Bin 128 Coonawarra Shiraz 2019
| 95 Points - Andrew Caillard MW |
| 95 Points - Tyson Stelzer |
| 95 Points - James Halliday |
| 95 Points - Huon Hooke |
| 93 Points - David Sly - Decanter |
Andrew Caillard MW
" Medium deep crimson. A classic claret style wine with lovely intense lifted blackcurrant, blackberry, mocha cedarwood aromas with light sage/ herb garden notes. Inky deep, generous, and compact with fresh blackcurrant, blackberry, mulberry, red cherry fruits, plentiful fine-grained tannins, and underlying savoury oak. Finishes juicy firm with an attractive fine tannin plume. Has the substance, tannin quality and the balance to age for the long term.
A beautiful expressive Bin 128 vintage showing the class of terra-rossa vineyards and the thumbprint of the Penfolds house style."
Tyson Stelzer
" I love the bright yet deep and precise satsuma plum core to this release, the way it melds seamlessly with the white pepper that declares Coonawarra shiraz, and the violet lift that elevates the back palate in a wonderful glimmer of cool climate palate fragrance. Magnificent acid line and fine-ground chalk mineral tannins epitomise Coonawarra and declare a long future. I’ve been avidly following and cellaring Bin 128 for 25 vintages, and this is up there with my favourites. "
Shapely and even; polished and refined. Coonawarra shiraz.
– Peter Gago, Penfolds Chief Winemaker
Vivid deep plum-red.
Mulberry, loganberry, blackberry fruits leap forward, front and centre. A zabaglione al caffé creamy/caffeinated lift. Multiple swirls of the glass later - demi-glace and dried herb notes reluctantly teased out. Omnipresent - cedar-mahogany French polish …from oak. Black boot polish, black liquorice and aniseed … from fruit. Cinnamon butter … from? Beckons.
Medium-bodied. Red fruits – cranberry, pomegranate, raspberry pips a savoury edge. Creamy, naturally balanced by an interplay of acidity and extract. Madagascar vanillin and juniper enliven the package. Silky tannins induce a finely-layered and almost chalky edge. Back-palate succulence, yet on the actual finish – a tactile cool ‘lift’… and Vietnamese mint?
Vintage Conditions
Coonawarra enjoyed winter rainfall 22% above the long-term average, which set the vines up with good soil moisture profiles for the growing season. Spring temperatures were average to slightly above-average, although September was the coolest month recording two sub 0°C events that saw frost fans spinning into action. Spring and summer were very dry with only 76% of the long-term average rainfall recorded. Coonawarra experienced 20 days of temperature greater than 35°C during the months of December to March. There was no significant crop loss due to heat and vine canopies remained in excellent condition through to the end of harvest. The proximity of the Great Southern Ocean mitigated the warm weather, with cooler nights providing respite and allowing for good flavour development. Cool and dry conditions in April were ideal to complete ripening with an orderly harvest delivering slightly below-average yields of excellent quality grapes.
| GRAPE VARIETY
Shiraz
|
Shiraz |
|---|---|
| VINEYARD REGION
Coonawarra
|
Coonawarra |
| wine analysis
Alc/Vol: 14.5%, pH: 3.61, Acidity: 6.4g/L
|
Alc/Vol: 14.5%, pH: 3.61, Acidity: 6.4g/L |
| MATURATION
12 months in French oak hogsheads (24% new, 33% 1-y.o., 43% 2-y.o.)
|
12 months in French oak hogsheads (24% new, 33% 1-y.o., 43% 2-y.o.) |
The Bin 128 Story
Coonawarra has remained the source of Shiraz fruit for Bin 128 since the inaugural release of the 1962 vintage. In order to further enhance the regional qualities of Bin 128, the wine is matured in a mixture of new and seasoned French oak hogsheads, a method that was refined during the 1980’s when the transition was made from American to French oak.
Discover Collection