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| 品種
Shiraz
|
Shiraz |
|---|---|
| ヴィンテージ
2016
|
2016 |
| ボリューム
750 mL
|
750 mL |
| エンクロージャ
Cork
|
Cork |
| ピーク飲酒
Now - 2035
|
Now - 2035 |
A rare and important monopole wine. It has a legacy of the past yet with a distinct Penfolds style, a single-vineyard character and a purpose to perpetuate over time"
–Emma Wood, Penfolds Senior Winemaker
| 96 points - Huon Hooke |
| 95 points - Campbell Mattinson |
"Deep, bright red/purple colour. The bouquet is disarmingly attractive with blueberry, blackberry and raspberry nuances, background vanilla and chocolate, the palate soft and supple, rounded and silky-smooth, with fruit sweetness and fine-grained tannins in perfect balance. A stunning wine, elegantly-framed and deliciously drinkable now, although it will undoubtedly age well. Full-bodied but far from being a blockbuster. Hard to resist now. 96 Points"
"The Penfolds wine with the fewest travel miles. It’s grown and made on-site at the Magill winery on the kind-of-outskirts of Adelaide. It spends 13 months in new French and American oak. I have so much history with this wine that I’ve now blocked it on Facebook. I jest; the point is that I bring a deal to the table before I’ve lifted the first glass. It’s single vineyard and special and unique in the Penfolds line but more than anything it’s a festival of oak. It wears a t-shirt with the words HISTORY IS YESTERDAY’S NEWS emblazoned on the front. Actually no it doesn’t. It’s more like BE SOMEONE ELSE. This 2016 though is bold, brilliantly red/black fruited (a gobful of red licorice, inter alia), sloshed with creamy, resiny, vanillin oak and quite desperately impressive, despite itself, and despite me. I thought I had it covered and in a clinch it threw an uppercut that I never saw coming. Lights out. It’s one of the best Magill Estate’s I’ve seen. 95 Points."
Lively deep magenta.
Florals omnipresent – lavender, lilac, nasturtium. Welcomed V.A. propelled by Magill fruits, coupled by a barrel ferment nut husk(iness).
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. Might some of what is noted above still be perceived in the decades ahead? All will be revealed … in time.
The Magill Estate vineyard recorded maximum and minimum temperatures well below average during winter and early spring while winter rainfall was below the long-term average. The record low rainfall prevailed through the growing season while warmer than average weather in late spring and early summer ensured the vines were moving along nicely after a slow start. Some relief was provided by the onset of cooler weather in January and February. The relatively mild conditions during harvest ensured the fruit was able to ripen evenly across all blocks. The grapes were harvested by hand on February 11th and 12th.
| GRAPE VARIETY
Shiraz
|
Shiraz |
|---|---|
| VINEYARD REGION
Magill Estate
|
Magill Estate |
| wine analysis
Alc/Vol: 14.5%, pH: 3.68, Acidity: 6.8g/L
|
Alc/Vol: 14.5%, pH: 3.68, Acidity: 6.8g/L |
| MATURATION
13 months in new French and American oak
|
13 months in new French and American oak |
The historic Penfolds Magill Estate is one of the few single vineyards in the world located within city boundaries. First planted in 1844. at its peak in 1949, then planted to several varieties, the vineyard covered 120 hectares. First produced in 1983, Magill Estate Shiraz is distinctly different to the mainstream Penfolds style, showing intense floral/ blackberry/ aniseed aromas, smooth richness and a ‘long spine’.
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