Kate Goodman is one of the most exciting winemakers in Australia right now. The passion and energy that she brings to the winery is evident in the wines that Penley estate is producing.
"It's not about being afraid of failure, that's the only way that you're actually going to make better wine- trying new techniques or working with a variety that's foreign to you. If it doesn't quite work, you can fine tune for next time."
Goodman is a recent addition to the team and her style and flair have quickly become a integral part of the brands and it's identity.
The EOS Cabernet Sauvignon/Shiraz is the flagship wine for this dynamic label. Beautifully balanced and highly complex, with a long finish, a great wine that fits so many criteria, it has the structure and backbone to go for many years but is vibrant and juicy enough to be enjoyed in its youth. If you love brooding, dark and bold Australian reds this is one for you.
Barrel aged in French oak for 16 months (60% new oak) followed by 6 months stainless steel. 51% Cabernet Sauvignon, 49% Shiraz
Mulberry and blackberry fruit loaded with exotic spice. Full bodied and with great density of flavour. Star anise, cardamon, vanilla, cinnamon and a crack of pepper. This is a wine with power and intensity rounded our with a creamy tannin profile.
"In 1988 Kym, Ang and Bec Tolley joined forces to buy a block of land in Coonawarra and Penley Estate was underway, the amalgamation of a 5th generation wine family Penfold and Tolley. In 2015 Ang and Bec took full ownership of the company. They have made a number of changes, including general manager Michael Armstrong and, even more importantly, appointed Kate Goodman as winemaker. Behind the scenes Ang's husband David Paxton, one of Australia's foremost viticulturists, has been working as a consultant, with improvements in vineyard performance already evident."
CAMPBELL MATTINSON - HALLIDAY'S WINE COMPANION
A monumental wine. Not especially dark, but boy is it intense. This doesn't draw a line in the sand; it excavates it. It tastes of bay and boysenberry, blackcurrant and a cedarwood box of tobacco. There's a slippery vanillin character but it's modest and perfectly integrated anyway. Tannin plays a significant role in the wine crescendo-of-a-finish. It's a 'wow' wine for the ages.
Penley's top wine has a lot going on. Aromas include mint, dark chocolate, violet, currant, dried herbs and a prominent streak of graphite. The palate is knit together with fine-grained, tightly wound tannins and seamlessly balanced by silky-textured fruit and acidity. This should age beautifully for many years.
JOE CZERWINSKI - WINE ADVOCATE
This blend of 52% Shiraz and 48% Cabernet Sauvignon spent 18 months in 40% new oak, so it's smoky and cedary at the moment. Thankfully, the medium to full-bodied 2016 Eos Shiraz Cabernet Sauvignon features plenty of underlying cassis and cherry fruit to support the oak treatment. Baking spices and plush tannins give a velvety texture to this wine on the palate, finishing with ample intensity and structure.
There's tremendous depth to this red, offering a luxurious mix of dense, concentrated, chocolate-covered cherry flavors with sink-your-teeth-into-them tannins. Sarsaparilla, tobacco and Earl Grey tea notes linger on the long, expressive finish. Cabernet Sauvignon and Shiraz. Drink now through 2033.
There’s a rich array of ripe blackberries and dark cherries, as well as blueberries on the nose with cedary oak influence. The palate has boldly extracted tannins with assertive blue fruit and plum building to a powerful and round finish. A blend of cabernet sauvignon and shiraz. Drink or hold.