The Grange Experiment

Max Schubert’s ambition to make the ‘Great Australian Wine’


By Andrew Chan.

Grange was founded by Mr. Max Schubert in the early 50’s. It wasn’t until 1957 that Max was asked by Penfold’s senior management to showcase his efforts.

To his horror and humiliation the Grange experiment was universally disliked. Even wine critics did not like it. Embarrassed, angry and dejected, Max Schubert’s ambition to make ‘a great Australian wine’ was completely destroyed. Grange was dead.

With the help of Magill’s assistant general manager Jeffrey Penfold Hyland and Schubert’s team of winemakers, all the experimental Grange was hidden in the underground cellars of Magill and between 1957 and 1959, the ‘hidden Granges’ were made without the knowledge of the Penfolds board.

Max Schubert continued to source fruit and carry out his experiments in secret. It wasn’t until 1960, the Penfolds board ordered production of Grange to restart after tasting wines from both 1951 and 1955.

From that moment onwards, Grange became the most sought after Australian Wine. Penfolds Grange Hermitage was changed to Penfolds Grange in 1989, due to the fact that Hermitage is the name of a French wine appellation and was widely used around the world.

2012 Cellar Reserve Adelaide Hills Semillon


COLOUR:                    Pale gold with lime green hues.

NOSE:                         Aromas of lemon, lime leaf, gooseberry, freshly cut                                       grass and spice.

PALATE:                      Fresh lemony citrus notes carry through to the palate

with balance acidity. Essence of lemon/lime sorbet leaves the mouth                                      refreshed and clean with a lingering of flavour.


2014 Cellar Reserve Adelaide Hills Pinot Noir


COLOUR:                     Bright crimson with a purple hue

NOSE:                         Mixed red berries, cherry, spice and tea leaf.

PALATE:                      Luscious Red-berried fruits, savoury and spice couple with balance                                        acidity. Good structure middle with refine tannins lead to a long silky                                      finish.



This article is also available in: Chinese traditional

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