1844

From the first vine cutting, our daring spirit has been there. When our founders Mary and Christopher Penfold left England on a journey of exploration and adventure, to discover a new life in Australia.

1883

Alf Vesey starts at Penfolds and becomes known as our Master Blender. 

He worked for Mary Penfold and trained Max Schubert as is his understudy. Since the early experimental days, all our winemakers have followed in his footsteps to produce the very best blends.

1905

Our spirit production increases with a new bond store at Magill Estate.

Our liquids are noted as “thoroughly matured wine and brandy, so high in quality, and of such undoubted purity”.
-The Evening News October 3 1905

1913

A large distillation plant is built at our new Nuriootpa winery to produce rectified spirit and brandy. This plant included the largest pot still in Australia at the time.

1935

Ray Beckwith joins Penfolds. His enquiring chemistry pushes liquid development to new heights.

In 1936 he makes the groundbreaking discovery that acidity levels in wine could be a tool to control bacterial spoilage. He is believed to be the first in the world to use pH meters to control bacteria in this way.

1951

Max Schubert has the vision and craft to create his first experimental Grange.

He continues in secret even against the orders of directors.