Penley Estate Cabernet Sauvignon 2016
- Rich, full-bodied
Penley cabernet is consistently...de-penley-able? Probably not the best pun, but still one of the better, most consistent cabernets to come through our doors which is why we’ve had the last four vintages in. They’re an iconic, 5 star producer crafting cabernet in Coonawarra and this ‘16 vintage is packed with dark cherry and chocolate notes, a dinner-ready drop for under a tenner.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemaker: Kate Goodman
Kate’s considered one of Australia’s best winemakers, and was snaffled up a few years back by Penley in what can only be described as a major coup for the winery. Kate made her name setting up Yarra winery Punt Rd, and wineries who can claim to have stained her hands include Wirra Wirra, Tim Knappstein and Seppelt. She’s aiming for “life and lightness” in her wine, respecting the quality of the fruit. Bring it on.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- 220 added
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Ang and Bec Tolley, owners of Penley Estate, take their attitude towards wine from their mother's wise words: "grow up and be fascinating." The family purchased a plot of land in Coonawarra in 1988 and won their first gold medal the following year and from there, the excellence just kept on coming. Ang & Bec were left to ponder the future of Penley Estate when brother Kym retired in 2015, but instead of selling up they decided to "revitalise, reinvigorate and refresh the wine," to do justice to their history – a "rich mix of endeavour, passion and vision with a touch of scandal and madness thrown in for good measure." Kate Goodman, considered one of Australia’s best winemakers, was snaffled up a few years back by Penley in what can only be described as a major coup for the winery. Kate made her name setting up Yarra winery Punt Rd, and wineries who can claim to have stained her hands include Wirra Wirra, Tim Knappstein and Seppelt. She’s aiming for “life and lightness” in her wine, respecting the quality of the fruit. Bring it on.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.