VA dominant with dark chocolate inky nose. Well balanced palate with very good mid-palate plums and sandalwood. Has some cigar notes and some sappy tannins to finish. Will this sappiness age out?

quote:

Originally posted by peter howland:
VA dominant...

Really? That's interesting, had this three times and never got that...

I'm glad I have MY palate, because that description is definitely not what I've experienced with the '98. Much, much better imo.

let me qualify the VA comment. Penfolds have VA batches that they blend into the wine. In this bottle the VA was dominant, but by no means unpleasant. It is a wine that is obviously way too young. The VA, along with the sappy tannins will undoubtedly come more into balance with aging. It was a solid wine that is hard to gauge at this point in its life.

pete

quote:

Originally posted by peter howland:
Penfolds have VA batches that they blend into the wine.

So this may be a stupid question, but I don't know enough about this so I am asking.

Why would they do that knowingly? Is this just what they do and considered house style or otherwise?

I am not sure if they still do this, but it was well known that they added VA batches in a very controlled way to add complexity and weight. Much like adding a dash of balsamic vinegar to your spaghetti Bolognese sauce for lift (like you do). Maybe Pauly can help on this....
pete

Thanks Pete.

Peter,

My understanding is that adding controlled VA has been part of the Grange mix since Max Schubert, but I don't know if it's a ongoing practice. Penfolds aren't afraid to change the recipe, for example the recent trend to 100% shiraz, not the traditional 5-10% CS, remainder shiraz.

I really liked the grange, regardless of their method. Thats the thing about 'new' wines I think... the do it alot differently but yet they are still very good at it. Anyway, who cares what Burgundy thinks....

1998 Penfolds Grange - Australia, South Australia (11/22/2006)

This was purchased off the wine list at the CWM cellar dinner at Courtrights for $300 and paired with a course of Petite Rack of New Zealand Lamb, Potatoes-Bacon, Fennel Gratin and Lamb Jus. My favorite wine match with this course and my favoritered of the night. This got 99 points from both WS and WA. My first Grange. This was young but then everyone in the CWM knew that going in. We had the restaurant decant this 6 hours before the dinner. Earthy nose. Round texture and full bodied. Despite being so young I found this to be quite silky and smooth. Notes of blackberry, mint and charcoal. Long ripe finish. Still improving. 96+ points.

VM

• 1998 Penfolds Grange - Australia, South Australia (6/5/2009)
  5th Annual Italian Offline Pre-Game (Simple Bistro, Toronto, Canada): Showed nothing on opening, hints at 3 hours in a decanter, better with 5+ hours of air. Opaque purple colour. Aromas of black sambuca, vanilla, bramble. Full-bodied, intense, outstanding texture, with blackcurrant, white pepper, vanilla through to the moderate-long finish. If I had any, I'd bury it in the cellar for at least another 5 years. (92 pts.)

Posted from CellarTracker

More notes:

HERE

HERE

HERE

NOTE: there are five threads on this freaking wine including two exactly 1 day apart. This is the oldest.

1998 Penfolds Grange - Australia, South Australia (10/17/2009)
WIMLNR

Tasted October 17, 2009 at an offline.

Dark garnet to purple color in the glass, clear hue throughout. Nose was heavily dominated by the aroma of Kirsch with some floral aspects and a bit of saddle soap. Flavors of berries, cherries and currants. Medium acidity, firm tannins, medium to full bodied. Continue to hold. No rating at this time; nowhere near ready.