Bin 23’s name is derived from the place the wine matures, ‘Cellar 23’ at Magill Estate and follows in the footsteps of the success and development of the Penfolds Cellar Reserve Adelaide Hills Pinot Noir. Bin 23 Pinot Noir is a bold, and dynamic inclusion to the Penfolds red wine stable – reflecting an evolving style, regional definition and the complexities of the many and varied pinot noir clones. The relationship between Penfolds and cool-climate regions continues with the multi-regional sourcing of Bin 23 Pinot Noir.
|Peak Drinking||Now - 2024|
|Winemaker||The Penfolds Team|
|95 points||Andrew Caillard MW|
|91 points||Angus Hughson|
|91 points||Huon Hooke|
Andrew Caillard MW
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!
Bright mid cherry red. Subtle and understated the wine shows earthy wild cherry aromas with a hint of spice. Dry and juicy with a touch of wintergreens and dried herb flavours it is mid weight and supple although a touch thin. Drink now - 5 years.
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.
An immediate ascent of delicate white strawberry and white raspberry pastille fruits. Yes, overtly cool-climate pinot noir. Quickly following, a garnish of fresh thyme flowers and Hungarian sweet paprika. And something else, admittedly hard to identify – an aroma lying somewhere between saffron and mustard seed. If only spectrophotometer could ... !?! Oak? Perhaps a scent of star anise may be a link? Upon sitting, the faintest waft of pencil shavings confirms a definite Quercus robur or sessiliflora connection.
Medium-bodied. Weight and texture no doubt positively influenced by an appealing glycerolic contribution.
Felt like, rather than velvety tannins, with cherry and strawberry fruits inducing a refreshing mouth-watering/salivating grip. ‘Underneath’ - impressions of tilled wet-earth and aligned parsnip/turnip (kohlrabi) flavours.
Oak imparts a structural rather than a flavour imprint – was that 17% or 0.17% new oak?!
Home to the oldest vines in the country, and no less than 18 wine growing regions, South Australia accounts for almost 50% of Australia’s wine production. The Barossa Valley, McLaren Vale, Langhorne Creek and Coonawarra are well known for their world class reds, with Adelaide Hills, Clare Valley and Eden Valley praised for their exceptional Chardonnay and Riesling.
The first Bin 23 to showcase fruit from Henty (Victoria) and Tasmania in addition to the Adelaide Hills. All three regions enjoyed a relatively wet winter which set the vines up with good soil profiles for the growing season. Henty was wet up to mid- December when much drier conditions prevailed. Tasmania had optimal conditions during the growing season, with clear and warm conditions during fruit-set, no frost issues and mild, dry weather leading to harvest. The Adelaide Hills and Henty both had a very hot finish to the growing season with several heat spikes in January. Harvest was an orderly affair, with grapes ripening evenly across blocks and showing strong varietal character and vibrant colours.
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.