Created in 1962, Penfolds Bin 128 is a regional wine that reflects the unique climate and growing conditions of South Australia’s Coonawarra district and the relatively elegant style of cool-climate Shiraz. From the 1980 vintage, French oak replaced American, highlighting the pepper, spice and floral characteristics that define this style. Since this time, greater attention to fruit flavour ripeness has structurally resulted in a more complete and complex wine style.
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Medium deep colour. Intense dark cherry, pure blackberry, dark chocolate, hint black olive aromas with herb mint notes. Generous and sinuous in structure with buoyant creamy blackberry, elderberry dark cherry fruits, fine loose knit grainy tannins, underlying savoury, dark chocolate nuances and fresh long acidity. Finishes lacy firm with attractive mineral length. A classic claret style highlighting the consistency of Coonawarra Shiraz and the Penfolds winemaking approach.
94 points, Andrew Caillard MW
The regional stamp of minty and leafy aromas is strong here, as is the stream of redder-toned berry flavors and a fine, long and linear spine of tannin.
92 points, jamessuckling.com (August 2019)
Deep, bright purple/red colour, with a very fresh, vibrant primary aroma of cherry cola, sarsparilla and hints of spices, which include star anise. The wine is elegantly-styled, finely-textured, subtle and restrained for a Penfolds shiraz. Subtle nutty overtones from oak are well married. An elegant, medium to full-bodied Bin 128 which smacks of a cooler season. Delicious.
93 points, The Real Review (July 2019)
Plum, red cherry, cloves and woodsmoke. It rolls out its lines in clear, well-rehearsed fashion. Gum leaf notes emerge as the wine breathes; red licorice too. It has heft and delivery but little spark; it’s the consummate professional, in the quietly bored way. If you put the price aside then it’s a capable, well-ripened and measured red, ready to drink any time from now.
91 points, The Wine Front (August 2019)
Coonawarra Shiraz can excel in certain vintages, and the 2017 Bin 128 Shiraz is a fine effort, blending notes of dried spices (it was aged in 42% new French oak hogsheads), red plums, black olives and a hint of licorice. It's medium to full-bodied, with creamy, supple tannins and a long, silky finish.
91 points, Wine Advocate (August 2019)
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.