Search results for: penfolds
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Ruby red core color with a crimson rim. The bouquet gives off inviting aromas of blackberry compote, dark chocolate and mocha. Mince tart complexity and sweet short crust pastry add spice/brioche notes to the aromatic spectrum. The Shiraz vibrancy is overlaid with supportive oak and roasted meats. Penfolds character is immediately evident; characterized by mouth-filling dark fruits and fine tannins. Currants, chocolate custard and vanilla sponge adorn the palate, combining with notes of quince, praline and ground coffee.
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Deep magenta to rim. Energetic. Exuberant. Varietally pure – cassis/blackcurrant, at the physiologically riper end of the spectrum – no herbal or greener cues … Other aromatics? Derived scents extolling memories of homemade cannoli – its pastry and custard/chocolate. French oak evident – clove, cedar, pencil shavings … or American? Doesn’t matter – in harmony, in style. Full-bodied. Fresh, bright and lively. Defined. Focussed. Quince/miso paste, black olive varietal giveaways, intriguingly coupled with dark chocolate/praline/cocoa-powder – not standard South Australian, South-East Cabernet fare. Solid, granular tannins, balanced acidity and friendly yet reserved oak, beckon an impressive structural conveyance.
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Black centre, purple at rim. Granted, a regional Marananga juniper-berry marker evident, yet much more unravels … A waft of ristretto coffee – first-run – synergises with soy and a dark char, almost tar and pitch. Oak? Scents of glazed Chinese roast duck (replete with plum sauce) temporarily conjure sensory cues quite distant from the hamlet of Marananga! And yet further inspection, following aeration and a little time, reveals that what temptingly awaits in the glass can only be Shiraz, can only be Barossa. The palate shows bright red fruits conspire to create an amalgam, a continuum of flavours basking texturally avec sheen, gloss. These fruits do not travel solo – chinotto, licorice, bread and butter pudding flavours peddle in parallel, quietly courted by stylish oak(s). In youth, an almond/amaretto/pistachio) pan forte flavour/texture gives way to a berried pannacotta-flavoured aftertaste.
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Crimson, deep-red core. Delicately scented with fragrances of lavender/rosemary/rose-petal. Well-absorbed oak (cedar), and a suggestion of regional artefact —spearmint and blackcurrant pastille. Subtle background scents of fruit mince/sage/brown butter cautiously seep in to fill any aromatic void. The palate is linear, defined. Alluring flavours of fresh plum and blackcurrant, freshly-cured ham, caraway seed. Prominent grainy tannins and mouth-watering ‘binding’ acidity authoritatively keep all components in check. French oak in balance, stylishly understated. Finishes firm.
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Pale straw with lime green hues. A definitive Eden Valley Riesling! Want florals, look no further……spicy jasmine, mandarin blossom and underlying whiffs of French marigold amongst perfumed bath salts and an intriguing wet slate minerality. Let’s not forget the lime zest! The palate shows citrus bursts with lime juice aplenty! Fine, long and linear natural acid encompassing the entire length of the palate – talc, slate, mineral – brilliant! One for the ages – classic Australian bone dry Riesling. Classic Eden Valley!