Penfolds - Grange 2006

Penfolds Grange 2006 

99 FALSTAFF: "Tiefdunkles Rubingranat, opaker Kern, violette Reflexe. Schwarzes Beerenkonfit, etwas Kokos, Feigen, Mokka, feine ätherisch-balsamische Nuancen, rauchige Kräuterwürze klingt an, Nuancen von Valrhona-Schokolade, unterlegt mit Noten von Zimt, Lakritze und etwas Soja. Komplex und stoffig, reife Frucht, kleine schwarze Beeren, präsente, aber seidige Tannine, feine Extraktsüße, schokoladiger Nachhall, großes Potenzial für die Zukunft, mineralisch und anhaltend, den darf man sich nicht entgehen lassen. (Lagern bis 2045)" 

98+ THE WINEADVOCATE: "Made from fruit coming predominantly from the Barossa Valley this year (97%) and containing 2% Cabernet Sauvignon, the 2006 Grange has been added to my list of favorite recent vintages. Deep garnet-purple colored, it's still a little youthfully mute, offering notes of warm cherries, black currants, anise, coffee and toast with underlying hints of soy, yeast extract, black olives and Indian spices. Tight-knit and solidly structured on the medium to full bodied palate, the concentrated fruit is densely coiled around the firm grainy tannins and very crisp acidity at this stage, but promises something very special in the years to come. It finishes very long, complex and layered with the cedar poking though the fruit purity. Patience is required for this vintage; it should begin opening out around 2016 and drink to 2030+." 

94 ANTONIO GALLONI: "(98% shiraz and 2% cabernet sauvignon): Deep ruby. Highly aromatic nose offers black raspberry, cherry pit, potpourri and minerals. Dense, lush and sweet but very energetic, offering spicy red and dark berry, dark chocolate, rose pastille and licorice flavors complemented by spicy, sweet oak. Shows bitter chocolate and cherry-cola nuances on the extremely persistent, spice-accented finish. This should be approachable on the young side." 

93 JAMES SUCKLING: "A balanced and intense red, with sliced meat, blackberries and spices. Full body, with silky and refine tannins and hints of new wood. Sweet tobacco and plums. A little shy now. Give it three to four years."