Bin 23’s name is derived from the place the wine matures, ‘Cellar 23’ at Magill Estate, where the wine is made. The first vintage was 2009, after a number of trial wines had been made, many of which were released under the ‘Cellar Reserve’ label. Bin 23 is an evolving style–the 2009 came entirely from the Adelaide Hills and with the 2018 vintage Victoria (Henty) and Tasmania joined the party, showing once again that…
Early vintages of Bin 23 were comparatively rich and voluminous but within 10 years the style had evolved to become lighter-bodied and more fragrant. Use of new oak has also been reduced (to less than 20%) for, typically, eight months. After crushing, the must is cold-soaked and batch-vinified in small open fermenters. Some components finish fermentation in barrel to optimise the blending options for what is ultimately a barrel-selection wine.
Medium crimson, Beautiful pure strawberry, red cherry aromas with herb, sage notes. Well concentrated but medium bodied wine with pure strawberry, red cherry fruits, some herb sage anise notes, fine loose knit slinky dry textures, attractive mid-palate viscosity and long persistent mineral acidity. Finishes with a classic peacock’s tail. A real step up in quality and timbre this year showing lovely colour, varietal definition, density and energy. Buy and drink!
95 points, Andrew Caillard MW
This has a very fresh, strawberry and raspberry nose with real purity, together with smooth-honed tannins, delivering a fresh, suave and certainly ripe dark-cherry finish.
92 points, jamessuckling.com (August 2019)
Bright, light to medium purple/red colour, with a very bright, fresh, hi-fi cherry pinot fruit aroma. Lovely perfumes. The palate is light to medium-weight and finely-textured, quite intense and lively, fresh, with a tinge of bitterness and attractive straightforward fruit-driven flavour.
91 points, The Real Review (July 2019)
A blend of fruit from Henty (53%), Tasmania and the Adelaide Hills, the 2018 Bin 23 Pinot Noir showcases effusive red fruit, cola and spice notes on the nose. It's silky textured and medium-bodied, with a fine line of acidity running through it and a soft, appealing feel on the mid-palate, nicely contrasted by a crisp finish.
91 points, Wine Advocate (August 2019)
ADELAIDE HILLSLocated to the east of Adelaide,the Adelaide Hills is part of the Mount Lofty Ranges. Considered a cool-climate region, most vineyards are situated at elevations between 450 to 550 metres. Rainfall is relatively high and spring frosts often pose problems. Hot northerly winds also make bush fires a real threat in the region. Adelaide Hills is a jigsaw of meso-climates, with the best vineyards centred around Piccadilly Valley and Lenswood in protected sites facing north or north-east. Soils are derived from schistic and sedimentary rock; typically well-drained sandy loams over red clay interspersed with schistic gravels. A premium wine-growing region, Adelaide Hills is best known for crisp, lively Sauvignon Blanc and elegant cool climates styles of Chardonnay, Pinot Noir and Shiraz.
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.