Continue cellaring. Peak drinking window Now - 2034. 

Color
Bright cherry-red

Nose
Florals instantly arise – violet sits aside a diverse cottage garden mix; a floral bouquet pleasantly spiced with mineral elements.
Fruits? A coulis of mulberry and blueberry. Very Magill!
Untangling the oak contribution not quite as straightforward ...a pistachio nuttiness/creaminess (for the purists, more baklava than terrine).
Complex. Engaging.

Palate
Balanced, fresh, alluring.
Succulent, mouth-watering acidity coupled with fine, feathery tannins – all in tandem with the wine’s medium-bodied engagement.
Cherry and pistachio (nougat) and cranberry (muesli bar) flavours spark interest.
This, coupled with cola/chinotto and a beguiling ‘flintiness’, opens a flavour and textural window for any lover of Italian red wine channelling Magill Estate!

95 Points - Huon Hooke

95 Points - Nick Stock, Jamessuckling.com

94 Points - Tony Love

“For the first time in a long time – this vineyard was picked in the second week of March, 2017. What does this mean? Open & taste … all will be revealed. We’re pleased.” 

- Peter Gago, Penfolds Chief Winemaker

Origin: Magill Estate, South Australia. 

Maturation: 17 months in French (30% new) and American oak (20% new)

Wine Analysis: Alc/Vol: 14%, Acidity: 7.3 g/L, pH: 3.52

Variety: Shiraz.

Plentiful winter rainfall gave the vines healthy soil moisture profiles for the growing season. Magill Estate, like most of the growing regions in South Australia, experienced record rainfall.

Temperatures throughout spring and summer were markedly cooler than the long-term average. There were no heatwaves, with only nine days recorded above 35 degrees, seven fewer than the previous vintage. The climatic conditions delayed flowering and veraison by approximately a month. Overall, the entire season could be classed as cool and wet.

The vineyard was harvested on the 8th and 10th of March, approximately a month later than previous years.

First produced in 1983, Magill Estate Shiraz is distinctly different to the mainstream Penfolds style, showing intense floral/ blackberry/ aniseed aromas, smooth richness and a ‘long spine’.