{"product_id":"penfolds-st-henri-shiraz-2022-375ml","title":"Penfolds St Henri Shiraz 2022 (375ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"A classical St Henri. A great follow-up to the stellar 2021 vintage. Outstanding.\" Andrew Caillard MW\u003cbr\u003e\"One of the greats.\" Tyson Stelzer \u003cbr\u003e\"There is tremendous power and intensity, with the structure to handle long-term cellaring.\" Ray Jordan\u003cbr\u003e\"The 2022 St Henri Shiraz is a magnificent wine.\" Erin Larkin\u003cbr\u003e\"Utterly mesmerising. Complete, thrillingly balanced and sumptuously rewarding.\" Matthew Jukes \u003cbr\u003e\"This is a fantastic St Henri.\"\u003ci\u003e \u003c\/i\u003eCampbell Mattinson\u003cbr\u003e\"A beautifully judged St Henri - classical, understated, and deeply satisfying.\" Tom Kline\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSt Henri is a time-honoured and alternative expression of Shiraz, and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn't succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, 1,460 litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is an utterly mesmerising St. Henri. It is complete, thrillingly balanced and sumptuously rewarding. It might be the most immediately enjoyable St. Henri of all time! Rich, dark, mellow and superbly well-appointed, this is a crowd-pleaser with little visible astringency or muscle. Instead, this mille-feuille of red, blue, black and purple fruit is sensational, and it will enchant all-comers with its epic allure and precociousness. While we can dive into this pool now, the engine, which purrs away in the core, will keep this wine ticking over for at least three decades\u003cspan class=\"s2\"\u003e.\"  Matthew Jukes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The abiding character of St Henri is its longevity, particularly in the context of better vintages. It has none of the make-up of new American oak that can hide the imperfections of a lesser vintage. A great St Henri will come into its own in a bare minimum of 10 years, and live long thereafter.\" \u003cstrong\u003e James Halliday \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThe 2022 Penfolds St Henri is 96% Shiraz \u003cspan\u003ewith 4% Cabernet Sauvignon\u003c\/span\u003e from premium vineyards in Barossa Valley, McLaren Vale and \u003cspan\u003ePadthaway\u003c\/span\u003e. It was aged for 14 months in large seasoned oak vats.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Instantly, recognisable as St Henri. The absence of new oak is a defining feature, a gentle swirl brings forth a pure expression of Shiraz. A joyous and ethereal fruit lift… First, raspberries, freezedried and dusted over coconut sponge. A scoop of wild berry gelato provides another layer of complexity. Closer inspection reveals scents of freshly-roasted coffee beans and cinnamon tea cake. With a little air, savoury notes emerge. Carpaccio-like freshness, replete with marinated olives, peppers, and brine.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the wine has a real presence, weighty yet buoyant. It has stature and confidence. There is a complex assortment of flavours vying for attention. Hazelnuts, macadamia, white chocolate, and Dutch liquorice are first noted. There is a lovely fruit saturation, reminiscent of Kir Royale cocktail, summer berry pudding, and melted chocolate. The tannins are ripe, fully integrated, and effortlessly anchor the fruit. A classic St Henri that delivers in the full flush of youth but promises so much more for those inclined to cellar this wine for a few decades. Peak Drinking: Now – 2050.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eThis is an utterly mesmerising St. Henri. It is complete, thrillingly balanced and sumptuously rewarding. It might be the most immediately enjoyable St. Henri of all time! Rich, dark, mellow and superbly well-appointed, this is a crowd-pleaser with little visible astringency or muscle. Instead, this mille-feuille of red, blue, black and purple fruit is sensational, and it will enchant all-comers with its epic allure and precociousness. While we can dive into this pool now, the engine, which purrs away in the core, will keep this wine ticking over for at least three decades\u003c\/span\u003e\u003cspan class=\"s2\"\u003e.\"\u003cb\u003e  \u003cstrong\u003eMatthew Jukes - 19\/20 points\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson. Intense dark cherry, blackberry, roasted walnut, mocha praline, hint of wax varnish aromas. Beautifully concentrated dark cherry, blackberry pastille, dark chocolate flavours, superb slinky firm bittersweet tannins, lovely inky density and well-integrated fresh acidity. Claret-firm at the finish. A classical St Henri. A great follow-up to the stellar 2021 vintage. Outstanding\u003c\/span\u003e.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAndrew Caillard MW - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThere is an immediate allure to St Henri 2022, announced with the signature gloss and grace that is uniquely St Henri on a bouquet of magnificent black fruits of all kinds, violets and dark chocolate that speaks more of place than of method. There is a harmony and composure to this blend that speak of a temperate season in the Barossa and mild in McLaren Vale, producing moderate crops of natural balance. I love the expansive mood of large vessel maturation, setting a transparency, detail and harmony of effortless flow. Firm, fine tannins carry a long and graceful finish. One of the greats. Drink: 2042-2057.\u003c\/span\u003e\u003cspan\u003e\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTyson Stelzer - 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"As if someone has been distilling fruit to its truest essence, this wine is putting on a show on its own. Concentrated boysenberries, Java plums, and blueberries until it walks down into a road peppered with ferrous, leathery, turned earth, peppercorn, and Nicaraguan cigar elements. The velvety tannins and fruit roll along the way together, creating an electrical by-product as they move through. The movement then hits the back of the palate and stays there, almost as if suspended in mid-air. That is where the seriousness and durability of this wine lie.\"  \u003cstrong\u003eLisa Cardelli, Wine Pilot – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eIt’s a tough gig to follow up a vintage generally regarded as one of the greatest ever St Henris. And yet here we have a wine that pushes things mightily close, albeit without the massive depth of sweet concentrated fruit that marked the ’21. Still, here is a wine that is true to style in every way. It’s 96% shiraz with the remainder cabernet and sourced from McLaren Vale, Padthaway and the Barossa. There is no overt oak evidence here, and you are getting a clear, uninterrupted window into the vintage. Yet, there is tremendous power and intensity, with the structure to handle long-term cellaring.\u003c\/span\u003e\u003cspan\u003e. Cellar 30 years.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eRay Jordan – 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eThe 2022 St Henri Shiraz is a magnificent wine, which ages with grace and detail for many, many decades. Looking at this as a young wine, it shows exuberant fruit power, powerful structure and a cacophony of spices. However, with age, these wines become graceful and almost ethereal. In a recent tasting of 40 vintages of St Henri going back to 1958, the wine revealed itself to be one of patience, detail and elegance. The highlights undoubtedly were 1962, 1971, 1986, 1991 and 2010. These were wines for the ages, and this 2022 will be. \u003c\/span\u003eDrink: 2025-2046.\" \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e Erin Larkin, Wine Advocate - 96+ points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eLong chains of spicy tannin. This is an interesting St Henri Shiraz and an excellent one. The fruit itself has a depth to it – we’re into red licorice, blueberry, ripe plums and kirsch – all of which is overlaid with near-exaggerated swirls of roasted spices, nuts, orange peel and leather. Length here is excellent, character clear. This is a fantastic St Henri.\u003c\/span\u003e Drink: 2028-2039+.\"\u003cem\u003e \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eI vividly remember trying a 1971 St Henri when I worked in a retail store in Sydney and it knocked my socks off. I've been besotted with the wine every since. Deep magenta-splashed crimson in the glass, with fruit notes of satsuma plum, blackberry, blueberry and boysenberry. Hints of olive tapenade, baking spices, tea cake, roasting meats, earth and dark chocolate. Considerable fruit depth as it unfurls on the palate, with a ferrous edge to the tannin profile providing ample support. The wine finishes long, balanced and true. It's not quite up to the lofty heights of the '21 release but, man, it's not far off.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e Drink by 2050.\"\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNick Ryan, The Weekend Australian - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eTrue to style, it was matured for 14 months in large, seasoned oak vats - no new oak in sight - allowing fruit and site to take the lead. The nose is poised and quietly complex: blackberry, graphite and black pepper are layered with au jus, cedar, tilled earth and olive tapenade. There’s a savoury undercurrent, but everything is in balance - restrained, elegant, and composed. The palate is sleek and medium-bodied, driven by mineral acidity and taut, sinewy tannins. Black cherry, dark plum, cedar, spice and subtle game notes glide with precision and energy. There’s a clarity to the wine’s shape and detail, and a long, effortless finish that speaks to its pedigree. A beautifully judged St Henri - classical, understated, and deeply satisfying.\"  \u003cstrong\u003eTom Kline, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Deep, saturated colour with a strong purple rim; the bouquet is very mineral, with ironstone, freshly-dug earth and dried blood notes. Full-bodied, dense and quite muscular for a St Henri, with hints of dried fruit\/raisin but the freshness is not compromised at all. Tannins are supple and fleshy and coat the mouth. Typically savoury and lovely drinking already, but obviously has long term potential too. Drink: 2028–2043.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is certainly a very fine St Henri, although unlikely to sit with the absolute greats. Maturation is a very different regime from the usual Penfolds \u003cem\u003emodus operandi\u003c\/em\u003e, with the wine spending time in very large format, very old oak, meaning the oak influence is minimal at best. This release saw fourteen months maturation. 96% Shiraz with 4% Cabernet Sauvignon, the fruit is sourced from the Barossa Valley, McLaren Vale and Padthaway – again, no Clare material, although there is no Clare reason why. The colour is a vibrant yet near black\/purple. As much as any wine in the Collection, this one did step up with time in the glass to reveal hidden layers. We have a range of aromas through dried herbs, chocolate, aniseed, cloves, black and red berries, plums, tobacco leaves and cassis. There is a juiciness to the palate and those aniseed notes really start to come forth. The wine finishes with notes of sour cherries. There is very good length here, along with balance and intensity, sleek tannins and a lingering finish. This is perhaps a little more powerful than some recent St Henri releases at this early stage and there is certainly room for the wine to improve even further. It will provide pleasure for at least twenty years. Drink: 2025-2045.\"\u003cstrong\u003e  Ken Gargett, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eOffers a little less of the classic St. Henri style – the comforting old lounge leather savouriness is now discreetly a little fresher – but the usual plush richness remains. The ’22 is down to earth in tone and delivery. It is a wine of the soil, dusty and hearty in blackberry, cassis fruits, red plum, spices, herbal notes and a light savouriness.  A sprig of bay leaf adds a warm, familiar note. And yet the overall impact is one of freshness, poise, delivered via fine, firm tannins. It shows every sign of enjoying its drinking moment right now although St. Henri fans will know that it has considerable lasting qualities. Drink: 2025-2043\u003c\/span\u003e.\"\u003cstrong\u003e \u003cem\u003e \u003c\/em\u003eJeni Port, Wine Pilot – 95 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout st henri\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfolds St Henri photo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds_St_Henri_Claret_1024x1024.webp?v=1665192163\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe first vintage of St Henri – then Auldana Cellars St Henri Claret – was produced in 1888, beginning one of the most famous and enduring names in Australian wine. It was likely named after Auldana's winemaker Léon Edmond Mazure's son Henri or his wife, Philomine Henriette. The wine immediately enjoyed success, winning the Championship Cup for Best Claret in Australia at the Adelaide Wine Show in 1890 and then again as a joint winner in 1891. The St Henri label disappeared somewhere around the beginning of World War 1, probably because of reduced export sales. It was revived by Senior Red Winemaker John Davoren at Penfolds in 1953 to celebrate the centenary of Auldana Cellars (established by Patrick Auld in 1853) but the wine was not widely released. The 1953 release was made from Auldana and Paracombe fruit and the label design was based on original St Henri labels found in a loft at Auldana Cellars shortly after its sale to Penfolds in 1947.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to retired Penfolds Senior Winemaker John Bird, the first vintages of St Henri were cabernet sauvignon and mataro blends. The fruit was foot stomped in open-ended hogsheads during vinification. After fermentation, the wine was matured in oak vats rather than hogsheads for around 18 months. John Davoren's aim was to make a wine in the traditional Claret style, accentuating fruit and maturation characters, rather than oak complexity. In this way the winemaking style differs to Grange, as it relies on larger seasoned oak vessels without any barrel fermentation. The 1957 vintage is officially recognised as the first St Henri commercial release under the Penfolds name. Nonetheless, John Davoren describes all of the 1950s vintages as “trials”. These experimental wines from 1953 to 1959 mark an important step forward for winemaking in Australia. Not only does St Henri honour the late 19th-century aspirations of Auldana's proprietor Sir Josiah Symon and winemaker Léon Edmond Mazure, but witho\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003es of Australia 2022 - James Suckling\u003c\/span\u003eut the professional rivalry between Max Schubert and John Davoren, the Grange story would not have the same richness or romance. Initially St Henri achieved greater commercial success than Grange, although both were offered to the public as Claret styles. St Henri was a more elegant, approachable and familiar style because it reflected traditional winemaking techniques, whereas the revolutionary Grange was something of a blockbuster with more richness and fullness.\u003c\/p\u003e\n\u003cp\u003eToday Penfolds St Henri is a multi-regional multi-vineyard South Australian blend, primarily based on shiraz, although it still honours the original style. Significant contrbutions of shiraz come from Barossa Valley, Eden Valley, Clare Valley, McLaren Vale, Langhorne Creek, Robe and Bordertown; cabernet sauvignon from Coonawarra, Barossa Valley and Adelaide Hills. After vinification the wine is matured in seasoned large oak vats for around 15 to 18 months before bottling. \u003c\/p\u003e\n\u003cp\u003eSt Henri was labelled 'Claret' until the 1989 vintage. Packaged in laser-etched bottles\u003cbr\u003esince the 1996 vintage. Released in many markets under screwcap since 2005. St Henri Shiraz possesses a unique stature in the story of Australian wine. With its proven style and aging potential, it is a favourite among Penfold's collectors. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtract from\u003c\/strong\u003e \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":48363636883697,"sku":null,"price":77.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-St-Henri-Shiraz-2022-375ml.jpg?v=1782873142","url":"https:\/\/canterburywines.au\/products\/penfolds-st-henri-shiraz-2022-375ml","provider":"Canterbury Wines","version":"1.0","type":"link"}