Penfolds is a wine name that is synonymous with elegance, class, and finesse – exemplifying wine royalty. Max Schubert, who joined the Penfolds family at the young age of 15, always envisioned the production of wine so unique that it could perfectly portray everything that is enchanting about Aussie Shiraz, and could be aged for decades in the cellar. A trip to Europe in 1950 gave him knowledge of the winemaking innovations in Germany as well as Bordeaux, prompting him to craft the iconic Penfolds Grange in 1951.
Every vintage of Penfolds Grange proved to be fabulous, but the 1955 Grange was his crown jewel. It has been recognized as a “heritage wine” by the Australian National Trust, having won more awards (52 gold medals and 12 trophies) than any other Penfolds Grange vintage.
What makes 1955 Penfolds Grange so special?
When creating Grange, Max Schubert searched for a fruit of exceptional ripeness and vibrancy. He had no problem blending grapes from different sites, picking only the best quality fruit for his Grange vintages, most notably from Barossa Valley and Coonawarra. The 1955 growing season received above average rainfall, but the weather eventually turned dry and warm. Moderate heat, as well as occasional rains, helped the fruit reach optimum ripeness, allowing for the creation of wine so enchanting, people just couldn’t wait to have more!
The winemaking process for creating the 1955 Grange was a tad different too. Fermentation of the grapes was carried out using the submerged cap technique, wherein the cap is kept in constant contact with the juice. The use of new American oak for maturation gave this red blend its unique style. Schubert, being the expert that he was, racked the wine into 300-litre oak barrels before it had fermented to dryness, which is a tricky technique to perform. The 1955 vintage was kept in the barrel only for nine months, even though Grange vintages were usually aged in barrels for about 18 months.
A lesser-known fact is that Schubert’s colleagues at Penfolds didn’t approve of his style initially, and were especially critical of the high volatile acidity of the Grange vintages. In the late 1950s, he was ordered to halt production of the Grange blends. Thus, he resorted to producing the wine in secret. But his efforts didn’t reap the results he wanted since he didn’t have access to new oak for maturation. Later, in 1960, an in-house tasting session was carried out at Penfolds, and Grange returned to its former glory. Max’s fortune wheel turned, with the 1955 Grange being appreciated at the 1962 Royal Sydney Wine Show.
Even today, the spectacular Penfolds Grange is a delight to consume. It has continuously been evolving over the years. With this delightful red being described as a ‘mature Bordeaux’, ‘harmonious and chocolatey’, & ‘sweet and caramelly’ to a “fleshy and smooth red wine blend with meaty and gamey mocha flavours, as well as satin textured tannins that provide a lengthy and fruity finish”.
