The second in the trio of these coveted bold cross-vertical blendings the g4 energetically entwines Grange DNA from the exceptional 2002, 2004, 2008 and 2016 vintages to create a unique and rare expression of Penfolds’ flagship. The second release in a landmark trilogy, the Penfolds g4 is an evolution of the original concept, blending not three but four vintages of Grange to deliver an exceptional wine that honours the globally recognised icon.
Very deep, dark, concentrated red colour with tinges of purple and black, excellent hue for a wine of its age. The bouquet opens with dusty coconut, walnut oak-derived aromas, dry and savoury, fruit in hiding. Touches of dark chocolate and blackberry jam, prune and raisin emerge with airing. It's very oak-saturated and dense, thickly-textured and lush, and veers just a little down the porty side of the flavour spectrum. The longer it was in the glass the more perfume it displayed. A thoroughly charming, disarming wine. Expensive - but a glorious drink. (A blend of 2002, 2004, 2008 and 2016 Granges. 2, 500 bottles produced)
98 points, The Real Review (July 2020)
A blend of Grange from the 2002, 2004, 2008 and 2016 vintages, Penfolds's NV G4 is likely more of a curiosity-collectible than anything else, given its otherworldly price tag and limited production (2,500 individually numbered bottles). That said, if you're lucky enough to get your hands on a bottle, I hope you ultimately drink it, preferably shared with good friends. It comes across as relatively youthful, with plenty of primary fruit (raspberries and blackberries), cedar and vanilla and dusty tannins. Concentrated and full-bodied, it does show glimpses of slightly aged characters—hints of roasted meat, caramel and tobacco—but I would still give this another five years before I'd broach a bottle. If you're on a non-billionaire budget, you might rather have three or four bottles of Grange—but G4 will certainly give you bragging rights.
99 points, Wine Advocate (July 2020)
This was a risk definitely worth taking by winemaker Peter Gago, combining disparate but familiar elements from four vintages of Grange that add up to something much more beguiling than the individual parts. The influence brought to bear by each component is unexpected: wafts of dried sage from the cooler 2002 vintage dominate the nose, while fresh, fruity acidity from the 2016 vintage brightens the mid-palate and ensures extraordinary length and persistence. The opulent 2004 vintage adds plush, velvety blueberry, while the lauded 2008 Grange provides a sturdy spine wrapped in a luxurious roll of mulberry, dark chocolate, cinnamon, dark plum and aniseed. It’s supple, seductive and needs no extra time in bottle to be enjoyed to the fullest. Only 2,500 bottles produced. RRP £2,000
98 points, David Sly, Decanter (July 2020)
The complexity here is astonishing with dried flowers, crushed blackberries and blueberries and forest berries. Sandalwood. Full-bodied with a big dimension to the fruit and ripe tannins. Ethereal and long with superb balance that goes on and on. Grilled-meat and black-truffle character on the palate. Subtle, yet complex and intense. A blend of 2002, 2004, 2008 and 2016 vintages of Grange. The finish lasts a good 10 minutes. Glorious. Still needs three or four years to come together.
100 points, JamesSuckling.com (January 2021)
South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.
Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.
The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.
It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.
Andrew Caillard MW, Langton'sPenfolds
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his 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. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.
