一起开启您的传奇吧。
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正是Penfolds奔富酿酒师的创新使Penfolds奔富品牌的传统与荣耀得以发展、传承。
历史上仅有四位首席酿酒师曾掌舵Penfolds奔富,他们是:马斯·舒伯特(Max Schubert)、唐·迪特(Don Ditter)、约翰·杜瓦尔(John Duval )以及彼得·嘉高(Peter Gago)。正是他们的杰出贡献,令Penfolds奔富工艺得以独一无二,代代相传。
现任Penfolds奔富酿酒师团队成员担任Penfolds奔富酿酒师的时间总长度已经超过100年。他们不断地追求极致,同时也十分尊重前任多位酿酒师传承下来的酿酒工艺。
作为优等生毕业后,彼得在1989年加入Penfolds酿酒团队,最初从事起泡葡萄酒的酿造,后转而酿造红葡萄酒,并担任Penfolds红葡萄酒的酿酒学家。凭借对酿酒与生俱来的的热爱与激情,彼得迅速成为酿酒团队的重要成员,并于2002年接任约翰·杜瓦尔,成为了Penfolds首席酿酒师。彼得与其他酿酒师团队成员共同努力,精心守护葛兰许以及Penfolds家族中其他的“资深”酒品,保证这些葡萄酒不断在风格与品质上设立新的标杆,与此同时,新成员的加入也在不断拓展着Penfolds葡萄酒世界的疆域。
“We work around the ingredients available to us locally, sometimes something new and exciting will come in which we will then utilise on the menu, but each new season brings something different; different ingredients, different tastes, different flavours, which we can use to bring a dish to life,” says Scott.
The Penfolds ethos for sourcing the most superior fruit from each vintage is shared by the restaurant, where Scott employs similar methods to ensure only the very best local produce is sourced.
Scott works closely with local farmers and producers, including the team at Mayura Station Beef. Located on the limestone coast of South Australia, Mayura Station produces award-winning Wagyu beef. Scott’s inimitable relationship with the team at Mayura Station means certain cuts are hand picked and supplied exclusively to Scott and Magill Estate.
Driven and focused on achieving the un-conventional, Scott and the team continue to provide guests with the opportunity to experience the very finest dishes, featuring clean and natural ingredients, complex in preparation but never complicated on the plate or palette.