Penfolds Grange Australie, 2002

Penfolds Grange 2002 is one of Australia’s most iconic red wines, a benchmark Shiraz-based blend that effortlessly combines power, complexity and longevity. Crafted from a selection of South Australia’s finest vineyard sites, this vintage showcases the precision of a cooler year and the unmistakable Grange style. Revered by collectors and critics alike, the 2002 is widely considered one of the standout Grange releases of the early 2000s, with a track record for extraordinary aging.

Tasting Notes
In the glass, the 2002 Penfolds Grange is deep, opaque garnet with a dense core and only the faintest hint of brick at the rim, reflecting its slow, graceful evolution. The nose is intensely layered, offering blackberries, black plum and mulberry wrapped in dark chocolate, licorice, espresso roast and sweet baking spices, along with notes of smoked meat, cedar, and a subtle eucalyptus lift. Hints of dried violet and graphite add further complexity as it opens. On the palate, this is full-bodied and powerful yet remarkably poised, with concentrated black fruit, macerated cherries and cassis framed by firm, fine-grained tannins. Flavors of mocha, vanilla pod, anise, cracked black pepper and savory charcuterie unfold in waves, supported by vibrant acidity that keeps the wine fresh rather than heavy. The finish is very long, with lingering notes of dark cocoa, spice and smoky oak. With proper cellaring, the 2002 Grange still has considerable life ahead; it is drinking beautifully now but has the structure to evolve and gain tertiary complexity for another 10–20 years, depending on storage.

Production
Penfolds Grange 2002 is a multi-regional blend, predominantly Shiraz with a small proportion of Cabernet Sauvignon sourced from top sites across South Australia, including Barossa Valley, McLaren Vale and other premium sub-regions. These warm, dry, low-yielding vineyards are rooted in a mix of ancient sandy loams, red-brown earths and clay over limestone, contributing depth and complexity. Grapes are harvested parcel by parcel at optimal ripeness, with strict selection to ensure only the best fruit makes it into the final blend. Fermentation is traditional and robust, with careful temperature control and regular cap management to extract color, tannin and flavor. After fermentation, the wine is matured in a high proportion of new American oak hogsheads for around 18 months, where it develops its signature Grange character of richly integrated oak, spice and structure before the final assemblage and bottling.

Food & Serving
This is a commanding wine best matched with equally rich, flavorful dishes: think slow-cooked lamb shoulder, dry-aged ribeye steak, beef short ribs, venison, or game birds with truffle jus. It also pairs beautifully with hearty dishes featuring mushrooms, roasted root vegetables, or aged hard cheeses like Comté or mature cheddar. Serve at 16–18°C (60–65°F) to allow the aromatics to fully express themselves. For bottles opened now, decanting for 2–3 hours is recommended to soften the tannins and allow the complex bouquet to emerge; older, well-cellared bottles may need a shorter, more careful decant to separate sediment and preserve delicate tertiary aromas.

Producer
Founded in 1844, Penfolds is one of Australia’s most historic and influential wine producers, widely credited with shaping the country’s fine wine reputation on the world stage. Based in South Australia, Penfolds pioneered the concept of multi-regional blending at the premium level, with Grange—first created by Max Schubert in the 1950s—becoming its flagship and one of the world’s most recognized collectible wines. Over the decades, Penfolds has consistently achieved top scores from international critics, with many Grange vintages attaining legendary status for their longevity and complexity. Today, the estate remains a benchmark for Australian red wine, combining deep regional roots with a meticulous, quality-driven approach in both vineyard and cellar.