Penfolds St Henri Shiraz 2017
"There’s a lot to love about this wine...A slowly bowed cello rather than a shrill violin. An evocative slow dance to a timeless ballad." Decanter magazine
|Grape Blend||Shiraz; Cabernet Sauvignon|
Penfolds St Henri Shiraz 2017 is part of the Penfolds 'Icon and Luxury Range'. It is a traditional fine red wine style first created in the early 1950s, and unlike Penfolds Grange it does not use new oak. The 2017 St Henri was purchased in its original wooden case.
St Henri is characterised by its rich, plush texture when young, gaining soft, earthy, mocha-like characters as it ages. The St Henri hasn't succumbed to fashion since its first release in 1950 and a small proportion of Cabernet provides structure with a feint hint of oak from 50-year-old foudres.
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.
"There’s a lot to love about this wine: its calm modesty, assured sense of purpose, and long, steady procession of flavours. The elastic palate stretches and shifts through rich savoury notes over a measured meld of sweet berries. If you regard Shiraz as being too much a playful puppy, then this represents a more docile, loyal companion. It’s a comforting wine; reliable and secure. A slowly bowed cello rather than a shrill violin. An evocative slow dance to a timeless ballad. Watch its allure grow with time in the cellar." Decanter magazine
"The St Henri point of difference is that it's aged in old, large wooden vats. Sourced from throughout South Australia, the 2017 St Henri Shiraz reveals no oak in its rather raw, unrefined notes of bloody beef, mixed berries, black olives and road tar. It's full-bodied and still tannic at this stage, with a bit of coarseness on the finish that hopefully time will soften." robertparker.com