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Put a (new) cork in it
We could all use a little help when it comes to aging gracefully. With that in mind, Penfolds has been hosting re-corking clinics in select cities all over the world since 1991. The clinics invite collectors to bring in any bottle of Penfolds red wine—from any price range—that is more than 15 years old to have it assessed by Chief Winemaker Peter Gago or a member of the Penfolds winemaking team. If deemed necessary, and with consent from the owner, the wine is opened and tasted by both parties. If the wine is as it should be, it is topped off with the same wine from the current vintage, sealed with a burst of nitrogen (to protect it from the perilous effects of oxygen) and a new cork. Finally, it is given a new back label, which is signed, dated and certified by the assessor. The entire process is free of charge to the collector and Penfolds customers leave with valuable information about their beloved vintages, including current market value, courtesy of auction house representatives. With a new cork in place, the wines themselves are often afforded a new lease on life.
Patience is a virtue
Timing is everything when it comes to enjoying a bottle of good wine at the optimum point in its evolution. For aspiring sommeliers, collectors and wine enthusiasts, Penfolds: The Rewards of Patience is a comprehensive guide that provides insight into the most favourable drinking windows and detailed tasting notes about the various labels in Penfolds repertoire.
The book is the product of a four-day event that takes place every five years when the winery invites a panel of leading experts and wine critics from around the world to weigh in on the wines that bear the Penfolds name. Notes from the event, both positive and negative, are assembled and compiled into book form by Andrew Calliard, Master of Wine from Langton’s Wine Auction House in Australia.
Now in its sixth edition, Penfolds: The Rewards of Patience is on sale at bookstores throughout Australia and will be available at upcoming Penfolds winemaker events held throughout Canada, the United States and Europe.
dining experience is that rather than following the convention of pairing wines to suit the food, the menu is actually designed around the wines.
Using a variety of locally grown produce, and the finest of the region’s seafood, organic meats and cheeses, executive chef Jerome Tremoulet works closely with sommelier Remon Van De Kerkhof to craft a menu that highlights the importance of careful food and wine pairings. For example, Penfolds Bin 389 Cabernet Sauvignon/Shiraz is partnered with marinated quail breast. And a recommended companion to the Yattarna Chardonnay is Port Lincoln King Fish served with a red wine reduction. (A bonus: the restaurant offers Penfolds world-renowned Grange Shiraz by the glass). The result of such careful consideration is that patrons are treated to a full sensory experience.
With its breathtaking views, and unparalleled attention to pairing fine food with excellent wines, Penfolds Magill Estate Restaurant truly makes dining down under a cut above. For more information about this remarkable dining experience, visit www.penfolds.com.