Magill Estate Shiraz 2018 Penfolds

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95p by Jeff Porter/Sommelier
91p by Pekka Nuikki / Editor of the Fine Wine Magazines and Champagne Magazine
96p by James Halliday / BWW2024 Finalist
17.5p by Jancis Robinson MW / BWW2024/Best Wine Critic of the World
96p by James Halliday / BWW2024 Finalist
98p by Ken Gargett
93p by Andrew Caillard MW / BWW2024 Finalist

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Written Notes

Penfold's are the masters of the blend – perhaps that is why Chief Winemaker, Peter Gago, has such an affinity with Champagne – but this is the antithesis of that. 100% Shiraz from a small single vineyard, Magill is also one of the world’s rare city vineyards, the HQ of Penfold's is just 8 kilometres from the Adelaide CBD. This vintage saw 17 months in French and American oak hogsheads (24% of the French being new and 18% of the American).

I think I recall some critics at the release of the Collection last year suggesting that was the finest Magill to date. For me, this wine tops it. This is the best Magill I have encountered. A glorious wine.

Beautifully aromatic, blueberries everywhere intertwined with black fruits and chocolate. Imagine a freshly baked blueberry pie, moments after coming out of the oven. Toss in some spices, vanilla, leather. Seamless. Great intensity but never clumsy or heavy. Cashmere tannins and a seductively supple texture. Amazing length. Majestic. 98. 24 hours later, it was just as majestic, though was exhibiting more tobacco leaf notes.

- Ken Gargett

The 2018 Magill Estate Shiraz (96 points, $150) is from the small remnant of the vineyard planted by Dr Christopher Penfold in 1844, now completely surrounded by houses. Oak plays second fiddle to gently spiced red and black cherry fruit.

- James Halliday / BWW2024 Finalist

The single-vineyard Magill Estate Shiraz is intrinsically linked to Penfolds' beginnings. Sourced from the Magill vineyard on the edge of Adelaide’s eastern suburbs (just 8 km from the city centre), fruit is crushed, fermented and matured on-site at the original winery, established in 1844. First produced in 1983. Hand-picked, vinified in open fermenters and then basket pressed to complete fermentation in barrel. TA 6.9 g/l, pH 3.61. Aged for 17 months in French (24% new) and American (18% new) oak hogsheads. Penfolds aren't really that keen on spelling out appellations clearly on their labels, it seems. I had to consult our database to establish the GI here.
Dark, concentrated purple colour. Lifted and lively - intriguing rather than flashy. Polished tannins and an undertow of sweet tarriness. Contained rather than constructed. Dry finish for the moment but very promising. Hint of mint and long. Some but not too much sweetness.

- Jancis Robinson MW / BWW2024/Best Wine Critic of the World

Deep crimson. Perfumed elderberry, dark cherry, blackberry camomile ginger aromas with hints of liquorice. Saturated but sappy dark cherry, elderberry, blackberry, dark chocolate dried roses pippy flavours, plentiful al dente/ leafy textures and ginger/ cedar oak notes. Finishes granular/grippy firm and long. Idiosyncratic but characterful wine at the cusp of ripeness. Seal; Cork, Drink 2025-2038 14.5% 93 points

A single vineyard “monopole” wine offering the light and shade of the vintage. From one of the last patches of 19th Century vineyard land in Adelaide.

17 months in 24% new French oak, 18% new American oak and 58% seasoned oak hogsheads

- Andrew Caillard MW / BWW2024 Finalist

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