Bin 149 Cabernet Sauvignon 2019
| Varietal
Cabernet Sauvignon
|
Cabernet Sauvignon |
|---|---|
| Vintage
2019
|
2019 |
| Country
United States
|
United States |
| Region
Multi Region
|
Multi Region |
| Volume
750 mL
|
750 mL |
| Closure
Cork
|
Cork |
| Alc/Vol
14.5%
|
14.5% |
| Peak Drinking
Now – 2037
|
Now – 2037 |
| 97 Points - Andrew Caillard MW |
| 96+ Points - Erin Larkin, Robert Parkers Wine Advocate |
| 96+ Points - Lisa Perrotti-Brown |
| 96 Points - Huon Hooke |
| 96 Points - Tyson Stelzer |
Andrew Caillard MW | The Vintage Journal
"Deep crimson. A profoundly complex wine with beautiful dark cherry, blackcurrant mocha aromas, hints of rose garden and graphite. Dense and richly flavoured with pure blackcurrant/ black cherry fruits, fine loose-knit bittersweet chocolaty textures, well balanced mocha/ vanilla oak and fresh long mineral acidity. Finishes cedar firm with seductive dark fruits. Very impressive wine with presence, potential longevity and finesse. Maturation for 17 months in new French (80%) and new American (20%) oak. Drink 2024–2040+. 14.5% alc"
Erin Larkin | Robert Parker Wine Advocate
"The 2019 Cabernet Sauvignon Bin 149 saw 100% new oak, 80% French and 20% American. The fruit here is really powerful and drives the wine through the front palate, middle and finish. It is concentrated and long and undeterred. This is seriously smart and shows precision and detail in both the winemaking and fruit. The three Californian wines form an equal step up each time of quality, concentration and complexity—as it should be, frankly—which makes for very satisfying drinking. It contains 10.9% Australian Cabernet Sauvignon (a blend of A1 grade Coonawarra and Barossa Valley). This will drink very well early, but it will also cellar gracefully for over a decade or more. My assessment of the blend in this instance is that the sweetness of the American and Australian fruit find simpatico with one another—the dovetail is seamless – 96+ points."
Anchored in Napa Valley essence but peppered with South Australian saturation and vibrancy.
– Steph Dutton, Penfolds Senior Winemaker
Plum core, crimson rim with a glossy sheen.
There is an otherworldly aromatic element that is hard to define, a natural result of two hemispheres united by one winemaking philosophy.
The Arabian spice souk leads the charge: dark, savoury spice blends – harissa, baharat, cloves, nutmeg, pimento, cinnamon, fennel, anise.
Deli meats provide further appeal: pastrami, jamón ibérico, finocchiona.
Generous fruits, fresh punnets of blackberry, cassis liqueur, dehydrated blood orange. Pistachio ice-cream, pistachio nougat, shavings of bitter orange chocolate and cola. A spicy dust tickles, tantalising.
For a nose that is so spicy, the plush generous fruit driven palate is entirely surprising. Liquorice, poached quince, fresh black figs, summer berry pudding with icing sugar dusting.
The palate is focused, tapering to a fine point, defined.
Fine and grainy tannins hold the layers of fruit together, offering papery texture/complexity. A succulent red fruit finish leaves a steely edge.
Approachable, certainly. However, a patient spell in the cellar will deliver ample reward.
Vintage Conditions
Excellent winter rainfall ensured the soil was fully saturated at the beginning of the growing season. Spring was cooler and wetter than recent years, resulting in a two-week delay to budburst and flowering. May rainfall was especially helpful in maintaining the soil moisture profile. Warm summer weather had the vines moving along well making up for the slow start to the season. August was characterised by warm days and cool nights, optimal conditions for veraison. Harvest across the region was one to two weeks later than usual with yields close to long-term average. A good vintage for cabernet sauvignon, with grapes showing bright acidity, powdery tannins, and strong varietal flavours.
Above-average winter and spring rainfall offered the vines in South Australia healthy soil moisture profiles for the growing season. Cool conditions slowed vine growth in early spring with temperatures gradually warming in October. The late budburst, flowering and subsequent veraison delayed the commencement of harvest. There was plentiful rain during the growing season and no prolonged heatwaves recorded during the summer months, with only a few days reaching 40ºC. Weather conditions during the final stages of ripening were dry with March rainfall below the long-term average. April was mild, allowing for an orderly completion of harvest. The prevailing autumnal conditions favoured fully ripened grapes with well-developed colours and flavours.
| GRAPE VARIETY
Cabernet Sauvignon
|
Cabernet Sauvignon |
|---|---|
| VINEYARD REGION
Napa Valley, South Australia
|
Napa Valley, South Australia |
| wine analysis
Alc/Vol: 14.5%, pH: 3.74, Acidity: 6.45g/L
|
Alc/Vol: 14.5%, pH: 3.74, Acidity: 6.45g/L |
| MATURATION
17 months in French (80% new) and American oak (20% new)
|
17 months in French (80% new) and American oak (20% new) |
Our California Release
For 150 years, our pursuit remained within Australia’s borders. Our journey to California marked a new chapter of Penfolds history and laid the foundations of a bold winemaking alliance between the northern and southern hemispheres.
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