The single vineyard Magill Estate Shiraz is intrinsically linked to Penfolds beginnings. Sourced from the Magill vineyard on the edge of Adelaide’s eastern suburbs (just eight kilometres from the city’s CBD), fruit is crushed, fermented and matured on-site at the original Penfolds Magill Estate Winery, established in 1844. Magill Estate Shiraz, first produced in 1983, is an elegant, medium-weight style with a velvety texture and fine tannins, matured in both French and American oak. It is a sleek, contemporary wine, yet crafted the original way: hand-picked, vinified in open fermenters and then basket pressed to complete fermentation in barrel.

Colour: Lively deep magenta.
Nose: Florals omnipresent – lavender, lilac, nasturtium. Welcomed V.A. propelled by Magill fruits, coupled by a barrel ferment nut husk(iness).
Palate: Forceful. A palate certainly densely packed, yet still structurally meshed, woven. In 2016 the microclimate(s) and soils of Magill’s undulating 5.2ha have released flavours of liquorice (red), anise, sour cherry and molasses. Also, and not to omit – hazelnut brulée snap/crust, possibly derived via both oak and fruit. A structural sum of its (winemaking) parts – open fermentation/daily rack and returns/basket pressed/ barrel fermentation – texturally consistent, tannins explained; balance and longevity ensured. A Magill 2016 time capsule in your 750ml bottle.