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The original and most powerful expression of Penfolds multi-vineyard, multi-district blending philosophy, Grange is arguably Australia’s most celebrated wine and is officially listed as a Heritage Icon of South Australia.
Crafted utilising fully ripe, intensely-flavoured and structured shiraz grapes, the result is a unique Australian style that is now recognised as one of the most consistent of the world’s great wines. With an unbroken line of vintages from the experimental 1951, Grange clearly demonstrates the synergy between Shiraz and the soils and climates of South Australia.
"96% shiraz, 4% cabernet sauvignon from the Barossa Valley, McLaren Vale, Coonawarra and Magill Estate, matured for 20 months in new American hogsheads. Gloriously, 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."
"Very deep, dark, dense colour still with purple tints: it stains the glass. The bouquet is very oaky, mocha, coconut and vanilla, and the wine is a massive powerhouse of a wine. The tannins are mouth-coating and emphatic, concluding with a major grip. This is a very big Grange and quite chewy in texture. The finish is resoundingly long. An impressive, very long-term red wine."
"Served alongside the 2012 and it proved a keen competitor. Indeed 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."
An aromatic assault / surge / eruption of soy, hoisin, balsamic reduction … coiled around a core of kirsch and fresh raspberry. This propulsion is crammed with tell-tale barrel ferment, V.A. and formic Grange markers – all in balance, all respectful of fruit and oak. And yet, so ‘classy’ – a brightness, a sheen, a gloss, a raciness – belying both age and upbringing (élevage).
Formidable. No gaps, a densely-packed structural continuum. Not huge, not massive, yet taut, muscular, feisty. A black palimpsest - black fruits, black liquorice, black pudding, black fig, black cardamom.... Granitic chewy tannins linger and coat; oak all but fully concealed, submerged beneath a tannin/oak/acid/flavour tsunami.
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Home to the oldest vines in the country, and no less than 18 wine growing regions, South Australia accounts for almost 50% of Australia’s wine production. The Barossa Valley, McLaren Vale, Langhorne Creek and Coonawarra are well known for their world class reds, with Adelaide Hills, Clare Valley and Eden Valley praised for their exceptional Chardonnay and Riesling.
The majority of South Australia had a dry winter reminiscent of 2006, vines were in water deficit at the beginning of spring and became accustomed to dry conditions quite early. The exception was McLaren Vale, where revitalising winter rainfall exceeded the long term average. Early budburst was noticeable across many regions. Dry and warm spring conditions explained canopy growth and yields, becoming typical of the 2013 growing season. Warm days were dispersed throughout October, November and in early January, contributing to an early start to the 2013 harvest and a condensed vintage. Dry and warm conditions, coupled with lower than average yields resulted in fruit showing strong, structural tannins and wines of great intensity and encouraging flavour. The Magill Estate fruit was harvested in pristine condition, hand-picked on February 14th and 15th 2013.
Key to the success of Penfolds has been a lineage of visionary winemakers. There have only ever been four Chief Winemakers at the helm of Penfolds – Max Schubert, Don Ditter, John Duval and Peter Gago, each a custodian of a rich winemaking tradition that goes back for more than 170 years.
Our current Penfolds winemaking team has more than 100 years between them as Penfolds winemakers. They are constantly refining and improving their work, whilst honouring the winemaking techniques of their predecessors.