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Penfolds Bin 95 Grange Shiraz is Australia's most famous wine with a reputation for superb fruit complexity and flavour richness. An exquisitely perfumed, concentrated wine, Penfolds Bin 95 Grange Shiraz combines the intensely rich fruit and ripe tannins of Shiraz with the fragrance and complementary nuances of new, fine-grained American oak. A portion of Cabernet Sauvignon is used in some years to enhance the aromatics and palate structure. Explore Penfolds 2023

Penfolds has been a pioneer in the world of winemaking since its establishment in 1844 by Dr. Christopher and Mary Penfold. The company's success has been driven by a lineage of visionary winemakers who have pushed the development of the company to extraordinary, bold new heights. Mary Penfold's reign at the helm of Penfolds saw years of determination and endeavour, experimenting with new methods in wine production. In 1948, Max Schubert became the company's first Chief Winemaker and he propelled Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s. Soon, the medals began flowing, and Grange quickly became one of the most revered wines around the world. In 2012, Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon. Today, Penfolds continues to hold dear the philosophies and legends that have driven the company's success since its establishment in 1844. Penfold's Grange is Australia's most revered wine, and its creation represents a distillation of Max Schubert's ambition for Australian wine. Schubert joined Penfolds as a messenger boy in 1931 and by 1948, he became Penfolds' first Chief Winemaker. In the latter part of 1950, Schubert was sent to Europe to investigate winemaking practices in Spain and Portugal. On a side trip to Bordeaux, Schubert was inspired and impressed by the French cellared-style wines and dreamed of making 'something different and lasting' of his own. Combining traditional Australian techniques, inspiration from Europe and precision winemaking practices developed at Penfolds, Schubert made his first experimental wine in 1951. In 1957, Schubert was asked to show his efforts in Sydney to top management, invited wine identities and personal friends of the board. To his horror, the Grange experiment was universally disliked and Schubert was ordered to shut down the project. Max continued to craft his Grange vintages in secret, hiding three vintages '57, '58 and '59, in the depths of the cellars. Eventually, the Penfolds board ordered production of Grange to restart, just in time for the 1960 vintage. From then on, international acknowledgment and awards were bestowed on Grange, including the 1990 vintage of Grange, which was named Wine Spectator's Red Wine of the Year in 1995. Today, Grange's reputation as one of the world's most celebrated wines continues to grow. On its 50th birthday in 2001, Grange was listed as a South Australian heritage icon, while the 2008 Grange vintage achieved a perfect score of 100 points by two of the world's most influential wine magazines. With every new generation of Penfolds winemakers, Max Schubert's remarkable vision is nurtured and strengthened. Penfolds Bin 95 Grange Shiraz is the benchmark by which all other reds in Australia and overseas are often measured. This wine has many reasons for its success, including concentration of flavour, complexity and longevity. Grange blossoms with 15 to 20 years of bottle age, when most other reds have passed their best and better vintages can live and continue developing for decades longer. The Penfolds Bin 95 Grange Shiraz 2019 is deep, dark and bright, the nose is automatically recognisable - formic and glacial higher notes - not quite as audacious as a fleeting perception of heady spirit (a la Cognac), and yet not just simple. Beneath, a more familial oaked nuttiness (hazelnut?) recedes to reveal aromas of black licorice/anise/black olive. A shroud of condensed glazed fruits surrenders to reveal a fresher disposition...a coulis of berries and stone fruits; boiled beetroot. Unsurprisingly wafts of coffee-grind, pan-scrapings/jus also ascend, hovering over a persistent base of cold lamb fat and marrow. Upon sitting, a sprinkle of lavender and exotic spices almost completes the aromatic package - well, at least for another minute or two. And then... Early days. On the palate there is cohesion, vigour, sheen, poise - four borders of a frame that structurally binds the lofty palate ambitions of this South Australian blend. Fresh and balanced. Neither exaggerated nor over-ripe - lively blueberry and other youthful blue/black fruits bely the maturation timeline of this alluring blend. Certainly befitting this style, unmistakable barrel-ferment characters are undoubtedly more pronounced on palate than nose. If the mid-palate is somewhat formidable (ably supporting a thick/dense core), by contrast the back-palate is creamy and caressingly endearing. Indeed, expansive and full-washing away all ahead of it. Certainly persistent. Texturally, chewy/grainy tannins and just-right acidity abet succulence and mouthfeel. Effortlessly handles 19 months in 100% new oak. Peak drinking 2029-2065.

A wine of elevated elegance, sourced from high-elevation vineyards and delivering rich flavours of black cherry, cassis, and dark chocolate with velvety tannins and a long finish. This iconic Napa Valley offering, with a history dating back to 1967, epitomizes the pinnacle of winemaking excellence, earning accolades and acclaim world wide. A blend of 95% Cabernet Sauvignon and 5% Petit Verdot. Aged for 22 months in 100 percent new French oak.

Certified biodynamic, the Cullen Vanya is 97% Cabernet Sauvignon complemented by 3% Petit Verdot. Aged in new French oak of which 50% was new for a period of 19 months. Totally opaque dark red black colour with a dark red hue. Intense but beautifully refined the nose offers up aromas of blackcurrant and mulberry laced with cedar and tobacco characters followed by hints of cigar box, faint bay leaf and spice. Medium weight the palate is the perfect marriage of richness, elegance and power delivering sublime flavours of blackcurrant, ripe mulberry and dark cherries seamlessly integrated with cedar, tobacco and spice characters. Exquisite finesse with exceptionally fine grained, polished tannins. Very long after-taste of blackcurrant, ripe mulberry, cedar faint tobacco, cigar box and spice that seems to sail on forever.

In 1989, Jean-Luc Thunevin and Murielle Andraud acquired a small plot of 0.6 hectares in the valley of Saint-Emilion between Pavie-Macquin and La Clotte. In 1991, they produced their first vintage bottled by themselves. Since then, they have acquired other plots and properties, in Saint-Christophe-Des-Bardes, Saint Sulpice de Faleyrens and Saint-Etienne de Lisse. While the first critics called it "garage wine", Château Valandraud, although still unclassified, is nevertheless considered by almost all wine professionals, including Robert Parker, as one of the very first wines of Bordeaux. Château Valandraud was promoted to 1er Grand Cru Classé de Saint Emilion in 2012. Member of the Union of Grands Crus of Bordeaux since 2017. The 2009 Valandraud is a blend of 85% Merlot and 15% Cabernet Franc matured in 100% new oak for 22 months.

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.

Bellevue Mondotte is a small jewel of a vineyard that is perfectly located, just east of the picturesque St. Emilion village. Even though the vineyard is quite small, it is divided into 3 main parcels which are two different terroirs with half the vineyard planted in clay with limestone and the other half of the vineyard planted in pure, deep limestone. Due to drastic green harvesting and selection, this property has some of the lowest yields of any Right Bank Bordeaux wine estate. After harvesting and intense sorting at Bellevue Mondotte, vinification starts naturally in temperature-controlled, oak wood vats. This initial step is followed by a long maceration can, between five and seven weeks. Malolactic fermentation then takes place in barrels. The wine of Bellevue Mondotte is aged in 90%, new, French oak barrels for up to 24 months. During the first six months of aging, the wine remains on its fine lees. The final blend takes place just before bottling, which is done without fining or filtering. Very little Chateau Bellevue Mondotte is produced each year. In an average vintage, production hovers at close to 350 to 400 cases of wine per year. The wine is not as powerful as one might expect, given the owners and winemaking team, coming in at 15%. A sensational, rather massive example for a 2010, this opaque purple wine offers up notes of subtle barbecue smoke, blackberry and cassis as well as a hints of lead pencil shavings and a confiture of red and black fruits in the mouth. Full-bodied, unctuously textured and excruciatingly tannic, this is a big, blockbuster style of wine meant for 10-50+ years of cellaring. - Robert parker, Wine Advocate, March 2013, 95+ Points

This beautifully balanced and youthful wine exudes elegance and power. Full-bodied, with dark fruit character and layers of vanilla, graphite, and mint. It's opulent and age-worthy, a gem for the cellar.

The 2017 vintage provided an exceptionally ideal cool and elongated growing season akin to winding the clock back to the classic Yarra Valley conditions of yore. Conditions were perfect for sourcing grapes with the intention of creating a classic style of cool-climate claret reminiscent of the pioneering wines that forged the Yarra Valleys enviable reputation. The wine features brooding restrained fruit characters of cassis and blackberry with complexing savoury elements of bramble, bergamot, sage leaf, amari, nutmeg, sandalwood, laurel, leather and star anise. Suppleness on the palate combines with flavours of red liquorice, smoked paprika, charred meats and cassia bark. The silky texture and juicy flavours intertwine on the poised youthful palate, rewarding repeat visits as the regal tannin layers accumulate on the finish. Decanting is highly recommended.