penfolds
PENFOLDS Champagne Brut NV Gift Box NV Bottle
About this wine
Penfolds Champagne Cuvee Brut
In 2024, five years after the debut of their collaboration with Champagne Thiénot, Penfolds released the inaugural vintage of their very own Champagne Cuvee Brut.
The new cuvee—45% pinot noir, 35% pinot meunier, 20% chardonnay—is a wonderfully fresh aperitif that balances lily, camomile, yuzu and orange blossom with roasted nuts, vanilla and custard apple. Peter Gago describes it as ‘Friendly – a style that doesn’t confront, it embraces. Emotive, not cerebral.’
The inaugural release, disgorged March 2024, is made up of pinot noir from Aube (Fontette) and Saint Thierry (Merfy), pinot meunier from Vallée de Marne (Vandière/Verneuil) and chardonnay from Nogent.
Penfolds’ early decision to look beyond Magill Estate—seek the best fruit for a given style, irrespective of borders—led them to become the greatest name in Australian wine, and paved the way for Penfolds Champagne Cuvee Brut.
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All wine bought and sold through LANGTONS is held securely in our state-of-the-art, temperature-controlled National Warehouse, just outside of Melbourne, ensuring fast and efficient shipping to your nominated address Australia-wide.
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Penfolds
Penfolds is one of the world’s most celebrated winemakers with an enviable reputation for quality at every price level. Christopher Rawson Penfold began it all in 1844. A doctor, with an eye for medicinal winemaking, he and his wife, Mary sought a new life in Australia with a vine cutting and a bold vision. The family purchased Magill, now a suburb of Adelaide, and set about inventing tonics, brandies, and fortified wines made from grapes and Australian sunshine. The Penfolds House Style emerged from this craft of fortified wine production and blending.
The success of Penfolds has been driven by a lineage of visionary winemakers who pushed innovation to bold new heights. Max Schubert, the creator of Penfolds Grange, Dr Ray Beckwith and their team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. The use of American oak and barrel fermentation is considered traditional Barossa winemaking practice, in large part due to the work of Penfolds.
Today, the art of blending remains integral to the Penfolds House Style - a unique combination of highly defined fruit aromas, ripe tannins, richness, power and concentration. The most powerful expression of this is the flagship, Grange, now recognised as one of the most consistent of the world’s great wines. Similarly, Bin 389 Cabernet Shiraz, first released in 1960, is now considered the quintessential Australian wine blend. Improved vineyard management, site selection and winemaking brought about the subsequent releases of Penfolds wines such as Bin 707 and Bin 407 Cabernet Sauvignon – both highly acclaimed and collected wines to this day.
The Penfolds Philosophy is the accumulation of nearly 180 years of shared knowledge and continual refinement. This began with Dr Christopher and Mary Penfold, continued with Max Schubert, Ray Beckwith and generations of Penfolds winemakers leading to the current winemaking team, led by Peter Gago. Their commitment to constantly improving their work, whilst honouring the winemaking techniques of their predecessors, contributes to the consistency of style and quality that Penfolds is known for around the world.
