Grange Hermitage Bin 95 - Penfolds
 
 
 It is made using only ripe, intensely aromatic and structured Shiraz grapes. This wine was created in 1949 in Bordeaux by winemaker Max Schubert, who intended to produce a wine that would last at least 20 years. His first vintage, 1951, changed the way wine is made in Australia. After careful harvesting, the wine is fermented in stainless steel and aged for 20 months in virgin American oak barrels.
 
 
 Type: Red Wine
 
 Origin: South Australia
 
 Vintage: 2015 - 2017 -2018
 
 Grape varieties: Shiraz 96% - Cabernet Sauvignon 4%
 
 Alcohol Content: 14.5%
 
 Format: 75cl with Gift Box
 
 Allergens: Sulphites
 
 Chalice: Grand Ballon
 
 Serving Temperature: 18°C
 
 
 Tasting Notes: An exuberant, fiery wine with aromas from around the world. Hints of wood and balsamic blend with soy, tomato puree, black olives, and licorice. More exotic aromas, such as tiramisu, mascarpone, and zabaglione, emerge. Finally, toasted hazelnuts and coffee emerge. Fresh and refined. Initially, licorice, salsa, and black olives are perceived. It is a compelling, deep, voluminous, and structurally complete wine. Soft tannins.
 
 
 Pairings: Excellent with roast or grilled meat, mature cheeses and game.
 
 
 The Winery: Penfolds was founded by Christopher Rawson Penfold, a young English doctor firmly convinced of the healing properties of wine. Before leaving Britain to emigrate to Australia, he procured vines from the south of France. The small vines were planted near the cottage Penfold built with his wife in 1845 in Adelaide. Until the second half of the 20th century, Penfolds produced almost exclusively brandy and fortified wines, such as Port or Sherry, used for medicinal purposes. Toward the middle of the last century, in 1950 to be precise, in response to changing consumer tastes, the production of table wine began to increase. Among the vines, the utmost respect for the environment, nature, and the ecosystem is maintained, resulting in the grapes harvested being all top-quality, pure, and concentrated in every organoleptic nuance. In the cellar, from destemming to pressing, from fermentation to aging, from bottling to refining, every production step is constantly and meticulously monitored to ensure the highest possible level of quality. Some wines, such as the historic "Grange Hermitage," first produced in 1951, are still vinified today, and the "limited edition" lots are highly sought after by wine collectors around the world.