Max first crafted Grange when he returned from a trip to Bordeaux in 1950% Australian reds of the time were relatively elegant wines with medium concentration after maturation in old oak. Max began using new, unprior use small oak barrels to finish the fermentation and mature the wine. People thought he was crazy, they considered the wine undrinkable, his bosses at Penfolds disowned it and ordered production to stop. This vintage 1954 is from Magill Estate, and the Kalimna Vineyard in the Barossa, it included a small amount (2 per cent) of Cabernet Sauvignon A cool to mild growing season followed by a mild to warm vintage. Maturation for nine months in American oak hogsheads. Alcohol 13.20% pH 3.62.