About Penfold's
Penfolds Winery, one of Australia's most iconic and prestigious wine producers, continues to set the benchmark for excellence with its highly anticipated 2024 releases. Established in 1844, Penfolds has a rich history of crafting world-class wines that exemplify innovation, tradition, and exceptional quality.
This year's releases promise to deliver the same remarkable craftsmanship, showcasing a range of wines that embody the elegance, complexity, and finesse Penfolds is renowned for. Peter Gago still steers the ship at Penfold's as chief winemaker and the quality and consistency of the team's output is the envy of the winemaking world in many ways.
The Offer
We're delighted to give clients to chance to purchase a selection of wines from Penfold's. This offer is for under bond wines to be released in January 2025.
Buyers will be contacted by Hedonism Wines when their bottles arrive to confirm whether they would like to transfer their order to bonded storage or clear to duty paid for local delivery.
| James Suckling | 97 points |
"Blackberry, blueberry, graphite and terra cotta aromas. Medium-bodied with clarity, focus and very fine tannins that are polished and caressing. One of the most refined and textural Granges I have had in a long time. The tannins are very resolved. This is mostly Barossa and McLaren Vale with some Claire Valley. 3% cabernet sauvignon. Very drinkable now, but will age beautifully."
| James Suckling | 97 points |
"Rather seductive aromas of cedar and bark with blackberries, blackcurrants, light milk chocolate and stone. Full-bodied, very round and polished. Tight, focused tannins at the end. Ink and baking spices. Finished fermentation in American oak and aged 18 months. Try after 2027"
| James Suckling | 98 points |
"This is really fantastic, with blackcurrants, blackberries, dark tobacco and cassis bush. It’s full-bodied and layered with gorgeous tannins that are caressing and focused. Plush texture, yet it’s focused, framed, bright and vivid. No hints of mint or eucalyptus. A classical approach to Coonawarra cabernet. Needs three to five years to really show its greatness. Best after 2027."
| Wine Advocate | 96 points |
"The 2022 RWT Bin 798 is archetypal Barossa Shiraz: it has red earth, ironstone, mulberry, blood plum, sumac spices and dried herbs in profusion. The wine is earthy, tannic and ripe, with a framing of charry oak. I find this to be muscular, dense, intense and super concentrated, and for lovers of the RWT style, this will likely cement itself as one of the greats.
It is a massive wine, well-handled and powerful. It matured for 14 months in French oak hogsheads, 67% new. 14.5% alcohol, sealed under natural cork."
| Jane Anson | 98 points |
"Dark plum colour, intense with a kick of smoky oak. A wine that showcases the concentration and spice to an Australian Shiraz even without any new oak, puts the focus on aromatics, fragrant grilled cumin, rose petal, black olives, baked spice and grilled herbs. Just awesome - but don`t approach yet, this honestly could do with six or seven years to even rev up to the starting blocks.
Tasted during the September Releases, and also at an incredible vertical held in Paris back in January that more than showed how St Henri can hold its own and improve for decades."
| Wine Advocate | 97+ points |
"The 2022 Yattarna Chardonnay comprises fruit from Tumbarumba (61%), Tasmania (particularly Coal River Valley, 26%) and the balance from the Adelaide Hills. This wine ages slowly and gracefully, and I love it for that. The phenolics frame a powerful core of fruit that is at once streamlined and wide. At this stage, it feels inchoate in its development: tiny fish hooks of texture and a frisky sort of acid line both indicate that the wine has some time to go before it fully realizes its potential.
This is forever the blue-chip investment in this collection for my taste, and there is a perpetually seamless cohesion of malolactic fermentation into the wine. The Yattarna is fully inoculated with estate-developed yeast strains, built in conjunction over time with the AWRI. Matured for eight months in French barriques (44% new)."