Grapefruit & white peach notes are lifted and supported by integrated savoury elements from the French oak. The palate is long and fine, driven by grapefruit acidity, a wine of many layers and great complexity.

Penley Estate was born from the marriage of two families, the Penfolds and the Tolleys, two of the great pioneering South Australian wine dynasties.

Established in the mid 1980s from a few acres on vines planted in Coonawarra, the estate shot to prominence in 1989 when the Phoenix Cabernet Sauvignon won Gold at the prestigious Adelaide Wine Show. Today, the estate has grown significantly in size and includes a state of the art winery surrounded by 200 acres of vines. It remains in the family, being owned and run sisters: Ang & Bec Tolley who represent the 5th generation. In tandem with winemaker Kate Goodman they have set about revitalising the estate and creating a new style of Coonawarra wines , with a softer, more elegant touch than is sometimes associated with the region. Today Penley estate has reestablished itself as the most exciting and progressive winery in Coonawarra.

Penley are returning to a more traditional methods of viticulture, with much of the work such as pruning now being carried out by hand to allow for maximum precision. A specific irrigation and frost management programme has been put in place alongside a soil cultivation and moisture retention intiative to promote micobial life in the vineyards. Winemaking The wine is aged for 8 months in French barrels. 30% is new oak and 70% third-used oak. The wine remains on lees throughout this time to build textural complexity.

Ideal with fish such as oven-baked Salmon with thyme and tarragon.