Magill Estate is the spiritual home of Penfolds, and what is now a leafy suburb of Adelaide contains the tiny 5.2ha vineyard, original winery and tiny Grange cottage where Dr Christopher Rawson Penfolds started his practice in 1844.
Made from hand-harvested grapes, the wine is fermented in the old, concrete and wax-lined open fermenters for around a week, before being basket-pressed to mostly new American and French oak hogsheads to complete fermentation and integrate those amazing smoked bacon flavours that are so distinctive and inviting.
"The best Magill Estate in recent times, this really shone at the release tasting in London. That gorgeous nose of dark fruits intermixed with the heady, fruit-driven aromas of Christmas cake slurry, dried citrus peel, plum, vanilla and mocha." Justin Knock MW