{"product_id":"penfolds-st-henri-shiraz-2024","title":"Penfolds St Henri Shiraz 2023","description":"\u003cp\u003e\u003cstrong\u003e\"A standout of this year’s Penfolds release, with an incredible future before it.\"  Tyson Stelzer\u003cbr\u003e\u003cspan\u003e\"This is a stunning wine and it will blow people away.\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\"\u003cb\u003e  \u003c\/b\u003eMatthew Jukes\u003cbr\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eWhat a cracker.\u003c\/span\u003e \u003cspan\u003eThere's a succulence and intensity that is infectious.\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\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\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003e\u003cspan class=\"cs-reviewBody\"\u003e\"An impressive St Henri with a long and bright future ahead of it.\u003c\/span\u003e\"\u003cem\u003e  \u003c\/em\u003eHuon Hooke\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\"\u003cspan\u003eSeamless, supple and so well balanced. It really is an excellent St Henri.\"  Ken Gargett\u003cbr\u003e\"An excellent release of St Henri. It is particularly cellar-worthy.\"  Campbell Mattinson\u003cbr\u003e\"The palate is plush and silky with lovely tension and purity.\"  James Suckling\u003cbr\u003e\"A classical St Henri showing its claret-like -bloodlines.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAndrew Caillard MW\u003cbr\u003e\"A dark-fruited and brooding affair with complexity and length in abundance.\"  Tom Kline\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSt Henri is a time-honoured and alternative expression of Shiraz, and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn't succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, 1,460 litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is a black labrador puppy of a St Henri, with a silky soft tummy and a lustrous coat. In addition, it has so much generosity and a kindly nature; it opens on command and welcomes forensic inspection. There is nowhere to hide here with black liquorice, an entire suite of black fruits and flowers and a spice rack to boot. Earthiness and oak are present, but discreet. Forward and communicative, and yet with enough tannin and acidity to last a couple of decades, but perhaps no more, this is a stunning wine, and it will blow people away, not least if it’s one’s first sip of this glorious and eternally amazing label. \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 2023 Penfolds St Henri is 100% Shiraz from premium vineyards in \u003cspan\u003eMcLaren Vale (55%), Barossa Valley (21%), Frankland River (8%) and the balance from Port Lincoln and Padthaway.\u003c\/span\u003e It was aged for 12 months in large seasoned oak vats.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Black at the core with a vivid purple rim. The nose is brooding and complex, layers of black and blue fruits unfold alongside dark spices and lightly roasted coffee beans. Mineral and savoury notes emerge; wet steel on oilstone, ferric ironstone and flint are interwoven with a subtle suggestion of cordite smoke. Exotic herbal notes evoke a visit to a traditional apothecary, while fresh nettles and oolong black tea add further allure. On the palate, \u003cspan\u003eJuicy and generous yet firmly structured. A deep, dark fruit profile is matched by the umami savouriness of rare steak and an olive‑brined undertone. Tannins are impeccable – tight, finely woven and assured, drawing the palate long and detailed. Nuances of Chinese tea, fennel and liquorice provide precision and persistence, finishing with restraint, depth and unmistakable St Henri authority.\u003c\/span\u003e 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 a black labrador puppy of a St Henri, with a silky soft tummy and a lustrous coat. In addition, it has so much generosity and a kindly nature; it opens on command and welcomes forensic inspection. There is nowhere to hide here with black liquorice, an entire suite of black fruits and flowers and a spice rack to boot. Earthiness and oak are present, but discreet. Forward and communicative, and yet with enough tannin and acidity to last a couple of decades, but perhaps no more, this is a stunning wine, and it will blow people away, not least if it’s one’s first sip of this glorious and eternally amazing label. \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\"\u003cb\u003e  \u003c\/b\u003e\u003cstrong\u003eMatthew Jukes - 19\/20 points\u003c\/strong\u003e\u003cb\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"A standout of this year’s Penfolds release, with an incredible future before it.\"  \u003cstrong\u003eTyson Stelzer - 97 points \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\u003eA very strong release for this classic Australian wine with a strong cellaring pedigree. Deep crimson in the glass with a purple edge and fruit tones of black cherry, satsuma plum, blueberry, and blackberry. Hints of brown spice, minerals, crushed herbs, tobacco leaf, dark chocolate-dipped cherries, black tea, roast meats and earth. There's a succulence and intensity to this year's release that is infectious; those enticing characters slowly shape-shift into something more savoury and vital at its core. The structure and fruit density suggest longevity is a given, along with balance and grace to boot. These are very good characters indeed. What a cracker.\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 - 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\u003eNot the easiest of vintages, 2023 was cool and wet. This might explain the arrival of a new region to the St. Henri blend: Frankland River. It joins Port Lincoln and regulars McLaren Vale, Barossa Valley and Padthaway in what must have been a busy blending exercise. Keeps true to the style in warmth of personality. A deeply coloured wine with intense blackberry, plum, briar, earth, leather aromas. The texture is striking, layered in deep pile, fine tannins and tiers of ripe black fruits, spices that lift, notes of chocolate and earth and a clean, smooth run through to the finish. A challenging vintage once again proves the value of Penfolds multi-regional blending philosophy and turns out an impressive St. Henri.\u003c\/span\u003e Drink: 2026-2051.\"\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cem\u003e \u003c\/em\u003eJeni Port, Wine Pilot – 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eNick Ryan, The Weekend Australian - 97 points\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDense, dark red with purple tints; blackberry aromas with a touch of jam, the palate is massive and full-bodied, loaded with chewy tannins and long carry. There are some sneaky spices emerging as you work the glass: nutmeg and clove as well as pepper, an impressive St Henri with a long and bright future ahead of it.\u003c\/span\u003e Drink: 2029–2048.\"\u003cstrong\u003e\u003cem\u003e  \u003c\/em\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"100% Shiraz, maturation is in large older oak vats, for this vintage, twelve months. This particular release is especially interesting as fruit from outside South Australia has been included. A percentage of the Shiraz is from Frankland River in Western Australia. Given how special the vintage was in that region, it shouldn’t really be a surprise. The other regions to contribute were McLaren Vale, Barossa Valley, Port Lincoln and Padthaway. An extremely good, though not absolutely elite, St Henri. Dark plum\/opaque maroon in colour, this is ripe and generously flavoured, most approachable in its youthfulness. The balance is excellent and the finish lingering. On the nose we have aromas including bay leaves, black fruits, cocoa powder, baking spices, mulberries, smoked meats, bergamot, aniseed and something akin to a chocolate snack bar which is rather enticing. Seamless, supple and with a creamy texture and a line of juicy acidity, this is so well balanced. It really is an excellent St Henri, and will provide pleasure for the next twenty-five years. Drink: 2026-2051.\"\u003cstrong\u003e  Ken Gargett, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"2023 is the first time that Shiraz was sourced from Frankland River for the St. Henri, and this is significant, given it is Western Australia, when most of the fruit for the cuvées traditionally are sourced from the eastern states. To lend this comment context: 2023 was a cooler, wetter season in Barossa, a cooler season in McLaren Vale, and yet over in the west, it has shaped up to be one of the very best, most balanced, most energetic vintages in recent memory. So here, the 2023 St. Henri Shiraz is silky and fine, balanced and herbal, with star anise and shaved fennel, raspberry, milk chocolate, violets and freshness. It is really excellent. These current St. Henri's are very different in style to the early iterations of the cuvée, yet they manage to express a similar effortlessness and ease. I would say, on balance, that the alcohols are higher than the wines from the 1980s and before, yet the tannins are very polished and cleverly managed. I think this serves to set them apart or, at least, to create two schools of stylistic thinking - I am, for what it's worth, a fan of both. It matured for 12 months in large-format seasoned oak vats.  Drink: 2026-2053.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The noticeable difference in this wine, in a Penfolds context, is the lower or non-existence of oak flavour, but almost more noticeable is the lower impact of sweetness on the flavour profile. It’s ripe for certain, it’s not herbal, but it feels dry not just on the finish but throughout. This dryness adds an elegance, especially in tandem with this release’s mineral or graphite-like edges. We see plums and cherries here, asphalt even, along with peppercorns, and we also see wonderful extension through the finish. I’m happy to mark this as an excellent release of St Henri. It has more overt structure than usual, integrated as it is. St Henri is customarily cellar-worthy, but this release is particularly so. Drink: 2028-2040+.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Like descending into a cool, dark cave in the middle of scorching summer heat, you get overwhelmed with an overall sense of coolness and stillness; a quiet moment to regroup, reflect and reassess. It’s all there: freshly crushed black cherries, boysenberries and the wildest blackcurrants, alongside the aroma of freshly brewed Chinese tea. But you sort of have to move around in the dark, touching cold walls while feeling fresh droplets under your fingers. The palate mimics that continuous stream of water flowing from somewhere. The fruit density melts into that of the tannins, the oak wrapping around the two elements, combining everything together to give you that light you were searching for. You’re welcome to drink it now, as it gives you hints here and there, but I’d prefer to wait a little longer. Drink: 2026 – 2050.\"  \u003cstrong\u003eLisa Cardelli, Wine Pilot – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"There's a real elegance and charm here, with the cooler vintage showing through in black and blue berries, plum, sweet spice, ferrous earth and dried herbs. The palate is plush and silky with a metallic-edged austerity, rounded out by silky tannins and bright acidity. Lovely tension and purity, with plenty more to unravel with time in bottle. Drink or hold.\"\u003cstrong\u003e  Ryan Montgomery, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eDeep crimson. Intense pure blackberry cassis, raspberry aromas with chinotto notes. Buoyant expressive dark and berry fruits, underlying roasted walnut notes and fresh al dente\/ touch leafy tannins. Finishes claret firm with bittersweet\/ chinotto notes. Lovely density and vigour. A classical St Henri showing its claret-like -bloodlines. McLaren Vale, Barossa Valley, Padthaway with elements of Port Lincoln and Frankland River (WA). Style over regional provenance. 12 months in large, seasoned vats. Drink now – 2038.\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 - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eFirst released commercially in 1957, St Henri has always stood as Grange’s deliberate counterpoint — proudly unreliant on new oak, matured instead in large, seasoned vats that let the wine’s own structure and savoury character develop rather than layering on oak influence. It’s a style that has held its identity through decades of changing fashion, rich and plush on release before settling into softer, earthy, mocha-like tones with age. Deep-set and brooding in the glass with sweet shortbread, cacao nib and black pepper at the fore before blackberry, black cherry, mint choc and black liquorice emerge. There’s some menthol, coal and black tea with further air. There’s good concentration to the palate — it drives through the mouth with black pepper dancing around blackberry, black cherry, plum, menthol, black liquorice and mint again. The savoury spice notes re-emerge through the finish alongside the dark fruit drive and liquorice tones. The tannins are quite integrated but long and driving, elongating the finish to great length. A dark-fruited and brooding affair with complexity and length in abundance.\u003c\/span\u003e\u003cspan\u003e\"  \u003cstrong\u003eTom Kline, Wine Pilot - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout st henri\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfolds St Henri photo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds_St_Henri_Claret_1024x1024.webp?v=1665192163\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe first vintage of St Henri – then Auldana Cellars St Henri Claret – was produced in 1888, beginning one of the most famous and enduring names in Australian wine. It was likely named after Auldana's winemaker Léon Edmond Mazure's son Henri or his wife, Philomine Henriette. The wine immediately enjoyed success, winning the Championship Cup for Best Claret in Australia at the Adelaide Wine Show in 1890 and then again as a joint winner in 1891. The St Henri label disappeared somewhere around the beginning of World War 1, probably because of reduced export sales. It was revived by Senior Red Winemaker John Davoren at Penfolds in 1953 to celebrate the centenary of Auldana Cellars (established by Patrick Auld in 1853) but the wine was not widely released. The 1953 release was made from Auldana and Paracombe fruit and the label design was based on original St Henri labels found in a loft at Auldana Cellars shortly after its sale to Penfolds in 1947.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to retired Penfolds Senior Winemaker John Bird, the first vintages of St Henri were cabernet sauvignon and mataro blends. The fruit was foot stomped in open-ended hogsheads during vinification. After fermentation, the wine was matured in oak vats rather than hogsheads for around 18 months. John Davoren's aim was to make a wine in the traditional Claret style, accentuating fruit and maturation characters, rather than oak complexity. In this way the winemaking style differs to Grange, as it relies on larger seasoned oak vessels without any barrel fermentation. The 1957 vintage is officially recognised as the first St Henri commercial release under the Penfolds name. Nonetheless, John Davoren describes all of the 1950s vintages as “trials”. These experimental wines from 1953 to 1959 mark an important step forward for winemaking in Australia. Not only does St Henri honour the late 19th-century aspirations of Auldana's proprietor Sir Josiah Symon and winemaker Léon Edmond Mazure, but witho\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003es of Australia 2022 - James Suckling\u003c\/span\u003eut the professional rivalry between Max Schubert and John Davoren, the Grange story would not have the same richness or romance. Initially St Henri achieved greater commercial success than Grange, although both were offered to the public as Claret styles. St Henri was a more elegant, approachable and familiar style because it reflected traditional winemaking techniques, whereas the revolutionary Grange was something of a blockbuster with more richness and fullness.\u003c\/p\u003e\n\u003cp\u003eToday Penfolds St Henri is a multi-regional multi-vineyard South Australian blend, primarily based on shiraz, although it still honours the original style. Significant contrbutions of shiraz come from Barossa Valley, Eden Valley, Clare Valley, McLaren Vale, Langhorne Creek, Robe and Bordertown; cabernet sauvignon from Coonawarra, Barossa Valley and Adelaide Hills. After vinification the wine is matured in seasoned large oak vats for around 15 to 18 months before bottling. \u003c\/p\u003e\n\u003cp\u003eSt Henri was labelled 'Claret' until the 1989 vintage. Packaged in laser-etched bottles\u003cbr\u003esince the 1996 vintage. Released in many markets under screwcap since 2005. St Henri Shiraz possesses a unique stature in the story of Australian wine. With its proven style and aging potential, it is a favourite among Penfold's collectors. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtract from\u003c\/strong\u003e \u003cstrong\u003ePenfolds Rewards of Patience tasting panel 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Penfold's Chief Winemaker Peter Gago\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" alt=\"penfolds-winery\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":48478848319729,"sku":null,"price":118.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-St-Henri-Shiraz-2022_e746a0a3-4c79-4709-8e6a-11cb38930982.jpg?v=1768959151","url":"https:\/\/canterburywines.au\/products\/penfolds-st-henri-shiraz-2024","provider":"Canterbury Wines","version":"1.0","type":"link"}