Grange is arguably Australia's most famous wine and is officially listed as a Heritage Icon of South Australia. Grange boasts an unbroken line of vintages from the experimental 1951 and clearlydemonstrates the synergy between Shiraz and the soils and climates of South Australia.
Nose: At once Grange - a tightly wrapped projectionfrom the glass of dark-berried Barossa fruitscoupled with a myriad of barrel fermentcomplexities. Thereafter, a burst of honey-curedjamon / pancetta aromatically thrust above, witha rich mix of generously basted roasted meats,peat & nutmeg anchored beneath.Upon sitting / air these characters descend,revealing beguiling elements of freshly turnedvolcanic earth and an innocent suggestion of old-growth forest floor underlay.
Palate: The flavor pool primarily highlights Satsumaplum conserve alongside rhubarb/aniseed/fennel, with liqueur chocolate shyly awaitingmid-palate. Oak absorbed and hidden, not so themuscular tannins, power/extract. Neverthelessbalanced, firm, polished.
The first sip welcomes, the second sip asserts, thethird... submission!
97 Points - Robert Parker's Wine Advocate
Containing just a dollop of 4.1% Cabernet Sauvignon, the 2005 Grange is about 85%+ Barossa fruit with the remaining proportions coming from McLaren vale and Coonawarra. It was aged for 18 months in 100% new American oak hogsheads. The nose begins a bit animal with some smoked game, mincemeat and bacon notes emerging over the freshly crushed, sun-warmed blackberries, black currant cordial, earth, black truffles, anise and allspice. Rich and full with very firm very fine tannins and very crisp acid, it gives a long finish layered with coffee, mincemeat and toast. Drink it 2013 to 2025+.
97 Points - Wine Spectator
Supple, refined and focused, this is generous with its ripe currant, blackberry jam and fresh cherry flavors playing against grace notes of coffee, tar, white pepper and molasses. The finish keeps hovering and gets richer with each sip. Lip-smackingly good. Best after 2014.