Log in / Sign up Penfolds Grange Bin 95 2010
Penfolds Grange Hermitage represented a wave of new optimism and ambition within post-war Australia, where Ray Beckwith’s groundbreaking science and Max Schubert’s imaginative winemaking skills collided with conservative forces and resistance.
Schubert journeyed to Europe after World War II to study sherry production in an effort to create a wine with difference and longevity. A side trip to Bordeaux in 1949 resulted in the development of the first experimental Grange, produced in 1951. It wasn’t received well, and Penfolds ordered an end to Grange production in 1957. The winemaking team continued to make it in secret, with hidden vintages from 1957 to 1959. These vintages are now hard to find and highly sought after, as are the experimental vintages of 1951 to 1956. The Grange story, steeped in drama and persistence, created a modern folk tale that resonates with Australians from all walks of life. Today, Penfolds Grange is one of Australia’s most recognised wines.
Grange is arguably Australia’s most celebrated wine and is officially listed as a Heritage Icon of South Australia. Grange boasts an unbroken line of vintages from the experimental 1951 and clearly demonstrates the synergy between Shiraz and the soils and climates of South Australia. Grange utilises fully-ripe, intensely flavoured and textured 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. The Grange style is the original and most powerful expression of Penfolds multi-vineyard, multi-district, blending philosophy.
This bottle is the standard 750ml. If you are looking for the Magnum 1.5L bottle, you can find it here.
Cantonese dim sum, Korean beef Bulgogi also pairs wonderfully with a succulent dry-aged ribeye steak, offering a sumptuous balance to its rich, complex flavors.
Sweet and candied, with a peaty, iodine, green olive base. Beneath this, a barely-concealed swirl of Vegemite/yeast extract/concentrated salt-paste - laced with paprika, oregano flower and thyme. A slurry of cocoa powder, a scented waft of black pudding, and a splash of nori-roll/sea spray temporarily balance this aromatic equation.
Tannins focus on the roof of the mouth, laden with an additional film of (85% cacao) dark chocolate, and mocha. A mix of quince and sesame paste laden with basted meats and saturated stewed plum, boysenberry, and blueberry. Tightly bound – wait for decompression! Complete, Confident, and Convincing.
