Penfolds St Henri is a highly successful and alternative expression of Shiraz and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. It was created in the early 1950s (first commercial vintage 1957) and gained a new lease of life in the 1990s as its quality and distinctive style became better understood.
“Fulfils all 2008 vintage expectations! Fulfils all expectations of St Henri. A confident and content St Henri release.”
“It is the palate that will primarily attest to this wine’s worth—both at release... and more than likely in a half-century or so!”
“Aligns well with the benchmark 1998 St Henri vintage — by whatever measure—fruit, concentration, weight.”
PETER GAGO, PENFOLDS CHIEF WINEMAKER
- SA - Other South Australian
- South Australia
‘2008 would've been great but for the heatwave.’ On the Magill Estate they picked early, along with old vines that ripen early. Wonderfully savoury and grown up on the nose. Rich after the dry start. Strapping but gentle in texture. So serious and correct. Still youthful. Lots of liquorice. One of the few wines in this range that they ferment to dryness in the fermentation vat.
Rating 18/20 - Jancis Robinson MW/OBE (18/JUL2008)
Winery Tasting Notes
Bright crimson rim, dense purple colour.
Anticipated praline/milk chocolate St Henri aromatic markers, replete with fruits —mulberry and boysenberry. Compliments of the vintage freshly squeezed beetroot/ginger juice and dried spices—bay leaf and sage. Large old vat-matured Shiraz—varietally and convincingly announced by way of a cold lamb/rosemary/marrow disposition.
Plush, fleshy and mouth filling—showcasing a cleverly woven texture and deceptive (fruit) weight. Nectarine and blood plum fruits courted by the largesse of big, ripe and round tannins. Maturation precursors already awoken, although yet to ascend/unfurl—fresh wallet leather, pan scrapings,... Long and persistent. Polished.
2012 - 2038
Roast rack and slow cooked breast of lamb, gubinge, celery and sea parsley
(Magill Estate Restaurant).