Grange 2017 Penfolds

Tasting Notes

The first thing you feel is lift. Blueberry, plum, dark chocolate and a unique Grange character of coconut, vanilla and dill notes from new American oak. The cooler 2017 season is reflected in the flavor, the fruit feels concentrated but not jammy, and the acidity is in full force. The acidity keeps things moving. The tannins are dense and fine grained, suitable for long aging. Is this wine drinkable now with extended decanting? Yes, it has potential. But this is a wine that needs time.

Grape Varieties

The 2017 blend includes.

• 97% Shiraz
• 3% Cabernet Sauvignon

Dark fruit, spice and body. So why add a small amount of Cabernet? The 3% Cabernet gives structure and zest in the mid-palate. It's a Grange tradition and we do this often, though not every year. And in a cool vintage like 2017, the extra structure is very important.

Cellaring Potential

The 2017 Grange will be drinkable till 2050. Dense tannins, fresh acidity from the cool season, 19 months in new American oak barrels stored horizontally at a stable temperature of 12-14°C. With time, the oak flavors mingle and tertiary notes of leather and earth emerge.

The Producer

Penfolds is the best-known name in Australian winemaking, and for good reason: the grange. Dr. Christopher Rawson Penfold founded the McGill Estate near Adelaide in 1844, but the wines that made the maison world-class did not exist for another century. 1951, winemaker Max Schubert, a European He returned from Europe and, inspired by the Northern Rhone, made his first experimental Grange varietal. We believe it is still the benchmark for Australian Shiraz, and since 2002 Peter Gago has been the winemaker.

Terroir & Climate

Most iconic wines are made from a single vineyard. Grange is the opposite. It is a blend of multiple regions, including Shiraz from Barossa Valley, McLaren Vale, Clare Valley, Padthaway, Coonawarra, and McGill Estate vineyards, with the final blend determined each year by which parcels of grapes are received. Why mix different regions? Barossa brings intensity and dark fruit from ancient ironstone and red-brown earth, McLaren Vale adds Mediterranean exuberance and structure from sandy loam on limestone, and Coonawarra brings a savory finish from terra rossa. Schubert's idea is consistency, not place.

Winemaking

The wine is aged in 100% new American oak barrels for about 19 months. American oak gives the vanilla, coconut, and dill notes that are part of the Grange's DNA. French oak would be more subdued. Boldness is needed. Equally important is to complete fermentation in barrel, the method pioneered by Max Schubert. This allows the oak and fruit to integrate early on, so that the oak is felt as part of the wine, rather than superimposed on top of it.

Food Pairing

Grunge needs authentic protein and flavor. Some ideas:

• Grilled rested ribeye with pepper
• Shoulder of lamb with rosemary
• Grilled kangaroo filet, rare, with local pepperberries
• Aged cheddar cheese or hard sheep's milk cheese

Served at 17-18°C. Decant for at least 2 hours, longer if served young. The fat content is necessary to soften the tannins.