Drinking well now, but will improve with time. Peak drinking 2019 – 2035.

Colour
Ferric red.

Nose
Licentious and ‘loud’ … and why not?! An animated uplift of so many desirable shiraz fragrances from South Australia’s Coonawarra region.
Liberated Mediterranean spices – paprika, rosemary, pink peppercorn – merge into scents of earthy, gamey sautéed lentil, and then to those of steamed corned beef/silverside.
In parallel, charmed by wafts of the exposed top pastry layer of freshly baked strudel – still moist and imbued with rhubarb, date and preserved fig.
Cedar, cigar box French oak further confirming this marque’s style thumbprint.

Palate
Convincingly, silverside/corned beef flavours best reflect this region’s matured 2016 shiraz fruit expression … freshness insured with a cranberry and fresh date garnish.
Dusty – undeniably terra rossa derived. Closer inspection reveals a brick dust textural mesh, reinforced by fine grained, chalky tannins.
Focussed oak and bright acidity play an important supportive role.
Subtle, layered. Lingers.

“A cool climate offer in a warm year… a magical year for shiraz!”
“A forward and weighty palate belying that expected from a cool climate region?”
“A food wine … with a recommendation bias towards cheese or duck – across any type, or mode of preparation.”
“A traditional, older style Bin 128 … totally aligned to the many older vintages opened at various Penfolds Recorking Clinics.”
“As Rewards of Patience (Ed VII) has recently validated – after approx. four decades in bottle Bin 128 often overtakes Bin 28 cellarability.”

- Peter Gago, Penfolds Chief Winemaker

Origin: Coonawarra, South Australia.

Maturation: 12 months new French oak (30% new)

Wine Analysis: Alc/Vol: 14.5%, Acidity: 6.6 g/L, pH: 3.64

Variety: Shiraz.

Rainfall in Coonawarra was significantly below the long-term average for the entire growing season, while above average temperatures prevailed. Budburst, flowering, veraison and harvest were all earlier than is usually expected of this relatively cool region. December was especially warm with 9 days recorded over 35°C, accelerating vine growth with record times between budburst and veraison.

Cool south-easterly breezes originating off the nearby Southern Ocean moderated temperatures from January onwards. February and March temperatures were mild, and the cold nights and warm days delivered an extended ripening period. Overall, tremendous colours, flavour and fine textured tannins.

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, a method that was refined during the 1980’s when the transition was made from American to French oak.