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WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Australia 2022 ratings (Barossa/McLaren Vale Shiraz; Coonawarra Cabernet Sauvignon; Yarra Valley Pinot Noir).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Product information compiled from producer, importer and reference sources.
Penfolds G4: four-vintage Barossa Shiraz blended across 2018–2021, aged in American oak hogsheads — a deliberate act of temporal terroir compression.
The G4 is Penfolds' most explicit statement of its founding philosophy: that winemaker intellect, not calendar year, should govern what ends up in the bottle. Rather than a single vintage, G4 assembles four consecutive harvests — 2018, 2019, 2020, and 2021 — from Barossa Valley fruit, blending across time the way Penfolds blends across geography for Grange.
The Barossa Valley's ancient, deep alluvial and sandy loam soils, free of phylloxera since settlement, produce Shiraz of unusual concentration and structural density; the absence of phylloxera means many vines are own-rooted and decades old, yielding fruit with compressed tannin architecture that rewards extended aging.
Maturation follows the Grange template: American oak hogsheads, the slightly larger-than-barrique format that Max Schubert adopted after his 1950 Bordeaux visit, delivering coconut-inflected oak integration without overwhelming the fruit. The multi-vintage construction is the rule-breaking act here — few producers deliberately dissolve vintage identity as a technical strategy rather than a commercial necessity.
The 2018 component alone carries eight perfect critic scores; layering it with the compressed, drought-concentrated 2019 and subsequent harvests creates a wine whose drinking window is deliberately extended and whose character cannot be attributed to any single growing season.
Sommelier’s pick: Slow-roasted Wagyu short rib with bone marrow jus · Charcoal-grilled lamb rack with smoked eggplant purée · Braised oxtail with porcini and red wine reduction
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