Lively deep magenta. Already mentioned – very Penfolds … instantly from the very first inhalation. Welcomed V.A. propelled by Magill fruits, coupled by a barrel ferment nut husk(iness). In 2016 the microclimate(s) and soils of Magill’s undulating 5.2ha have released flavours of liquorice (red), anise, sour cherry and molasses.
Also, and not to omit – hazelnut brulée snap/crust, possibly derived via both oak and fruit? A structural sum of its (winemaking) parts – open fermentation/daily rack and returns/basket pressed/ barrel fermentation
– texturally consistent, tannins explained; balance and longevity ensured.