20 months in 100% new American oak hogsheads
hand-picked on February 14th and 15th 2013.
THE STORY OF GRANGE
The development of Max Schubert’s Grange is a modern tale of imagination, a battle against the odds and redemption.
It began with a side trip to Bordeaux in 1949, where a wine ‘capable of staying alive for a minimum of twenty years’, first entered Schubert’s mind. His first experimental vintage in 1951 began a new way of thinking that would eventually lead to a signature wine style, but not before Grange was discredited and Max Schubert forced to make the wine in secrecy.
Origin: Multi-regional blend, South Australia. From Barossa Valley, McLaren Vale, Coonawarra and Magill Estate.
Variety: 96% Shiraz and 4% Cabernet Sauvignon.
The majority of South Australia had a dry winter reminiscent of 2006, vines were in water deficit at the beginning of spring and became accustomed to dry conditions quite early. The exception was McLaren Vale, where revitalising winter rainfall exceeded the long term average. Early budburst was noticeable across many regions.
Dry and warm spring conditions explained canopy growth and yields, becoming typical of the 2013 growing season. Warm days were dispersed throughout October, November and in early January, contributing to an early start to the 2013 harvest and a condensed vintage.
Dry and warm conditions, coupled with lower than average yields resulted in fruit showing strong, structural tannins and wines of great intensity and encouraging flavour. The Magill Estate fruit was harvested in pristine condition, hand-picked on February 14th and 15th 2013.
The original and most powerful expression of Penfolds multi-vineyard, multi-district blending philosophy, Grange is arguably Australia’s most celebrated wine and is of cially listed as a Heritage Icon of South Australia. Crafted utilising fully-ripe, intensely- avoured and structured Shiraz grapes, the result is a unique Australian style that is now recognised as one of the most consistent of the world’s great wines. With an unbroken line of vintages from the experimental 1951, Grange clearly demonstrates the synergy between Shiraz and the soils and climates of South Australia.
Opaque black core, dark red rim.
An aromatic assault / surge / eruption of soy, hoisin, balsamic reduction… coiled around a core of kirsch and fresh raspberry.
This propulsion is crammed with tell-tale barrel ferment, V.A. and formic Grange markers – all in balance, all respectful of fruit and oak.
And yet, so ‘classy’ – a brightness, a sheen, a gloss, a raciness – belying both age and upbringing (élevage).
No gaps, a densely-packed structural continuum.
Not huge, not massive, yet taut, muscular, feisty. A black palimpsest - black fruits, black liquorice, black pudding, black fig, black cardamom....
Granitic chewy tannins linger and coat; oak all but fully concealed, submerged beneath a tannin/oak/acid/flavour tsunami.
Fruits? Where to start in this entanglement? Time please.
Peak Drinking / Cellaring Potential
Continue cellaring. Peak drinking 2020-2060.