al dente A slightly chewy texture; like perfectly cooked spaghetti.

aniseed An attractive top note that lifts the fruit and increases the attack on the palate. Associated with a ripe year and moderately high alcohol.

apricot An attractive primary character in white wines. An appealing tertiary aroma in red wines, often associated with freshness in full maturity.

balsamic A lifted, slightly volatile note that can give freshness and complexity. It can detract from a wine if too dominant.

barnyard A character associated with brettanomyces. It can be overwhelming. Winemakers have a tendency to avoid it, but in minor amounts it can add complexity to a wine.

bitumen An earthy/tarry note often associated with powerful vintages.

black pepper A secondary note often found in shiraz. It is usually associated with a cool growing season. It can be very attractive.

bouquet Today, aroma, nose and bouquet carry the same meaning. Twenty years ago bouquet meant the bottle-age characters in wine.

bramble An aroma reminiscent of hedgerows and fresh leaves. The palate will often have a grippy firmness.

brettanomyces A barnyard or horse blanket-type character that flattens the aromas, tightens up and strips the palate. Rarely found in Penfolds wines post-1996.

brine/briny A salty, minerally note. Very attractive when balanced with sweet fruit notes.

buoyant/buoyancy The classic Max Schubert reference for wines with sweet fruit, freshness and generosity. A key characteristic in young Penfolds reds.

camphor A character close to eucalyptus and mint. Lifts the aromas, but when dominant it can detract.

capsicum A fragrant note in wine suggesting a cool growing season.

cassis The classic aroma of cabernet sauvignon; a beautiful and pure blackcurrant note.

chalky Perfectly ripe powder-dry tannins.

charcoal A smoky character in wine; verging on graphite.

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