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Penfolds Grange (1.5 Liter Magnum) 2006

Syrah/Shiraz from Barossa Valley, Barossa, Australia
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14.5% ABV
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14.5% ABV

Winemaker Notes

The 1990 vintage of this wine was ranked #1 on the Wine Spectator's Top 10 Wines of 1995

Deep blood-red, dense core color. On the nose, very Penfolds, very Barossa, very Grange! Scents, now five years in the making, weave their charm – this aromatic quilt's first-noted brightest colours are panforte fig and quince paste alongside cured/smoked meats (pastrami?). Its fabric is meshed with spice – cinnamon, vanillin pod, nutmeg and black pepper – tempered by teppanyaki sauces, amaretto/almond. A dark thread connects – black liquorice, olive & fresh Arabica coffee-bean and soy. Background nutty oak (Brazil nut) beneath, yet barely noticed. On the palate, freshness and balance are welcomed, yet confuse… a few sips remind of the oft-used reference ‘iron fist in a velvet glove'. All is not as it seems! Firm throughout and across palate – reverent tannins and oak convey & propel flavours of slow-roasted lamb (avec jus), dark chocolate, cola, maraschino, with a menthol/rosemary lift to finish. Alluringly, a plush satin/cashmere mouthfeel compounds the initial confusion – accessible, yet poised to evolve and complex over many decades.

98% Shiraz, 2% Cabernet Sauvignon

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
Made from fruit coming predominantly from the Barossa Valley this year (97%) and containing 2% Cabernet Sauvignon, the 2006 Grange has been added to my list of favorite recent vintages. Deep garnet-purple colored, it’s still a little youthfully mute, offering notes of warm cherries, black currants, anise, coffee and toast with underlying hints of soy, yeast extract, black olives and Indian spices. Tight-knit and solidly structured on the medium to full bodied palate, the concentrated fruit is densely coiled around the firm grainy tannins and very crisp acidity at this stage, but promises something very special in the years to come. It finishes very long, complex and layered with the cedar poking though the fruit purity. Patience is required for this vintage; it should begin opening out around 2016 and drink to 2030+.
98+
JH 98
Australian Wine Companion
Still deep crimson; its bouquet sets the scene for the strikingly complex array of black characters that run all the way through the wine from the first whiff to the finish and aftertaste: anise, licorice, tar, bitter chocolate, blackberry, prune and peppercorns. The tannins are prominent, and play their part with each successive sip of the steadily building impact on the very long palate, but they are in balance with the fruit and oak of an extremely powerful Grange. Great future.
W&S 96
Wine & Spirits
As chief winemaker, Peter Gago has made his mark on several of the newer Penfolds wines, including RWT and Yattarna. The style of Grange, with one of the longest track records of any South Australian red, is slower to evolve—but it does change, and the style of this 2006 makes it the clearest Gago Grange yet. Part of that is the vintage; part of that is what Gago did with the vintage. This wine doesn’t shout; it purrs. Nor does it sit still. It rolls around over raspberry bliss, under a supple caress of tannins, through an earthy chocolate and mushroom savor. The dynamic structure involves all the elements in a tangle of youthful energy, the old-vine fruit achieving something close to perfection in its form. New oak dominates at this early stage of its evolution, but this is set to become a great Grange.
WE 94
Wine Enthusiast
Not quite the massive monster that is the 2004 Grange, the 2006 is still no shrinking violet. It's full bodied, muscular and extracted, and while the flavors veer towards expresso and dark chocolate, there's also a ribbon of raspberry fruit running through the wine from start to long, dusty finish. Drink 2015-2025, and probably beyond.
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Penfolds

Penfolds Wines

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Penfolds Wines, Barossa Valley, Barossa, Australia
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Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of stand-out wines both white and red have been released under the Penfolds masthead.

Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

GZT1343211_2006 Item# 116238