Max's Shiraz

Max's Shiraz is named for Max Schubert, the winemaker who in the early 1950s pioneered barrel fermentation in new American oak hogsheads at Penfolds — a technique borrowed from Bordeaux and applied to Barossa Shiraz with results that redefined Australian red wine.

This bottling carries that lineage forward, drawing on Barossa Valley fruit grown in the valley's ancient, deep alluvial and sandy loam soils — phylloxera-free ground that allows ungrafted old vines to push roots deep, concentrating flavour without irrigation stress.

Maturation takes place in seasoned American oak, delivering the house's characteristic vanilla-framed mid-palate richness without the structural weight of new-oak tannin. The multi-vineyard blending philosophy — Penfolds' deliberate departure from single-terroir orthodoxy — allows the winemaking team to select parcels for consistency of fruit quality across vintages rather than geographic purity.

What distinguishes Max's within the Penfolds portfolio is its role as the most direct expression of the house style: the same Barossa Shiraz DNA, the same American oak signature, stripped of the extended aging and selection intensity of Bin 28 or RWT. Drink on release through 5–7 years for primary dark fruit and oak-spice character.