Bin 128 Coonawarra Shiraz 2019
Penfolds
Bin 128 Coonawarra Shiraz 2019
Overview
Overview
With each vintage release the cool-climate Bin 128 Coonawarra Shiraz provides an interesting counterpoint to the more opulent and richly concentrated warm climate Bin 28 Shiraz. Bin 128 comprises fruit sourced from the unique terra rossa soils of Coonawarra, a region that exemplifies the perfume, transparency and seductive nature of cool-climate red table wines. Coonawarra has remained the source of shiraz fruit for Bin 128 since the inaugural release of the 1962 vintage. In order to further enhance the regional qualities of Bin 128, the wine is matured in a mixture of new and seasoned French oak hogsheads, élevage that was refined during the 1980’s when the transition was made from American to French oak
| Varietal | Shiraz |
|---|---|
| Vintage | 2019 |
| Country | Australia |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 14.5% |
| Peak Drinking | 2023-2039 |
Awards and Accolades
Awards and Accolades
| 95 Points | Andrew Caillard MW |
| 95 Points | Tyson Stelzer |
| 95 Points | James Halliday |
| 95 Points | Huon Hooke |
| 93 Points | David Sly - Decanter |
| 93 Points | Ken Gargett |
| 18.5+ Points | Matthew Jukes |
Andrew Caillard MW
" Medium deep crimson. A classic claret style wine with lovely intense lifted blackcurrant, blackberry, mocha cedarwood aromas with light sage/ herb garden notes. Inky deep, generous, and compact with fresh blackcurrant, blackberry, mulberry, red cherry fruits, plentiful fine-grained tannins, and underlying savoury oak. Finishes juicy firm with an attractive fine tannin plume. Has the substance, tannin quality and the balance to age for the long term.
A beautiful expressive Bin 128 vintage showing the class of terra-rossa vineyards and the thumbprint of the Penfolds house style."
Tyson Stelzer
" I love the bright yet deep and precise satsuma plum core to this release, the way it melds seamlessly with the white pepper that declares Coonawarra shiraz, and the violet lift that elevates the back palate in a wonderful glimmer of cool climate palate fragrance. Magnificent acid line and fine-ground chalk mineral tannins epitomise Coonawarra and declare a long future. I’ve been avidly following and cellaring Bin 128 for 25 vintages, and this is up there with my favourites. "
Taste Description
Taste Description
Nose
Mulberry, loganberry, blackberry fruits leap forward, front and centre.
A zabaglione al caffé creamy/caffeinated lift.
Multiple swirls of the glass later - demi-glace and dried herb notes reluctantly teased out.
Omnipresent - cedar-mahogany French polish …from oak. Black boot polish, black liquorice and aniseed … from fruit. Cinnamon butter … from? Beckons.
Flavours and Palate
Medium-bodied.
Red fruits – cranberry, pomegranate, raspberry pips a savoury edge.
Creamy, naturally balanced by an interplay of acidity and extract. Madagascar vanillin and juniper enliven the package. Silky tannins induce a finely-layered and almost chalky edge.
Back-palate succulence, yet on the actual finish – a tactile cool ‘lift’… and Vietnamese mint?
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Vintage Conditions
Coonawarra enjoyed winter rainfall 22% above the long-term average, which set the vines up with good soil moisture profiles for the growing season. Spring temperatures were average to slightly above-average, although September was the coolest month recording two sub 0°C events that saw frost fans spinning into action. Spring and summer were very dry with only 76% of the long-term average rainfall recorded. Coonawarra experienced 20 days of temperature greater than 35°C during the months of December to March. There was no significant crop loss due to heat and vine canopies remained in excellent condition through to the end of harvest. The proximity of the Great Southern Ocean mitigated the warm weather, with cooler nights providing respite and allowing for good flavour development. Cool and dry conditions in April were ideal to complete ripening with an orderly harvest delivering slightly below-average yields of excellent quality grapes.
The Penfolds Team
Key to the success of Penfolds has been a lineage of visionary winemakers. There have only ever been four Chief Winemakers at the helm of Penfolds – Max Schubert, Don Ditter, John Duval and Peter Gago, each a custodian of a rich winemaking tradition that goes back for more than 170 years.
Our current Penfolds winemaking team has more than 100 years between them as Penfolds winemakers. They are constantly refining and improving their work, whilst honouring the winemaking techniques of their predecessors.