry, blackberry and black olive aromas with grilled nut, mocha spice and oak notes. Well-concentrated blackberry, dark cherry, mulberry, black olive, liquorice flavours, vigorous dense chalky tannins, lovely mid-palate viscosity and underlying grilled nut, mocha, vanilla, marzipan oak complexity. Finishes chocolaty firm with plentiful sweet fruit. A substantial Grange – beautifully framed by strong persistent tannins. Will it overhaul the 1998 in 20 years' time?\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eDrinking well, but will improve with time. Peak drinking now to 2065.\u003c\/p\u003e\n\u003cp\u003eVintage Conditions: The 1999 vintage in South Australia was defined by generally dry and cool weather conditions during early summer, temporarily disrupted by a hot spell in late January before moderate conditions during vintage. Multi-regional sourcing and strong vineyard management resulted in parcels of fruit being harvested with hallmark fruit richness and ripe tannins.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Lifted black cherry, blackberry and black olive aromas with grilled nut, mocha spice and oak notes. Well-concentrated blackberry, dark cherry, mulberry, black olive, liquorice flavours, vigorous dense chalky tannins, lovely mid-palate viscosity and underlying grilled nut, mocha, vanilla, marzipan oak complexity. Finishes chocolaty firm with plentiful sweet fruit. A substantial Grange – beautifully framed by strong persistent tannins. Will it overhaul the 1998 in 20 years' time?\"\u003cstrong\u003e  Penfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The forthcoming release of 1999 Penfolds Grange will no doubt create plenty of media and consumer interest. I am often asked about Grange vintages. It is a wine which I know extremely well. My involvement in the Penfolds Red Wine Clinics and various tastings over the years including three editions of the Penfolds Rewards of Patience. Inevitably - like the 1962 versus 1963 and 1990 versus the 1991 - \u003c\/span\u003ethe 1999 Penfolds Grange will lie in the shadow of the much hyped but beautifully made 1998 vintage. While I admired the 1998 greatly at the recent Rewards of Patience tasting I preferred the 1999 vintage (by a whisker). Indeed it is an astonishingly lovely wine with really fragrant plum\/prune\/tobacco\/aniseed aromas, apricot nuances and meaty complexity. The palate is deeply concentrated with curtains of plum apricot fruit, fine supple tannins, beautifully integrated malty oak and superb flavour length. It is certainly a most seductive wine with plenty of cellaring potential. This is certainly great Grange\u003cspan\u003e.\" \u003cstrong\u003eAndrew Caillard MW – 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Only the third Grange to be made with 100 per cent shiraz, all the others having had a touch of cabernet sauvignon. It has also emerged from the shadow of the 1998, as its initial touch of masculine austerity has (appropriately) softened, revealing its lovely amalgam of black fruits, warm spice and gentle vanillan oak. The tannins are not aggressive, but will help the long life ahead. Drink: 2009-2034.\" \u003cstrong\u003e James Halliday, The Weekend Australian - 96 points and \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eTop 100 Wines of 2004\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Superbly elegant, reserved and harmonious shiraz, reflecting the intensity and brightness of the pristine small berry flavours so typical of the 1999 South Australian vintage. A briary perfume of violets, raspberries, blueberries, dark plums and cassis is sympathetically matched by assertive nuances of vanilla and chocolate oak aromas. Silky-smooth, beautifully controlled and refined, its long and willowy palate reveals intense and translucent small berry flavours superbly integrated with oak and satiny tannins. A profound change in style from the 1998 release that reflects the very best of its vintage\u003cspan\u003e. Drink 2019-2029+.\"  \u003cstrong\u003eJeremy Oliver – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The first Grange since 1963 to be 100 percent shiraz – and doesn't it show it in all its glory. This is a fabulous, to-die-for Grange, the perfect follow-up to the extraordinary 1998. Full of luscious, elevated, malty oak and crawling with deliciously spiced, leather-like, licorice-laden, plum-infused, blackberried fruit, it's gorgeously fine and supple and long, with a magnificent silkiness and a sense of power, balance and finesse almost second to none\u003cspan\u003e. Given a good decant it drinks outstandingly well already, but it will live for a very long time. Given that time, this will become a top-shelf Grange, liable to one day rate higher. Drink: Now- 2026.\u003c\/span\u003e\u003cspan\u003e\" \u003cstrong\u003eCampbell Mattinson, Winefront Monthly – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Big and hugely dense wine with attractive spice, licorice, tar, fruit cake etc etc. A big and powerful wine that promises much. Long.\\n96 points, Bob Campbell MW (May 2004)\"}' data-sheets-userformat='{\"2\":899,\"3\":[null,0],\"4\":[null,2,16773836],\"10\":1,\"11\":3,\"12\":0}'\u003eBig and hugely dense wine with attractive spice, licorice, tar, fruit cake etc etc. A big and powerful wine that promises much. Long.\"\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Big and hugely dense wine with attractive spice, licorice, tar, fruit cake etc etc. A big and powerful wine that promises much. Long.\\n96 points, Bob Campbell MW (May 2004)\"}' data-sheets-userformat='{\"2\":899,\"3\":[null,0],\"4\":[null,2,16773836],\"10\":1,\"11\":3,\"12\":0}'\u003eBob Campbell MW - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Only the third Grange to be produced from 100% Shiraz, the 1999 Grange is superb. It boasts an inky purple color as well as unformed but gorgeously sweet notes of blackberries intermixed with smoke, licorice, and roasted meats. A wine of great intensity, sweet tannin, voluptuous texture, and a spectacularly long finish, it will be at its finest between 2007-2025.\" \u003cstrong\u003e Robert Parker, Wine Advocate - 94\/96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanilla, chocolate, oak is still showing. Later: classic aniseed, licorice and floral blackberry superripe aromas of the year. Deep, dense, tannic and yet supple, this is very packed and fleshy, stately and classic Grange style. Black fruits; very deep, profound in fact. Now to 30 years.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 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\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2004\u003c\/span\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\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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":43263590695153,"sku":"","price":2150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-1999-1500ml.jpg?v=1697583937"},{"product_id":"penfolds-bin-95-grange-1996-1500ml","title":"Penfolds Bin 95 Grange 1996 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Spectator Top 100 Wines of 2001\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Grange in top gear. I'm on a different planet to anyone who fails to be impressed and delighted by the classically dense, concentrated and alluring depth of this superbly balanced wine and its forthright expression of what Grange is all about. Talk about attitude - from its spicy, smoky, deeply fruited aromas to its brooding core of impenetrable fruit and lingering savoury, tight-knit finish, this Grange shows its pretenders for what they are.\"  Jeremy Oliver – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 1996 Penfolds Grange is a blend of 94% shiraz and 6% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale, Magill Estate and Padthaway. The wine was matured for 19 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vibrant plum red. Nose: A fusion of blackcurrants, blueberry and boysenberry fruits lavished with cinnamon and sweet spices. Closer inspection suggests earthy, savory aromas laced with roasted chestnut and fresh barrel fermentation richness. Palate: Concentration, power, flavour and balance - archetypal Grange! Masses of berried fruits, yet as with many of the classic releases, a blueberry fruit core. One of the classic vintages of the 1990s that sits alongside 1990, 1991 \u0026amp; 1998.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJohn Duval - Penfolds Chief Winemaker\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Fresh smoky coffee, mocha, blackberry and graphite aromas with liquorice herb garden\/sage complexity. Generous and supple with dark cherry, blackberry, blackcurrant, dark plum fruits and fine plentiful chalky tannins, sweet mocha and vanilla oak, superb mid-palate density and salted liquorice\/grilled nut complexity. Finishes grainy firm with persistent sweet apricot, mulberry fruit. One of the great vintages of the 1990s.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drinking well, but will improve with time. Peak drinking now to 2050.\u003c\/span\u003e\u003cstrong\u003e\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\u003cp\u003eVintage Conditions: An exceptional vintage both in quality and quantity. After the drought conditions in 1995, much needed rains replenished the soils during the winter across most of South Australia. The growing season was dry and mild, allowing the grapes to set and mature slowly resulting in ripe, complex, elegant fruit.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Fresh smoky coffee, mocha, blackberry and graphite aromas with liquorice herb garden\/sage complexity. Generous and supple with dark cherry, blackberry, blackcurrant, dark plum fruits and fine plentiful chalky tannins, sweet mocha and vanilla oak, superb mid-palate density and salted liquorice\/grilled nut complexity. Finishes grainy firm with persistent sweet apricot, mulberry fruit. One of the great vintages of the 1990s.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Grange in top gear. I'm on a different planet to anyone who fails to be impressed and delighted by the classically dense, concentrated and alluring depth of this superbly balanced wine and its forthright expression of what Grange is all about. Talk about attitude - from its spicy, smoky, deeply fruited aromas to its brooding core of impenetrable fruit and lingering savoury, tight-knit finish, this Grange shows its pretenders for what they are\u003cspan\u003e. Drink 2026-2036+.\"  \u003cstrong\u003eJeremy Oliver – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"An outstanding bottle of an outstanding vintage. The colour is still youthful, deep and bright; the bouquet explodes from the glass with toasty, nutty, smoky oak and blackberry aromas, and coffee\/mocha nuances, laced with traces of tar, licorice and even crushed-ants. The palate is mesmerising: amazingly powerful, concentrated and intense, yet never heavy nor clumsy. It has amazing presence, and is incredibly long, resonating for minutes after the wine has left the mouth. Undoubtedly a great Grange, still quite youthful at 21 years and will still be drinking superbly at 50, such is its vitality. Drink: 2017-2046.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine is astonishingly good. It's better than an A-team Grange; it's destined to become one of the best handful of them all. The smoky-sweet oak's obvious here, but its sexiness seems truly sophisticated, and in any case it's chained to a classic riff of coal, blueberry, plum, freshly roasted coffee and the most exquisite cedary savouriness imaginable. It's ripe, it's tannic, it's entirely hedonistic, and yet it is not at all over the top. This is a wine that stains your memory as much as your glass\u003cspan\u003e. Drink: Now-2024.\"  \u003cstrong\u003eCampbell Mattinson, Winefront Monthly – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep crimson. Fresh smoky coffee, mocha, blackberry and graphite aromas with liquorice herb garden\/sage complexity. Generous and supple with dark cherry, blackberry, blackcurrant, dark plum fruits and fine plentiful chalky tannins, sweet mocha and vanilla oak, superb mid-palate density and salted liquorice grilled nut complexity. Finishes grainy firm with persistent sweet apricot, mulberry fruit. One of the great vintages of the 1990s. Drink Now-2050\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Verticals Penfolds Grange 2022 - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"I should go on the record, as it were, in recording my belief that the 1996 Penfolds Grange is the best since 1990, and is destined to be one of the classic Granges as it continues its leisurely development over the next 20 years or so. The colour is medium to full red\/purple and still bright after five years. Vibrant cherry and plum fruit aromas more than handle the oak on the bouquet; the palate is sumptuous, but not heavy, the cherry and plum flavours tracking the bouquet. The wine has a very long finish, with fine, integrated tannins, and is destined to become one of the great Granges\u003cspan\u003e. Best Drinking: 2001-2021.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"A massive wine, with cascades of potent plum, cherry and blackberry fruit swirling around wafts of black pepper, bay leaf and exotic spice, which last and last on the finish, hinting at smoky, meaty notes. It's all packed in tightly, suggesting this should evolve spectacularly with age\u003cspan\u003e. Best after 2005. 10,228 cases made.\"  \u003cstrong\u003eHarvey Steiman, Wine Spectator - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Grange does it again. After back-to-back appearances in the Top 100 in 1988 and 1989, then again in 1995 and 1996, including being named Wine of the Year in '95, Grange here earns its fourth consecutive showing since 1998. Kudos to winemaker John Duval and his team for this archetypal Australian Shiraz.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWine Spectator\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e- 97 points and Top 100 Wines of 2001 (#18)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eTop 100 Wines of 2001 - Wine Spectator \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 alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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":43263596462321,"sku":"","price":2250.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-1996-1500ml.jpg?v=1697583314"},{"product_id":"penfolds-bin-95-grange-1991-1500ml","title":"Penfolds Bin 95 Grange 1991 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Spectator Top 100 Wines of 1996\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr\u003e\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Seven years since last tasted, and it's mellowing nicely into classic Grange style, with great vintage intensity and power. A superb Grange of the first rank.\"  Huon Hooke - 97 points (Tasted 2015)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 1991 Penfolds Grange is a blend of 95% shiraz and 5% cabernet sauvignon from premium vineyards in the Barossa Valley and McLaren Vale. The wine was matured for 18 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"A glorious, dark, dense, red purple colour. Nose: The rich bouquet shows an incredible depth of ripe berry spice, tobacco, mocha and green tea aromas with unmistakable Penfolds oak handling. Palate: The palate has intensely concentrated, mouthfilling fruit flavours showing spicy, rich berry fruit and earthy characters with masses of ripe tannins and integrated oak, finishing with excellent length.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJohn Duval - Penfolds Chief Winemaker\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Intense complex black cherry, blackberry and dark chocolate aromas with roasted walnut and liquorice. A dense and spectacularly balanced wine with black cherry and blackberry fruits, apricot notes, plentiful chocolaty tannins, mid-palate generosity and underlying fresh acidity. Finishes chalky firm with superb apricot, vanilla and mocha notes. Classic Grange with all the elements in perfect balance.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drinking well, but will improve with time. Peak drinking now to 2050.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\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\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Intense complex black cherry, blackberry and dark chocolate aromas with roasted walnut and liquorice. A dense and spectacularly balanced wine with black cherry and blackberry fruits, apricot notes, plentiful chocolaty tannins, mid-palate generosity and underlying fresh acidity. Finishes chalky firm with superb apricot, vanilla and mocha notes. Classic Grange with all the elements in perfect balance.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeatifully balanced wine with all elements in perfect balance. A great Grange vintage. Drink Now-2050\u003c\/span\u003e\"  \u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Verticals Penfolds Grange 2022 - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seven years since last taste, and it's mellowing nicely into classic Grange style, with great vintage intensity and power. A superb Grange of the first rank.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHuon Hooke - 97 points (Tasted Jan 2015)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Classic, exemplary Grange with a deep, dark red colour. Briary and perfumed, its heady bouquet of deeply concentrated melange of small berry aromas and fresh flowers is lifted by superbly handled sweet oak, with suggestions of mocha and coffee. A deeply concentrated yet incredibly stylish, long and perfectly weighted palate is framed by firm, fine tannins. Exceptional balance and harmony\u003cspan\u003e. Drink 2021-2031.\"  \u003cstrong\u003eJeremy Oliver – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium to full red-purple; the usual array of richly luscious cherry, plum and black fruit aromas mingling with mocha and dark chocolate on the bouquet. The palate is as complex and structured as the bouquet promises; the tannins pick up early but are not overly aggressive, and run through a wine showing the full gamut of ripe, old vine Shiraz flavours\u003cspan\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"At first it presents as remarkably fruity, but the more you look at it the more it seems like an example of highly skilled engineering. It's a wine of considerable and outstanding finesse, with black and red berry fruit cascading through the mouth and savoury, gently herbal, developed characters just starting to pull through. Great structure, and it will get even better.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points (Tasted Jan 2005)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 1991 Grange shocked me with its sweet, forward display of jammy black fruits, smoke, roasted coffee, and copious toasty oak scents and flavors. It is seemingly more forward than other recent vintages, but that could be because this viscous, low acid, massively endowed wine's structural components (acidity and tannin) are buried beneath a cascade of sweet, unctuously-textured fruit. This mouthfilling Grange, a humongous example of a dry red wine, is nearly impossible to match with food, but these wines inevitably become more complex and civilized with 10 or more years of cellaring.\"  \u003cstrong\u003eRobert Parker - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium brick colored with a garnet core, the 1991 Grange has a wonderful perfume of black and red fruits preserves, prunes, figs and plum preserves with suggestions of licorice and dark chocolate. Medium to full-bodied, rich, powerful and spicy right through the long finish, this Grange still has loads of life and should cellar for another 10-20 years.\" \u003cstrong\u003e Lisa Perrotti-Brown MW, Wine Advocate - 95 points (Tasted Sep 2015)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 1991 Granges is a beauty that's still vibrant and youthful. Offering decadent notes of smoked currants, plums, vanilla oak, and spice, it hits the palate with a thick, unctuous, full-bodied texture, a deep, opulent mid-palate, and still present, sweet tannin. This vintage was 95% Shiraz and 5% Cabernet Sauvignon and is a thrilling drinking experience today, yet has another decade of prime drinking, possibly more.\"  \u003cstrong\u003eJeb Dunnuck, JebDunnuck.com - 95 points (Tasted Feb 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Rich, chewy, spicy and full of currant and blackberry character, this is distinctive for the harmony that's beneath the hedonistic fanfare of flavors. A stunning wine with all the Grange characteristics.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHarvey Steiman, \u003c\/strong\u003e\u003cstrong\u003eWine Spectator - 95 points and Top 100 Wines of 1996\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003eTop 100 Wines of 1996 - Wine Spectator\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 alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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":43263722717425,"sku":"","price":2495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-1991-1500ml.jpg?v=1697582169"},{"product_id":"penfolds-bin-95-grange-2016-gift-box","title":"Penfolds Bin 95 Grange 2016 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of Australia 2020\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\"Penfolds nailed the great vintage, making a wine that is perfect in every way. Its detail is superb, with light and shade allowing blackberry and plum fruit pride of place, but there are also flashes of spice and licorice. It's as mouthwatering with the last taste as the first.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2016 Penfolds Grange is a blend of 97% shiraz and 3% cabernet sauvignon from premium vineyards in the Barossa Valley, McLaren Vale, Clare Valley and Magill Estate (1%). The wine was matured for 18 months in American oak hogsheads (100% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. Intense elemental wine with elderberry, brambly liquorice, dark cherry, blackberry, blackcurrant and blueberry aromas. Gorgeously seductive with dark cherry, blackberry, dried plum fruits, superb rich dark chocolate and grilled nut notes, plentiful ripe tannins and mocha-roasted chestnut and vanilla oak notes. Finishes slinky chalky and long with mineral length. Superb density and power. All in balance but still unintegrated. Superb potential. Drinking well, but will improve with time. Peak drinking 2030 to 2070. \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: Autumn and winter were dry and cool across South Australia. Below long-term average rainfall continued throughout spring and summer, resulting in a slightly delayed start to the growing season across the warmer districts. The early part of summer was warm, with plenty of sunshine, allowing shiraz vines to develop healthy canopies and good bunch set. Rainfall in late January and early February was a welcome relief across the state and greatly improved yield forecasts. Optimal conditions in late summer and early autumn ensured the grapes were able to ripen evenly, develop desirable flavours and firm tannins. The Barossa Valley and Clare Valley harvest was outstanding, for both yield and quality. McLaren Vale recorded only a handful of days above 40°C in December, with no heatwaves from veraison to harvest. Mild conditions were also welcomed at Magill Estate vineyard, where shiraz was able to ripen evenly across all three blocks. Grapes from the Magill Estate harvest were handpicked on the 11th and 12th of February.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Deep crimson. Intense elemental wine with elderberry, brambly liquorice, dark cherry, blackberry, blackcurrant and blueberry aromas. Gorgeously seductive with dark cherry, blackberry, dried plum fruits, superb rich dark chocolate and grilled nut notes, plentiful ripe tannins and mocha-roasted chestnut and vanilla oak notes. Finishes slinky chalky and long with mineral length. Superb density and power. All in balance but still unintegrated. Superb potential.\"  \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is as good a young Grange as I can recall. It will comfortably sit with wines like the 2002, 2004, 2008, 2010, and 2012. And in time may surpass the lot, though it will be years before we can make a final determination on that. The 2016 spent 18 months in new American oak hogsheads. It is a blend of 97 percent Shiraz and just 3 percent Cabernet with the fruit sourced from the Barossa Valley, McLaren Vale, the Clare Valley, and Magill Estate. Gago has described it as \"an old-fashioned Grange made modernly.” At the moment, it is obviously young. The color is effectively opaque. Edges of deep purple. Notes of nutty oak do emerge early, but integration is proceeding as one would wish. Extremely complex, even at this early stage. Balanced, coiled with endless power to be released over the decades. New leather, coffee beans, chocolate, spices, black fruits, aniseed, and a touch of garden compost adding to the complexity. The wine has the length one might find with a great fortified, and the intensity remained throughout. The 2016 Grange surely has a good 50 years ahead of it, for anyone planning their grandkids' cellar. Giving this wine 100 points is one of the easiest things I have had to do in ages. Every day of the week. And yet, the day after, the wine seemed even better. Outstanding.\"  \u003cstrong\u003eKen Gargett, World of Fine Wine - 100 points\u003c\/strong\u003e\u003cbr\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\"After the blunderbuss which was the 2015 vintage, we have finally arrived at another (there are a good few) slice of sheer perfection. This is such a controlled wine by comparison to its 2015 pal and over a few days and multiple tastes I made recurring flavour notes regarding the remarkable Special Bin 111A while writing about this wine. I hadn't considered, of course, that this wine might share very similar parts, but it does! What I love about how 2016 Grange deploys its flavours is that it does it with so much grace and control for such a commanding wine. The tannins are dry and masterful, but not astringent in any way and this allows this wine to stand to attention on the palate. 2016 is an awesome vintage for Penfolds and I believe that this label is its greatest wine made in this year – as it should be. This vintage shows more intent and dynamism than I saw in the 2010 vintage, which is another of my favourites and also another of my 20\/20 wines, and so there is no doubt in my mind that this vintage deserves a perfect score, too\u003cspan\u003e.\"  \u003cstrong\u003eMatthew Jukes – 20\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2016 Grange includes 3% Cabernet Sauvignon and was sourced from Barossa Valley, McLaren Vale and Clare Valley, with a little bit from Magill Estate, in the suburbs of Adelaide. Aged in 100% new American oak (as always), it offers up trademark lifted aromas plus scents of vanilla, toasted coconut, cedar, raspberries and blackberries. Impressively concentrated and full-bodied, with an extraordinarily long, velvety finish, it's nevertheless reasonably fresh and tight, with decades of cellaring potential if properly stored. Certainly at least on a par with such vintages as 2010 and 2012, the big question is whether it will ultimately reach triple digits\u003cspan\u003e.\"  \u003cstrong\u003eJoe Czerwinski, Robert Parker's Wine Advocate – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Penfolds nailed the great vintage, making a wine that is perfect in every way. The blend of 97% shiraz and 3% cabernet sauvignon comes from the Barossa Valley, McLaren Vale, Clare Valley and Magill Estate in Adelaide, in that order, and as usual spent 18 months in new American hogsheads. Its detail is superb, with light and shade allowing blackberry and plum fruit pride of place, but there are also flashes of spice and licorice. It's as mouthwatering with the last taste as the first\u003cspan\u003e, and 7.3g\/l of acidity leaves the mouth fresh. Drink by 2066.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The 2016 Grange at $950 a bottle is always a talking point. The wine feels much less heavy than the previous 2015 release and perhaps most predecessors, and suggests it's good to open now while there is plenty of deep diving to be done palate wise with its house styled VA note (in subtle amounts) and American oak influence playing its typical role in the overall character of the wine. \u003c\/span\u003eEnergy, depth and balance are keys to its success, the palate appears bottomless with dried fig, anise, dark soy and classic chariness, yet there's fleshy relief, a neatly measured tannin feel that allows its dark fruit notes to rise again in the finish. Lots of talk about how to point such a wine: there'll be some 100s around, I reckon, but as a drink on release with that prominent oak? I'm up for 99 on a good day\u003cspan\u003e.\"  \u003cstrong\u003eTony Love – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Intense and deep purple, colour as fathomless as a moonless night… a plush and intense nose enticing with fruits of the forest and chocolate\/ vanilla bourbon biscuit layering savoury licorice and charcuterie notes\u003c\/span\u003e. To drink, it is intense with a super-concentrated mouthfeel of rich black fruits, combined sweet\/ bitter chinotto in a savoury frame.  Ultimate fruit richness layered with vanillin and well-integrated oak and dusty tannin grip, seamless even now\u003cspan\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMelissa Moore, Wine Pilot – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A most elegant Grange that while retaining the usual degree of Grange power is far from muscular or overwhelming. A lifted and so enticing boquet. Bitter dark chocolate, black olive, loaded spice – cinnamon, nutmeg – orange rind, and a powerful presence of aniseed and licorice strap. Fruits are black as night. The palate has lashings of American oak, as usual, and is up to the task of matching the rich, ripe fruit but there's a lighter hand behind the oak regime this time around. The winemakers are dealing with a finer-edged wine, and the oak has been adjusted accordingly (18 months in new American oak hogsheads rather than 20-plus, which can often be the approach). Beautifully balanced all round. Lightly smoked meats, charcuterie, spice plays such a big role here together with ripe black fruits. A touch of thyme, bay leaf too. Tannins are fine, unforced. A masterclass in the art of multi-regional blending and controlled power. Very much a definitive Grange, a fact that could very well underline the increase in price this year.\"  \u003cstrong\u003eJeni Port – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"2016 represents another standout in the fabled lineage of Grange, a season in which unbridled power meets consummate polish, an exemplar of the impeccable balance that defines modern Grange, yet infused with all of the enduring potential that its legacy embodies. The bombastic concentration and deeply characterful personality of Grange is something to behold, set apart from the outset by its potent and impenetrable black robe, intense even by Penfolds standards. The depth of fruit showcased here is profound, with spicy, glossy black fruits of all kinds rightfully holding prime position\u003cspan\u003e. Dark chocolate and coffee American oak is as confident as ever, yet holds its place impeccably at every moment, always just behind the fruit. All the complexity that we expect of Grange is bundled into its folds in coal dust, black olives and crushed ants – though these, too, sit eloquently under the surface. \u003c\/span\u003eExquisite tannins of fine-grained, mouth-consuming presence are never assertive, promising longevity of true Grange proportions. A monumental and worthy benchmark of South Australian shiraz\u003cspan\u003e.\"  \u003cstrong\u003eTyson Stelzer – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Classic Grange. Absolute classic. Aflame with fruit, tempered by oak, no bumps whatsoever but ample grind to the tannin. Grange has remained true to this style since the start of the 1950s and so every release now tends to evoke a previous one; this release has 1996 written all over it. Those long unmistakable chains of tannin melted so effortlessly into the wine; fruit that has ridden straight over the oak as if it was barely there; a finish that stares next week in the eye. It's a brilliant release in anyone's language\u003cspan\u003e. Tasted: Jul 20; Alcohol: 14.5%; Price: $950; Closure: Cork; Drink: 2026-2046+.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine really has everything you can expect from a young Grange. Unbridled fruit power, powerful new oak and muscular frame for long aging. Impenetrable colour is matched by decadent fruit – cocoa, chocolate, blackberry and blackcurrant fruits. It is full-bodied, dense and rich with an attractive savoury earthy edge to offset that fruit sweetness. The balance sings and the length is very impressive. A great big Grange vintage\u003cspan\u003e. Drink 2035 – 2060.\"  \u003cstrong\u003eAngus Hughson – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A blend of 97% shiraz and 3% cabernet sauvignon from Barossa, McLaren Vale, Clare Valley and Magill Estate. This is a very intense Grange with such rich black-fruit, tar and coal-smoke aromas together with iodine and black-olive notes and an array of wild dark herbs. Almost impenetrable dark plums and licorice, as well as bacon fat. \u003c\/span\u003eThe palate has such seamless delivery of intense blackberry and plum flavors with some redder tones emerging, too. The power here is countered by such freshness and an almost elegant feel. This has such impressive, vibrant, long and seamless fruit power. Really is exceptionally complete, but tight, needs time to open\u003cspan\u003e. Very enjoyable now, but better after 2023.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com – 98 points and Top 100 Wines of Australia 2020\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \"Deep crimson. Classic blackberry dark cherry praline aromas with roasted chestnut, espresso herb garden notes. Supple and compact with deep set blackberry, dark cherry dark chocolate hazelnut paneforte flavours, fine plentiful dense graphite slightly al dente\/ chewy tannins and roasted chestnut espresso oak notes. Finishes chocolaty firm and minerally long. \u003c\/span\u003eThe archetypal Penfolds Style with superb fruit power and complexity, generosity and structure. It will slowly unpack over the next ten years and more\u003cspan\u003e.\"  \u003cstrong\u003eAndrew Caillard MW – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"So much going on in the glass; it's a tempestuous opera with a big cast. On the nose, there's high lift from a big, generous swirl of fruity aromas that carry a hint of fermented fig among the blackberry, dark plum and aniseed. Investigate further on the palate and there's a lot going on within its dense hedge of dark berries and secondary flavours of mocha and liquorice. Ultimately, it's the heavy black notes that win out and persist, but there is so much to ponder, even after the event has concluded. A Grange worth mulling over\u003cspan\u003e.\"  \u003cstrong\u003eDavid Sly, Decanter – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003c\/span\u003eDeep, shimmering violet. Expansive, smoke- and spice-accented aromas of cherry liqueur, cassis, coconut and pungent flowers show excellent clarity. Stains the palate with concentrated dark fruit and violet pastille flavors that are complemented by suggestions of mocha, smoked meat and exotic spices. Distinctly generous in character, but there's also superb energy thanks to a core of juicy acidity. Sweet dark fruit and candied violet notes drive the finish, which features steadily building tannins and shows remarkable tenacity.\"  \u003cstrong\u003eJosh Raynolds, Vinous - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very, very dark, concentrated, blackish purple. Almost more of a decongestant than a wine. Goes straight up the nose rather than offering a complex array of different aromas. \u003c\/span\u003eVery sweet, round and gently textured initially so that only after a while do you become aware of the massive tannins underneath – really massive! But clearly a great deal of work has been done on smoothing the tannins. Concentrated but not exaggerated\u003cspan\u003e. Sweet and smooth with a hint of camphor. Salt and spice, and drier than some Granges at this early stage. But such a baby!!! Though if you were really in a hurry, you could decant this into a young-wine decanter and leave it overnight. It is too strong to harm.\"  \u003cstrong\u003eJancis Robinson MW – 18.5++\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep, concentrated red\/purple hue, the aromas coconutty at first, with traces of graphite and espresso coffee. The bouquet is a mixture of ironstone and graphite mineral nuances allied with charred oak and richly-concentrated almond and chocolate shiraz fruit. There are concentrated fruitcake, dried-fruit and bitter dark chocolate flavours that are very intense and hugely concentrated. Formidable density and persistence, with a touch of elegance - within the Grange paradigm. It's big and powerful but relatively light on its feet for a Grange. It needs several years before broaching. A superb Grange. (Includes 3% cabernet sauvignon). Drink: 2023-2050.\"  \u003cstrong\u003eHuon Hooke - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \"A deep vivid crimson, verging on opaque. Glossy, to be sure, with the telltale carapace of vanillin American oak saturated with dark fruit allusions from bing cherry and satsuma plum. \u003c\/span\u003eYet the wine is lifted and floral, brimming with violet scents giving a sense of lightness despite the sheer heft and power. Asian five spice, lacquer and Hoisin sauce, too, with the oak reverberating across the back end as mocha, bitter chocolate and coffee grind. A riff on nori-umami warms the mid-drift. The meld of fruit and structural elements, seamless. The finish, long. Very. As always, this will make exceptional old bones\u003cspan\u003e.\"  \u003cstrong\u003eNed Goodwin MW – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of Australia 2020 - James Suckling\u003c\/span\u003e\u003cbr\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\u003eThe story of grange\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"story-of-grange\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fasgaas_1024x1024.jpg?v=1663023258\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" alt=\"Penfolds Grange vertical tasting\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsGrange_1024x1024.png?v=1697675334\" data-mce-fragment=\"1\"\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":43290708541681,"sku":"","price":995.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-95-Grange-2016_f785414b-d0db-4bfa-a61f-01a9081f345c.jpg?v=1697668899"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2019-1500ml","title":"Penfolds Bin 389 Cabernet Shiraz 2019 (1500ml)","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\"Structure from the cabernet and the richness of the shiraz. The quintessential Australian blend. This is tannic, dense and full on… but it shows a potential for graceful ageing that stands above all that it has to offer on the fruit front. Very full on today, but this is a cracker. Buy it put it down… this is fierce. But it is also brilliant. A commanding release.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2019 Bin 389 is a blend of 53% cabernet sauvignon and 47% shiraz from premium vineyards in Padthaway, McLaren Vale, Coonawarra, Wrattonbully and Barossa Valley. The wine was matured for 12 months in American oak hogsheads (25% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Instantly fresh and fleshy. Some overt single-varietal cabernet and shiraz fruits still sit separate …time will unite. Expected liquorice, stewed plum and blackcurrant, with dark chocolate and mocha in the background. Savoury and salivating – mouth-watering, succulent acidity. This acidity interplays with integrated tannins – coating the mouth and adding length. Yes, impressive length, with concentration, and a mandatory Bin 389 'sweet' core; oak completely absorbed. Polished and refined. Peak drinking now to 2049. \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: The South-East growing districts of South Australia enjoyed above-average winter rainfall, while McLaren Vale and the Barossa Valley recorded well below-average. September temperatures were cool with little rainfall resulting in some isolated frost events. Summer  was generally hot, with high temperatures delaying veraison. The Barossa Valley experienced 31 days of temperatures exceeding 35°C, while Coonawarra experienced 20 days of temperature greater than 35°C during the months December to March. Irrigation was crucial  to keep vines in good health. The proximity of the Southern Ocean played an important role in moderating temperatures in Coonawarra, Wrattonbully and Padthaway, allowing for a high-quality harvest, albeit with smaller yields than average. Although yields were lower,  the quality was outstanding with both shiraz and cabernet sauvignon displaying excellent colours, firm tannin profiles and intense flavours.\" \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 class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003ePrimarily from the Limestone Coast, which had a superb vintage, plus some McLaren Vale and Barossa Valley. A full-on symphony of sultry dark fruits, spice, dark chocolate and licorice, the tannin and oak made to measure. Drink to: 2044.\"  \u003cstrong\u003eJames Halliday; The Weekend Australian Magazine - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\"I'm a card-carrying member of the Bin 389 lovers club. Known affectionately as baby Grange, Bin 389 has just celebrated its 60th birthday. This youthful example is one of the better vintages I have tried but if you think it is good now, wait and see what it tastes like in another decade or two.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2021-2049.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. Fresh blackcurrant, mulberry, black cherry, dark chocolate aromas with roasted chestnut, cedar, liquorice notes. Full bodied and evenly balanced wine with inky cassis, mulberry black cherry fruits, fine grainy slightly grippy tannins, attractive mid-palate volume and roasted chestnut cedar wood notes. Finishes vigorously firm with plentiful sweet fruit notes. Quite muscular in attack but has the density and the richness to carry the tannins. A dark horse vintage with the shape of Bin 389 and the torque of Bin 707. Seal; cork 2026-2045 14.5% alc.\"  \u003cstrong\u003eAndrew Caillard MW - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, dense, glass staining red\/purple colour. The bouquet is very savoury mixing earthy, spicy, blackstrap licorice and toasty-barrel nuances, the palate savoury and drying, the more sapid and less fruity aspects typical of of the Bin 389 style. There is a blackberry and cassis cabernet note in there too, when you hunt for it. Great intensity, concentration and focus, elegant, taut and long-lingering. A classic 389, ageworthy and very much in the style groove. Drink: 2023-2043.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is a resolute conviction to Bin 389, a confident assuredness that transcends its seasons like no other wine around it in the Penfolds line-up, its consistency grounded in the almost even marriage of its 2 constituents. The 2019 vintage exemplifies this, a seamless harmony between the tension and fine-boned structure of cabernet and the body and depth of shiraz, yet embraced here in seamlessly interlocked harmony. A sea of glorious Penfolds tannins float a finish that is both expansive and far-reaching. Another grand 389 for the cellar! Drink by 2049.\"  \u003cstrong\u003eTyson Stelzer, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A wine for Penfolds' true believers. 'Claret' for the modern era. Stating the case for multi-regional styling. This is fabulous from the first whiff, with so much going on in its complex expression that wafts from cabernet's aromatic herbal notes then settle into the vintage's savoury suggestions – some meatiness and charcuterie for instance – then mocha of course, and delicious little pokes of sweet plum bringing the shiraz fruit into focus. The synergy of the blend become singular, wrapped up in a mouthful of integrated tannins. All round excellence.\"  \u003cstrong\u003eTony Love, Wine Pilot – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Matured in the same barrels that held the previous vintage of Grange. Structure from the cabernet and the richness of the shiraz. The quintessential Australian blend. Bay leaf, sage, cassis, blackberry. This is tannic, dense and full on… but it shows a potential for graceful ageing that stands above all that it has to offer on the fruit front. Very full on today, but this is a cracker. Buy it put it down… this is fierce. But it is also brilliant. A commanding release.\"  \u003cstrong\u003eErin Larkin, erinlarkin.com.au – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark magenta with a purple rim. Early days, of course, but this wine is already exhibiting more complexity than most. Warm earth, animal hide, truffles, dark chocolate, beautifully integrated oak, a hint of garden herbs and of a malty chocolate note. Such a gorgeous seductive character. Seamless and supple. Bright acidity in the background. The intensity is maintained on a very long finish. Silky tannins and plenty of them. Good concentration. This wine is so well structured and so impressively balanced. This is a 389 which offers a great deal now but so much more if you can put it away for a decade or two.\"  \u003cstrong\u003eKen Gargett, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seamless release. It draws everything together in the most agreeable of ways. Currants and plums, mint and various fragrant herbs, vanilla, cedar, blood orange and licorice. The sweet core of fruit is extended by the tannin rather than abrupted. It's in the zone. It feels complete. And that blood orange note, choc-orange almost but not quite, evident on both the nose and in the mouth, is quite mesmerizingly delicious. Drink : 2026 - 2038+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"With its seamless textural slide across the palate, this is a superb example of what is considered a distinctly Australian blend, showing both generosity and serious intent. A magnificent full nose leads to a lively dance of red plums over blue and black fruits, although the strong acid spine results in a rather sharp finish. Time in the cellar will reveal more integrated harmony between the essential elements.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDavid Sly, Decanter - 95 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Of all the traditional Penfolds Bin reds, 389 is the one that consistently year after year arrives ready to enjoy straight out of the blocks. It's a winemaking masterclass in balance and integration of cabernet sauvignon and shiraz from multiple South Australian wine regions. In 2019, five regions provide the basic materials led by Padthaway and McLaren Vale. Usually more prominent, Coonawarra and the Barossa Valley come in last, an indication maybe of the summer heat waves that they endured. \u003cbr\u003eIf anything, the 389 a la 2019 is a little forward but it nevertheless comes fully formed resplendent in the scent of violets, sage, spiced black berries, licorice and fresh coffee grounds.\u003cbr\u003eThe percentage of new American oak has been pulled back a smidge to reveal a mere dusting of pencil shavings, vanillin overlay. It makes for an attractive background to the vibrancy of fruit. Dried herbs, blue fruits, black berries, earth are all tight and focused on a palate drawn tight by fine tannins.\"  \u003cstrong\u003eJeni Port, Wine Pilot – 94 points\u003c\/strong\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\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 data-mce-fragment=\"1\"\u003eThe story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\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":43320597020913,"sku":"","price":325.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2019-1500ml_07a857b2-b0a9-4e8d-8869-ef581340d54d.jpg?v=1697512294"},{"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":"penfolds-bin-389-cabernet-shiraz-2017-gift-box","title":"Penfolds Bin 389 Cabernet Shiraz 2017 (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\"The pitch, it's perfect. Scrunch gum leaves and super ripe blackcurrant, vanilla cream and red licorice all together and then snap them fresh, and strap them tight. There's tobacco here, there are violets, there's kirsch. It's bold, it's not without elegance, and it's hard not to conclude that it's pretty much bang on.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2017 Bin 389 is a blend of 54% cabernet sauvignon and 46% shiraz from premium vineyards in McLaren Vale, Barossa Valley, Padthaway and Wrattonbully. The wine was matured for 12 months in American oak hogsheads (29% new, 50% 1-y.o., 21% 2-y.o.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Exuberant and youthful with elderberry, violet, herb and ginger aromas. Plush and richly flavoured with intense elderberry and blackberry fruits, plentiful fine sinewy dry tannins, lovely viscosity on the mid-palate and fresh long acidity.\u003c\/span\u003e Drink: 2025 to 2045+. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"banner-content\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"banner-text\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"col-12\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVintage Conditions: Growing regions across South Australia experienced a cool and wet winter and spring, conditions which provided the vines with good soil moisture profiles. Several longstanding rainfall records across South Australia were broken. Spring was typically windy, which caused some challenges with fruit set, however it warded off any danger from frost. The prevailing cool conditions extended the growing season with flowering and veraison occurring later than the long-term average. Select regions took two weeks longer than usual from the advent of budburst to flowering. No heatwaves were recorded, with only a handful of days recording temperatures above 40 degrees. Warmer weather in March was welcomed, allowing grapes to finish ripening with great colours and varietal character.\" \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\"\u003eLike most of its siblings, is complex and compelling, the bouquet setting the scene, and the palate filling it. Black fruits, gently vanillan oak, superfine but persistent tannins are but the start. Drink by 2037.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points, \u003cspan data-mce-fragment=\"1\"\u003eBest of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCabernet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFamily \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eVarietal Winners 2021\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Polished, measured and evenly paced, this generously flavoured and classically robust 389 reveals a fiery, earthy, faintly minty bouquet of red berries, blood plums and sweet vanilla oak overlying suggestions of dark olives and roasting pan drippings. Its deep, almost plump core of black, red and blue fruit drives long and earthy over a firmish spine of fine, crunchy tannins, easily carrying its handsome but artfully balanced oak. Although already approachable and with no hard edges, it's a long-term classic. Drink: 2037-2047.\" \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Jeremy Oliver - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium deep colour. Fresh dark cherry, blackberry, herb garden violet aromas with praline notes. Inky textured and velvety smooth with attractive dark cherry, cassis, blackberry fruits, underlying mocha dark chocolate roasted chestnut notes, loose knit slinky\/ grainy textures, integrated mineral acidity and a long inky tannin plume. Text book 389 showing the balance between power and elegance. Will develop well.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 96 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"This sits in the typical, just cabernet-dominant style (54%) and marries cassis, blueberries, leaves and cedary-dominant aromas with more substantial blackberries and dark cherries, as well as redder tones at the finish. The regional sourcing here is cleverly played and delivers a fleshy, soft and smooth wine in 2017. Long, vanilla-laced after-trail.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"So here we are again. In the 175thyear of Penfolds. A new edition of Bin 389 in the glass there. The pitch, it's perfect. Scrunch gum leaves and super ripe blackcurrant, vanilla cream and red licorice all together and then snap them fresh, and strap them tight. There's tobacco here, there are violets, there's kirsch. It's bold, it's not without elegance, and it's hard not to conclude that it's pretty much bang on.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Elegant, smooth and supple, showing off cedar, black tea and sandalwood aromas, with plenty of restraint. The raspberry coulis, dark chocolate cherry and blood orange notes at the center are wonderfully pure. The tannins are polished and supple, and the flavors weave into harmony on the finish. Drink now through 2035.\"\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eMaryAnn Worobiec, Wine Spectator - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"It has a very special quality on the nose, combining as it does both the cassis of Cabernet (54%) and liquorice-spiced dark fruit of Shiraz (46%), with a note of mint.and the veneer of vanilla oak. An Australian classic (dare I mention 'icon'...), it has a seductive sweetness and richness of spice-infused dark fruit on the palate, supported by a touch of mint and sweet vanillin oak, all silky-textured in this vintage. It's almost forward, suggesting early approachability and yet, deceptively, with a structure of firm tannins and a fine spine of acidity for good ageing potential. One for spiced duck breast or oxtail.\"\u003cstrong\u003e  Anthony Rose, Decanter – 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\"\u003eDeep, intense red\/purple colour with a fresh, clean aroma of spices, blackcurrant and blackberry, the latter indicating the cabernet is more pungently varietal than usual. The tannins are slightly sappy and grippy, the wine has good intensity and length, balance and the oak is background. This is a sotto voce Bin 389 vintage.\u003c\/span\u003e  Drink: 2019–2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 92 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\u003e\u003cspan\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\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 alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\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 data-mce-fragment=\"1\" class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"banner-content\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"banner-text\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" alt=\"Penfold's Chief Winemaker Peter Gago\"\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 data-mce-fragment=\"1\" alt=\"penfolds-winery\" 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":43320699977969,"sku":"","price":119.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2017_a25f89d9-984f-4210-bfc4-99e6740ad492.jpg?v=1704409376"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2016-gift-box","title":"Penfolds Bin 389 Cabernet Shiraz 2016 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e \u003c\/span\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\"Ah, now you've done it. Stop it, just stop it. You look at the Bin 407 release from this vintage and think: that's how it's done. And then you add Shiraz and call it Bin 389, and the palate is boosted, the length is still there, the tobacco notes still light up, and with vanilla and cherry-plum notes tickling the cassis into a riot it suddenly feels irrepressible, like the premiership's a cakewalk. It's not a John Holmes wine; it's not overdone. It' a wine to slip through your defences, is what it is. It's a cracker. This is why you blend cabernet with Shiraz.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2016 Bin 389 is a blend of 51% cabernet sauvignon and 49% shiraz from premium vineyards in Barossa Valley, Coonawarra, McLaren Vale, Padthaway and Wrattonbully. The wine was matured for 12 months in American oak hogsheads (37% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Intense dark cherry and blackberry aromas with mocha and vanilla notes. Dense and chocolaty with sweet dark cherry, blackberry and pastille fruits, plentiful pippy al dente tannins, mid-palate richness\/viscosity and mocha espresso notes. Finishes chewy, dense and minerally. Warm, generous and powerful with expressive tannins. \u003c\/span\u003ePeak drinking 2025 to 2045+. \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: Autumn and winter were dry and cool across South Australia's growing regions. Record low rainfall prevailed through September to March. These conditions delayed the start of the growing season in the Barossa Valley and other warmer regions. However, in cooler Coonawarra, budburst, flowering, veraison and harvest were all earlier than is usually expected. Warm conditions prevailed across all regions in the early part of the summer allowing vines to develop healthy canopies and good bunch set. Late rain in January and early February was a welcome relief across South Australia. Temperatures in spring and early summer were above the long-term average, resulting in an early harvest for shiraz. Cooler conditions followed from mid-February which suited the later ripening cabernet sauvignon. Grapes across all the main growing regions were able to ripen evenly and develop desirable flavours.\" \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\"Deep crimson. Intense dark cherry and blackberry aromas with mocha and vanilla notes. Dense and chocolaty with sweet dark cherry, blackberry and pastille fruits, plentiful pippy al dente tannins, mid-palate richness\/viscosity and mocha espresso notes. Finishes chewy, dense and minerally. Warm, generous and powerful with expressive tannins. Peak drinking 2025 to 2045+. \u003c\/span\u003e\u003cspan\u003e\"  \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\"Ah, now you've done it. Stop it, just stop it. You look at the Bin 407 release from this vintage and think: that's how it's done. And then you add Shiraz and call it Bin 389, and the palate is boosted, the length is still there, the tobacco notes still light up, and with vanilla and cherry-plum notes tickling the cassis into a riot it suddenly feels irrepressible, like the premiership's a cakewalk. It's not a John Holmes wine; it's not overdone. It' a wine to slip through your defences, is what it is. It's a cracker. This is why you blend cabernet with Shiraz.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, dense red\/purple colour, with a bouquet of rich spice and chocolate and dark fruit aromas all well-balanced in the mix. The berries of cabernet and the earthy\/spice of Shiraz are both identifiable. It's a very full-bodied, rich, dense, concentrated wine, with lashings of tannins which are firm and gripping on the finish. A very long carry. A very big wine, massively structured and impressive, with great power and ageing potential. A wine that manages to tread the fine line between big structure and softness and accessibility. Still, I would cellar it a few years before broaching. Drink 2021-2046.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Good colour, although not as striking as some of the other wines in the range; Likewise retains some elegance despite the clarion call of the cascade of fruit flavours. The fruit, oak, tannin and acid balance is impeccable, as is the length and drive of the palate. The savoury subtext is equally good. Drink by 2046.\"  \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seamlessly welded together, which is becoming an increasingly common trait of Bin 389 in recent years, this is a wine which passes from Cabernet to Shiraz on the palate and there is no crossover whatsoever. The first half, fifty-point-something-per cent Cabernet, steps into the second half with no return. It is like an unshaken bottle of vinaigrette with the oil and vinegar beautifully laying one on the other, in no need of agitation because they are perfectly joined along a common boundary. 18.5+\/20 (2022 – 2040).\" \u003cem\u003e \u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes - 18.5+\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium-deep colour. Classical Bin 389 with fresh blackcurrant, blackberry, dark chocolate aromas and roasted chestnut, mocha notes. Deep set dark chocolate, elderberry, blackcurrant fruits, plentiful fine chocolatey textures, lovely mid-palate buoyancy and mocha, roasted coconut oak complexity. Finishes long and fruit sweet with a bitter firm chocolatey plume. Drink 2020-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sumptuous and stylish; dark plums, cassis and redcurrants and polished oak backed by notes of baked earth. Long and focused, with a fiery core of impactful fruit and a crunchy spine of drying tannins backed by spicy, meaty undertones, it finishes with drive and structure. A genuine Bin 389. Drink: 2036-2046+.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A Bin 389 that calls for considerable time to uncoil and fan out, it's currently reticent and shy, with a deep core of spicy, dark blackberry shiraz uniting seamlessly with the blackcurrant depth of cabernet, lingering with impressive line and length. A super fine yet consummately enduring core of tannins promise great staying power. This is no showstopper Bin 389 on release, but don't let this hold you back. Give it time and it will slowly, assuredly and most certainly come into its own. Drink 2031-2041.\"  \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating \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":43323073921265,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2016_e3883f53-d0be-4c3c-8c20-ed8ec1e36dd0.jpg?v=1704409069"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2014-gift-box","title":"Penfolds Bin 389 Cabernet Shiraz 2014 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e \u003c\/span\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\"Beautifully concentrated, plush and dense with crushed dark cherry and pure blackcurrant pastille flavours, fine grainy but vigorous tannins, superb mocha oak integration and long, fresh and juicy acidity. Chocolaty sweet fruit on the finish. A classic Bin 389 with lovely richness, volume and power.\"  Penfolds Rewards of Patience tasting panel 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2014 Bin 389 is a blend of 53% cabernet sauvignon and 47% shiraz from premium vineyards in Barossa Valley, Wrattonbully, McLaren Vale and Coonawarra. The wine was matured for 12 months in American oak hogsheads (53% new, 27% 1-y.o., 20% 2-y.o.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. A lovely aromatic wine with dark cherry and blackcurrant aromas and violet and camomile notes. Beautifully concentrated, plush and dense with crushed dark cherry and pure blackcurrant pastille flavours, fine grainy but vigorous tannins, superb mocha oak integration and long, fresh and juicy acidity. Chocolaty sweet fruit on the finish. A classic Bin 389 with lovely richness, volume and power. \u003c\/span\u003ePeak drinking 2023 to 2045. \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\"Deep crimson. A lovely aromatic wine with dark cherry and blackcurrant aromas and violet and camomile notes. Beautifully concentrated, plush and dense with crushed dark cherry and pure blackcurrant pastille flavours, fine grainy but vigorous tannins, superb mocha oak integration and long, fresh and juicy acidity. Chocolaty sweet fruit on the finish. A classic Bin 389 with lovely richness, volume and power. Peak drinking 2023 to 2045.\u003c\/span\u003e\u003cspan\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/span\u003e  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"First made in '60, and for long called 'poor man's Grange', a strange name for a $90 wine. It's always been a varietal and regional blend, once matured in hand-me-down Grange barrels, but no longer. There is much conjecture about the amount of Dom Perignon made each year, and the same is true of this wine. A bottle number could cause embarrassment. It's seriously good, its palate of black fruits, licorice, oak and earth held tight by tannins as only Penfolds can make. Drink by 2044.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"In a word: yes. It's a complete wine. It's drenched in fruit and groans with tannin. It lays dark-but-powdery chocolate notes over blackcurrant, soy, mint and plum. There's a leafiness, almost a spiciness, but it's gentle, it's seamless. It's powerful but neat; it's silk wrapped around an anvil. No fuss. No hesitation. This release sees Penfolds Bin 389 in top form. Drink : 2022 - 2042.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, dark red\/purple colour and a mysterious, foresty, profound and savoury complexity of aromas. Cabernet doesn't drive the wine and it seems androgynous, especially after the very varietal Bin 407. The palate is powerful, mightily intense and relatively high in acid. The wine is certainly noticeably more acidic than the other reds tasted at the Penfolds icon launch. It's a bit angular today. Very firm and tight, tense, and quite unready. (Higher than usual new oak: 53%). Drink: 2020–2041.\" \u003cstrong\u003e Huon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating \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":43324850929905,"sku":"","price":152.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2014.jpg?v=1697510257"},{"product_id":"penfolds-bin-389-cabernet-shiraz-2007-1500ml","title":"Penfolds Bin 389 Cabernet Shiraz 2007 (1500ml)","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\"Well balanced and good to drink (even now) with a toasty savoury finish. It's a wine that delivers a lot of satisfaction and plenty of 389ishness (to coin a new phrase). Played well, done good. Top result.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2007 Bin 389 is a blend of 54% cabernet sauvignon and 46% shiraz from premium vineyards in Coonawarra, McLaren Vale, Langhorne Creek, Padthaway and Barossa. The wine was matured for 12 months in 39% new American oak hogsheads, with the balance in seasoned American oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMedium-deep crimson. Intense blackberry, dried leaf and dark chocolate aromas with inky graphite notes. Generous, dense and chocolaty with deep-set blackberry, dark chocolate and leafy flavours, fine persistent chocolaty tannins and espresso oak notes. A sappy dry finish.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drinking well, but will improve with time. Peak drinking to 2036.\u003c\/span\u003e \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: The 2007 vintage was difficult with low winter temperatures threatening severe frosts, followed by unusually high summer temperatures which placed pressure on water resources and fruit exposure. The resultant fruit ripened relatively quickly and was selectively \u0026amp; successfully harvested earlier, parcel by parcel, pursuing full flavours, structure and balance.\" \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\"Strong colour; has the strength of all the '07 Penfolds' reds, with an array of black fruits, dark chocolate and vanilla\/mocha; the tannin structure is particularly good for the vintage. Screwcap. 14.5% alc. Drink 2022.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eAfter the mighty St Henri, 389 is my favourite Penfolds wine. This is a surprisingly good result from an indifferent vintage. Puts me in mind of the 1997 vintage, maybe, only better. Roasted coconut and vanilla, dark berries, aniseed\/mint - good smelling wine and typically Penfolds. It's mid-weight with meaty toasty flavours and nice set of lightly chewy tannins (good work done here). Well balanced and good to drink (even now) with a toasty savoury finish. It's a wine that delivers a lot of satisfaction and plenty of 389ishness (to coin a new phrase). Played well, done good. Top result. Drink : 2012 – 2024.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium-full red-purple. Rich toasty nutty oak-led nose, savoury and not overdone. Ironstone and licorice notes; blackstrap liquorice flavour. Powerful, very ripe and has generous alcohol - but not overdone.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e The story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\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":43326073733361,"sku":"","price":360.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2007-1500ml_06575fa1-5f5e-4f93-8a14-32a10aa16eae.jpg?v=1697508622"},{"product_id":"penfolds-bin-389-cabernet-shiraz-1998-1500ml","title":"Penfolds Bin 389 Cabernet Shiraz 1998 (1500ml)","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\"An explosive bouquet of mocha, dark fruits, toasty oak, smoked-oysters and raisin bread. Chocolate and espresso coffee. A typical Penfolds red but of a very high order, and this bottle is in immaculate condition. At 23 years it looks to have at least another 10 to 15 years in it. A remarkable, outstanding wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 1998 Bin 389 is a blend of 58% cabernet sauvignon and 42% shiraz from premium vineyards in Padthaway (30%), Bordertown (25%), McLaren Vale (20%), Barossa Valley (19%) and a small component from Clare. The wine was matured for 14 months in new (22%) and seasoned American oak barrels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep red. Intense inky, liquorice, plummy, roasted meat, chocolaty aromas with hints of menthol, briar. A remarkably concentrated, richly flavoured wine with deep-set roasted, plummy, mocha fruit, underlying malty oak and plentiful ripe, chocolaty tannins. Some complex leathery, demi-glace notes beginning to appear. This is still very youthful and elemental for its age. It's drinking well, but the best is yet to come. Outstanding vintage.\u003cspan data-mce-fragment=\"1\"\u003e Peak drinking to 2035.\u003c\/span\u003e \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: 1998 was an outstanding vintage. Winter rainfalls had been below average in most districts and replenishing rains brought vines back to balance in the spring. A dry, hot summer brought an early harvest in most 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\"Deep, youthful, bright colour. An explosive bouquet of mocha, dark fruits, toasty oak, smoked-oysters and raisin bread. Chocolate and espresso coffee. A typical Penfolds red but of a very high order, and this bottle is in immaculate condition. At 23 years it looks to have at least another 10 to 15 years in it. A remarkable, outstanding wine. Drink 2021-2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Apr 2021)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"An excellent 389 with length, concentration and polish, especially with respect to the almost sour-edged blueberry notes of its spicy plum\/cassis fruit, its integration of smoky, chocolatey American oak and fine, but drying astringency. It borders on the minty and touches on varnishy, but presents a complete package for drinking now or extended cellaring. Drink 2010-2018+.\"  \u003cstrong\u003eJeremy Oliver - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003c\/span\u003eThis review is from a vertical tasting of Penfolds Bin 389 Cabernet Shiraz for the Penfolds Rewards of Patience. It's an independent review. Beautiful filigreed tannin. Lots of plummy, minty, curranty flavour. Oak has sunk right down into the wine. Outstanding quality here. Gentle wafts of leather, even game, but in the nicest possible way. Drink: 2012-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points (Tasted May 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Full red-purple; dense, dark berry, dark chocolate, and savoury\/spicy aromas are a backdrop for a palate full of cassis, blackberry and chocolate supported by a great depth of ripe tannins. \u003c\/span\u003eNeeds a decade to really start strutting its stuff, but will undoubtedly do so. Drink Now -\u003cspan\u003e 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A great 389! The nose is somewhat 'quiet' at present: undeveloped, with coconut\/toasty American oak and rich fruit aromas. It's full bodied, chewy and tannic, and needs time. There's tremendous concentration and fleshy density, in typical savoury Penfolds house style, and the whole thing has an endless finish. Cellar it, then serve with hard cheeses.\"  \u003cstrong\u003e2001\/2002 Penguin Good Australian Wine Guide  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e The story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\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\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 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","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43349088862449,"sku":"","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-1998-1500ml.jpg?v=1697505578"},{"product_id":"penfolds-st-henri-shiraz-2014-gift-box","title":"Penfolds St Henri Shiraz 2014 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The wine is medium to full-bodied and remarkably softly-textured, with density and fleshy extract, and a very savoury countenance. Long, long carry. Lovely wine, the opposite of what might be termed a fruit-bomb.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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\u003eJames Halliday\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003eThe 2014 Penfolds St Henri is \u003cspan data-mce-fragment=\"1\"\u003ea blend of 96% shiraz and 4% cabernet sauvignon from premium\u003c\/span\u003e vineyards in the Barossa Valley, Adelaide Hills, Southern Fleurieu, Wrattonbully and McLaren Vale. It was aged for 12 months in 50+ y.o. large oak vats.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Fresh elderberry, blackberry, camomile, praline, aniseed and herb garden aromas. Concentrated, exuberant and elemental with elderberry, blackberry and dark chocolate liqueur flavours, attractive negroni notes and classic fine grainy tannins. Finishes chalky firm with an aniseed kick. A superb vintage.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePeak drinking 2023 to 2040.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVintage Conditions: Above-average winter and early spring rainfall offered the vines in South Australia healthy soil moisture profiles for the growing season. Late spring and summer were dry and warm with significant heat records being set. Warm weather prevailed during summer and throughout veraison, allowing grapes to develop evenly and with good intensity. The warm conditions came to an abrupt halt in mid-February with significant rainfall that allowed for a long and slow ripening of the fruit in very good conditions. This ensured balanced flavour development, fruit exhibiting a brightness endowed with crisp acid retention and impressive fruit quality.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep crimson. Fresh elderberry, blackberry, camomile, praline, aniseed and herb garden aromas. Concentrated, exuberant and elemental with elderberry, blackberry and dark chocolate liqueur flavours, attractive negroni notes and classic fine grainy tannins. Finishes chalky firm with an aniseed kick. A superb vintage.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePeak drinking 2023 to 2040.\"  \u003c\/span\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A polished and effortless blueberry, satsuma plum and black olive integrity define a St Henri of enduring, fine-grained tannin structure, undeviating line and grand persistence. Nuances of pepper offer dimension and intrigue. There is an evenness and an effortless focus that set this vintage apart among the great St Henris, approachable from the outset and yet possessing surprising endurance\u003cspan\u003e. Drink 2019-2034.\"  \u003cstrong\u003eTyson Stelzer, Wine Taste - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Matured for 12 month in 50+yo large oak vats. No barrel fermentation, no oak flavours of any description, but none needed. \u003cspan\u003eThis is all about fruit purity, shiraz with the faintest damask of blackcurrant wrapped around it. More than any other of the top range of the Penfolds red wine hierarchy, will repay patience. Drink\u003c\/span\u003e\u003cspan\u003e by: 2044.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The stewed plums, the fresh boysenberry, the hint of leather, the general downplay of oak. It sits there, comfortable in its own skin, pretty much immune to the traffic of time. Move past the aromas with this release though and \u003c\/span\u003ewe see a fair bit if grunt; some meaty characters, a deep set of plums, almost a ferrous character, certainly peppercorns, florals. There's a ramp of tannin here slightly outside the St Henri norm; it gives the wine a wee bit of strut. Just a wee bit. But we are certainly in excellent territory here.\u003cspan\u003e Drink: 2021-2031+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep, dense red colour with a good tinge of purple; the bouquet very sweet plum, with a sooty, earthy overlay. \u003c\/span\u003eThe wine is medium to full-bodied and remarkably softly-textured, with density and fleshy extract, and a very savoury countenance. Cocoa powder, tar, licorice and spice, especially on the finish and aftertaste. Long, long carry. Lovely wine, the opposite of what might be termed a fruit-bomb. Drink: 2017-2047.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout st henri\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003eSt Henri was labelled 'Claret' until the 1989 vintage. Packaged in laser-etched bottles\u003cbr data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExtract from\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience tasting panel 2021\u003c\/strong\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\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\"\u003eThe winery\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-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-fragment=\"1\"\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","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43364270637297,"sku":"","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-2014_8ed29769-2200-4fc0-89bb-f85f7b5ce17b.jpg?v=1697754782"},{"product_id":"penfolds-rwt-shiraz-2020-gift-box","title":"Penfolds RWT Shiraz 2020 (Gift Box)","description":"\u003cp\u003e\u003cspan\u003ePenfolds RWT Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange, expressing instead, single-region Barossa Valley Shiraz matured only in French oak. The initials RWT stand for 'Red Winemaking Trial', the name given to the project internally when developmental work began in 1995. The inaugral RWT Shiraz was launched in May 2000 with the 1997 vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is massive and super-powerful in typical RWT style. A biggie, and a very grand wine. The tannins are remarkably smooth and supple for such a whopper. Superb wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRWT is typically inky and deep in colour, with sumptuous fruit sweetness, mouth-filling flavours, underlying spice, savoury nuances and chocolaty tannins. The 2020 Penfolds RWT Shiraz is a 100% shiraz from premium vineyards in the Barossa Valley. The wine was matured for 16 months in French oak hogsheads (49% new, 51% one-year-old). The result is a wine that helps to redefine Barossa shiraz at the highest quality level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe palate is generous, with voluminous and enveloping tannins, so silken they betray their density and persistence. \u003c\/span\u003e\u003cspan\u003eThis sturdy foundation provides a perfect canvas upon which to display the spoils of the harvest, layers of flavours roll over the palate in waves. \u003c\/span\u003e\u003cspan\u003eVarietally correct and true to origin. Blue fruits, boysenberry, plum and mulberry are front and centre, a signature of RWT. \u003c\/span\u003e\u003cspan\u003eA suggestion of crème brûlée and panforte provide a sweet counterpoint to complex notes of exotic spice and cedary oak.\u003c\/span\u003e Peak drinking 2025 to 2050. \u003c\/p\u003e\n\u003cp\u003eVintage Conditions: Winter rainfall was 17% lower than the long-term average, the second consecutive year of winter drought. Spring was cool and dry, driven by below-average minimum and maximum temperatures. The trend of cool and dry weather continued well into November delaying flowering and fruit-set. The 2019 calendar year was the driest on record for the Nuriootpa weather station. The beginning of summer was marked by a heatwave, with a peak of 45.6°C on the 20th of December. In all, the Barossa Valley had 26 summer days recorded over 35°C. Conditions in January and February provided some welcome respite. Average February maximum temperatures were 3°C below average. This, combined with a welcome 21mm of rain on the 1st of February, allowed the grapes to slowly reach full ripeness. A low yielding vintage that delivered a small crop of shiraz with strong varietal characteristics.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePenfolds\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\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\"Peter Gago explained that on 20th December, the temperature peaked at 45.6C, yet these vines dealt perfectly with this extreme challenge. In fact, I think it emboldened these vines, giving them a serious depth of flavour and darkness that opens onto a phenomenal array of black fruit and density, and it is packed with awesome power, and yet it is so refreshing and lifted on the finish it defies belief! Compact yet massive, overwhelmingly grand and delicately perfumed, this is an incredible RWT with a very long life ahead of it. This is an unmissable wine for serious collectors in this release. Drink: 2030-2055.\"  \u003cstrong\u003eMatthew Jukes - 19.5+\/20 points\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cp\u003e\"The 2020 RWT Shiraz Bin 798 is a powerhouse of bloody fruit and firm tannin. It veritably explodes from the blocks, showing plum skin, raspberry leaf, blackberry, mulberry, lashings of salted licorice and rendered lamb fat. I am coming to love (in a big and serious way) the Barossa Shiraz' bottlings from 2020—the year was significantly down in yields, warm and dry, and responsible for wines of muscle, density and gravitas. So, too, for this wine. Excellent.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a wonderful Bin 789 with striking poise, polish and intensity on offer. Show-stopping aromas of ripe blackberry, dark plum and espresso are primal and freshly captured. The palate is rich and lusciously expressed, with a very plush and intense core of ripe blackberry and dark-plum fruit. Roasted coffee here, too. Such poise and polish. Drink over the next decade or more.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep, concentrated red-purple colour; deep-set black fruit aromas, laced with dried herbs, thyme and oregano, the palate massive and super-powerful in typical RWT style. A biggie, and a very grand wine. The tannins are remarkably smooth and supple for such a whopper. Superb wine. Drink: 2024–2047.\" \u003cstrong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep colour. Beautiful blackberry, blackcurrant, dark chocolate, roasted chestnut, hint marzipan. Lovely plush concentrated wine with smooth blackberry, dark plum fruits, fine loose-knit slinky\/graphite tannins, underlying roasted chestnut oak and fresh mineral acidity. Finishes velvety firm with some mocha notes. Very good density, fruit richness and vigour. The Penfolds winemaking stamp nicely balanced with the opulence and beauty of ripe Barossa shiraz. Drink 2024-2045.\"\u003cem\u003e  \u003c\/em\u003e\u003cstrong\u003eAndrew Caillard MW, The Vintage Journal Penfolds Collection 2022 - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From parcels chosen primarily for their aromatic qualities and plush texture, the black fruit depth and power of RWT rise to grand heights, declaring the Barossa in layers of spicy dark berries, Satsuma plum and black cherries. Impressive dark chocolate French oak (49% new) sets out a fine tannin profile and elongates a grand finish that will hold its confidence in the cellar for magnificent decades.\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eTyson Stelzer - 96 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"While multi-regional sourcing for many of the Penfolds high-end reds is now the accepted practice, it's worth reminding ourselves that the Barossa Valley still carries some home ground advantage. And this glorious creation tells us that in no uncertain terms, driven by all the dark plum and blue to black berry vibes of major Barossa shiraz. Settle all this down with 16 months in French hogshead barrels, almost half of them new, and the layers all fit together in genius balance: gentle spicing, cola, sarsaparilla, mocha, building a palate echoing with regional power and gravitas.\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eTony Love, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"You'd never know that 2020 was a lesser year. The palate here has its usual RWT strut but it has carry through the finish as well. It's a meaty release, backed by plum, backed by clove and musk. This is deep, man. For all its silk and cream there's a gravity to this, a presence, driven by the weight of flavour but also by the rock and roll of fruit-drenched tannin. Gold medal standard.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a strong vintage of RWT. It's austere, dense and still-young but is also seamlessly layered, almost unnoticeably complex. The brambly blueberry and raspberry fruit is woven with plums, dried herbs, spices and florals, with a note of freshly sealed tarmac. The palate is silky and supple, tightened by a muscular line of chalky tannins with lifted acidity and densely packed flavor. A long distance runner, this should be held another few years until around 2026, then drunk for several decades after.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"New oak always plays a noteworthy role in the RWT shiraz. Always. It can sometimes be a sticking point in its youth, but then I am sure the Penfolds' winemaking team members see generous new oak as part of the “opulent and fleshy” style they seek. The 2020 certainly fits a lot in to start, balancing lovely aromatics with some, at times, heavy-handed vanilla, spiced French oak (49% new). It plays out along similar lines on the palate. No surprises there. Still, the fruit has a lot going for it – flavourful plum, black cherry, mulberry, black berries – joined by a world of spice together with some earthy tones that add up to a good depth of flavour. Dusty, dry tannins probably need time to settle. A touch undeveloped yes, but RWT tends to benefit from extended ageing. If this is what you are after, this is your kind of wine.\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eJeni Port, Wine Pilot – 94 points\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eThe story of rwt\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/rwt_1024x1024.jpg?v=1665365682\" alt=\"penfolds rwt\"\u003e\u003c\/p\u003e\n\u003cp\u003ePenfolds RWT Bin 798 Barossa Valley Shiraz, first made in 1997, was released after several years of red winemaking trials from which the wine takes its name. Since the 2014 vintage it has been allocated Bin number 798, based on the alpha-numeric telephone punch dial, to reflect its established status within the Penfolds wine portfolio.\u003c\/p\u003e\n\u003cp\u003eThe fruit is sourced exclusively from the best vineyards in the Barossa Valley, where ripening conditions particularly suit the Penfolds House Style. These include the Kalimna, Koonunga Hill, Moppa, Marananga and Ebenezer vineyards. The overall winemaking process is almost identical to Grange, however, unlike Grange, it is \u003cspan\u003ematured only in French oak. The maturation \u003c\/span\u003eincludes partial barrel fermentation for 12 to 15 months in 50-70% new French oak hogsheads (300 litres). These wines are built for the long haul, with the precision, concentration and balance to age for many years – the best vintages will last at least 30.\u003c\/p\u003e\n\u003cp\u003e\"RWT Bin 798 celebrates Barossa bloodlines and the graceful elegance of French oak. This is no longer a trial but a stand-alone Penfolds red that embodies regional provenance and now has its own track record\"  Andrew Baldwin, Winemaker\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e“An ode to the Barossa with all that beautiful power and depth.”  Nick Ryan, Penfolds Rewards of Patience tasting panel member\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" alt=\"Penfold's Chief Winemaker Peter Gago\"\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 alt=\"penfolds-winery\" 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\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","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43369032155377,"sku":"","price":205.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-RWT-Shiraz-2020_778bf643-7ecd-409e-af29-c30a6e7aad5b.jpg?v=1697680122"},{"product_id":"penfolds-bin-707-cabernet-sauvignon-2016-gift-box","title":"Penfolds Bin 707 Cabernet Sauvignon 2016 (Gift Box)","description":"\u003cp\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBin 707 is Penfolds cabernet sauvignon Grange equivalent. The style relies on the riper spectrum of cabernet sauvignon flavours and tannins, is matured in new American oak and expresses the Penfolds policy of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas marketing man, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available). Full bodied and with good cellaring potential, Bin 707 has a secure place among the ranks of Australia's finest cabernets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Massively concentrated blockbuster wine. Plush, richly flavoured palate with dense blackcurrant, dried plum, paneforte flavours, fine plentiful grainy slightly al dente tannins, astonishing mid-palate richness and mocha, sweet malty oak notes. Generous, multi-layered and complex with impressive vim and vigour. Amazing density, dimension, extract and impact. A classic and monumental Bin 707; a Grange Cabernet!\"  Andrew Caillard MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Arguably the best Penfolds red, consistently expressive of exemplary cabernet qualities, Bin 707 is sourced from several South Australian regions, principally the Barossa and Coonawarra. A benchmark cellaring wine, revived in the 1970s after Len Evans told Penfolds their decision to delete it some years earlier bordered on the insane.\" \u003cstrong\u003e Jeremy Oliver\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe 2016 Penfolds Bin 707 is 100% cabernet sauvignon sourced from premium vineyards in Coonawarra, McLaren Vale, Barossa Valley and Adelaide Hills. The wine was matured for 20 months in new American oak hogsheads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\"\u003cspan\u003eDeep crimson. Fresh elderberry, cassis and herb garden aromas with aniseed\/ liquorice notes. Rich fruit-sweet wine with ample cassis, elderberry and boysenberry fruits, fine chocolaty tannins and mocha oak complexity. A beautifully balanced and youthful wine with elegance and power. Substantial yet classical with the richness, volume and vinosity for long-term aging.\u003c\/span\u003e Peak drinking 2028 to 2060.\u003cstrong\u003e\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\u003cp\u003eVintage Conditions: Autumn and winter were relatively dry and cool across South Australia. Temperatures during the growing season were significantly above the long-term average in all regions, with Coonawarra recording nine days above 35ºC in December alone. Record low rainfall prevailed through September to March with the annual rainfall in Coonawarra 38% down on the average. The McLaren Vale region also experienced record low rainfall and warm weather in late spring\/early summer. Cooler conditions in late February favoured the late ripening cabernet sauvignon. The Barossa Valley had 100mm less than the long-term average winter rainfall. Spring and summer were both relatively dry and warm. December was particularly hot, with access to water vital to support the vines. Some relief arrived in January and February when temperature dipped significantly. Cooler weather and rain in March slowed ripening. After a hot beginning, the welcome milder 'Indian summer' conditions leading into harvest across South Australia ensured even ripeness and optimal flavour.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan\u003eDeep crimson. Fresh elderberry, cassis and herb garden aromas with aniseed\/ liquorice notes. Rich fruit-sweet wine with ample cassis, elderberry and boysenberry fruits, fine chocolaty tannins and mocha oak complexity. A beautifully balanced and youthful wine with elegance and power. Substantial yet classical with the richness, volume and vinosity for long-term aging.\u003c\/span\u003e\u003cspan\u003e Peak drinking 2028 to 2060.\"  \u003c\/span\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Insanely serious and awesomely long, this is a stupendous Bin 707. While it looks a little like the 2010 in its deportment (one of my favourite Bin 707 vintages) it is also a globally serious Cabernet and whether you like Left Bank claret, Napa, Bolgheri or indeed Margaret River. This wine is a work of rare art and it could only come from Australia. The nose alone is worth the money. The tannins make me want to weep with joy. In between the flavour opens gradually revealing every single facet of this grape's spectacular charms. It is a perfect wine and it is also a perfect Cabernet. It is also more forward than you would believe for a wine of this calibre and this is testament to the epic quality of the fruit\u003cspan\u003e. Drink 2025 – 2065.\"  \u003cstrong\u003eMatthew Jukes – 20\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep colour. Massively concentrated blockbuster wine with intense blackcurrant, praline, mocha aromas with paneforte, aniseed notes. Plush, richly flavoured palate with dense blackcurrant, dried plum, paneforte flavours, fine plentiful grainy slightly al dente tannins, astonishing mid-palate richness and mocha, sweet malty oak notes. Generous, multi-layered and complex with impressive vim and vigour. Finishes firm and tight with a dense plume of fine tannins. This has a long way to go before it reaches drinking age. Amazing density, dimension, extract and impact. Put away for ten years to unfold at least. A classic and monumental Bin 707; a Grange Cabernet!\u003cspan\u003e Drink 2028-2060.\"  \u003cstrong\u003eAndrew Caillard MW – 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Aged in American oak, the 2016 Cabernet Sauvignon Bin 707 stands out for its bold aromas of vanilla, tobacco and cassis. This year, it's close to 40% each from Coonawarra and McLaren Vale, with smaller proportions from Barossa Valley and the Adelaide Hills\u003c\/span\u003e. It's full-bodied and rich, with a velvety mouthfeel, great intensity and super length. Yes, it's embryonic, but it's not unapproachable, much like any other high-quality New World Cabernet these days, with the ability to age for two decades or more\u003cspan\u003e. Drink 2020-2040.\"  \u003cstrong\u003eJoe Czerwinski, Robert Parker's Wine Advocate – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cabernet sauvignon from Coonawarra, McLaren Vale, Barossa Valley and the Adelaide Hills. 20 months in new American oak. \u003cspan\u003eOkay. All the Penfolds wines taste and smell the same but this tastes and smells different. There goes that theory. Orange liqueur, blackcurrant, choc mint, peanut brittle. \u003c\/span\u003eIt's big, powerful and sleek; you could fly to London in this. It has the tannin handshake of a hero and such bulging arms of fruit that they'd do a gaol gym rat proud. Of all the wines tasted on the day this was the one I drained the most; my lips were locked to the rim. It wasn't me, it was the wine. It's compelling. Iron fists always are. \u003cspan\u003eDrink: 2024-2046+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep dark ruby garnet, opaque core, purple reflections, subtle brightening on the rim. Inviting bouquet of cassis, mint and coconut flakes, a hint of fresh currant juice, delicate tobacco, mineral touch, notes of lemon verbena and candied lime zest. Immensely seductive. Powerful palate with black cherry, fine extract sweetness, vivid, firm tannins, hints of spice and chocolate on the finish. This will age beautifully.\"\u003cstrong\u003e  Peter Moser, Falstaff - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep, dark red colour with a good tint of purple. The bouquet is relatively fruit-driven for a Bin 707, showing clearly defined cassis and sweetly ripe blackberry aromas, and a hint of green bean. An immaculate wine, still strongly built and with big structure, but seems less oaky than earlier, more traditional vintages. Indeed, it's a more elegant Bin 707, perhaps without the prodigious length I associate with this wine. The aftertaste still carries the typical mouth-puckering tannin, though. Drink 2020-2036.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/p\u003e\n\u003ch3\u003eThe story of bin 707\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"penfolds bin 707\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin707_1024x1024.jpg?v=1665366407\"\u003e\u003c\/p\u003e\n\u003cp\u003eBin 707 Cabernet Sauvignon, Penfolds first commercial release of a single cabernet-based wine, is linked to Max Schubert's dream of making a great Australian red wine that could last at least 20 years.\u003c\/p\u003e\n\u003cp\u003eWhen Penfolds purchased the 1888-planted Kalimna Vineyard, including the prized Block 42 plantings of cabernet sauvignon, the varietal was still quite rare in Australia. Schubert had originally thought the Kalimna Vineyard might be a source for Grange, but early crops proved unreliable.\u003c\/p\u003e\n\u003cp\u003eDuring the '50s and early '60s cabernet sauvignon was mostly used for blending, but Schubert's breakthrough with the varietal as a stand-alone wine came in 1964, at a time when Penfolds was expanding its red table wine portfolio. Early Bin 707 Cabernet Sauvignons were typically open fermented under wax-lined header boards and matured in seasoned old oak (rather than new oak). While these early wines were well received by trade and media, a disappointing 1969 vintage led Penfolds to discontinue production until it could find reliable and consistent fruit.\u003c\/p\u003e\n\u003cp\u003ePenfolds Bin 707 Cabernet Sauvignon returned with the 1976 vintage, primarily based on Coonawarra fruit with vital input from the Barossa Valley. Since then the winemaking blueprint for Bin 707 has been almost identical to Grange, including partial barrel fermentation and 18 months maturation in new American hogsheads. Within a few years of its relaunch, Bin 707 was considered by collectors as a benchmark Australian cabernet sauvignon.\u003c\/p\u003e\n\u003cp\u003eCoonawarra and Barossa Valley, particularly the Kalimna and Koonunga Hill vineyards, have been at the heart of the Bin 707 Cabernet Sauvignon since the 1970s. Today, the cool-climate Robe, Padthaway and Wrattonbully vineyards in South-East South Australia are additional sources.\u003c\/p\u003e\n\u003cp\u003eWinemaking is very similar to Grange and as a consequence the style relies on the riper spectrum of cabernet sauvignon flavours and tannins. In colder growing seasons, when it is difficult to reach optimum ripeness, the wine is not released. These strict selection principles ensure continuity of the Bin 707 style and quality across all released vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePenfolds Rewards of Patience 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\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":43372980863217,"sku":"","price":740.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-707-Cabernet-Sauvignon-2016_1c8270ca-07ce-4f3b-81b8-7095f783d41f.jpg?v=1786423360"},{"product_id":"penfolds-bin-707-cabernet-sauvignon-2019-gift-box","title":"Penfolds Bin 707 Cabernet Sauvignon 2019 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBin 707 is Penfolds cabernet sauvignon Grange equivalent. The style relies on the riper spectrum of cabernet sauvignon flavours and tannins, is matured in new American oak and expresses the Penfolds policy of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas marketing man, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available). Full bodied and with good cellaring potential, Bin 707 has a secure place among the ranks of Australia's finest cabernets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Seamless. There is power here but everything is in the ideal balance. Such a well crafted wine. Focus, power and really serious length. Very fine tannins. The finish sees some juicy fruit emerge with the oak. A compelling Cabernet and one with decades ahead of it. Dense fruit but the structure carries it so well that the wine appears light on its feet. A truly superb 707.\"  Ken Gargett\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Arguably the best Penfolds red, consistently expressive of exemplary cabernet qualities, Bin 707 is sourced from several South Australian regions, principally the Barossa and Coonawarra. A benchmark cellaring wine, revived in the 1970s after Len Evans told Penfolds their decision to delete it some years earlier bordered on the insane.\"  \u003cstrong\u003eJeremy Oliver\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2019 Penfolds Bin 707 is 100% cabernet sauvignon sourced from premium vineyards in McLaren Vale, Coonawarra, Barossa and Padthaway. The wine was matured for 18 months in new American oak hogsheads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Nose: Olive and cigar-leaf cabernet appeasements. Then allowing the florals to soar - violet, lavender and baby's breath. Accompanied by bursts of sea spray (41% McLaren Vale?) and formic (hint of barrel ferment?), iodine\/haemoglobin. Beneath the elution throughout - roasted meats in tandem with cinnamon bar\/Dijon mustard seed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: McLaren Vale - front palate plushness, and sea spray. Coonawarra - terra rossa red-dustiness, earth. Barossa Valley - a solid core, and a drive that stridently lunges to the back-palate. A mid-palate richness with layers of discrete regional cabernet tannins. In every sense, 'well-connected'. Peak drinking 2025 to 2050.\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\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: The South-East growing districts of South Australia enjoyed above-average winter rainfall, while McLaren Vale and the Barossa Valley recorded well below-average. September temperatures were cool with little rainfall resulting in some isolated frost events. Summer was generally hot, with high temperatures delaying veraison. The Barossa Valley experienced 31 days of temperatures exceeding 35°C, while Coonawarra experienced 20 days of temperature greater than 35°C during the months December to March. Irrigation was crucial to keep vines in good health. The proximity of the Southern Ocean played an important role in moderating temperatures in Coonawarra and Padthaway, allowing for a high-quality harvest, albeit with smaller yields than average. Although yields were smaller, the quality was outstanding with cabernet sauvignon displaying excellent colours, firm tannin profiles and intense flavours.\" \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\"Even if you were tasting this wine blind, your first tasting note would have to be, WOW! The scent sets the scene beautifully. There is an inherent complexity here. And balance. Each individual component melding as one: aromatic florals, vanilla pod, red berries, fennel seed emerging across a line of lightly smoked charcuterie. In its youth, there's a cut and thrust of tannin (the cut, the former) and oak (the thrust, the latter) which puts a taut scaffolding in place for a long, long future. It combines McLaren Vale smoothness, Coonawarra black-hearted, tannic intensity with a Barossan sweet and savoury core and, while Padthaway also plays a small part, you have to say that the big three regions own this wine. Blackcurrant pastille, tapenade, smoky oak, red currant, forest floor, sage\/mint and pliable tannins bend to the will of the whole. Bin 707 rarely looks so approachable, so young.\"\u003cem\u003e  \u003c\/em\u003e\u003cstrong\u003eJeni Port, Wine Pilot – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The colour is a dark maroon\/red. Opens with attractive aromatics. Some oak, but the fruit is more than a match for it. Flavours emerge and weave throughout – chocolate, dark berries, bergamot, cigar box, soy, black cherries, dried herbs and some tobacco leaf. There is a hint of capsicum as well. Seamless. There is power here but everything is in the ideal balance. Such a well crafted wine. Focus, power and really serious length. Very fine tannins. The finish sees some juicy fruit emerge with the oak. A compelling Cabernet and one with decades ahead of it. Dense fruit but the structure carries it so well that the wine appears light on its feet. A truly superb 707.\" \u003cem\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eKen Gargett, Wine Pilot - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. Classic blackcurrant mulberry aromas with roasted chestnut, graphite notes. Ample, yet elemental and multi-layered with plentiful pure blackcurrant mulberry fruits, fine persistent grainy\/ muscular tannins, superb mid-palate richness and underlying mocha roasted chestnut notes. Finishes brambly firm with plenty of cedarwood cassis notes. A sturdy Bin 707 with beautiful fruit definition and tannin vigour. Claret lovers rejoice! Seal; Cork, Drink 2028 – 2050.\"\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003e  \u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003eAndrew Caillard MW - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Such a bold statement of new American oak seems somehow old-fashioned in this day and age of Australian cabernet, and yet there is a comfortable assurance about the irrefutable Bin 707 model, promising that the woodwork will find its place with sufficient patience. The purity and precision of cassis and blackcurrant fruit on display is something to behold. In inimitable Bin 707 form, new American oak rises to the auspicious occasion, propelling and uplifting to mighty effect and monumental tannin impact. Fruit and oak sit apart for now, but each in their rightful place, and, as ever, promise great things indeed in a very long time to come. Line and length of the highest order confirm it will go the distance without the slightest doubt.\"  \u003cstrong\u003eTyson Stelzer, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep red\/purple colour which stains the glass. The bouquet is a riot of mocha, the melted dark chocolate and espresso coffee notes clearly identifiable, together with concentrated, super-ripe blackberry, blackcurrant and cassis cabernet identity which soars above the oak and other factors. Rum and raisin chocolate. Masses of softly drying tannins coat the tongue, but it's the richness of flavour that dominates all else. Tremendous length, broad and slightly chewy. It finishes with a huge crescendo. An amazing wine. Drink: 2023–2046.\"\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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\"\u003cspan data-mce-fragment=\"1\"\u003eI love a bold black grape, a wine of dusty plains. This is cabernet sauvignon writ large though of course it's also sweet and bold and dramatic. Bay leaves, dust, cedarwood, blackcurrant, mint and no doubt more. A big swerve of tannin brings the fruit along with it. How long have you got? This will kick on for just about ever. What a beauty, what a beast. Drink : 2026 - 2040+.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 707\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin707_1024x1024.jpg?v=1665366407\" alt=\"penfolds bin 707\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBin 707 Cabernet Sauvignon, Penfolds first commercial release of a single cabernet-based wine, is linked to Max Schubert's dream of making a great Australian red wine that could last at least 20 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Penfolds purchased the 1888-planted Kalimna Vineyard, including the prized Block 42 plantings of cabernet sauvignon, the varietal was still quite rare in Australia. Schubert had originally thought the Kalimna Vineyard might be a source for Grange, but early crops proved unreliable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDuring the '50s and early '60s cabernet sauvignon was mostly used for blending, but Schubert's breakthrough with the varietal as a stand-alone wine came in 1964, at a time when Penfolds was expanding its red table wine portfolio. Early Bin 707 Cabernet Sauvignons were typically open fermented under wax-lined header boards and matured in seasoned old oak (rather than new oak). While these early wines were well received by trade and media, a disappointing 1969 vintage led Penfolds to discontinue production until it could find reliable and consistent fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePenfolds Bin 707 Cabernet Sauvignon returned with the 1976 vintage, primarily based on Coonawarra fruit with vital input from the Barossa Valley. Since then the winemaking blueprint for Bin 707 has been almost identical to Grange, including partial barrel fermentation and 18 months maturation in new American hogsheads. Within a few years of its relaunch, Bin 707 was considered by collectors as a benchmark Australian cabernet sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCoonawarra and Barossa Valley, particularly the Kalimna and Koonunga Hill vineyards, have been at the heart of the Bin 707 Cabernet Sauvignon since the 1970s. Today, the cool-climate Robe, Padthaway and Wrattonbully vineyards in South-East South Australia are additional sources.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemaking is very similar to Grange, and as a consequence, the style relies on the riper spectrum of cabernet sauvignon flavours and tannins. In colder growing seasons, when it is difficult to reach optimum ripeness, the wine is not released. These strict selection principles ensure continuity of the Bin 707 style and quality across all released vintages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience 2021\u003c\/strong\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\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":43373057114353,"sku":"","price":645.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-707-Cabernet-Sauvignon-2019_956ad74b-3d5e-4e65-8419-42fec3b882ca.jpg?v=1697521632"},{"product_id":"penfolds-bin-707-cabernet-sauvignon-2015-gift-box","title":"Penfolds Bin 707 Cabernet Sauvignon 2015 (Gift Box)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBin 707 is Penfolds cabernet sauvignon Grange equivalent. The style relies on the riper spectrum of cabernet sauvignon flavours and tannins, is matured in new American oak and expresses the Penfolds policy of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas marketing man, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available). Full bodied and with good cellaring potential, Bin 707 has a secure place among the ranks of Australia's finest cabernets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Incredible density and concentration. The complexity of the wine almost defies description. Just about any positive red wine adjective applies. It's not about cabernet varietal character, just great red wine character. Tremendous length and balance: it's a wine which will live for decades and keep revealing more and more.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Arguably the best Penfolds red, consistently expressive of exemplary cabernet qualities, Bin 707 is sourced from several South Australian regions, principally the Barossa and Coonawarra. A benchmark cellaring wine, revived in the 1970s after Len Evans told Penfolds their decision to delete it some years earlier bordered on the insane.\"  \u003cstrong\u003eJeremy Oliver\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 Penfolds Bin 707 is 100% cabernet sauvignon sourced from premium vineyards in Coonawarra, Barossa Valley, McLaren Vale and Padthaway. The wine was matured for 20 months in new American oak hogsheads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Intense black cherry, blackcurrant, ink and anise aromas with praline notes. Fresh supple black cherry, cassis, mulberry and bramble flavours, fine grainy cedar tannins and savoury oak complexity. Medium-bodied for a Bin 707 but has a natural grace and flow. Will probably develop more quickly than 2014.\u003c\/span\u003e Peak drinking 2025 to 2060.\u003c\/p\u003e\n\u003cp\u003eVintage Conditions: Autumn and early winter rainfall were above the long-term average. Rain stopped abruptly in early August with only light showers observed throughout spring. The dry and cool spring period effected canopy growth early in the season. Warm and dry conditions during flowering and fruit-set resulted in rapid grapevine growth and early flowering. A high rainfall event occurred in Coonawarra in January, mostly falling outside of veraison. February brought weekend heat spikes, pushing mean maximum temperatures well above the average resulting in early ripening and harvest.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeep crimson. Intense black cherry, blackcurrant, ink and anise aromas with praline notes. Fresh supple black cherry, cassis, mulberry and bramble flavours, fine grainy cedar tannins and savoury oak complexity. Medium-bodied for a Bin 707 but has a natural grace and flow. Will probably develop more quickly than 2014.\u003c\/span\u003e\u003cspan\u003e Peak drinking 2025 to 2060.\"  \u003c\/span\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep crimson. Intense fragrant mulberry, blackcurrant pastille leafy aromas with meaty\/mocha oak notes. Generously concentrated and sweet-fruited wine with beautiful blackcurrant leafy dried herb flavours, persistent chocolaty tannins and mocha, roasted chestnut oak. \u003c\/span\u003ePlush and velvety in texture, with superb energy, tension, density and mineral length. A perfectly balanced cabernet sauvignon defining the hallmarks of brilliant vineyard sourcing and 19th Century colonial vinestock material selections. Glorious wine\u003cspan\u003e. 2025 - 2040.\"  \u003cstrong\u003eAndrew Caillard MW – 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep red\/purple colour, concentrated and dense. The palate is very savoury, dry and endowed with loads of soft, powdery tannins. Complex, non-fruity aromas with coconut, black fruit, smoky and sooty nuances, incredible density and concentration, chewy but supple texture, the finish endless and savoury, unfolding more every time it's sipped. The complexity of the wine almost defies description. Just about any positive red wine adjective applies. It's not about cabernet varietal character, just great red wine character. Tremendous length and balance: it's a wine which will live for decades and keep revealing more and more. Drink: 2020-2055.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003eA precise, correct and intense nose proffers florality, sandalwood and cassis. On the palate this is no less expressive, with a core of exquisitely sweet blackcurrant and blueberry fruit ably supported by charred meat, pan juice and mocha. Beautifully structured with a fine acidic structure and velvet, glossy tannins, this has a feeling of coiled and controlled power. Remarkably, it has spent 20 months in new American oak hogsheads but because the fruit is so flexed and glorious, the oak is barely perceptible. Superb. Drinking Window 2019 - 2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJohn Stimpfig\u003c\/strong\u003e\u003cstrong\u003e, Decanter – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The sweep of vanilla, the pour of blackcurrant, the high notes of spearmint. This is satiny cabernet, chocked with fruit and oak but with more than a passing nod to elegance. Tannin is the thing; it's so neatly folded into the flavour. Length here is quite phenomenal. Quality here is as clear as a bright blue sky\u003cspan\u003e. Drink: 2021-2041+.”\u003c\/span\u003e\u003cspan\u003e  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Very deep garnet-purple colored, the 2015 Cabernet Sauvignon Bin 707 is simply a chocolate box of layered delights, revealing crème de cassis and black cherry notes plus underlying roasted nuts, espresso, licorice, pepper, menthol hints and a waft of cedar chest. Full-bodied and built like a brick house, the firm, grainy structure well-supports the densely packed fruit and savory layers, finishing with epic persistence and on a spicy note. This is a keeper that should cellar well over 20+ years!\" \u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eLisa Perrotti-Brown MW, Wine Advocate - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"From Coonawarra, Barossa Valley, McLaren Vale and Padthaway, matured for 20 months in new American hogsheads. No-one could seriously suggest 707 should be matured in French oak any more than Grange. It is a product of its time, and has to be honoured for what it is: a very, very good full-bodied Australian dry red. Drink by 2040.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 707\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"penfolds bin 707\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin707_1024x1024.jpg?v=1665366407\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBin 707 Cabernet Sauvignon, Penfolds first commercial release of a single cabernet-based wine, is linked to Max Schubert's dream of making a great Australian red wine that could last at least 20 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Penfolds purchased the 1888-planted Kalimna Vineyard, including the prized Block 42 plantings of cabernet sauvignon, the varietal was still quite rare in Australia. Schubert had originally thought the Kalimna Vineyard might be a source for Grange, but early crops proved unreliable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDuring the ‘50s and early ‘60s cabernet sauvignon was mostly used for blending, but Schubert's breakthrough with the varietal as a stand-alone wine came in 1964, at a time when Penfolds was expanding its red table wine portfolio. Early Bin 707 Cabernet Sauvignons were typically open fermented under wax-lined header boards and matured in seasoned old oak (rather than new oak). While these early wines were well received by trade and media, a disappointing 1969 vintage led Penfolds to discontinue production until it could find reliable and consistent fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePenfolds Bin 707 Cabernet Sauvignon returned with the 1976 vintage, primarily based on Coonawarra fruit with vital input from the Barossa Valley. Since then the winemaking blueprint for Bin 707 has been almost identical to Grange, including partial barrel fermentation and 18 months maturation in new American hogsheads. Within a few years of its relaunch, Bin 707 was considered by collectors as a benchmark Australian cabernet sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCoonawarra and Barossa Valley, particularly the Kalimna and Koonunga Hill vineyards, have been at the heart of the Bin 707 Cabernet Sauvignon since the 1970s. Today, the cool-climate Robe, Padthaway and Wrattonbully vineyards in South-East South Australia are additional sources.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemaking is very similar to Grange and as a consequence the style relies on the riper spectrum of cabernet sauvignon flavours and tannins. In colder growing seasons, when it is difficult to reach optimum ripeness, the wine is not released. These strict selection principles ensure continuity of the Bin 707 style and quality across all released vintages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience 2021\u003c\/strong\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\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":43376712057073,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-707-Cabernet-Sauvignon-2015_e6a673e9-f977-4ac6-8340-98064994b439.jpg?v=1697521383"},{"product_id":"penfolds-bin-707-cabernet-sauvignon-1997-1500ml","title":"Penfolds Bin 707 Cabernet Sauvignon 1997 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBin 707 is Penfolds cabernet sauvignon Grange equivalent. The style relies on the riper spectrum of cabernet sauvignon flavours and tannins, is matured in new American oak and expresses the Penfolds policy of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas marketing man, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available). Full bodied and with good cellaring potential, Bin 707 has a secure place among the ranks of Australia's finest cabernets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A wine which continues that high-toned, lusciously aromatic fruit of the '96, with some cedary oak. There is plenty of weight and stuffing to the palate, where cassis and vanilla intermingle, rounded off with lingering tannins.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Arguably the best Penfolds red, consistently expressive of exemplary cabernet qualities, Bin 707 is sourced from several South Australian regions, principally the Barossa and Coonawarra. A benchmark cellaring wine, revived in the 1970s after Len Evans told Penfolds their decision to delete it some years earlier bordered on the insane.\"  Jeremy Oliver\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 1999 Penfolds Bin 707 is 100% cabernet sauvignon sourced from premium vineyards in South Australia. The wine was matured for 15 months in new American oak hogsheads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eCassis, roasted walnut and tobacco notes. Still quite oaky with firm chalky tannins. Not going to improve.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink \u003c\/span\u003enow to soon.\u003c\/p\u003e\n\u003cp\u003eVintage Conditions: The 1997 vintage enjoyed a cool summer that was followed by warm weather in late March and April. Winter rainfall had been excellent in most districts and good rains continued into September and past bud-burst.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"It's a very good wine\u003cspan\u003e, but its inescapable cut of green herbaceous fruit, so typical of its vintage, detracts from an otherwise polished and refined Bin 707. It's packed with mulberries and blackcurrants, a suggestion of wild mint and some very well handled oak and the wine doesn't lack much of its customary power and astringency. For those of you actually intending to drink your 707, do cellar this for the rewards. Drink 2009+.\"  \u003cstrong\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark purple-red; a wine which continues that high-toned, lusciously aromatic fruit of the '96, with some cedary oak. There is plenty of weight and stuffing to the palate, where cassis and vanilla intermingle, rounded off with lingering tannins. Drink Now - 2018.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 707\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin707_1024x1024.jpg?v=1665366407\" alt=\"penfolds bin 707\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBin 707 Cabernet Sauvignon, Penfolds first commercial release of a single cabernet-based wine, is linked to Max Schubert's dream of making a great Australian red wine that could last at least 20 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Penfolds purchased the 1888-planted Kalimna Vineyard, including the prized Block 42 plantings of cabernet sauvignon, the varietal was still quite rare in Australia. Schubert had originally thought the Kalimna Vineyard might be a source for Grange, but early crops proved unreliable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDuring the '50s and early '60s cabernet sauvignon was mostly used for blending, but Schubert's breakthrough with the varietal as a stand-alone wine came in 1964, at a time when Penfolds was expanding its red table wine portfolio. Early Bin 707 Cabernet Sauvignons were typically open fermented under wax-lined header boards and matured in seasoned old oak (rather than new oak). While these early wines were well received by trade and media, a disappointing 1969 vintage led Penfolds to discontinue production until it could find reliable and consistent fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePenfolds Bin 707 Cabernet Sauvignon returned with the 1976 vintage, primarily based on Coonawarra fruit with vital input from the Barossa Valley. Since then the winemaking blueprint for Bin 707 has been almost identical to Grange, including partial barrel fermentation and 18 months maturation in new American hogsheads. Within a few years of its relaunch, Bin 707 was considered by collectors as a benchmark Australian cabernet sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCoonawarra and Barossa Valley, particularly the Kalimna and Koonunga Hill vineyards, have been at the heart of the Bin 707 Cabernet Sauvignon since the 1970s. Today, the cool-climate Robe, Padthaway and Wrattonbully vineyards in South-East South Australia are additional sources.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemaking is very similar to Grange and as a consequence the style relies on the riper spectrum of cabernet sauvignon flavours and tannins. In colder growing seasons, when it is difficult to reach optimum ripeness, the wine is not released. These strict selection principles ensure continuity of the Bin 707 style and quality across all released vintages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds Rewards of Patience 2021\u003c\/strong\u003e \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","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43377339269361,"sku":"","price":1195.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-707-Cabernet-Sauvignon-1997-1500ml_e8f6095f-6f98-4056-b0bd-e713b6cac9f8.jpg?v=1697518515"},{"product_id":"te-mata-estate-coleraine-2020-1500ml","title":"Te Mata Estate Coleraine 2020 (1500ml)","description":"\u003cp\u003eTe Mata Estate was acquired by John Buck in 1974 and the Buck family have been producing Te Mata wines ever since. Coleraine is named after John's family ancestral hometown in Northern Ireland. Coleraine is \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate's flagship wine and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis regarded by many as New Zealand's finest red wine. First produced in 1982, Coleraine is a classic blend of cabernet sauvignon, merlot and cabernet franc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Unbelievably good. Young, but the potential is overwhelmingly potent. Tight, medium-bodied, so concentrated, but light too, ultra-mineral, fresh, all the gravel and tense cabernet feel, but with perfume unlocked: so flagrant and fragrant. The length is superb. I'm taken aback by the beauty and essence-like nature of this wine. My precious. Easily one of the best wines I've tasted in the last decade.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"polaris-header-title2qj8j\"\u003eThe 2020 Coleraine is arguably the finest release to date. It comprises\u003cspan data-mce-fragment=\"1\"\u003e 57% cabernet sauvignon, 36% merlot and 7% cabernet franc.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If the Langton's Classification crossed the Tasman, Te Mata Coleraine would sit alongside Grange at its very pinnacle. Established, esteemed, outstanding – vintage after vintage, the glowing adjectives come thick and fast.\"  Langtons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A gleaming obsidian-dark, Coleraine '20 flashes in the glass. From its depths glimmers wild roses and cedar, blackcurrants, dark cherries, plums – a rapid symmetry of perfectly ripe dark fruit. Notes of cocoa-nib, thyme, and layer upon layer of fine tannin are polished to a mirror-finish, shimmering the length of the wine. From its elevated aromatics to its monumental mid-palate weight, intense vitality, and long radiant finish, Coleraine '20 is a window on midnight. Replete in detail. Out of darkness emerges an immense wine of clarity, concentration and focus. Coleraine 2020 is a perfect vision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominately new French oak barrels for 17 months' maturation. Throughout this time, they were regularly topped and racked. The assemblage was made in January 2021. The finished wine was bottled in December 2021.\"  \u003cstrong\u003eTe Mata Estate\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Te Mata Estate Winery\" href=\"https:\/\/youtu.be\/AugyrC-32wA\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataEstateWinery_480x480_592d34e7-80f7-48dc-8763-2f4552fce273.jpg?v=1723771984\" alt=\"Te Mata Estate Winery\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003ca title=\"Te Mata Estate Winery\" href=\"https:\/\/youtu.be\/AugyrC-32wA\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eTe Mata Estate Winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"This is solidly built yet fine and flawless with cassis, scented floral, olive, cake spice and stylish oak aromas on the nose. The powerfully concentrated palate offers dazzling clarity of fruit purity as well as astonishing complexity, brilliantly structured by perfectly pitched chalky tannins. Beautifully layered with formidable depth and seductive texture, making this rendition of Coleraine undeniably spellbinding. At its best: 2030 to 2050.\"  \u003cstrong\u003eSam Kim, Wine Orbit - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Unbelievably good. Young, but the potential is overwhelmingly potent. Floral, nutty, intense small-berried fruit, cedar, anise and sweet herb. Tight, medium-bodied, so concentrated, but light too, ultra-mineral, fresh, all the gravel and tense cabernet feel, but with perfume unlocked: so flagrant and fragrant. The length is superb. I'm taken aback by the beauty and essence-like nature of this wine. My precious. Easily one of the best wines I've tasted in the last decade. Drink : 2024 - 2045+.\"\u003cem\u003e  \u003c\/em\u003e\u003c\/span\u003e\u003cstrong\u003eGary Walsh, The Wine Front - 98+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Superbly structured and concentrated, this is the most impressive Coleraine to date. Layer upon layer of beautifully ripe tannins support the densely fruited palate yet the wine retains cabernet's hallmark crispness and poise. Brilliant.\"  \u003c\/span\u003e\u003cstrong\u003eGourmet Traveller Wine 2022, Top New Releases – 98 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A blend of cabernet sauvignon 57% , merlot 36% and cabernet franc 7% . A deeply-tinted, almost inky wine with layers of sumptuous fruit and savoury characters, including cassis, red rose, dark chocolate, hedgerow, anise and nutty oak. A generously proportioned, youthful red that is already surprisingly accessible but promises to age gracefull. Drink: 2022–2046.\"  \u003cstrong\u003eBob Campbell MW, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2020 Coleraine is seriously structured, dark and spicy, with great concentration and gravitas. The tannins are so integrated and woven that they feel almost imperceptible. This is spicy and resinous and charry, but its fine and graphite and mineral too. Chalky tannins plume through the supple fruit. Very cool. It's exciting, plush, open weave and sensational. Drink: 2023-2040.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, Wine Advocate - 97 points  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very deep, bold, bright purple\/red colour, the aromas similarly impressive for their concentration and vibrancy. The wine is super-concentrated and loaded with drying, savoury tannins that add a smidgin of bitterness that helps cleanse the aftertaste, which is formidably long. A sensational cabernet blend, gorgeously flavoured and perfumed, profound and lingering. It has the intensity and structure to age long-term. The patient will be handsomely rewarded. Drink: 2025–2045.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine lives up to its reputation with this example. Opaque at the core with deep purple hues and a ruby pink rim with ink staining tears. An excellent bouquet of pure blackberry and doris plum scents, layers of black cherry and iron sand earthy qualities. Oak layers in myriad aromas from clove to vanilla and a toasty smoke layer with a sweet lift from new barrel. A stunning wine on the palate, taut and new with firm chalky tannins, backbone of acidity, olive and garrigue with a core of fleshy dark fruit flavours soaking up the new energy from barrel. Layers of baking spice and tobacco with a warmed earth mineral quality. This is the most impressive example of Coleraine to date. Best drinking from 2026 through 2040+.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Cameron Douglas MS - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A beautiful nose of graphite, blackcurrant, crushed stone, blackberry, bark and sage. Medium- to full-bodied with velvety, structured tannins. Linear onto a wide open palate with so much clarity and length. Mineral complexity sits underneath the wonderfully ripened black fruit giving definition and dynamics. Steady acidity. Fresh herbs and black tea. Pine, too. So attractive now but needs time. Best after 2026.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe story of coleraine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Coleraine_1024x1024.png?v=1665878191\" alt=\"Te Mata Estate Coleraine\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTe Mata Estate was acquired by John Buck in 1974 and the Buck family have been producing Te Mata wines ever since. Coleraine is named after John's family ancestral hometown in Northern Ireland. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Coleraine is New Zealand's greatest red wine\"  - Sydney Morning Herald\u003c\/p\u003e\n\u003cp\u003eColeraine is \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate's flagship wine and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis regarded by many as New Zealand's finest red wine. First produced in 1982, Coleraine is a classic blend of cabernet sauvignon, merlot and cabernet franc, and displays the concentration, complexity and elegance found in the world's greatest wines. Coleraine showed the world that Hawke's Bay, and indeed New Zealand, was capable of making world class red blends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCabernet Sauvignon is nearly always the dominant grape variety but the blend has ranged from 94% Cabernet Sauvignon in 1982 down to just 25% in 2002. The remainder of the blend is predominantly Merlot with, usually, the addition of small amounts of Cabernet Franc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe earlier vintages of Coleraine from 1982 to 1988 were all single-vineyard blends from the Coleraine vineyard. From 1989 onwards, the wine has been a blend of grapes from across the Te Mata Estate vineyards that were planted in 1982.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003ePeter Cowley joined Te Mata as their sole winemaker in 1984, two years after Coleraine's inaugural vintage. He has been responsible for all the subsequent vintages until his retirement in 2019. Peter handed over the reins to now senior winemaker Philip Brodie, who has been part of the \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate team since 1992.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The absolute strength of Bordeaux blends is in different varieties and different soils, and that's where we started. But it is also really about the people that put these wines together, who made them what they are.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"s1\"\u003eAlthough it might have been inspired by Bordeaux, the thing about Coleraine is that it has really come out of that shadow and it has developed its own voice and style in that time. When you go through 32 years of Coleraine, we are looking at New Zealand history – we are stepping out of the shadow of Bordeaux and taking pride in New Zealand.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s1\"\u003eToby Buck, Te Mata Estate\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"John Buck discusses Coleraine\" href=\"https:\/\/youtu.be\/VB4FFOezz4M\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataColeraine_480x480_d60b0819-6584-46e9-849d-14e60e006d4c.jpg?v=1723779742\" alt=\"John Buck discusses Coleraine\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNick Buck discusses Coleraine\u003c\/strong\u003e\u003c\/span\u003e\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\/TeMataEsate_1024x1024.png?v=1665878102\" alt=\"Te Mata Estate Winery\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate was established in 1896, specialising in high-quality wines of classical style. The winery \u003c\/span\u003eremains family owned, producing internationally recognized wines exclusively from its Hawke's Bay vineyards. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eNew Zealand's first growth\" - Andy Howard MW, Decanter Magazine\u003cbr data-mce-fragment=\"1\"\u003e\"A national treasure\" - Jancis Robinson MW\u003cbr data-mce-fragment=\"1\"\u003e\"New Zealand's greatest winery\" - Robert Parker's Wine Advocate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate was originally part of Te Mata Station, a large pastoral land-holding established by English immigrant, John Chambers, in 1854. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter returning from France, John Chamber's third son, Bernard, had the idea to plant vineyards on the north-facing hills around Havelock North. In 1892 he planted vines on three parcels of hillside land above the homestead and began converting the original stables to ferment and mature the wines. The first vintage wines were released in 1986. Today, Te Mata Estate still uses those same three vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Chambers family sold the property in 1919. The property had two other owners until John and Wendy Buck acquired Te Mata Estate in 1978 and instigated a twenty-year development program, which commenced with the restoration of the original winery building and the replanting of all of the original vineyards. In addition, new vineyard sites were acquired in the Bridge Pa, Gimblett Gravels and Dartmoor Valley sub-regions of Hawke's Bay (refer map below). The Buck family have been producing Te Mata wines ever since. The success of Te Mata's wines in the '80s is credited with sparking the revival of Hawke's Bay as a top wine region.\u003cbr\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg alt=\"Te Mata Estate Winery and Hawke's Bay sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsteMata_600x600.jpg?v=1699136433\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eTe Mata Estate Winery and Hawke's Bay sub-regions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43392231276785,"sku":"","price":365.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Te-Mata-Coleraine-Cabernet-Merlot-2020-1500ml_e844b0e5-a690-442f-a0ba-ac9c545673a8.jpg?v=1698618975"},{"product_id":"te-mata-estate-coleraine-2019-1500ml","title":"Te Mata Estate Coleraine 2019 (1500ml)","description":"\u003cp\u003eTe Mata Estate was acquired by John Buck in 1974 and the Buck family have been producing Te Mata wines ever since. Coleraine is named after John's family ancestral hometown in Northern Ireland. Coleraine is \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate's flagship wine and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis regarded by many as New Zealand's finest red wine. First produced in 1982, Coleraine is a classic blend of cabernet sauvignon, merlot and cabernet franc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Destined for a long life, this majestic offering shows cassis, dark plum, hint of tobacco, cedar and floral aromas on the nose. The palate is packed with rich fruit intensity combined with layers of silky texture and complex flavours, wonderfully supported by perfectly pitched chalky tannins, making it sturdy and structured with a seemingly endless finish. Flawless and spellbinding.\"  Sam Kim\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2019 Coleraine is a\u003cspan data-mce-fragment=\"1\"\u003e blend of 59% cabernet sauvignon, 37% merlot \u0026amp; 4% cabernet franc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"If the Langton's Classification crossed the Tasman, Te Mata Coleraine would sit alongside Grange at its very pinnacle. Established, esteemed, outstanding – vintage after vintage, the glowing adjectives come thick and fast.\"  Langtons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A deep midnight-magenta, Coleraine is symphonic in its harmony and presence. The aromatics are immediately varietal with grace notes of cassis, raspberry leaf, fresh roses, dark chocolate, lifted black cherry, espresso and cedar. The palate deepens the opening theme. There's tapenade, darkest blackberry and ripe plum while underneath, quietly, a precise, profound tannin structure resonates.\u003c\/p\u003e\n\u003cp\u003ePowerful, deep-set, graceful and complex, Coleraine is refined to an exquisite point while still retaining freshness and balance. It lingers after tasting. Layered and composed, resplendent and resolved, a gloriously seductive ensemble celebratory of all that fine New Zealand wine can be.\"  \u003cstrong\u003eTe Mata Estate\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/SwlwhKMuZXE\" title=\"Bob Campbell MW reviews the Te Mata Estate Coleraine 2019\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Bob Campbell MW reviews the Te Mata Estate Coleraine 2019\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataEstateColeraine2019_480x480_07a0370e-21f6-451e-bc1d-86592fd3a0b6.jpg?v=1723772799\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW reviews the Te Mata Estate Coleraine 2019\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Destined for a long life, this majestic offering shows cassis, dark plum, hint of tobacco, cedar and floral aromas on the nose. \u003c\/span\u003eThe palate is packed with rich fruit intensity combined with layers of silky texture and complex flavours, wonderfully supported by perfectly pitched chalky tannins, making it sturdy and structured with a seemingly endless finish. Flawless and spellbinding\u003cspan\u003e. A blend of 59% cabernet sauvignon, 37% merlot \u0026amp; 4% cabernet franc. At its best: 2029 to 2049.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSam Kim, Wine Orbit – 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Made from 59% cabernet sauvignon with merlot and cabernet franc. Ripe, cassis and berry flavours with a seasoning of spice. This wine represents elegance on a grand scale and is on one of the best vintage I've tasted. It has plushness and power with great potential\u003cspan\u003e. Drink: 2021-2039.\"  \u003cstrong\u003eBob Campbell MW, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"59% Cabernet Sauvignon, 37% Merlot and 4% Cabernet Franc from what Te Mata estate describe as a 'fairytale vintage'. Cherry, ripe raspberry, dried roses and tobacco, cocoa and baking spices, a wee bit of menthol. \u003c\/span\u003eIt's medium-bodied, taut and tightly strung with 'mineral' feeling cranberry acidity, sheets of slate-like tannin, superb waft of mouth-perfume, and a firm finish of impeccable length. A whole lot of what you might call 'discreet structure' this year, and feels particularly long-term. Oh Coleraine, you've done it again\u003cspan\u003e. Tasted: Feb 2021; Alcohol: 13.5%; Price: $115; Closure: Cork; Drink: 2024-2044+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Complex and very sophisticated with a calm yet mysterious package of aromas: elegance and finesse, aromas of dark berries and varietal, ripe cabernet, some sweet tobacco, dark olive and barrel spices. Very harmonious already, but lots of youth and palate tension. Big tannins, ripe tannins and acidity to match. Delicious, young, vibrant\u003cspan\u003e. Best from 2028 through 2040.\"  \u003cstrong\u003eCameron Douglas MS - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe story of coleraine\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Te Mata Estate Coleraine\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Coleraine_1024x1024.png?v=1665878191\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTe Mata Estate was acquired by John Buck in 1974 and the Buck family have been producing Te Mata wines ever since. Coleraine is named after John's family ancestral hometown in Northern Ireland. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Coleraine is New Zealand's greatest red wine\"  - Sydney Morning Herald\u003c\/p\u003e\n\u003cp\u003eColeraine is \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate's flagship wine and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis regarded by many as New Zealand's finest red wine. First produced in 1982, Coleraine is a classic blend of cabernet sauvignon, merlot and cabernet franc, and displays the concentration, complexity and elegance found in the world's greatest wines. Coleraine showed the world that Hawke's Bay, and indeed New Zealand, was capable of making world class red blends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCabernet Sauvignon is nearly always the dominant grape variety but the blend has ranged from 94% Cabernet Sauvignon in 1982 down to just 25% in 2002. The remainder of the blend is predominantly Merlot with, usually, the addition of small amounts of Cabernet Franc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe earlier vintages of Coleraine from 1982 to 1988 were all single-vineyard blends from the Coleraine vineyard. From 1989 onwards, the wine has been a blend of grapes from across the Te Mata Estate vineyards that were planted in 1982.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003ePeter Cowley joined Te Mata as their sole winemaker in 1984, two years after Coleraine's inaugural vintage. He has been responsible for all the subsequent vintages until his retirement in 2019. Peter handed over the reins to now senior winemaker Philip Brodie, who has been part of the \u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate team since 1992.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The absolute strength of Bordeaux blends is in different varieties and different soils, and that's where we started. But it is also really about the people that put these wines together, who made them what they are.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"s1\"\u003eAlthough it might have been inspired by Bordeaux, the thing about Coleraine is that it has really come out of that shadow and it has developed its own voice and style in that time. When you go through 32 years of Coleraine, we are looking at New Zealand history – we are stepping out of the shadow of Bordeaux and taking pride in New Zealand.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s1\"\u003eToby Buck, Te Mata Estate\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"John Buck discusses Coleraine\" href=\"https:\/\/youtu.be\/VB4FFOezz4M\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataColeraine_480x480_d60b0819-6584-46e9-849d-14e60e006d4c.jpg?v=1723779742\" alt=\"John Buck discusses Coleraine\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNick Buck discusses Coleraine\u003c\/strong\u003e\u003c\/span\u003e\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 alt=\"Te Mata Estate Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataEsate_1024x1024.png?v=1665878102\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/TeMataEsate_1024x1024.png?v=1665878102\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate was established in 1896, specialising in high-quality wines of classical style. The winery \u003c\/span\u003eremains family owned, producing internationally recognized wines exclusively from its Hawke's Bay vineyards. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eNew Zealand's first growth\" - Andy Howard MW, Decanter Magazine\u003cbr data-mce-fragment=\"1\"\u003e\"A national treasure\" - Jancis Robinson MW\u003cbr data-mce-fragment=\"1\"\u003e\"New Zealand's greatest winery\" - Robert Parker's Wine Advocate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTe Mata Estate was originally part of Te Mata Station, a large pastoral land-holding established by English immigrant, John Chambers, in 1854. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter returning from France, John Chamber's third son, Bernard, had the idea to plant vineyards on the north-facing hills around Havelock North. In 1892 he planted vines on three parcels of hillside land above the homestead and began converting the original stables to ferment and mature the wines. The first vintage wines were released in 1986. Today, Te Mata Estate still uses those same three vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Chambers family sold the property in 1919. The property had two other owners until John and Wendy Buck acquired Te Mata Estate in 1978 and instigated a twenty-year development program, which commenced with the restoration of the original winery building and the replanting of all of the original vineyards. In addition, new vineyard sites were acquired in the Bridge Pa, Gimblett Gravels and Dartmoor Valley sub-regions of Hawke's Bay (refer map below). The Buck family have been producing Te Mata wines ever since. The success of Te Mata's wines in the '80s is credited with sparking the revival of Hawke's Bay as a top wine region.\u003cbr\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsteMata_600x600.jpg?v=1699136433\" alt=\"Te Mata Estate Winery and Hawke's Bay sub-regions\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsteMata_600x600.jpg?v=1699136433\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eTe Mata Estate Winery and Hawke's Bay sub-regions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43392262635761,"sku":"","price":385.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Te-Mata-Coleraine-Cabernet-Merlot-2019-1500ml.jpg?v=1698618715"},{"product_id":"bests-great-western-thomson-family-shiraz-1996-1500ml","title":"Best's Great Western Thomson Family Shiraz 1996 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western. \u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Opulent, heady and wild; close to the perfect Australian shiraz. For sheer intensity and purity of stunningly ripe, spicy sour-edged and vibrant dark shiraz fruit you need look no further. Smoky fine-grained oak is both pronounced and balanced, while the wine's long, multi-faceted and supremely elegant and harmonious palate goes on and on.\"  Jeremy Oliver \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eOpulent, heady and wild; close to the perfect Australian shiraz. For sheer intensity and purity of stunningly ripe, spicy sour-edged and vibrant dark shiraz fruit you need look no further. Smoky fine-grained oak is both pronounced and balanced, while the wine's long, multi-faceted and supremely elegant and harmonious palate goes on and on.\"  \u003c\/span\u003e\u003cstrong\u003eJeremy Oliver – 97 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eVery good red-purple; dark cherry fruit, followed by evident but not aggressive oak. There is a similar interplay on the palate, with sweet oak complementing the dark cherry\/berry fruit and soft, lingering tannins on the finish. Altogether stylish.\u003c\/span\u003e\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Halliday Wine Companion – 94 points \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"They reckon this is one of the better vintages of Thomson Family and that it's just going through a phase. Cedary and quite fragrant with red cherry and a good shake of spice. It's juicier than some, medium-bodied with toasty, savoury flavours. There's quite a bit of oak seasoning but it's looking pretty good all up. Very firm tannins wrestling with the fruit. Has length and has potential, although a little awkward at this stage. Drink: 2011-2016+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 91+ points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\" alt=\"Best's Thomson Family\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43589859180785,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1996-1500ml_e02ca5d5-393b-4a01-9ee0-1292362bad93.jpg?v=1695773440"},{"product_id":"penfolds-bin-60a-cabernet-shiraz-2004-1500ml","title":"Penfolds Bin 60A Cabernet Shiraz 2004 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 1962 Penfolds Bin 60A Cabernet Shiraz is a legendary Australian wine. It was made by Max Schubert after his Bordeaux odyssey, and agreed by all those who have tasted it to be the greatest wine Penfolds has ever made. It is also Penfolds most successful show wine, winning 19 trophies and 33 gold medals; and was the only non-French wine to make Decanter Magazine's top ten list of 'Wines to Try Before You Die'. James Halliday gave the ultimate tasting note; \"An utterly superb wine, a glorious freak of nature and man; ethereal and beguiling, yet the palate is virtually endless, with a peacock's tale stolen from the very greatest of Burgundies; the fruit sweetness perfectly offset by acidity rather than VA. The 100 point dry red? Why not!\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe 1962-like vintage conditions in 2004 inspired the winemakers at Penfolds to recreate this legendary wine. It shows an incredible sense of heritage and perspective,  to wait 42 years to try and make a second bottling. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2004 Bin 60A Cabernet Shiraz is a blend of 56% cabernet sauvignon from Block 20 in Coonawarra and 44% shiraz from  Kalimna Blocks 4 \u0026amp; 14 and Koonunga Hill Block 53G in the Barossa Valley. Fermentation was completed in medium toast, new 300L oak hogsheads, followed by 13 months barrel fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I tasted this wine a week after it had been bottled, and still find it difficult to believe that I had seen it at its worst. The Bin 60A is already taking on the colours and texture of a sumptuous tapestry: to try to describe the myriad individual parts is to miss the point. Perfectly structured and balanced, this is a very great wine. Will it be better than the 1962 60A? Sadly, I don't fancy my chances of being around to answer the question in 30 years.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Exquisite parcels of Block 20 Coonawarra cabernet sauvignon, Koonunga Hill and Kalimna Vineyard Barossa shiraz were identified and separately vinified at Magill and Nuriootpa in open and closed headed down fermenters. Towards dryness, the wine was racked into 100% new oak where the wine completed fermentation. After malolactic fermentation individual components were classified and then selected for inclusion into the 2004 Penfolds Bin 60A blend.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDeep in colour, this youthful elemental wine shows a miraculous overlapping of aromas and flavours. The regional characters of both Coonawarra and the Barossa Valley are finely poised. The highly perfumed chamomile\/violet\/mocha aromas, immense concentration, savoury flavours and classically structured palate are in superb balance. This beautifully defined cross-regional\/varietal with its meaty nuances and fine-grained tannins will continue to evolve in the cellar for decades.\u003cspan\u003e\" \u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 2004 Bin 60A is destined to become one of Penfolds great special Bin releases. The restraint, pure fruit and elegance of 2004 Block 20 Coonawarra Cabernet Sauvignon is complimented by the power and richness of the 2004 Kalimna and Koonunga Hill Barossa Shiraz. Barrel fermentation in oak has woven all the fruit and oak elements into a wine of immense generosity, depth and complexity. This classically structured, beautifully balanced wine has all the finesse and integrity to develop and evolve in the cellar for many decades.\" \u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003ePeter Gago, Penfolds Chief winemaker\u003c\/strong\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\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep crimson. Slightly subdued with blackcurrant, blackberry, dark chocolate and liquorice aromas. Densely concentrated blackcurrant, mocha and dark chocolate flavours with herb garden and leafy cigar box nuances. Fine\/supple grippy tannins and underlying savoury, meaty, roasted nut and panforte complexity. Peak drinking now to 2045.\"  \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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The release of the 2004 Bin 60A following the epic 1962 Bin 60A is old news now, but the wine was looking very fine indeed when I tasted it so I thought I'd add a note. Very deep purple-black in color, it offers restrained notes of game, smoked meat, earth, blackberry and black currant liqueurs, yeast, marmite-toast plus whiffs of dried lavender, cedar and bark. Very crisp, very tight and very firm, this taut medium-bodied wine is still all structure at this stage, going very long and earthy in the finish. Give it time and consider broaching it from 2014. It should drink well into the 2030s if not beyond.\"  \u003cstrong\u003eLisa Perrotti-Brown, Robert Parker's The Wine Advocate - 99+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Very deep red\/purple, youthful colour. Smoked meats and dry Moroccan spices. Rich and massively full, fruit sweet and decadent in the mouth. Most impressive wine. Majestic. Lumdoocious. Gorgeous flavour and sweetness of fruit balanced by masses of tannins, smooth and supple. Enormous length. Great wine indeed. Drink: 2015–2054.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I tasted this wine a week after it had been bottled, and still find it difficult to believe that I had seen it at its worst. The Bin 60A is already taking on the colours and texture of a sumptuous tapestry: to try to describe the myriad individual parts is to miss the point. Perfectly structured and balanced, this is a very great wine. Will it be better than the 1962 60A? Sadly, I don't fancy my chances of being around to answer the question in 30 years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday, The Weekend Australian - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2004 Cabernet Sauvignon\/Shiraz Bin 60A Kalimna is a blend of Coonawarra Cabernet Sauvignon (56%) and Barossa Shiraz (44%). Its blackberry, blueberry, tar, lead pencil shavings, licorice, and spice box-scented bouquet is followed by a wine boasting an unctuous texture buttressed by decent acidity as well as fabulous extract and richness. This stunning blend should have a minimum of three decades of aging potential and be a true collector's item for many years to come. Date: Oct 2006; Drink 2006 - 2036.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Robert Parker; Robert Parker's The Wine Advocate - 98 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A superbly balanced and assembled wine of massive power, structure and texture. Its dense aromas of brilliant cassis, violets, sweet vanilla\/chocolate oak and dark olives are still closed but tightly focused, backed by undertones of white and black pepper, walnuts and prunes. Dense and deeply packed, its long and assertive palate of deep blackcurrant and plum-like flavour is framed by a firm, drying, powdery astringency, finishing with just a hint of prune and currant. A worthy and perhaps unexpected addition to this historic bloodline.(Coonawarra, Barossa Valley) Drink: 2024-2034+.\" \u003cstrong\u003e Jeremy Oliver - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Plum, currant and blackberry. Mint. Dark berry. Full body chewy and rich. Just a baby. Needs time to soften. A great wine. Better in 2022 but already great.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Violet color. Cherry, blackberry and sexy oak spices on the nose, with a suave smoky tone adding complexity. Very sweet and sappy, with fat but juicy flavors of cherry preserves, ripe plum and baking spices. This has great flavor extract and richness but it's not thick or viscous. A wine of great structure, depth and length finishing on a sweetly spicy note of new American oak. This clocks in at only 13.3% alcohol and proves that a wine does not need head-spinning alcohol or ultraripeness to accomplish flavor impact. The only previous bottling under this bin number was the 1962.\"  \u003cstrong\u003eStephen Tanzer, Stephen Tanzer's International Wine Cellar – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"\u003c\/strong\u003e\u003c\/span\u003eThe famous release is the 1962 Penfolds Bin 60A Cabernet Shiraz. This is only the second wine to be released under this label. It has the biggest shoes to fill. Lightning doesn't often strike twice, but this wine sure does its best.\u003c\/p\u003e\n\u003cp\u003eIt's dense, dark, heavy and loaded with fruit power. Exceptional depth and delivery, yet delicate in the way it delivers it all onto the tongue – a perfumed steamroller of a wine. Great length. But very young. A lake of tannin laces right through the wine. Perfectly constructed. Bottled under cork and screwcap. Monumentally seductive South Australian blend of cabernet sauvignon and shiraz. Magnificently perfumed. Great.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"There are approximately 1,000 cases of this wine, which blends 56% Coonawarra Cabernet Sauvignon with 44% Barossa Shiraz into a stunning combination of cassis and blackberries. Lifted bits of flowers on the nose resemble fine teas and dried herbs, adding the requisite complexity, while the mouthfeel artfully balances the weight of Shiraz with the structure of Cabernet. Mouthwatering and long, with fine, dusty tannins that bode well for aging. Drink 2014–2030.\"  \u003cstrong\u003eJoe Czerwinski, Wine Enthusiast - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePenfolds Rewards of Patience tasting panel 2021 - 5\/5 rating\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\"\u003eAbout the winery\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-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-fragment=\"1\"\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":43624796717297,"sku":"","price":2495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-60A-Cabernet-Shiraz-2004-1500ml.jpg?v=1697518383"},{"product_id":"henschke-hill-of-grace-shiraz-2018","title":"Henschke Hill of Grace Shiraz 2018","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2018\u003c\/strong\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\"The 60th anniversary of what is widely considered Australia's finest single-vineyard wine. Grace by name, grace by nature, it is an elegant, beautiful wine, tannin–acid architecture on point, the fruit depth is just stunning, dotted with five-spice, sage, pepper, charcuterie, crushed quartz and the most lovely, kinetic tannin structure. Finishes with great sustain, harmony and grace. Voluminous and complex, with amazing fruit density and just a complete wine. A classic!\"  Dave Brooks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep ruby with ruby hues. Ethereal and exotic aromas of blackberry and blood plum with five-spice, star anise, clove, fennel seed, cinnamon and black pepper, and more subtle hints of bay leaf and crushed flowering herbs. The palate is plush, deep, complex and powerful, with a core of supple blackberry and blueberry fruit laden with spice and pepper, and beautifully balanced by fine acidity resolving into a long and elegant finish of rolling, velvety tannins. Matured in 20% new and 80% seasoned (83% French, 17% American) oak hogsheads for 18 months prior to blending and bottling.\" \u003cstrong\u003e\u003cspan\u003e Henschke (Aug 2022)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003e2018 has already established itself as one of the truly great years (Stephen Henschke has dubbed 2018 as the vintage of wonder). Not surprisingly, this is a stunning wine, extremely approachable already. An inky purple hue, this is still quite tight but the notes of plums, cassis, bergamot, blueberries and aniseed come forth riding a wave of flavour. There is immaculately integrated oak and the complexity in the wine is already evident with five-spice and chocolate emerging on the palate. The finish is of a length more often associated with great old fortifieds. The tannins are abundant but soft, cashmere-like and ever-so-fine. The focus and structure will see the wine sail into the future. A profound wine of finesse and ethereal class. Well cellared bottles will easily see out forty or fifty years. And blossom over that time. Drink: 2023-2073.\u003c\/span\u003e\"  \u003cstrong\u003eKen Gargett, Wine Pilot – 100 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep crimson. Fresh blackberry pastille, mulberry elderberry chinotto aromas with mocha, roasted chestnut aged notes with dried roses, sage herb garden complexity. Beautifully balanced with voluminous blackberry, mulberry, elderberry roasted chestnut flavours, lovely fine grained and loose knit tannins, superb volume, and integrated acidity. Finishes firm and minerally long. A superb young wine and destined to become a classic vintage. Date: April 2022; Drink: 2028–2045.\" \u003cstrong\u003e\u003cspan\u003e Andrew Caillard MW, The Vintage Journal - 100 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a classic 2018 with a unique fruit expression, yet the incredible concentration coupled with the inbuilt density of tannins is in perfect sync. The length is impressive, too, and the fruit character is kept up from start to finish, and while the earth, five spice and pepper notes seem to sit back a little in the glass, they are buried deep down in this wine.\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eMatthew Jukes - 19.5+\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2018 vintage coincides with 150 years of Henschke family winemaking. This is immediately juicy and forward, then it regains its composure, remembers its origins and finishes closed and firm. This is a classic 2018 with a great fruit expression, yet the incredible concentration and inbuilt density of tannins are in perfect sync. The length is impressive, and the fruit character is kept up from start to finish, and while the earth, five spice and pepper notes seem to sit back a little in the glass, they are buried in this wine.  Interestingly, only 20% new oak was used here; I suspect because the earth and spice notes are so prevalent in this vintage, a decision was made not to push them even harder by adding oak, and so it is a fascinatingly juicy wine. Drink: 2026-2050.\"\u003cstrong\u003e\u003cspan\u003e  Matthew Jukes - 19.5+\/20 points (Tasted April 2023)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eA superb and harmonious Hill of Grace with wonderful complexity on the nose that keeps bringing you back to the glass. Minty blueberries, red berries and some blackberries. Heather and violets with beautifully integrated spices of peppercorn and five spice. Graphite, salt chocolate and cigar box, too. Intense, lush and concentrated. This is barely full-bodied but the concentration is simply effortless and the flavors grow on the palate. Super silky and svelte tannins glide through the even and cohesive palate. Persistent finish, lasting for more than two minutes. Let it breathe if you decide to open it now, but it will sleep well in your cellar, too. Screw cap.\u003c\/span\u003e\"  \u003cstrong\u003eZekun Shuai, JamesSuckling.com – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"2018 Henschke Hill of Grace Matured in mainly French oak (20% new) for 18 months. It opens with gloriously heady scents of wild herbs, spice and pepper, thence flawlessly balanced dark berry fruits, velvet tannins and quicksilver acidity. It's not often a red wine with a 30-plus-year future is ready for consumption from day one. Drink to 2050.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eJames Halliday, The Weekend Australian - 99 points and Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 60th anniversary of what is widely considered Australia's finest single-vineyard wine. Sometimes you've got to pinch yourself and ponder what a lucky existence this wine hack stuff is, sitting here in the Henschke cellar door having just tasted 26 vintages of Hill of Grace spanning back to 1958. Grace by name, grace by nature, it is an elegant, beautiful wine, tannin–acid architecture on point, the fruit depth is just stunning, dotted with five-spice, sage, pepper, charcuterie, crushed quartz and the most lovely, kinetic tannin structure. Finishes with great sustain, harmony and grace. Voluminous and complex, with amazing fruit density and just a complete wine. A classic!\u003c\/span\u003e Drink by 2070.\"  \u003cstrong\u003eDave Brooks, Halliday Wine Companion - 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep red colour with tints of purple and black, less bright than the Hill of Roses, the bouquet more earthbound, more terrestrial at first, with fresh-turned earth and charred oak aromas leading, an echo of the eucalypt forest on a hot day too, while the palate is very powerful, firmly structured and solidly built, with abundant firm tannins and a slight alcohol afterglow. There is tremendous intensity, very full body and amazing horsepower. With time in the glass the trademark dried-herb notes arise, sage and oregano, with traces of black pepper and clove as well, the palate bursting with richness, a deep core of sweet fruit and a tremendously long follow-through, redolent of ironstone. A big wine for this vineyard, with bold, drying but supple tannins and great authority. \u003c\/span\u003e\u003cspan\u003eDrink 2023-2048.\"  \u003cstrong\u003eHuon Hooke, The Real Review – 99 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\"We think of the Hill of Grace vineyard as a single, scintillating entity. Wrong. The vineyard is divided into 13 blocks, of which six contribute to Hill of Grace, the wine. Of that six, the Grandfathers Shiraz planted in 1860, are the oldest. To understand what the Henschkes call \"the tapestry” of the Hill of Grace vineyard goes some way to understand exactly what it is capable of in a superb vintage like 2018.\u003c\/p\u003e\n\u003cp\u003eWhat looks like a jigsaw on paper comes together harmoniously in the glass. The fruit soars in blackcurrant pastille, black fruits, briar, earth, bramble, toasted spice, supported by – once again – the most magical and lifted floral aromatics in violet and rose. A fine web of tannins offers a deeper insight, one that is dense and firm, built to last.\u003c\/p\u003e\n\u003cp\u003eThe word on the palate is elegance. The winemaking detail bears noting, especially the 18 months maturation in new (20%) and seasoned French (83%) and American (17%) hogsheads. For every drinker who questions the role of American oak in Shiraz – is it too loud? – think again. A smidge of American oak is just one small but telling piece in the great complex tapestry that is Hill of Grace. And in 2018, every piece fell into place producing a wine for the ages. Drink: 2023-2048.\" \u003cstrong\u003e Jeni Port, Wine Pilot – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2018 vintage was a beauty: warm, largely free from disease pressure and responsible for a suite of wines across the region that still today speak of vitality, energy and grace. It will go down as one of the greats of the past decade and likely more and, for me, is on par with the great 2015.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 99 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep red colour with tints of purple and black…the bouquet more earthbound, more terrestrial at first, with fresh-turned earth and charred oak aromas leading, an echo of the eucalypt forest on a hot day too, while the palate is very powerful, firmly structured and solidly built, with abundant firm tannins and a slight alcohol afterglow. There is tremendous intensity, very full body and amazing horsepower. With time in the glass the trademark dried-herb notes arise, sage and oregano, with traces of black pepper and clove as well, the palate bursting with richness, a deep core of sweet fruit and a tremendously long follow-through, redolent of ironstone. A big wine for this vineyard, with bold, drying but supple tannins and great authority.\"  \u003c\/span\u003e\u003cstrong\u003eRay Jordan, The West Australian – 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Tasting Hill of Grace is often a moving experience, especially so in an excellent vintage like 2018. Using vines planted between 1860 and 1965, it's one of the great wines of Australia as well as the world. Inky, layered and profound, with maturation in an 83\/17 combination of French and American barrels, this is a wine that carries its power and concentration comparatively lightly. Five spice, fennel and vanilla pod aromas lead you into a palate that has intensity, focus and, yes, grace, blackberry and blueberry fruit, fleshy, sculpted tannins, deftly handled oak and a lift of freshness and acidity. A world-class wine from a unique site.\"  \u003cstrong\u003eTim Atkin - MW 99 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2018 Hill of Grace Shiraz was matured in a combination of new (20%) and seasoned (80%) oak hogsheads (83% French, 17% American) for 18 months prior to blending and bottling. On the nose, the 2018 vintage assists this wine in speaking clearly of its regional location: raspberry and licorice, coal dust, black tea and tobacco leaf. There are inflections of black truffle and bone broth, which always seem to emerge, however the wine is brighter and more focused than I have seen. It offers a beautiful, svelte display of fruit and tannin, with all things in harmony in the mouth. This is very long, as we would expect from the pedigree of this wine and the vineyard. It is concentrated and intense, sinewy, elegant and powerful—a wine for the future generation. \u003cspan\u003eThe 2018 vintage was a beauty: warm, largely free from disease pressure and responsible for a suite of wines across the region that still today speak of vitality, energy and grace. It will go down as one of the greats of the past decade and likely more and, for me, is on par with the great 2015. Drink: 2023-2053.\"  \u003c\/span\u003e\u003cstrong\u003eErin Larkin, Wine Advocate - 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This remarkable wine is rich, dense and generous yet also restrained and wonderfully elegant, with silky tannins and flavors ranging from fresh, fleshy black cherry, wild blackberry and baked plum cobbler fruit to sage and rosemary. The long, epic finish shows strong, malty Assam black tea and whiffs of sandalwood and rose petal, plus a savory note of Kalamata olive that lingers. Shiraz. Drink now through 2040. 300 cases made.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMaryann Worobiec, W\u003c\/span\u003e\u003cspan\u003eine Spectator – 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eHill of grace\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Henschke Hill of Grace Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HenschkeHillofGraceVineyard_1024x1024.png?v=1682119841\"\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/henschke-hill-of-grace-eden-valley\/\u003c\/strong\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\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\u003eAbout the 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":43764860780785,"sku":"","price":1150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henschke-hill-of-grace-shiraz-2018_2aa9d8a9-dd41-41b9-96cb-6ed24a0ab10e.jpg?v=1750216921"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_656953a6-4d44-405d-9f1a-ebc5fe4b9c1b.jpg?v=1734578133","url":"https:\/\/canterburywines.au\/collections\/red-wine-in-gift-box.oembed?page=4","provider":"Canterbury Wines","version":"1.0","type":"link"}