Cellar Reserve

Cellar Reserve Barossa Valley Sangiovese 2014

Penfolds Cellar Reserve wines are alternative, limited release wines that explore the innovative boundaries of viticulture, vinification and style.

Cellar Reserve Sangiovese was first released in the 1998 and is sourced exclusively from the Barossa Valley. This Italian variety has adapted extremely well to Australian conditions. The fruit is particularly intense, with small berries, strong colours, deep flavours and slinky, dry tannin structures.


When To Drink

Drinking well now, but will improve with time. Peak drinking window now - 2024.

Taste Description

Brick red.

All the familial Sangiovese markers are present this year… except anchovy! Never mind.
A ‘nascent ascent’ of bay-leaf, eucalypt, menthol judiciously anchored by leather, sarsaparilla, cut-apple and currant.
No oak to speak of. None expected. 

Fresh strawberry sans adornment/garnish.
Tell-tale flavours of pomegranate, red-currant & goji berries. Less-obvious – eggplant/tomato/ratatouille.
A mix of Chinese teas (nothing too pungent) texturally in harmony with fine Sangiovese tannins.

Technical Information

Origin: Barossa Valley, South Australia. Average age of vines is 25–30 years.

Maturation: 17 months in seasoned French oak barriques.

Variety: Sangiovese.

Vintage Conditions

Above-average winter and early spring rainfall offered the vines in South Australia healthy soil moisture profiles for the growing season. Late spring and early summer were dry and warm with significant heat records being set. Warm weather prevailed during summer and throughout veraison, allowing grapes to develop evenly and with good intensity.

These warm conditions came to an abrupt halt in the Barossa Valley with a significant rainfall allowing for long slow ripening of the fruit in very good ripening conditions.


Since the first commercial vintage in 1998, the wines have steadily improved in both definition and character. Sourcing now includes a vineyard in Marananga, a sub-region of the Barossa Valley.

The grapes are hand harvested and crushed into open wax lined fermenters at Magill Estate and matured in seasoned French oak barriques before being bottled without fining or filtration.