Introduced in 1999 (originally as Eden Valley Reserve Bin Riesling), Bin 51 (from 2006) captures the attributes of the Eden Valley, adjacent to the Barossa Valley. The region’s altitude and cool climate consistently produces Riesling of great finesse and elegance with a capacity for long term cellaring.
Bin 51 is typically fragrant with intense lime and rose petal aromas and fine, cutting acidity. It develops complexity and richness with age without losing clarity, freshness or linear acid structure. Grape parcels are batch-vinified in steel tanks and bottled early under screw-caps to preserve pristine fruit characters, freshness and natural mineral quality.
Pale colour. Fresh rainwater, verbena, lime aromas with rose petal notes. Beautifully balanced wine with fresh lime, bitter lemon, grapefruit flavours, fine looseknit chalky textures, superb mid-palate buoyancy and long indelible yet quartz-like acidity. Intensely aromatic and generously flavoured with a really lovely core of pure fruit and clarity of line. A spectacular Eden Valley Riesling with geosmine-like energy and freshness. Will further develop with age. Drink to 2050.
97 points, Langton's (October 2018)
This is a dry, slatey release. Lime leaf, spice and juice. Seriously dry finish. Statement territory, with the acid and flavour to match. Feels tight, chalky and exact. Length is there. I didn’t read any of the specs until many weeks after the tasting but, having now done so, I’m not surprised to see that it sits at the lower end of the alcohol spectrum for a Bin 51, and has the dry/acidic/tart personality to match, in a good way. In short, it’s a really good wine.
95 points, Wine Front (October 2018)
Super-lean and laser-focussed, with little flesh and more sinew and rasp, this is a classic Penfolds Eden Valley Riesling with pith and perfume and little flesh and juiciness. Lovely and enticing and also brutally adroit and cleansing, this is a terrific wine with great attack and verve.
18.5+/20 points, matthewjukes.com (October 2018)
Light, bright yellow colour with a fragrant, flowery bouquet, fresh and lifted, with a talcum powder overtone. The wine is very restrained and delicate but also fruity and accessible. It's quite soft and the acidity is not challenging, but the wine tastes dry.
92 points, Real Review (October 2018)
A mandarin and tangelo exoticism leads out, telling the tale of a growing season temperatures above average, flowing into a tense palate of taut lemon and lime juice. A touch of phenolic grip brings firmness to the structure of the finish. A riesling of full-flavoured concentration and structural tension that lingers with great persistence. Drink 2018-2023.
92 points, tysonstelzer.com (October 2018)
Classic lime sherbet notes mark the nose of the 2018 Riesling Bin 51. It's leafy and fresh, then folds in hints of riper fruit on the palate, such as peach and pear. Crushed stone and wet moss give it a firm grounding in the earth as well. Crisp, lean and long, it shimmers with positive sunshine and energy, vibrant and lingering on the finish.
92 points, Wine Advocate (October 2018)
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.