A relative newcomer to the Penfolds stable, Bin 150 is a stylish and contemporary expression of Barossa terroir. Sourced entirely from the highly regarded Marananga sub-region of the Barossa, Bin 150 is rich and fruit-forward typically showing plush blueberry notes with floral overtones. Maturation takes place in a mix of new and seasoned French and American oak for 14 months.
Deep crimson. Lifted blackberry, chinotto, dark chocolate roasted chestnut marzipan aromas. Beautifully balanced vigorous wine with inky blackberry, elderberry, chinotto, praline flavours, fine looseknit chalky grainy tannins and roasted chestnut, crème brulée, espresso notes. Finishes claret-firm with persistent inky dark fruits. Superb fruit definition, oak complexity and vigour. Seal; cork 2024 – 2038 14.5% alc
97 points (July 2021)
Very deep purple/red colour with glass-staining residue, the bouquet loaded with , earthy, ferrous aromas that suggest ironstone and dried blood. The wine is very full-bodied, densely structured, highly concentrated and gripping, with masses of tannin. Chewy aftertaste that lingers long and echoes with multiple spices, especially cinnamon, clove and indeed, all of the five-spices. Tremendous length and impact: very much a western Barossa style of shiraz. (Saw 12 months in American and French oak barrels, 41% new)
96 points, The Real Review (June 2021)
Another excellent portrait of this distinctive sub-region, capturing all of the muscle of intense black fruits – a forging of blackberry, black earth and blacksmith’s soot – without becoming too weighty. Tannins pull like a drawstring to control the mid-palate, then finish with exquisite dryness. Its generous flavours will present seriously at the dining table.
95 points, David Sly, Decanter (June 2021)
Full bottle 1,435 g. 12 months in American oak (32% new, 29% one year old) hogsheads and puncheons.
Black! With a hint of purple. Mild, almost milk-chocolate nose plus blueberries with a top note of something oddly marine! Seaweed? Really rather sweet and luscious with fewer of the punishing tannins of some of its stablemates – until the very end. This could be broached already, with very chewy food. A steak? The warmth of Barossa helps make this relatively approachable.
17 points, JancisRobinson.com (July 2021)
The 2019 vintage – extremely dry and warm across the Barossa Valley – brings the perennially vibrant Marananga shiraz into its own. Never shy, it exudes the fruits of the summer with blueberry, black fruits and cherry wrapped around an Italianesque ferrous earthiness. The latter is an important feature of each release, a reference to the ancient Marananga ironstone and quartzite that lie beneath the vines.
Rather than subtle and poised, expect the full Penfolds experience combining smart, classy oak matched with ripe Barossan fruit concentration, and an almost in your face, glorious attack of cinnamon and Middle Eastern spices. Complexity is what this wine is all about. Marananga 2019 is in great form, the full Barossan sun of the vintage allows it to be itself, dense and generous across the palate. It fairly glides on and on across the finish line. And it tastes even better the second day!
95 points, Wine Pilot
One of the stars of the Collection. From the Marananga sub-region in the Barossa. 12 months in oak. 61% in American hogsheads and puncheons (32% new, 29% one-year), 39% in French oak (9% new, 30% one-year).
Dense purple in colour. The nose explodes with lashings of chocolate, mocha, coffee beans, delicatessen notes, truffles and blackfruits. Some blueberries. So much going on here. Dry herbs and animal skins. Good complexity. Soy and sarsaparilla notes emerge. The oak has all but been soaked up by the fruit and is next to invisible. This is impressive. On the palate, the wine is seamless. Very good length. The balance between acidity, tannins and fruit is spot on. A silky finish and one which lingers beautifully. This is a wine which is undoubtedly appealing now but has another decade plus ahead of it. As we get towards the finish, black cherries emerge. The palate is a little more elegant than one expects, given the explosion of flavour from the initial aromas. Love it.
95 points, Wine Pilot
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
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.