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Penfolds St. Henri Shiraz 2013

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • RP97
  • JS96
  • WS93
  • JH90
14.5% ABV
  • D96
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  • WE92
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  • RP96
  • W&S92
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  • WS94
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  • RP93
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14.5% ABV

Winemaker Notes

Magenta with a purple core. Instantly, a distillation of all that is St Henri. A heightened ethereal/subliminal fruit lift… hovering above, cleverly propelled by just the right amount of formics and V.A.Black jelly-bean and star anise notes arise, augmented by fi g paste, dried herbs and spice – cinnamon and thyme. With air, scents of freshly-cured corned beef with a carpaccio-like freshness, replete with capers/ vinegar/brine. Youthful. Structurally expansive – large-framed/amply-dimensioned! St Henri aims to please - pickled beetroot for the vegetarians; gamey venison and the blackened crust of roast beef for the carnivores. Wild blackberry and a dark-fruited compote benevolently offer a generosity of fruit sweetness. An almost silky tarriness coupled with mouth-watering acidity create a texturally appealing andintegrated mouthfeel.

Blend: 96% Shiraz, 4% Cabernet Sauvignon

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
This 2013 Shiraz St Henri follows in the blockbuster footsteps of the 2010 and 2012. The blend is 96% Shiraz with 4% Cabernet Sauvignon and the fruit sources are far and wide, including a real mix of terroirs: McLaren Vale, Adelaide Hills, Barossa Valley, Clare Valley, Padthaway and Port Lincoln. It spent 12 months in 50+-year-old casks. Deep garnet-purple colored, the youthfully reticent nose is complex, offering loam, aged meat, licorice, tar, scorched earth, fenugreek and cloves over a cherry cordial, blueberry pie and dried mulberries core. The medium to full-bodied palate reveals lovely, understated elegance and depth with a firm backbone of ripe, grainy tannins and many fruit and spice layers emerging on the finish. This is one for the long-long haul and, at a fraction of the price of Grange, should be where the smart money goes for stocking the cellar.
JS 96
James Suckling
This is a very tidy and neatly framed edition of St. Henri, offering a sense of elegance married with deep-set concentration and rich fruit flavors. Redder fruits do run through to blackberries and various shades of cherries, and there's also a savory, dark and brooding edge. The palate has super-deep, rich and balanced style to it, making this one of the most complete wines in the collection. A plethora of dark berries, dark plums and ginger biscuits come to the fore as this closes off. What a delicious long, deep and slate-like finish. Balanced enough to broach now, but this will hit a magic drinking window from 2025 through to 2035 — or perhaps even further afield. 96% shiraz and just 4% cabernet sourced from McLaren Vale, Adelaide Hills, Barossa Valley, Clare Valley, Padthaway and Port Lincoln.
WS 93
Wine Spectator
Offers a mouthful of bright and juicy black cherry and raspberry flavors that are generous and supple, articulated by touches of clove, matcha green tea and bergamot. Velvety tannins gain traction on the finish. Drink now through 2030.
JH 90
Australian Wine Companion
Always a blended wine, both in terms of region and the sometimes inclusion of less than 15% cabernet sauvignon (this vintage 4%), and made in the polar opposite style to Grange, matured in very old, large oak vats. I doubt it will ever be graced with a bin number. Perhaps it's simply the vintage, but the back-palate and finish are at odds with the rest of the wine, and most prior vintages, in particularly the superb '12.
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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.

CGM34990_2013 Item# 176901