Bin 128 Coonawarra Shiraz 2022
Penfolds
Bin 128 Coonawarra Shiraz 2022
Penfolds
Bin 128 Coonawarra Shiraz 2022
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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 red clay over limestone 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. 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 1980s when the transition was made from American to French oak.
| Varietal | Shiraz |
|---|---|
| Vintage | 2022 |
| Country | Australia |
| Region | Coonawarra |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 14.5% |
| Peak Drinking | Now - 2044 |
Awards and Accolades
Awards and Accolades
| 95 Points | Andrew Caillard MW |
| 95 Points | Jeni Port, Winepilot |
| 17.5 Points | Jancis Robinson |
Andrew Caillard MW
"Bin 128 Shiraz resonates well in a traditional claret style. There is no other region in the world where shiraz shows similar characteristics to cabernet sauvignon. 95 Points."
Jeni Port, Winepilot
"In a vintage noted for cool weather and challenging conditions across many South Australian wine regions which produced some linear red wine expressions, a wine like Bin 128 stands out and shows us once again why shiraz deserves its place in a cabernet heartland like Coonawarra. It combines a sense of place, of the Australian bush, acacia, briar, red earth with an engaging black fruit and spice intensity. In between these two regional and varietal signposts is pure Penfolds, namely some expensive French oak (12 months in French hogsheads, 30% new) put to good use. It brings plush, firm tannins and gentle vanilla pod, woodsy spice and a sense of occasion to a wine full of elegance. And yet so tight and still a little closed when tasted. Imagine the beauty to be explored as it ages.. 95 Points."
Taste Description
Taste Description
Nose
An intricate and inviting nose. A savoury mix of roasted pepper beef and Beef Wellington sets a luxurious backdrop, while a sweet spice lift adds a playful lightness. Notes of freshly sliced salami and fennel seed inject an element of meaty, earthy complexity, complemented by the bright essence of blue fruits. Floral highlights of jasmine, gardenia, and violets provide allure, intwined with the grounded sweetness of red berries.
Flavours and Palate
True to its Coonawarra roots, this vintage exhibits a distinctive ferrous red grip on the palate – a hallmark of the region's famed terra rossa soil. Mineral undertones add depth without detracting from the wine's approachability. Firm grippy tannins are well integrated, providing structure while allowing French oak spice nuances to emerge gently alongside hints of cola. Cedar spice weaves through the profile, joined by tart cranberry and redcurrant flavours. Subtle inflections of white pepper mix with classic cigar box aromas and a dusting of paprika for added dimension. Rounded out by a suggestion of rare roast beef that lingers on the finish.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Vintage Conditions
The year began with below-average rainfall during May through September. However, July's generous showers and an unusually wet October quenched the vines' thirst at critical points in their growth cycle. As spring cast a cooler-than-expected spell over Coonawarra, frost became an occasional visitor—with nine days registering temperatures below 2°C, dipping to a low -0.3°C one early September morning. Frost fans proved invaluable, safeguarding our vines from potential harm. January's warmth coaxed the vines into superb flowering conditions while concurrently keeping disease at bay. This climatic blessing ushered in a rapid veraison phase for our grapes. Ripening occurred uniformly across all vineyards, underpinned by moderate crop sizes that naturally brought balance without necessitating much by way of human intervention. The crescendo of the growing season was marked by optimal ripening conditions. Flavours deepened, tannins were refined, and colours intensified. The harvest delivered high quality shiraz grapes bristling with potential.
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.