Penfolds' wines, featured at Cellar 360 in Ghirardelli Square, share many qualities with their Chief Winemaker, Peter Gago: they are approachable, have depth in character, and are naturally the life of a party.
I was greeted with a taste of Penfolds Thomas Hyland Chardonnay as soon as I walked through the glass doors past the wine shelves at Cellar 360. A refreshing wine to begin with on a warm sunny afternoon - Pale straw white, crisp, hints of white nectarines and light citrus.
The room buzzed with wine tasters, cameramen, and three tables of featured wines. Peter himself was pouring and mingling at the Cabernet based wine table, the most crowded table of them all. It was not an easy feat to reach the most popular person in the room who was serving what appeared to be one of the most popular wines. A Shiraz flight tasting and a bite of tri-tip wrapped asparagus later, I found myself learning about Peter's journey in becoming a winemaker. Bachelor of Science, teaching career in chemistry and mathematics, and Bachelor of Oenology - the perfect formula for becoming a great winemaker!
"What is your secret to winemaking?" I asked the 2006 Winemaker of the year, as named by Wine Enthusiast. "Is it a lot of science?"
"Allowing nature to do its work." Peter responded without hesitation. Simple, yet so interesting. It seems true, that the most excellent wines are those made through nature's own natural processes, with the winemaker's role being nature's partner - ensuring that the best conditions are there for nature to blossom. Peter's wines are unfiltered and are fermented using natural yeasts.
My favorite wine of the event was the Cellar Reserve Cabernet Sauvignon Shiraz. A deep velvety purple wine with aromas of blackberries, cassis, vanilla and cardamom. Full of body, every taste came to life with ripe fruit and smooth rich layers.
I was greeted with a taste of Penfolds Thomas Hyland Chardonnay as soon as I walked through the glass doors past the wine shelves at Cellar 360. A refreshing wine to begin with on a warm sunny afternoon - Pale straw white, crisp, hints of white nectarines and light citrus.
The room buzzed with wine tasters, cameramen, and three tables of featured wines. Peter himself was pouring and mingling at the Cabernet based wine table, the most crowded table of them all. It was not an easy feat to reach the most popular person in the room who was serving what appeared to be one of the most popular wines. A Shiraz flight tasting and a bite of tri-tip wrapped asparagus later, I found myself learning about Peter's journey in becoming a winemaker. Bachelor of Science, teaching career in chemistry and mathematics, and Bachelor of Oenology - the perfect formula for becoming a great winemaker!
"What is your secret to winemaking?" I asked the 2006 Winemaker of the year, as named by Wine Enthusiast. "Is it a lot of science?"
"Allowing nature to do its work." Peter responded without hesitation. Simple, yet so interesting. It seems true, that the most excellent wines are those made through nature's own natural processes, with the winemaker's role being nature's partner - ensuring that the best conditions are there for nature to blossom. Peter's wines are unfiltered and are fermented using natural yeasts.
My favorite wine of the event was the Cellar Reserve Cabernet Sauvignon Shiraz. A deep velvety purple wine with aromas of blackberries, cassis, vanilla and cardamom. Full of body, every taste came to life with ripe fruit and smooth rich layers.
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