i am 64 and have decided that i want to taste a really good wine before i die. i went to teacher's college near to the Penfolds winery at magill and enjoy a nice shiraz so have been thinking of a bottle of grange.

 

i have 3 friends i will be sharing it with and we will each pay a quarter of the price, so it will be a significant "investment" for each of us. none of us has any experience of wine in this market segment or how to drink it. it will be a significant event for the 4 of us and we all want to get the most out of it.

 

so my question is - what should we do to get the biggest bang for our buck? we want to plan the day so that the wine is what it is all about. has anyone here been a part of a similar event and have some advice for us?

I'd go secondary market (Langtons, Wickmans, MW etc) although if it is corked or whatever you have no recourse.

 

Find a bottle over 20years old and preferably that has been Cliniced by Penfolds.

 

I'd probably look for 1990, 1991, 1996.

 

1986 still a tannic monster, 71, 76 are going through the roof price-wise (expect close to $1000 a bottle for them) most younger that 10-15 years will be unapproachable and leave wondering what all the fuss is about. 

 

Vintage Chart and prices

https://www.langtons.com.au/penfolds-grange/penfolds-grange-vintage-price-guide

 

I'd open the bottle a few hours prior, give it a bit of air, check it is OK.

 

I would buy some good steaks, duck fat roast potatoes, some nice glassware, Do it at home so you can sit on it and savour it.

 

I'd also allocate some of the budget to a nice white. We make some very good Chardonnays like the Leeuwins Estate Art Series or the Giaconda Estate. Maybe finish the dinner off with a Morris Rare Muscat which is readily available from Dan Murphys for about $65 a bottle and is world class.

 

I did something similar a couple of years back, which was different to the usual wine dinners I go to. (http://forum.auswine.com.au/viewtopic.php?f=1&t=13964)

 

Another option would be to maybe buy 6 bottles of very good wines and work through them. You can use Langtons Classification as a guide https://www.langtons.com.au/classification

 

You could get a Henschke Mt Edelstone, Clonakilla Shiraz Viognier, Cullen Diane Madeline, Brokenwood Graveyard, Giaconda, Leeuwin Estate, and still have change from one Grange. Although once again a lot of the reds need 10 years plus to start to shine.

Best of luck , a very worthy pursuit.

Edited May 16, 20169 yr by BobbyD

Ive had Granges back into 1960's vintages. When theyre good theyre REALLY good, but when theyre not theyre pretty average. Pick one of the great years for your first.

I would perhaps even encourage going out to dinner so someone else can cook and wait on you. Chloes has a great wine list, or the Penfold Magill estate restaurant (although I found the latter to be OTT).

All that being said you get 95% of Granges greatness for 1/10th of the cost in wines like St Henri, 707 etc.

 

Be careful, its very hard to drink bad wine when you've had a few really good ones.

 

(Just realised your in NZ, why not make a weekend of it and go stay somewhere nice local like Peppers On the Point in Rotarua, eat drink and be merry )

I think it would be prudent for Roger to let us know what wines he enjoys. Grange (Shiraz) may not be your style, to make a music analogy if you love jazz then spending on a very expensive concert ticket to see Metallica because fans and some critic thinks they are the greatest band in the world is not going to end pleasurably. 

 

 

And while I love Guigal La La's (there are six in the cellar), those wines are vey leftfield and require some training wheels in Old World (European) wine styles before heading down that pathway.

it was more of a generic question about how to get the most from the drinking than what to drink.

 

the what will be partially determined by associations and emotional attachments. the fact that i drove past the Magill vineyard daily for a time is important to me. so is the fact that i was born in Mclaren Vale. the fact that 2 of us were born in 1952 and the 1st Grange was too.

 

my purpose is to bring as many elements together as possible.

 

i'm still interested in any of the processes of the day ppl have found work well. i have bought a Rockford Basket Press and a St Henri to 'practice' on.

I can't say I'm any kind of expert but the wife enjoy the odd bottle of older wines that are special to us, what really makes the experience is the people you're sharing with so it seems you have the most important part covered off... 😆

After that we try to give the wines chance to come to temperature and breathe a little so we decent them making sure we leave any sediment in the bottle... Once you're happy the wine seems to have opened up then get it into decent glasses, we like the Riedel range but it's personal choice, then start your sampling.

Bear in mind the wine will change in the glass over time so sit back, relax, chat amongst yourselves while you enjoy the evolving aromas and tastes.

Finally, if the first bottle doesn't float your boat you'll probably stop noticing by the time you're three or four bottles in... 😂

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@@DRC Yes the Euro wines are completely different Ive always found to the Aussie stuff. Very nice but different.

 

@PSherrif 3 or 4 bottles in and were likely to be drinking Stonies and thinking its Grange

it was more of a generic question about how to get the most from the drinking than what to drink.

 

the what will be partially determined by associations and emotional attachments. the fact that i drove past the Magill vineyard daily for a time is important to me. so is the fact that i was born in Mclaren Vale. the fact that 2 of us were born in 1952 and the 1st Grange was too.

 

 

Unless you want to spend $20K+ on something that won't be really drinkable I'd knock the idea of a '52 Grange on the head.

 

So you want to know 'how to drink it'?

 

Are you after decanting advice? Hard to say without knowing the age of it. Young, Old, Vintage would all play a part.

Opening advice? Grange are notorious for dry, crumbly corks, make sure you have an Ah So or similar, and if necessary some plain white cotton muslin or fine mesh strainer to strain any cork/sediment out and a clean damp chux or similar to clean out the top of the bottle if an old vintage. 

Temp? Probably around 18C.

Glassware? Get some Riedel Vinum Bordeaux/Shiraz glasses, or Zalto Bordeaux if you want to splash out.

Unless you want to spend $20K+ on something that won't be really drinkable I'd knock the idea of a '52 Grange on the head.

yes - it was more the association that grange was born in the same year. 

 

and although the '52 Grange is past its best, i am just entering my prime!

+1 for making sure you have the right wineglass - some good tips already on that one

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