Penfolds was founded by a young English doctor who migrated to Australia, in 1844. Settling in Magill (on the outskirts of Adelaide) in the foothills of Mount Lofty, Dr. Penfold built up his medical practice and made fortified wines — port and sherry — for his patients.

As the demand for his wine grew, he expanded the vineyards and increased production. At some stage in the 1850s, wine probably took over from medicine as the family's chief source of income. Since then, the company's reputation rests on its skills in blending grapes from these regions to make a range of red, white and fortified wines — each of which maintains a distinctive style from vintage to vintage.

Penfolds Koonunga Hill Chardonnay 03 (reception): Penfolds Koonunga Hill Chardonnay is sourced from multiple Australian wine districts including significant contributions from the Barossa Valley and Adelaide Hills. It is a full-flavoured style with distinctive primary fruit characters, sustained intensity and a subtle underlay of moderate oak. A full-bodied wine showing stone fruit and melon integrated with subtle oak.

Thomas Hyland Cabernet Sauvignon 02 (with appetizer): A Gold winner at the 2004 Royal Melbourne Wine Show, this Sauvignon is a deep cherry red with vibrant crimson rim – opulent and full, with sweet wild raspberry freshness and an underpinning chocolaty richness. It is immediately satisfying in the glass, whilst promising very good medium-term cellaring prospects.

St. Henri Shiraz 96 (with entrée): Awarded 88 points by the Wine Spectator, the St. Henri style is in distinct contrast to Grange and Penfolds overall winemaking style, with the wine matured mostly in large, 2,000 litre oak casks which impart almost no wood character. St. Henri is an elegant wine that possesses a dense red with purple hues near the rim, with a lively, rich and concentrated raspberry and blueberry characters leaping from the glass.

Reserve Bin Botrytis Riesling 2000 (with dessert): A late, dry Autumn in Coonawarra allowed Riesling grapes to achieve peak ripeness, combining with the effects of Botrytis Cinerea to create a wine with a luscious fruit sweetness balanced by a crisp, cleansing finish. With a deep gold colour, the nose will experience intense aromas of dried apricot and orange peel.

Each of the above wines will be accompanied by dishes especially prepared by the Grand Formosa Regent culinary team for this occasion. Mr. Nick Tullett, Regional Manager from the winery, will also be on hand to introduce each of the selections and answer any questions guests may have.

Join us for this guided tour of excellent wines, with exquisite gourmet fare and great dining company!


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