Wine Article
2009 Penfolds Claret
Last edited on 1/30/2014 by MyCellar01
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Penfold's Tasting Note
2009 COONAWARRA CLARET
In the 50th anniversary year of the release of Penfolds St Henri an opportunity arose to pay homage to this Claret style made famous by two great Auldana Winery winemakers, Leon Edmund Mazure (1860 - 1939) and John Davoren (1915 - 1991).
Penfolds has retained a strong presence in Coonawarra for well over a half century. Legendary Claret style wines such as 1959 Bin 437, 1962 Bin 60A, 1962 Bin 434, 1962 Bin 128, 1963 Bin 482, 1966 Bin 620 and 1967 Bin 7 have cemented a Penfolds terra rossa involvement centred around Penfolds Shiraz & Cabernet Sauvignon vineyards - its infamous Coonawarra numbered Blocks. These aged rarities are still occasionally presented in immaculate condition by collectors at Penfolds Recorking Clinics around the world, never forgetting the region’s historic and ongoing importance in Grange & Bin 707 blends.
Bottled only in magnums, inspiration for this bottle’s label was taken from an original Auldana Claret, from an era prior to the winery purchased by Penfolds in 1943.
A very real Australian blend of Shiraz and Cabernet, proudly and symbolically adorned with a name that for Australian winemaking is no more.
TASTING NOTES BY Peter Gago, Penfolds Chief Winemaker
COLOUR A deep crimson red.
NOSE Without wanting to be swayed by the label, an archetypal traditional Australian Claret nose, stylishly subdued - varietally & regionally. Trying harder, dark berries, rhubarb fruits courted by subtle liquorice, praline. Background spicy oak, cedar enhanced via wafts of meat juices, glaced roasting pan.
PALATE Medium-bodied and balanced, with a continuum of youthful dark-berried flavours. A tight palate profile facilitated via Coonawarra tannins, good acidity, brightness. Oak? Not prominent, only supportive. Finishes firm.
“A worthy offering to bear the imperator of Penfolds last Claret stamp. The (legal) end to an era... the blending of Shiraz & Cabernet will continue, albeit under a different moniker.”
“A magnum that will both challenge a premature opening and reward patience. Oh, to be strong!”
VINEYARD REGION South Australia — Coonawarra
VINTAGE CONDITIONS Winter rains were below average and Spring was very dry, followed by healthy rainfall in December. January and February were incredibly dry with only 2.2 mm precipitation. Summer temperatures were mild and slightly above average for most of the growing season. The vineyards weathered four days of January heat unscathed as they were yet to go through veraison. A long and late harvest was conductive to excellent flavour development (the second latest vintage for the last ten years). Fruit for the 2009 Coonawarra vintage was picked in excellent condition.
GRAPE VARIETY Shiraz (77%) Cabernet (23%)
MATURATION Matured for 13 months in both new and seasoned American and French oak and large old vats.
WINE ANALYSIS Alc/Vol: 14.5% Acidity: 6.7g/L pH: 3.52
LAST TASTED February 2011.
PEAK DRINKING 2014 to 2032
FOOD MATCHES South Australian Suffolk Lamb with saltbush served with a celery, choko and sea parsley salad.
Magill Estate Restaurant autumn menu 2011
2009 COONAWARRA CLARET
In the 50th anniversary year of the release of Penfolds St Henri an opportunity arose to pay homage to this Claret style made famous by two great Auldana Winery winemakers, Leon Edmund Mazure (1860 - 1939) and John Davoren (1915 - 1991).
Penfolds has retained a strong presence in Coonawarra for well over a half century. Legendary Claret style wines such as 1959 Bin 437, 1962 Bin 60A, 1962 Bin 434, 1962 Bin 128, 1963 Bin 482, 1966 Bin 620 and 1967 Bin 7 have cemented a Penfolds terra rossa involvement centred around Penfolds Shiraz & Cabernet Sauvignon vineyards - its infamous Coonawarra numbered Blocks. These aged rarities are still occasionally presented in immaculate condition by collectors at Penfolds Recorking Clinics around the world, never forgetting the region’s historic and ongoing importance in Grange & Bin 707 blends.
Bottled only in magnums, inspiration for this bottle’s label was taken from an original Auldana Claret, from an era prior to the winery purchased by Penfolds in 1943.
A very real Australian blend of Shiraz and Cabernet, proudly and symbolically adorned with a name that for Australian winemaking is no more.
TASTING NOTES BY Peter Gago, Penfolds Chief Winemaker
COLOUR A deep crimson red.
NOSE Without wanting to be swayed by the label, an archetypal traditional Australian Claret nose, stylishly subdued - varietally & regionally. Trying harder, dark berries, rhubarb fruits courted by subtle liquorice, praline. Background spicy oak, cedar enhanced via wafts of meat juices, glaced roasting pan.
PALATE Medium-bodied and balanced, with a continuum of youthful dark-berried flavours. A tight palate profile facilitated via Coonawarra tannins, good acidity, brightness. Oak? Not prominent, only supportive. Finishes firm.
“A worthy offering to bear the imperator of Penfolds last Claret stamp. The (legal) end to an era... the blending of Shiraz & Cabernet will continue, albeit under a different moniker.”
“A magnum that will both challenge a premature opening and reward patience. Oh, to be strong!”
VINEYARD REGION South Australia — Coonawarra
VINTAGE CONDITIONS Winter rains were below average and Spring was very dry, followed by healthy rainfall in December. January and February were incredibly dry with only 2.2 mm precipitation. Summer temperatures were mild and slightly above average for most of the growing season. The vineyards weathered four days of January heat unscathed as they were yet to go through veraison. A long and late harvest was conductive to excellent flavour development (the second latest vintage for the last ten years). Fruit for the 2009 Coonawarra vintage was picked in excellent condition.
GRAPE VARIETY Shiraz (77%) Cabernet (23%)
MATURATION Matured for 13 months in both new and seasoned American and French oak and large old vats.
WINE ANALYSIS Alc/Vol: 14.5% Acidity: 6.7g/L pH: 3.52
LAST TASTED February 2011.
PEAK DRINKING 2014 to 2032
FOOD MATCHES South Australian Suffolk Lamb with saltbush served with a celery, choko and sea parsley salad.
Magill Estate Restaurant autumn menu 2011