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Penley Estate Condor Shiraz Cabernet 2009

Other Red Blends from Coonawarra, Limestone Coast, Australia
  • JH91
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14.5% ABV
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14.5% ABV

Winemaker Notes

This vintage has sweet berry and black cherry notes with a touch of mocha spice to the bouquet and complex vanillin oak with some smokey overtones. The major accent is on complexity and finesse which will develop wonderful secondary characters over the next 5-7 years. This wine has fragrant ripe berries and some chocolate and savory smokey elements. The palate has a young but fine tannin structure, good mid palate richness and a sweet cedar menthol finish that will evolve with age.

Critical Acclaim

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JH 91
Australian Wine Companion
It may be the Penley second label, but it marks a return to top form for Penley Estate. The bright red-purple colour is a good start to a 52%/48% blend of estate-grown fruit, underwriting a substantial medium- to full- bodied palate, with blackberry and blackcurrant fruit, plentiful tannins and 36% new oak, all contributing to the length and balance of a wine with a minimum 7-year future.
RP 90
Robert Parker's Wine Advocate
Blended of 52% Shiraz and 48% Cabernet Sauvignon, the 2009 Condor Shiraz Cabernet presents a deep garnet-purple color and aromas of mint, cassis, warm blackberries and spice box over hints of chocolate and licorice. Full bodied, richly fruited and very minty in the mouth, it has a medium to firm level of finely grained tannins, crisp acid and a long finish.
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Penley Estate

Penley Estate

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Penley Estate, Coonawarra, Limestone Coast, Australia
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Established in 1988, by Kym Tolley, a direct descendant of the famous Penfold and Tolley winemaking families – the name Penley is an amalgam of the first three and last three letters from each title.

Tolley has over 25 years of winemaking experience, including being involved in the making of many vintages of the famous Penfolds Grange. The estate is located in the heart of Coonawarra, with the vines planted in the famed "terra rossa" soils – bright red top-soils overlaying soft free-draining limestone.

Critically acclaimed as one of Coonawarra's leading estates, and voted as one of the International Wineries of the Year 2001 by Wine & Spirits Magazine, while the Reserve Cabernet voted best wine of Coonawarra 2001, as judged by winemaking peers and critics.

The Penley Estate signature style comprises distinct, precise, terrior driven wines – not overly oaked or excessively alcoholic. They display ripe clean fruit with true regional character – the senior wines will age for many years.

Coonawarra

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Distinguished by a thin, subterranean band of crumbled, red clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not unsimilar to Bordeaux.

In Coonawarra, this unique layer of red clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vines’ roots through dry summers.

Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignons develop powerful, yet polished tannins, and achieve ripeness without verging into imbalance. Typical of these unique reds are ripe red berry fruits with cassis, sweet herb and dried mint. The region has an increased focus on the individual expressions of single vineyard wines.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

GZT4444615_2009 Item# 112519