Would you pay $125 for a bottle of wine? How about $125 for a small glass of wine? Insanity you say? Perhaps, but when I saw the bottle in question, I decided to go for it.
A local private liquor store, Franco’s, advertised a special Penfolds Grange Premium Wine Tasting. The email read:
“Indulge in a premium wine experience at Franco’s, featuring the world-renowned 2015 Penfolds Grange. This exceptional Australian Shiraz is known for its bold flavours and rich history, and now you have the exclusive opportunity to savour it in a limited tasting event. Hosted by Luigi, our WSET Level 4 Certified Sommelier, the tasting will also include a perfectly paired lamb chop to elevate the experience.”
Penfolds Grange is a legend in Australian winemaking. The 2015 vintage has been awarded near-perfect scores—99 to 100 points—by elite wine critics including Decanter, Wine Advocate, and Wine Enthusiast. Given that a bottle retails for over $1,000, the $125 tasting fee (3 ounce glass of wine and lamb included) suddenly seemed reasonable—especially when you consider it a kind of vinous research.
Even at 10 years old, this wine is considered young. It could easily age another few decades. Ideally, it should have been decanted for several hours to fully open up, but even in a short sitting, its complexity was obvious.
In the glass, the wine was garnet-black with deep intensity. Aromas started off muted but were unmistakably Shiraz—dark berries, subtle spice, and a hint of oak. As the wine breathed, it began to evolve. After an hour, the nose truly opened up, and even with only a small sip left, the aromas wafted clearly from the glass. This was a dense, structured wine, full of concentration and balance.
Everyone seated at the table agreed the wine reached its peak when paired with the lamb chop. The pairing brought out deeper notes in both the wine and the food—elevating the experience from simply enjoyable to unforgettable.
The 2015 Grange blend includes grapes sourced from some of South Australia’s most iconic regions: Barossa Valley, McLaren Vale, Clare Valley, and Magill Estate. It’s composed almost entirely of Shiraz, with just 2% Cabernet Sauvignon. Unlike most prestige wines that emphasize terroir (a wine’s sense of place), Penfolds Grange embraces a multi-vineyard, multi-district philosophy. The goal? To craft the best possible expression of Shiraz, vintage after vintage.
Fermentation occurs separately by site, followed by blending and aging in new American oak barrels for 18 to 20 months—a signature touch that gives Grange its hallmark character.
Penfolds, established in 1844, has access to some of the oldest vines in the world. The winery’s meticulous attention to detail and strict quality control—choosing not to release a Grange in subpar vintages—has helped maintain its elite status.
The story of Grange began in 1951 when Max Schubert, Penfolds’ winemaker, returned from a European tour inspired by the great wines of Bordeaux. Though originally sent to Spain to study sherry production, Schubert made a detour to Bordeaux, where he fell in love with the aging potential and structure of wines like Château Latour. He returned to Australia determined to create a similarly long-lived red wine using Shiraz.
The early Grange vintages were not well received. In 1957, Penfolds management ordered Schubert to stop production. Unwilling to abandon his vision, he continued making Grange in secret. By 1960, as those early vintages began to mature and shine, the board reversed its decision—unaware that Schubert had never stopped.
Since then, Grange has become Australia’s most collectible wine, consistently commanding top scores and fetching high prices at auction. The 1955 vintage won over 50 gold medals, the 1971 vintage took first prize at the Wine Olympics in Paris, and the 1990 vintage was named Wine Spectator’s Wine of the Year in 1995. More recently, the 2008 and 2018 vintages received multiple 100-point scores from leading critics.
What sets Grange apart from many cult wines is that it isn’t tied to a single vineyard or plot. Each vintage is a masterclass in blending, where the winemaker’s skill takes center stage over geography. The style remains consistent—powerful, full-bodied, and deeply complex—with a capacity to age for decades.
Modern Grange is made using a combination of stainless steel and open fermenters at Penfolds’ Barossa and Magill Estate facilities. Post-fermentation, the wine is aged in new American oak hogsheads before being blended and matured further in bottle prior to release.
With an average production of only 5,000–6,000 cases annually, it remains both rare and revered. Penfolds Grange is not just a wine—it’s a symbol of innovation, perseverance, and the potential of Australian viticulture.
Back to that $125 glass—was it worth it?
Absolutely.
This wasn’t just a tasting; it was a glimpse into the history of wine making, the evolution of Australian wine, and the passion of one man who dared to redefine what was possible in a bottle. Max Schubert’s vision endures in every sip of Grange, and for a few unforgettable minutes, I got to be part of that story.
(All photos – Sam Hauck)
