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| Community Tasting Notes (average 94.8 pts. and median of 95 pts. in 87 notes) - hiding notes with no text | | | Tasted by stanqwash on 5/15/2024 & rated 96 points: Magnum. Nose was 100. Filled the room instantly, and stayed that way for 24 hours. Christmas, fresh berry, leather. Wild.
Palate shifted a bit. Honestly I liked this most on PnP or maybe an hour later (contrary to others’ notes). Besides the berry, leather, menthol notes, I was getting lime zest, butterscotch, graphite, cedar. At 5-6 hours it leveled off and the wine went back to those primary flavors, and the tannins became more pronounced (read: it closed a bit). Still stunning. (133 views) | | | Tasted by chatters on 5/1/2024: First Wednesday Wine Club (Bella Puglia, Five Dock): Served blind
Ripe, red cherry, sweet spice shows nutmeg, vanilla, blackberry. Medium plus intensity acidity, fruit tea, slightly herbaceous notes, cherry, berry, grippy drying tannins, fruit doesn't persist past these, plenty of alcohol warmth on the finish. It's all a bit clumsy.
I thought this might be an Australian Sangiovese with a little age. Face Plant #2 (304 views) | | | Tasted by Cremuel on 3/16/2024 & rated 94 points: Bob’s cellar. Only a brief note. Shared with friends over a dinner. Excellent as always. Feel this is going strong but not much room for improvement from here. (508 views) | | | Tasted by Cailles on 12/31/2023 & rated 95 points: 20 Top Wines of the 1983 Vintage: Great bottles of the 1983 Grange can drink close to perfection these days. This bottle never fully got there. Upon opening it was closed and muted and even showed signs of age, with 6+ hours in the decanter it got better and better but never reached the absolute heights of the best bottle I’ve had a year ago (rated 99pts), which had a touch higher purity, weightlessness, and more pronounced pure, Chambolle-like red fruit. Still, this was an excellent bottle.
TN: This Grange exhibits a vibrant array of aromas - intense and multi-layered from the nose, across the palate, to a prolonged, expansive finish. It offers a striking contrast to the 1983 Dominus/Opus, also tasted. The profile includes bright red berries, darker fruits, and an abundance of spices and herbs. It's the most mature 1983 Grange I've encountered, with aging notes seamlessly melded into the profusion of other scents. The structure is finely tannic, complemented by excellent freshness. Its texture is more velvet-like than satin, with substantial yet not overwhelming density and weight. The balance and harmony are impressive.
Decanting: Extensive aeration is key - a minimum of 6-7 hours in a decanter brings out its full potential. (1426 views) | | | Tasted by G_H on 11/25/2023 & rated 96 points: 40 years on: A global 1983 retrospective: Plums, raspberries, spices, nice acidity. Very good but not one of the best examples.
This needs extensive time in the decanter. I'd recommend 6+ hours. (683 views) | | | Tasted by sirpat00 on 11/25/2023 & rated 95 points: 1983 vintage horizontal with >20 wines, mostly from Bordeaux. Key observations: 1/ Acceptable vintage for Champagne with DP over-delivering, 2/ Laville Haut Brion is a masterpiece among the whites, 3/ Bordeaux is going strong at 40 years of age with stand-outs Latour and Margaux. 4/ No need to chase any Napa’s from the vintage, 5/ off-piste Italians kept up impressively with Soldera an undisputed medalist.
Tasting note:
Decanted for 6h. Intense, sweet and sexy with Asian spice and gingerbread, black berry and bramble berry fruit. Juicy and well structured palate . Extremely enticing and another great bottle, but not quite at the stellar level like the previous one – I know there is even more possible with this one! (1014 views) | | | Tasted by Cailles on 10/29/2023 & rated 94 points: A few observations: A) The wines undoubtedly deserve their legendary status. Few wines manage to square the circle of being intense, rich in substance and structure, while at the same time being ethereal, delicate and airy. B) The wines are all complex and very precise. With age (and/or air) the wines show a Rayas-like pure red berry fruit to die for. Other defining aromas are the minty/eucalyptus notes and especially the sweet spice I find in many Aussie Shirazes. C) The wines age at a glacial pace. Even the 40+ year old wines are still quite young and all will need a lot of decanting. D) All the wines were on a high level (except for one subpar bottle of the 2000). The winner was the magical 1982 (98pts), the epitome of elegance and balance.
TN: I’ve had this several times before and with the right amount of air, this is an almost perfect wine. This bottle, not decanted, didn‘t get to the same heights. The nose was a bit muted and never fully opened up. The palate showed better, more open and showcased beautifully the wonderful red berry fruit core with fine strawberries and red currant, with some additional minty and earthy notes. With time it got more complex and precise. The structural frame was impeccable with ultra fine tannins, good tension and freshness, an airy texture. Superb balance. Sadly we only got a glimpse of what is possible.
Decanting: All wines were quickly double decanted 3h before the tasting. In my experience Grange usually needs hours of proper decanting. I would decant this vintage for at least 6-7 hours. This would have helped here. (1322 views) | | | Tasted by Frijole on 10/29/2023: dark maroon, medium clarity, brickish hue
Nose: plum, blackberries, tobacco, leather, tar, cinnamon, allspice, thyme, bay leaf, juniper berries, black pepper, smoke, dark oak
Pal: plum, blackberries, black cherry, vanilla, tobacco, leather, tar, cinnamon, allspice, juniper berries, bay leaf, thyme, black pepper, smoke, fine tannins, oak
Feel: medium, full, astringent, acidic
Finish: medium, long
TC9 (858 views) | | | Tasted by sirpat00 on 10/3/2023 & rated 97 points: Grange vertical (Wunderbrunnen, Opfikon): Part of a 7-vintage vertical (key takeaways in the tasting story). Dark berries, brambleberry and plum, confit of red currant. Fine aging notes of sous-bois and leather and sparkled with spice and herbs. Adding tobacco and black coffee with aeration. The palate is full-bodied with vibrant acidity. Such a great linearity with sharp contours despite the intensity. Second bottle this year and both were outstanding. (955 views) | | | Tasted by graemeg on 6/7/2023: NobleRottersSydney - mostly Penfolds (Fix, St James, Sydney): {cork, 12.9%} [Gordon] Double-decanted about three hours earlier. Soy and umami, I heard people saying, and they’re right. There’s also brine and tar. And black fruit, of course. Not overly oaky. Even palate, medium/long finish. Medium chalky tannins. It’s very impressive, especially for forty years old, but it didn’t trump the 98 St Henri as you might expect. I checked the note I took on Gordon’s last Rotters’ bottle of this in 2019 and I reckon this bottle was ever-so-slightly below par for some reason, at least by the time it got to the table. The vagaries of corks and bottle variation, I suspect (since storage was common). A fine wine, yes, but not at its best, I think. (1486 views) | | | Tasted by Cailles on 5/19/2023 & rated 97 points: Richter Pre-Gaming Night (w/ some new world icons): Two Granges side by side. The 1983 (97pts) again showed highly complex, almost perfect precision and superb purity. If we could have followed the wine longer, it could have been even better (had a 99pts bottle last year). The 1993 (95pts) was not far behind with the same complexity and purity but 10 years younger, still with a bit more muscular structure and feel and some chemical/anis notes which you have to like.
TN: Some herbs, super high/toned red berries. On the palate. So intriguing and inviting. On the palate so sweet, so high toned red fruit, herbs, minerality, minty and spicy notes but it’s all about this beautiful, pure red fruit. Very fine, elegant structure, lots of freshness and tension and a light and airy texture. Quite complete, especially towards the end of the glass when it got more air.
Decanting: I would decant for 5-6 hours. These Granges need a lot of air. (1929 views) | | | Tasted by Cremuel on 5/6/2023 & rated 94 points: Bob’s cellar. Drank for the King’s Coronation in Sydney. Dark inky red, the faintest hue of bricking. Nose is oily dark black fruit, cassis and stewed plums, actually quite restrained, tar, graphite and violets, black liquorice- all in the background. Flavours are restrained too (pnp). There’s raw unsweetened liquorice, aged tannins, black stewed fruits, damson and brambles, acidity is almost and afterthought, bitter chocolate and feels a tad aged. After an hour or two in the decanter, and some time in the glass, the ‘blackness’ has softened, fruit and acidity has risen and it feels a more complete wine. Still the tarryness but more fruit and freshness. Day 2, retains the tar richness, fruit has risen and this is very good. Mature but good, and will need an appreciation of older wines to enjoy fully. (1073 views) | | | Tasted by sirpat00 on 5/5/2023 & rated 96 points: Prelude to the annual Magnum Rarities Tasting in Zurich. Decanted for 2h which worked well (double-decant absolutely required). Earthy base with beautiful and alluring notes of tobacco, truffles and mushrooms. Dark cherry and brambleberry fruit. Just hints of sweet spice and herbal complexity. A nicely fruity palate with satin tannin and fresh acidity. Dense with tobacco aromatics. This has aged beautifully and is in its peak drinking window. At first this was surpassed by the 1993 I paired this against, but with rising room temperature and hours after the decant the latter started to show some unfavorable balsamic notes. Best aged Grange to date I have tasted remains the 1986. (1378 views) | | | Tasted by G_H on 5/5/2023 & rated 95 points: A good example of how well Grange can age, this was dense, still fresh with a good fruit and some minty notes. Good supporting acidity in a very long and dense finish. (1081 views) | | | Tasted by jrtaylor on 4/1/2023 & rated 96 points: Took notes from previous tastings and decided to do a 2hr decant. Bottle was purchased off an auction and was recorked in 2006 at a penfolds clinic.
TN: Immediately after opening I was getting mostly tertiary flavors and notes. 45 min in lots of tart bing cherry and leather. 1.5 hours the cherry was starting to smooth out, little tobacco notes. 2 hours the wine started to hum, the tart fruits were gone and really opened up great. The wine had a short finish which almost makes me think that it might be a year past peak, but overall I was amazed how how this wine really evolved over 4 hours. Still couldn’t believe the wine was 40 yrs old. (838 views) | | | Tasted by Fat1Wombat on 2/25/2023: Dinner with Justin, Ned, Neil & Mark (262 views) | | | Tasted by chs2756 on 1/4/2023 & rated 90 points: 붉은 레드, 투명, 그라데이션 좋음
미디엄바디+ 가죽향, 어스, 트러플 버섯, 젖은잎이 1차로 느껴짐
시간이 지나면서 블랙베리 향이 올라옴
타닌 산도가 어우러져 튀는부분이 전혀 없었으며
팔렛에서도 가죽, 버섯향이 1차로 크게 느껴지다가 과실향이 뒤늦게 올라오면서 어울어짐
실키하게 넘어가고 질감이 좋음
처음 마셔본 80년대 올빈으로 바틀컨디션이 좋았다는 평이었으며 가죽향, 젖은잎 향이 노즈 팔렛에서 압도적이어서 처음엔 적응이 잘안됨
마시고난 뒤 계속생각나는 가장 기억에 남는 맛
인상깊은걸로는 100, 테이스팅순간 80
테이스팅은 올빈에대한 경험부족이 큼 (1338 views) | | | Tasted by Cremuel on 12/25/2022 & rated 97 points: Bob's cellar. Black inky red, some bricking but not much. Black swirly fruit nose, a bit of musty age in the background which blows off, sweet brambly damsons and black cherries. Taste starts off aged, saltiness, austere tannins still, fruit is very reticent; emerges as the wine opens up revealing sweetish black brambly forest floor. Stage 2 (after decanting for a couple of hours), has opened up and the fruit has risen from the depths, the structure is immense and majestic, there is masses of life, pristine structured quality. Is amazing, and hard to do full justice with words, this is a 40 year old wine which is vibrant, framed and brilliant. (1302 views) | | | Tasted by Cailles on 6/26/2022 & rated 99 points: This is the best bottle of Grange I‘ve had to date. With some decanting, this had everything. High complexity and precision from start to finish, perfectly harmonious but still with so much tension and verve, prior to decanting, the wine seemed even young-ish but it got better, rounder, more balanced by the minute. Quite close to perfection in my book with some decanting.
TN: Super intense, ever so slightly changing nose full of asian spices, eucalyptus, ripe dark berries, cola notes, so much spices, tobacco, leather. So intense, expressive, round and creamy, freash and first even a bit young but then the longer it sits in the glass the rounder and better and better, more harmonious and round it got, mint chocolate notes emerged adding a touch of seductiveness. A wow wine with a very long and expanding finish. At first 95/96 pts, later 99/100pts.
Decanting: PnP, then decanted and followed over 3+ hours. This needed 60-90 mins in the decanter to reach its peak. (3500 views) | | | Tasted by Cailles on 6/23/2021 & rated 97 points: Top shoulder fill. The highlights are the very high complexity and precision. Every nose showed new nuances. The wine has a lot of tension and freshness and seems much younger (others who had it blind guessed it to be roughly 20, not 40 years old) and there are just a first few tertiary aromas peaking through. Technically, this wine is fantastic and already in a good place and easily deserves the 97 points. While a bottle of the 1986 a few months ago showed peakish, this 1983 has more potential and should improve further in the coming years.
TN: Complex and intense nose with precise aromas of dark fruits, eucalyptus, coffee, earthy notes and some tobacco. Same rainbow of aromas on the palate and finish with an additional layer of minerality, more spices and herbs. The fruit is ripe but fresh, no hint of jamminess, all very balanced and elegant and embedded in a solid tannin structure with very fine tannins and a high freshness. The wine is in that sweet spot with a lot of cut and a weightlessness and at the same time a wonderfully creamy texture.
Decanting: Not decanted, opened 4 h before. The wine opened up nicely in the glas and became more harmonious. A short 2h decant would have been sufficient.
Glass: Zalto Bordeaux (4481 views) | | | Tasted by _water.into.wine_ on 6/13/2021: From an OWC purchased close to release and still with its paper wrapping. Incredible condition both inside and outside the bottle.
Served blind, and the impeccable storage meant everyone thought this 10-20 years younger than it was. A seriously deep and dark purple, with a spicy nose, this oozed Shiraz, and all at the table guessed this to be new world. Whilst the label says 12.5%, this felt much closer to 14-15%.
To say this is a big wine, is an understatement, this is absolutely massive. So much dark fruits remain, with just hints of tertiary notes. This will last another 50 years.
Definitely needs big, bold food to pair with, be it roasted or heavily charred and grilled meats.
If you love the style, then you will love this. If you like elegant and delicate wines, this won't be the one for you. (3491 views) | | | Tasted by LindsayM on 2/12/2021 & rated 95 points: perfect classic grange , still has 5 years in the tank (3574 views) | | | Tasted by CamWheeler on 1/12/2021 & rated 93 points: SLDS New Year #2: Not cliniced. VA, crushed ant, mint, blackcurrant and graphite. Fresh, still plenty of that tannic structure that this vintage is known for, but there is enough fruit and depth that it is starting to show an approachable side. Still 10 years + to go here. (3146 views) | | | Tasted by The_Cat on 12/5/2020 & rated 97 points: Deep garnet red with brick red hints. Seducing flavors of black cherry blackberry drops blueberry and noble black pepperand a bit of eucalyptus. Full bodied with silky textured tannins and elegant very long finish. (2912 views) | | | Tasted by yodamark on 11/22/2020 & rated 95 points: well what does one do when you are coming to the end of an amazing dinner with one of the greatest group of old rare wines shared with wonderful company in one of Melbourne's greatest restaurants - La Luna. You have ended the night with a cheese platter and 1980 Dyquem and it is decided by our beautiful waitress Lauren that a "chaser" is needed. So she digs into the box of wines we bought that had not been opened yet and comes back downstairs with an 1983 Grange and immediately opens it. I love this vintage of Grange with its crushed ants, dense brooding blackberry fruit and dark thick viscous palate. its the opposite of the 1982 which whilst also stunning is more fruit forward , open and delicate and ready to drink. this 83 is like the younger overweight crappy attitude sister who as a parent you still love to death but know that it will have to reach half a century before you can coherently communicate with it. as I said in the initial notes of the 2012 Bollinger review that its a tough gig for such a cracking bottle of 83 Grange to come last in scores when on its own it is likely to be wine of the night on any other day. but it is what it is, it was superb, too young, too backward and outclassed on the night but i would still drink it anyday. (2020 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| NOTE: Scores and reviews are the property of JancisRobinson.com and JamesSuckling.com and The World of Fine Wine and The WINEFRONT. (manage subscription channels) |
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About Us
Australia's winemaking history of less than two hundred years is brief by European measures though, like Europe, punctuated by periods of extreme success and difficult times. From the earliest winemaking days Penfolds has figured prominently and few would argue the importance of Penfolds’ influence on Australia’s winemaking psyche.
Without the influence of Penfolds the modern Australian wine industry would look very different indeed. Sitting comfortably outside of fad and fashion, Penfolds has taken Australian wine to the world on a grand stage and forged a reputation for quality that is without peer.
Penfolds’ reputation for making wines of provenance and cellaring potential might suggest a mantle of tradition and formality is the preferred attire of a company with so much history to defend. But to label Penfolds as simply an established and conventional winemaker, would be to confuse tradition with consideration and to overlook the innovative spirit that has driven Penfolds since its foundation, and continues to find expression in modern times.
If there is anything traditional about Penfolds, it is the practice of constantly reviewing the wines it already does well, and continuously evolving and refining styles as vineyards mature and access to ever older and more varied vineyard sites improves.
Making The Best Possible Wine
At Penfolds, the role of the winemaker is to make the best possible wine within the constraints of each vintage. Penfolds’ house style emerged from a fortified-wine producing culture and evolved as a winemaking philosophy – a way of making wine – which has had a profound effect on the entire Australian wine industry.
The concept of multi-regional and vineyard blending, a feature of the Penfolds house style, is an amplification of the ‘all-round wine’. Without the constraints of a single vineyard, winemakers could choose the best possible fruit with the outstanding characteristics of each vineyard.
While American oak has played a central role in the development of Penfolds red wines, French oak has been increasingly used in the evolution of new wines – particularly RWT and Yattarna. Maturation in oak, which follows fermentation, is also key to the Penfolds house style.
The Penfolds approach to winemaking has percolated through the entire Australian wine industry over the last 50 years. The techniques employed in research and development of Penfolds wines are remarkable and many of the discoveries and innovations have had a lasting impact on winemaking thinking.
Winemakers
In Max Schubert, Don Ditter, John Duval and Peter Gago, Penfolds has nurtured four of Australia's great winemakers. They have passed the Chief Winemaker’s baton of responsibility for crafting some of Australia's most iconic wines, down through the past six decades.
Joining Peter Gago in the Penfolds winemaking team are Senior Red Winemaker Steve Lienert, Senior White Winemaker Kym Schroeter, and Red Winemakers Andrew Baldwin, Adam Clay, Stephanie Dutton and Matt Woo - also the Penfolds Fortified Winemaker. All members of the Penfolds winemaking team ensure that Penfolds’ reputation for outstanding quality is upheld.
Vineyards
Barossa Valley
Penfolds draws fruit from a combined vineyard area of 618 hectares in the Barossa region of South Australia. The Barossa is about 70 kilometres north of Adelaide and in 1911 Penfolds established a winery at Nuriootpa, completed in time for the 1913 vintage. The Barossa region is known for its relatively low rainfall with many vineyards dry grown on single wire trellising.
Magill Estate
The historic and heritage-protected Magill Estate Vineyard was established in 1844 by Dr Christopher Rawson and Mary Penfold—just eight years after the foundation of Adelaide. It was originally known as the Grange Vineyard, named after their new homestead ‘The Grange’, a cottage which still stands intact amongst the vines.
Eden Valley
Joseph Gilbert planted the first vines in the Eden Valley in 1842 and since that time the region has become synonymous with producing elegant riesling and complex shiraz. While its name suggests a concave nature, Eden Valley is actually a wide ridge, situated east of the Barossa Valley with an altitude ranging from 440 – 550 metres.
McLaren Vale
McLaren Vale is located approximately 40km to the south of Adelaide, with the vineyards in the region located between 6 and 15 kilometres from the Gulf of St Vincent. The elevation ranges from 50 to 350 metres above sea level. Penfolds has company owned vineyards throughout the region, using the fruit as blending components for premium red wines such as Grange and Bin 389.
Coonawarra
Penfolds has had a long history with the Coonawarra region, dating back to their first vineyard purchase in 1960. It is one of the most famous red wine regions in Australia with weathered limestone terra rossa soils, relatively cool climate and overall water availability. Coonawarra has played a significant role in many of Penfolds' multi-regional wines as well as the single region wines such as Bin 128.
James Halliday Australian Wine Companion Winery Of The Year 2014: Penfolds
Penfolds is Australia’s foremost winemaker, with an unbroken line dating back to its establishment in 1844 when medical practitioner Dr Christopher Rawson Penfold and wife Mary purchased ‘the delightfully situated and truly valuable of Mackgill … Comprising 500 acres (202 hectares) of the choicest land’. Here they built the house that still stands today, and within a few years had begun the winery and cellar on the site of today’s buildings at Magill Estate.
Mary took charge of winemaking, initially producing grenache prescribed by her husband as a tonic for anaemic patients. By 1870 she, son-in-law Thomas Hyland and cellar manager/winemaker Joseph Gillard had formed Penfolds & Co. With markets in South Australia, Victoria and New South Wales, their wine production was over one-third of South Australia’s total.
Growth continued unabated, and in 1945 Penfolds acquired the jewel of the Magill Vineyard, at that time the largest vineyard in South Australia. It now has 2100 hectares of vineyards, the largest share of Australia’s total. Two men came together in the 1950s to lay the foundation of Penfolds today: winemaker Max Schubert, and research chemist Ray Beckwith (who died shortly after his 100th birthday in 2012); indeed, their contribution transcended Penfolds to the entire Australian wine industry.
The architecture for the Penfolds wine portfolio of the twenty-first century was established in the 1960s, half a century ago. There has been growth, both in the range of labels and their price points, but it has been cleverly – indeed sensitively – managed; demand-driven growth has been achieved without any quality compromise whatsoever.
There is no possibility that the pre-eminence of Penfolds will ever be challenged by any other Australian wine business. Equally certain is that the Penfolds brand value will continue to gain ground on the world stage of all consumable products. If proof be needed, the overall quality of the wines in this Wine Companion is the best Penfolds has ever presented to the markets of the globe.
Author: James Halliday Jul 20131983 Penfolds GrangeNotes Sourced from The Rewards of Patience 7th Edition, Andrew Caillard MW (2013)
1983 BIN 95 GRANGE HERMITAGE
Deep crimson. Intense blackcurrant, panforte, liquorice aromas with hints of mocha, sage. Powerful and richly concentrated with deep-set dark berry, panforte, mint flavours and fine plentiful graphite, muscular tannins. Finishes firm and tight with a tannin plume. A massively rich and expansive wine with years of cellaring potential.
94% Shiraz, 6% Cabernet Sauvignon. Kalimna Vineyard (Barossa Valley), Barossa Valley, Magill Estate (Adelaide), Modbury Vineyard (Adelaide).
Drinking Window: Now ••• 2035
Notes Sourced from The Rewards of Patience - Fifth Edition (2004):
Outstanding vintage
Drinking Window: Now – 2030
Deep crimson. Ripe powerful prune/plum/black cherry/mocha/smoky aromas. A luscious, richlytextured palate with prune/plum/dark chocolate/liquorice flavours and dense ripe tannins. A superbly concentrated wine. A great Grange vintage.
94% Shiraz, 6% Cabernet Sauvignon. Kalimna Vineyard (Barossa Valley), Barossa Valley, Magill Estate (Adelaide) and Modbury Vineyard. A bizarre growing season marked by drought, the Ash Wednesday bushfires and March flooding. A very low-yielding vintage resulting in wine of immense concentration.
Notes Sourced from of Patience, Fourth Edition, March 2000
"Red/purple. Intense, rich, brambly/blackberry fruit with touches of cedar and liquorice. Beautifully concentrated, with abundant blackberry/apricot fruit and plenty of meaty/ cedary characters, plush, pronounced tannins and underlying sweet oak. Super wine. Drink between now and 2020." (Southcorp Wines, The Rewards of Patience, Fourth Edition, March 2000)
Bin 95 Grange Hermitage
VINEYARD REGION Barossa Valley (including Kalimna Vineyard), Magill Estate (Adelaide), Modbury Vineyard.
VINTAGE CONDITIONS This vintage was seriously affected by the 1982 drought, less by the devastating Ash Wednesday bushfires and March flooding. Summer rainfall was a little more than half the average, following by record rains in March.
GRAPE VARIETY Shiraz (94%), Cabernet Sauvignon (6%)
MATURATIONMatured in new American oak hogsheads for 20 months
WINE ANALYSIS
Alc/Vol: 13.30%
Acidity: 7.10g/L
pH: 3.41
LAST TASTED 1999-09-01
PEAK DRINKING Now - 2020
FOOD MATCHES.
Mature cheddar cheese
Tasting Note
COLOUR Very deep black cherry red.
NOSE Dense, powerful dark chocolate/spice/plum/briar and mint aromas with some oak-derived coconut.
PALATE A highly concentrated wine showing pronounced extract and tannins balanced with sweet plummy fruit and showing some 'cigar box' characters.
Winemaker comments by Don DitterPenfolds GrangeLangton's The Definitive Grange Guide (includes 2006 vintage)
http://www.langtons.com.au/images/pdfs/grange_guide.pdf
The Rewards of Patience (7th Edition)
Vintage Label Shiraz Cabernet
2010 Bin 95 Grange 96% 4%
2009 Bin 95 Grange 98% 2%
2008 Bin 95 Grange 98% 2%
2007 Bin 95 Grange 98% 2%
2006 Bin 95 Grange 98% 2%
2005 Bin 95 Grange 96% 4%
2004 Bin 95 Grange 96% 4%
2003 Bin 95 Grange 97% 3%
2002 Bin 95 Grange 98.5% 1.5%
2001 Bin 95 Grange 99% 1%
2000 Bin 95 Grange 100%
1999 Bin 95 Grange 100%
1998 Bin 95 Grange 97% 3%
1997 Bin 95 Grange 96% 4%
1996 Bin 95 Grange 94% 6%
1995 Bin 95 Grange 94% 6%
1994 Bin 95 Grange 89% 11%
1993 Bin 95 Grange 86% 14%
1992 Bin 95 Grange 90% 10%
1991 Bin 95 Grange 95% 5%
1990 Bin 95 Grange 95% 5%
1989 Bin 95 Grange Hermitage 91% 9%
1988 Bin 95 Grange Hermitage 94% 6%
1987 Bin 95 Grange Hermitage 90% 10%
1986 Bin 95 Grange Hermitage 87% 13%
1985 Bin 95 Grange Hermitage 99% 1%
1984 Bin 95 Grange Hermitage 95% 5%
1983 Bin 95 Grange Hermitage 94% 6%
1982 Bin 95 Grange Hermitage 94% 6%
1981 Bin 95 Grange Hermitage 89% 11%
1980 Bin 95 Grange Hermitage 96% 4%
1979 Bin 95 Grange Hermitage 87% 13%
1978 Bin 95 Grange Hermitage 90% 10%
1977 Bin 95 Grange Hermitage 91% 9%
1976 Bin 95 Grange Hermitage 89% 11%
1975 Bin 95 Grange Hermitage 90% 10%
1974 Bin 95 Grange Hermitage 93% 7%
1973 Bin 95 Grange Hermitage 98% 2%
1972 Bin 95 Grange Hermitage 90% 10%
1971 Bin 95 Grange Hermitage 87% 13%
1970 Bin 95 Grange Hermitage 90% 10%
1969 Bin 95 Grange Hermitage 95% 5%
1969 Bin 826 Grange Hermitage
1968 Bin 95 Grange Hermitage 94% 6%
1968 Bin 826 Grange Hermitage
1967 Bin 95 Grange Hermitage 94% 6%
1967 Bin 74 Grange Hermitage
1966 Bin 95 Grange Hermitage 88% 12%
1966 Bin 72 Grange Hermitage
1966 Bin 71 Grange Hermitage
1965 Bin 95 Grange Hermitage 95% 5%
1965 Bin 71 Grange Hermitage
1965 Bin 70 Grange Hermitage
1965 Bin 69 Grange Hermitage
1964 Bin 95 Grange Hermitage 90% 10%
1964 Bin 68 Grange Hermitage
1964 Bin 67 Grange Hermitage
1964 Bin 66 Grange Hermitage
1964 Bin 395 Grange Hermitage
1963 Bin 95 Grange Hermitage 100%
1963 Bin 65 Grange Hermitage
1962 Bin 95 Grange Hermitage 87% 13%
1962 Bin 456 Grange Hermitage
1962 Bin 59A Grange Hermitage
1962 Bin 59 Grange Hermitage
1961 Bin 395 Grange Hermitage 88% 12%
1961 Bin 395 Grange Hermitage
1960 Bin 95 Grange Hermitage 92% 8%
1960 Bin 45 Grange Hermitage
1959 Bin 46 Grange Hermitage 90% 10%
1959 Bin 49 Grange Hermitage
1959 Bin 95 Grange Hermitage
1958 Bin 46 Grange Hermitage 94% 6%
1957 Bin 50 Grange Hermitage 88% 12%
1956 Bin 14 Grange Hermitage 96% 4%
1955 Bin 95 Grange Hermitage 90% 10%
1955 Bin 148A Grange Hermitage
1955 Bin 54 Grange Hermitage
1955 Bin 53 Grange Hermitage
1955 Bin 14 Grange Hermitage
1955 Bin 13 Grange Hermitage
1954 Bin 12 Grange Hermitage 98% 2%
1954 Bin 11 Grange Hermitage
1953 Bin 2 Grange Hermitage 87% 13%
1953 Bin 145 Grange Hermitage
1953 Bin 86C Grange Hermitage
1953 Bin 10 Grange Hermitage
1953 Bin 9 Grange Cabernet Sauvignon (Block 42) 100%
1952 Bin 4 Grange Hermitage 100%
1952 Bin 4A Grange Hermitage
1951 Bin 1 Grange Hermitage 100%
Shiraz BlendViognierGrangePenfold's Rewards Of Patience
http://www.grange.biz/library/rewards/bin-95-grange.pdf
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