Drinking well now, but will improve with time. Peak drinking now – 2030.

Colour
Deep mauve, purple at rim.

Nose
A carnivoric aromatic indulgence - raw red meat (tartare); air-dried/salt-cured Italian meats, carpaccio.
Spices infused, á la - pepper steak, Worcestershire garnish … with fruits not overtly prominent.
In its youth, steel-cut oats – fresh, not packaged? Yes, definitely oatmeal. And subtle oak.

Palate
Sage and bay leaf coupled with Indian spices (oak-derived) and dark-berried fruits.
Type of oak? Tell-tale French.
Velvety/viscous rather than manifesting the typical regional grip/attaque … shielded by an abundance of even, clay-like, grainy and slippery tannins.
Substantial! Coonawarra.

“Tannin impact is minimal – a fine & seamless Coonawarra package.”

“Different and yet still carrying a definitive Penfolds stamp.”

“Ready, already. Please save some for later! We will.”

- Peter Gago, Penfolds Chief Winemaker

Origin: Coonawarra, South Australia.

Maturation: 12 months in French oak hogsheads (30% new, 30% 1-y.o., 40% 2-y.o.)

Variety: Shiraz.

Above-average temperatures were recorded in winter and continued throughout spring. Rainfall was below average throughout winter, due to a drier August, and dry conditions persisted through spring resulting in early vine growth.

The summer period saw rainfall over 10mm higher than the long-term average due to a high rainfall event occurring in January, pre-veraison. Moderate temperatures from early summer through to vintage meant that ripening was steady with the Coonawarra recording ten days over 35 degrees during the summer period.

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.