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Penfolds Cellar Reserve Sangiovese 2011

Winemaker's Notes:

The heart and soul of the great wines of Tuscany, sangiovese is a relative newcomer to Australia. During the early 1990s, Penfolds' red winemaking team made several unreleased experimental wines, to establish a clear direction of sangiovese style. In the years since, this Italian variety has adapted extremely well to Australian conditions, in part due to the flaxen Barossa landscape, which bares many similarities to the rolling Tuscan countryside. The first commercial vintage was released in 1998 and the wines have continued to improve in definition and character. An exchange visit by Stefano di Blasi from the Italian wine house Antinori - who suggested a number of vinification techniques, including longer maceration on skins - had a profound effect on the style. Nowadays, beautiful Barossa fruit from the Kalimna and Georgiadis vineyards undergoes a wild ferment and long post-ferment maceration, to produce a unique take on this classic variety.

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Penfolds Wines:
  Tired of boring old wines from Australia? No? Then you can probably thank Penfolds Wines. Penfolds, founded in 1844 by Mary and Dr. Penfold (Mary gets top billing since she took care of most of the early management and winemaking responsibilities), has completely revolutionized not only its own product lines throughout the years, but also many wines in Australia as a whole. The wine ... Read more
  Tired of boring old wines from Australia? No? Then you can probably thank Penfolds Wines. Penfolds, founded in 1844 by Mary and Dr. Penfold (Mary gets top billing since she took care of most of the early management and winemaking responsibilities), has completely revolutionized not only its own product lines throughout the years, but also many wines in Australia as a whole. The wine produced by Penfolds was originally prescribed as tonic wines for anaemic patients, with the wine made from Grenache. By 1870, with 60 acres under vine, they were producing many more wines. In the 1920s and 1930s, Penfolds was known for its fortified wine, like many other wineries in the area. 1943 marked the start of a massive expansion for Penfolds Winery, with first the acquisition of Auldana Vineyard and its winery, and then the purchase of Kalimna Vineyard in 1945. By the end of the decade, they owned vineyards in McLaren Vale, Griffith, the Hunter Valley, and Minchinbury. Around the same time, winemaker Max Schubert returned from oversees with a completely new vision for the future of the winery. In the 50s, he started experimenting with the red wine he called Grange, which is a mix of primarily Shiraz and a little Cabernet Sauvignon, and by the 1960s the wine had spread across the Australian wine industry. Not wanting to stop with merely one of the most successful wine projects in the history of Australia, Penfolds Wines started the “White Grange” project in the 1990s, leading to the immensely popular and publicized release of the Penfolds Yattarna Chardonnay. Peter Gago became their Chief Winemaker in 2002, and he, along with three winemakers in charge of red wine and one in charge of white, continue the tradition of experimentation and evolution. Read less

The heart and soul of the great wines of Tuscany, sangiovese is a relative newcomer to Australia. During the early 1990s, Penfolds' red winemaking team made several unreleased experimental wines, to establish a clear direction of sangiovese style. In the years since, this Italian variety has adapted extremely well to Australian conditions, in part due to the flaxen Barossa landscape, which bares many similarities to the rolling Tuscan countryside. The first commercial vintage was released in 1998 and the wines have continued to improve in definition and character. An exchange visit by Stefano di Blasi from the Italian wine house Antinori - who suggested a number of vinification techniques, including longer maceration on skins - had a profound effect on the style. Nowadays, beautiful Barossa fruit from the Kalimna and Georgiadis vineyards undergoes a wild ferment and long post-ferment maceration, to produce a unique take on this classic variety.

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