Dedicated to Max Schubert 1915-1994.
Grange is recognised as Australia's and indeed one of the world's finest red wines. This great wine, developed by Max Schubert commencing with the 1951 vintage, is made from low yeilding Shiraz vines grown at selected vineyards in South Australia and matured in new American oak hogsheads prior to bottling.
During an extensive tour of the Bordeaux region of France in 1950, Max Schubert studied winemaking practices that have now become an integral part of Penfolds winemaking technique. He also observed the practice of maturing wine in new oak casks, a method previously untried in Australia. The development of Grange represents the beginning of a new era in Australia's red wine making tradition. This knowledge, combined with Max Schubert's foresight, skilled dedication has resulted in Grange, the definitive Australian dry red table wine, acknowledged to be among the world's classic wine styles.
Grange is a wine specifically made to mature in the bottle. It will develop greater complexity and integration of flavours for 20 years or more under correct cellaring conditions. Extract tannins and tartrates are not removed at the time of bottling, as it is these elements that help retain the flavour. The crust that develops as a consequence may be removed by decanting the wine prior to drinking; a process that will also allow the wine to breathe.
Max Schubert always advocated the decanting of Grange.
Ideally this wine should be served between 14 and 18 degrees Celsius.
An excellent accompaniment to red meats, game and strong cheeses.
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