29 January 2024
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Tasting Notes :
Adelaide Plains, South Australia, AustraliaMagill Estate
is always French and American oak,
always made in open-top-fermenters,
and always basket-pressed.
Like Grange and 707, it always completes its fermentation in barrel,
the same way Magill reds were made 177 years ago.
Eight kilometres from Adelaide, the 1844 site has been completely overhauled
and resurrected under winemaker Peter Gago’s eye as a tribute to the property’s stature
with in the Penfolds ethos. It is a refined version of Oz shiraz
with medium weight and soft, lush textures
with a rush of savoury dried herbs,
a touch of roasted meat, a dusting of oak, and black fruit.
Drink or hold, but the lush textures will pull you in every time.