Penfolds Grange Bin 95 is a highly-regarded wine from Australia's renowned Penfolds winery. A blend of Shiraz and Cabernet Sauvignon grapes, Grange Bin 95 is deep, complex, and full-bodied, with a long and smooth finish. The wine is aged in new American oak barrels for 18 months, adding layers of spice, vanilla, and oak to the wine's natural fruit flavors. Grange Bin 95 has a strong yet elegant presence, with aromas of black cherry, plum, and roasted coffee. It is a wine that can be enjoyed young, but also ages gracefully over time, making it a popular choice for collectors and enthusiasts alike.

Tasting Notes

Dense and deep, bright and lively crimson-red. Rampant scents derived from kitchen (winery) and garden (vineyard). A wine-loving forensic sniff or two reveals: Venison carpaccio with a sweet balsamic reduction and olive oil. Or, uncured pastrami? A salsa verde type-emulsion with an emphasis on the parsley and extra virgin olive oil. Wafts of sticky rice pudding, apricot pip, vanillin pod and coconut husk. Spiced sandalwood, ground cumin and wintergreen notes remind of an eighteen-month sabbatical in oak. An advancing wave of flavours, understated power and charm. The swell builds and a more persuasive wave follows …and then more, with each sip. The flavours: Laden with shiraz fruits from the Barossa to the North and McLaren to the South - ‘maritime’ and ‘continental’ climatic/varietal diversity. Liquorice, soy and malt, burnt vanilla marshmallow …Dark chocolate, wrapped in a satiny candle-like coating. Supple oak nuances - dexterously integrated, no doubt compliments of barrel ferment. The texture: Creamy/velvety, tannins are tight with a ‘rusty’ edge. Ebullient acidity, whilst lively and racy, is well-managed.

About the Winery

Penfolds is a renowned wine producer in Australia. It got established in 1844 in the capital city of Adelaide by Christopher Rawson Penfold. The winery’s story starts when Christopher and his wife, Mary Penfold, shifted from Angmering in West Sussex in the United Kingdom and moved to Australia. After they arrived, their family members helped them attain and acquire 500 acres of land and its estate at the base of the Mount Lofty Ranges.

In the early years, the Penfold couple produced and sold fortified wines. They were in the style of port and sherry. Gradually, the demand for the drinks increased. It led to the expansion of the small winery that the Penfolds managed and the official establishment of Penfolds. It happened at the Magill Estate.

Christopher’s medical reputation grew steadily with the rise in fame of Penfolds. It compelled Mary to manage and run a significant portion of the winery. After her husband passed away in 1870, Mary took over the business and its complete responsibility. She worked with exceptional determination, ambition, and endeavour during her reign. In addition, she did not hesitate to engage in various experiments and explore new techniques and methods to produce high-quality wines.

Mary retired in 1884. At that time, the winery produced about a third of all the wines in South Australia. Mary handed over Penfolds to Georgina, her daughter. She managed it with her husband, Thomas Hyland. Later on, they passed the winery down to their two daughters and two sons. By 1907, Penfolds became the biggest winery compared to all the other wine producers in Adelaide.

The Penfold family persisted in their family legacy even after Mary’s passed away in 1896 and retained their control and interest till 1976. Today, Penfolds operates and handles two wineries, Nuriootpa and Magill Estate.

https://www.penfolds.com

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