A mild summer with cold nights made for an extended ripening period that has infused great depth of flavour and focus in an impressive vintage for Bin 128. A deep and compact core of satsuma plum and blackberry fruit is eloquently framed in fine-grained tannins which carry the finish long and linear. An impressive 128, flattering in its youth, and with great potential. Drink 2026-2031.
94 points, Tyson Stelzer (October 2018)
Deep, rich red colour with a tint of purple. The bouquet is chocolaty and rich, with ripe blackberry and spice nuances, the palate also ripe and generous, showing the qualities of a generously sunny year. There is flesh and almost opulence on the palate. Traces of licorice and spice, chocolate and mocha on the palate and finish, which is satisfyingly long. A very good Bin 128.
93 points, Huon Hooke (October 2018)
Medium deep crimson. Fresh crushed blackberry, dark plum black strap liquorice aromas. Generously flavoured wine with deep set juicy blackberry cassis, elderberry fruit, fine looseknit grainy tannins and underlying ginger herb garden complexity. Finishes chocolaty firm with plenty of liquorice/ roasted walnut notes. 93 points 14.5% - Drink now - 2030+.
93 points, Andrew Caillard MW (October 2018)
I put my nose near this and thought of rosemary. Maybe I was thinking of lunch. It’s awash with succulent red berried fruit, musk never too far away, pods of vanilla just managing to peep above the overt freshness of the fruit. Spice notes roam throughout. Tannin is like the kid who stays living with his/her parents into their 40s; it’s almost unbearably comfortable and at ease in the wine. Accessible it certainly is.
92 points, Campbell Mattinson (October 2018)
Dark and fruit-sweet, this is a minty, blackberry and plum-soaked wine with some squashy fruit and squelchy tannins and it is another example of a red which is already into its stride. The fruit is rounded and tame and while there is enough acid to give it a crisp finish, the tannins are already melted into the core.
17 points, Matthew Jukes (October 2018)
Sourced exclusively from Coonawarra, the 2016 Bin 128 Shiraz is one of the few truly regional bottlings you'll find from Penfolds. It's red-fruited and bright, with raspberries and cherries couched in supple layers of French oak. Caramel and mocha shadings add richness and depth, with dry cedary-savory notes on the finish.
92 points, Joe Czerwinski (October 2018)
CoonawarraThe first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.