Glossy. Deep red with a magenta rim. Varietal berried fruits laden with a spray of exotic spices from afar. Scents of red apple skin (Fuji,
Pink Lady) and cold cured meats propelled … yes, an unusual pairing. French oak makes a late appearance … a sesame/tahini guise, not that of cedar. The palate is plush, plummy, persuasive. Convincingly Barossa by birthright and Penfolds by style: blueberry/
plummy fruits avec juniper; custom-built, trademark rich mid-palate. Charcuterie, cold (Polish)
meat artefact that may well be Shiraz fruit-derived; moreover, peat/coal dust undertones that have,
without doubt, been acquired courtesy of the oak and time. Tannins and a buoyant and balanced
acidity court a long and persistent finish.
Braised guinea fowl, house cured pancetta, Dutch creams and native thyme (Magill Estate Restaurant).