2017 Magill Estate Shiraz

100% Shiraz. TA 7.3 g/l, pH 3.52. 17 months in French (30% new) and American oak (20% new). Plentiful winter rainfall gave the vines healthy soil-moisture profiles for the growing season. Magill Estate, like most of the growing regions in South Australia, experienced record rainfall. Temperatures throughout spring and summer were markedly cooler than the long-term average. There were no heatwaves, with only nine days recorded above 35 °C (95 °F), seven fewer than the previous vintage. The climatic conditions delayed flowering and veraison by approximately a month. Overall, the entire season could be classed as cool and wet. The vineyard was harvested on 8 and 10 March, approximately a month later than previous years. Cooler than usual on the nose. A bit angular and chewy. A little hollow at the moment. Lots of muscle but not enough flesh for the moment. Needs a bit of protein powder? (JR)

The red-fruited 2017 Magill Estate Shiraz comes across as open and generous, with notes of raspberries and cherries accented by hints of charred meat and dried spices. It's medium to full-bodied in the context of the Penfolds red-wine lineup (so full-bodied, to be honest), with crisp acids and a bright, slightly dusty finish. To its credit, it's distinctively different from the various other Shiraz offerings from Penfolds.

Attractive wet stones and almost flinty notes, ahead of a very refined core of spice-wrapped red and black cherries, as well as praline and toffee. The palate has a very succulent feel. The acidity sits up in vibrant style and there’s a fine, succulent and long, refined finish. Oak rides up, but this always needs time after release. There’s replanting in the 5-ish hectare plot, so quantities are low for a spell here. Best from 2025.