Australian Ambassador to Indonesia Paul Grigson hosted a Penfolds Media Lunch at his official residence where visiting Penfolds Winemaking Ambassador for Asia, Patrick Dowling, took the invited media through the history of the Penfolds brand, 13 November 2015.
|A la Carte|
Patrick had recently returned from China where Penfolds celebrated the 2015 vintage release of The Penfolds Collection, a family of fine wines, led by the flagship 2011 Grange, at a spectacular star-studded gala event held in Shanghai.
This was a milestone event as it was the first time in the history of Penfolds that the launch of the new release took place in Asia. The highly anticipated annual release was soon followed with praise for the Collection from leading wine critics around the world.
In Jakarta, media guests were treated to an Australian-style menu designed by the Ambassador’s wife and prepared by the Ambassador’s personal chef. Patrick paired the menu with a selection of fine Penfolds wines and guests were also treated to a glass of the Penfolds Grandfather Tawny to end the meal.
Australian lamb cutlets with pink grapefruit, oregano and chilli salsa, with barley salad paired with Penfolds Bin 407
|Patrick & Ambassador Grigson|
During the lunch Patrick presented Ambassador Grigson with a bottle of the award winning. Penfolds Magill Estate Shiraz 2008.
Penfolds has been producing an impressive array of wines since 1844 and indisputably led the development of Australian fine wine into the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of standout wines, both white and red, have been released under the Penfolds masthead.
The Penfolds Collection is a family of fine wines, each with a distinct character, quality and provenance. A testament to Penfolds enduring ‘House Style’ and winemaking philosophy. At the heart of that philosophy is balance, observing the long held belief that while Penfolds wines should promise to gradually develop with careful cellaring, they must also be capable of satisfying even the most discerning of palates from the day of their release.