Penfolds Winery

Penfolds Magill Estate Monopole 2015


Current stock: 2

Penfolds Magill Estate Adelaide Shiraz 2015 

100% Shiraz with 18 months in French oak and American hogsheads. 

"Nose: Magill Shiraz fruits tempered by barrel ferment artefact – oily Brazil nut/chestnut and gunmetal oil/soot. An active ferment in open-fermenters hasn’t blown off the generous offer of mixed spices – crushed black pepper, star anise, peppercorn, sandalwood and bayleaf. Alluring scents of broiled silverside and cured red-meats invoke a compelling desire to sip rather than smell! Palate: Medium-bodied … but only in the context of this year’s Collection line-up. A fruity succulence, laden with summer-pudding, black forest cake, preserved plum and blackberry flavours. True to label, the acidity is both fresh and inviting (more-ish!) – replete with a quince-like acid ‘edge’ and a dabble of cinnamon. Tannins are fine and powdery; oak is balanced and absorbed." Peter Gago Winemaker. 

"Very deep inky black colored, the 2015 Shiraz Magill Estate has a youthfully mute, broody nose of baked blackberries, preserved plums, crème de cassis and mocha with hints of tobacco, hoisin and cardamom. Medium to full-bodied, concentrated and with great elegance and poise, this is a restrained, earthy, understated style with some playful exotic spice nuances coming through on the finish." 96/100 Lisa Perrotti-Brown Robert Parker Wine Advocate 

The single vineyard Magill Estate Shiraz is intrinsically linked to Penfolds beginnings. Sourced from the original Magill Vineyard on the edge of Adelaide’s eastern suburbs (just eight kilometres from the city’s CBD), fruit is crushed, fermented and matured on-site at the original Penfolds Magill winery, established in 1844. First produced in 1983, Magill Estate Shiraz is an elegant, medium-weight style with velvety texture and fine tannins, matured in both French and American oak. It is a sleek, contemporary wine, yet crafted in the old fashioned way in the 170 year-old winery: hand-picked, vinified in open fermenters and then basket pressed. 

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