2013 Penfolds Magill Estate Shiraz, Adelaide

A distinctly meaty nose here, charcuterie, toasty oak, lifted pretty fragrance too, almost a suggestion of whole bunch fermentation here, then cola, freshly tanned leather and nutmeg. The sweetness of fruit is impressive, this has power, ripeness and intensity and yet delivers it all with grace and style. Finishes with plum and chocolate, super creamy. One of the finest Magills, best from 2018.

96 points jamessuckling.com

Very deep, dark red colour with strong purple tints. The oak is somewhat dominant on the nose at present, with a slightly sappy, coconut aspect. The palate is tight and firm, a trifle monochromatic for Magill Estate, perhaps needing more time to bring its qualities forth. The tannins are very fine and supple, beautifully balanced and svelte: a highlight of the wine. It's not a big Magill, but elegant and superbly balanced. Magill Estate doesn't always seem a complete wine, but this one does. 28 AUG 2015 Drink 2017–2037

94 points Huon Hooke therealreview.com

Simplicity itself: 100% shiraz, 100% Magill Estate and matured for 14 months in 95% new oak (71% French, 24% American). Sometimes shy and retiring, this is a Magill Estate with a plenitude of attitude, singling a long chorus of utterly impressive black fruits, rising to an operatic fanfare on its finish. I cannot remember a better Magill Estate, even though Penfolds is not especially proud of the wine 'a solid Magill Estate'.

95 points James Halliday Wine Companion

Penfolds Magill Estate Shiraz is one of the most distinctive and historic wines in the Penfolds portfolio — a single-vineyard Shiraz grown on the original 1844 Magill Estate site on the eastern edge of Adelaide. This is the spiritual birthplace of Penfolds, and the wine is crafted in a way that honours tradition while embracing a modern, precise expression of Shiraz from a cooler urban vineyard that consistently delivers complexity and finesse.

Fruit is hand-picked from old vines planted in clay-rich soils over quartz and sandstone, just a few kilometres from Adelaide’s city centre. The wine is fermented in open-top fermenters and matured in a combination of French and American oak barrels, with a relatively high proportion of new oak that is handled with precision to integrate seamlessly.

It opens with aromas of black cherry, dark plum, crushed violets, black pepper, smoked meat and cedar. The palate is structured and detailed, medium to full bodied with concentrated dark fruits, graphite, baking spices and a flicker of savoury earthiness. There's an underlying energy and tension that sets it apart from heavier Barossa styles, and a sense of refinement that builds with air. The finish is long and composed, with polished tannins and spicy persistence.

Food pairing: ideal with chargrilled beef fillet, lamb rack with rosemary, mushroom and black truffle risotto, or hard aged cheeses. Also a stunning match for game meats or duck with plum sauce.

Cellar potential: built to age for 15 to 25 years. With time it develops layers of leather, dried herbs, and dark chocolate while maintaining its structural elegance.