Penfolds Magill Estate Shiraz 2016
"Intense spicy, floral blackberry Shiraz aromatics are accompanied by a hint of black pepper and a savoury note of black olive." Decanter Magazine
|Grape Blend||Shiraz 100%|
Penfolds Magill Estate Shiraz 2016 is an elegant, fine red wine style with velvety texture and fine tannins, matured in both French and American oak - a sleek and contemporary Penfolds crafted the original way. It was purchased in its original wooden cases.
The Magill Estate is a single vineyard Shiraz of just 5 hectares from the original Magill estate on the edge of Adelaide's eastern suburbs, established in 1844. Grapes are hand-picked and vinified traditionally, in open fermenters, and then basket-pressed to complete fermentation for 18 months in French and American new oak hogsheads.
In fact, it was here that the first Penfolds Grange wines were made, and where the legendary Max Schubert lived. In 1975 most of the land was compulsory purchased, which caused uproar at the time. The vineyard and winery are now heritage listed and the idea was to make a wine different and contrasting to Grange rather than competing with Penfolds' flagship wine.
The origins of the Penfolds estate are set firmly in the medical sphere, and its reputation built up over the course of the 19th century based on the production of wines which were prescribed to patients by Dr Christopher Rawson Penfold who had settled in South Australia from Brighton in 1844.
From the 1940s onwards the focus shifted in favour of producing table wines, and in 1951 the legendary chief winemaker Max Schubert began experimenting with the idea of making a long-lived red wine called Grange. The rest, as they say, is history.
"If St Henri is atypical for its lack of new oak, so Magill, derived from a single estate, belies the Penfolds cross-regional philosophy. Matured for 13 months in new French and American oak, stylistically it's more elegant too. Intense spicy, floral blackberry Shiraz aromatics are accompanied by a hint of black pepper and a savoury note of black olive. Fine-textured blackberry fruit on the medium-to-full-bodied palate becomes sinewy then savoury, nicely supported by substantial vanilla from the new oak. It has a very promising future. One for roast partridge and slow-cooked belly of pork." Decanter Magazine
"The 2016 Shiraz Magill Estate aged in 100% new oak (70% French and 30% American), which has left its cedary, vanilla mark on the wine, but in a balanced, harmonious way. It's a full-bodied wine, with big berry fruit and lavish oak, yet those components are wonderfully judged, coming together in a fine, elegant wine that showcases the brand's home estate in the Adelaide suburbs." robertparker.com