The most powerful expression of Penfolds multi-vineyard, multi-district blending philosophy, Grange is arguably Australia’s most celebrated wine and is officially listed as a Heritage Icon of South Australia. Crafted utilising fully-ripe, intensely-flavoured and structured shiraz grapes, the result is a unique Australian style that is now recognised as one of the most consistent of the world’s great wines. With an unbroken line of vintages from the experimental 1951, Grange clearly demonstrates the synergy between shiraz and the soils and climates of South Australia.
| Varietal
Shiraz
|
Shiraz |
|---|---|
| Vintage
2017
|
2017 |
| Volume
750mL
|
750mL |
| 98 Points - Huon Hooke |
| 98 Points - Tony Love |
| 97 Points - James Halliday |
| 97 Points - Ken Gargett |
| 97 Points - Tyson Stelzer |
This wine is imported from Australia. State import laws allow us to ship this wine to the following states: AK, CA, DC, FL, MA, MN, MT, NC, ND, NE, NH, NM, NV, OR, SC, TN, WV, and WI.
The numbers have it: In its 70th Anniversary Year, this is only the 7th Grange to proclaim 100% Shiraz - 1951, 1952, 1963, 1999, 2000, 2011 and now 2017. A 10% shiraz hit-rate.
– Peter Gago, Penfolds Chief Winemaker
The most powerful expression of Penfolds multi-vineyard, multi-district blending philosophy, Grange is arguably Australia’s most celebrated wine and is officially listed as a Heritage Icon of South Australia. Crafted utilising fully-ripe, intensely-flavoured and structured shiraz grapes, the result is a unique Australian style that is now recognised as one of the most consistent of the world’s great wines. With an unbroken line of vintages from the experimental 1951, Grange clearly demonstrates the synergy between shiraz and the soils and climates of South Australia.
This wine is imported from Australia. State import laws allow us to ship this wine to the following states: AK, CA, DC, FL, MA, MN, MT, NC, ND, NE, NH, NM, NV, OR, SC, TN, WV, and WI.
| Varietal
Shiraz
|
Shiraz |
|---|---|
| Vintage
2017
|
2017 |
| Volume
750mL
|
750mL |
| 98 Points - Huon Hooke |
| 98 Points - Tony Love |
| 97 Points - James Halliday |
| 97 Points - Ken Gargett |
| 97 Points - Tyson Stelzer |
“Memorable, complex, aromatic and explosively deep, with a mix of palo santo, dark chocolate, black olive, espresso and hazelnut butter. The pure fruit at the core is a mix of ripe huckleberry, boysenberry and wild blackberry, with dense but polished tannins. Savory notes of dried rosemary and sage, cigar box, dried apricot and sandalwood linger on the epic finish. Drink now through 2045. ” - MaryAnn Worobiec, September 2021
“Very deep, dark, dense colour with plenty of purple in the rim. The bouquet is classic Grange, loaded with toasty-smoky-oaky scents of smoked-meats and toasted barrels, dried herbs adding an extra fragrance, and hints of five-spice, especially star anise. It's very full-bodied and concentrated, powerful and long-lasting, but the tannins are beautifully crafted and supple, harmonious, and avoid any suggestion of astringency. The core of the wine is lusciously fruit-sweet and delicious, the robe of tannin complementary rather than domineering. The finish is tremendously long and satisfying. I can enjoy drinking this now: not usual with a new Grange release. A quite magnificent wine and a great Grange.”
“Strongly marked—as always—by its 100% American oak elevage, the 2017 Grange backs up the cedar and vanilla notes with ample blackberry and cassis fruit. Full-bodied, ripe and almost decadently creamy in the mouth, it's loaded with substance, concentrated and rich, yet—in the context of Grange—relatively light and elegant-seeming on the finish. Only the seventh-ever Grange to be exclusively Shiraz, it originates from Barossa Valley (86%) and McLaren Vale (14%); Shiraz from other growing regions in South Australia failed to make the grade this year.” - Joe Czerwinski, July 2021
Rampant scents derived from kitchen (winery) and garden (vineyard) …
A wine-loving forensic sniff or two reveals:
Venison carpaccio with a sweet balsamic reduction and olive oil. Or, uncured pastrami?
A salsa verde type-emulsion with an emphasis on the parsley and extra virgin olive oil.
Wafts of sticky rice pudding, apricot pip, vanillin pod and coconut husk.
Spiced sandalwood, ground cumin and wintergreen notes remind of an eighteen-month sabbatical in oak.
An advancing wave of flavours, understated power and charm. The swell builds and a more persuasive wave follows …and then more, with each sip. The flavours: Laden with shiraz fruits from the Barossa to the North and McLaren to the South - ‘maritime’ and ‘continental’ climatic/varietal diversity. Liquorice, soy and malt, burnt vanilla marshmallow …Dark chocolate, wrapped in a satiny candle-like coating. Supple oak nuances - dexterously integrated, no doubt compliments of barrel ferment. The texture: Creamy/velvety, tannins are tight with a ‘rusty’ edge. Ebullient acidity, whilst lively and racy, is well-managed.
South Australia's wine regions experienced a cool and relatively wet winter and spring. Growers rejoiced as rainfall records were broken across parts of the state, Barossa Valley and McLaren Vale were well above winter long-term averages (122mm and 81mm respectively). This set the vines up with plentiful soil moisture profiles for the growing season and mitigated the need for irrigation. October was breezy, which challenged fruit-set, however the wind held off any potential frost events in the Barossa Valley vineyards. Cool conditions extended the growing season with flowering and veraison both later than expected. No heatwaves were recorded during summer and only a handful of days surpassed 40°C. Summer rainfall was above the long-term average, which helped to delay harvest. Drier and warmer weather prevailed in March, optimal conditions for grapes to finish ripening, develop deep colour and present strong varietal character. Harvest for shiraz grapes commence mid-March, a month later than the previous year.
| Grape variety
Shiraz
|
Shiraz |
|---|---|
| wine analysis
Alc/Vol: 14.5%, pH: 3.61
|
Alc/Vol: 14.5%, pH: 3.61 |
| Maturation
18 months in American oak hogsheads (100% new)
|
18 months in American oak hogsheads (100% new) |
The development of Max Schubert’s Grange is a modern tale of imagination, a battle against the odds and redemption. It began with a side trip to Bordeaux in 1949, where a wine ‘capable of staying alive for a minimum of twenty years’, first entered Schubert’s mind. His first experimental vintage in 1951 began a new way of thinking that would eventually lead to a signature wine style, but not before Grange was discredited and Max Schubert forced to make the wine in secrecy.
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