Drinking well now, but will improve with time. Peak drinking now - 2028.

Colour
Bright cranberry red

Nose
Comfortably embedded in the savoury spectrum – scents detected of charcuterie cold meats, a balsamic reduction.
And, alike all 2017 Penfolds reds, fresh fruits elude with air.
At this stage aromas of pencil lead, dried muscatel and seared pink peppercorn crusted beef do not offer overt Barossa regional cues. Palate notes below hopefully more compliant!
No oak to speak of ...

Palate
Not noted aromatically on 19/6/19, but certainly immediately tasted - earthy Barossa elements abound, coupled with earlier detected savoury red meats.
An agglomerate of assorted tannin shapes derived from the trio of shiraz, grenache and mataro set the textural stage – in parallel with a juicy/fruity succulence.
A deconstructed Massaman Thai curry accompaniment – direct from the recipe book: cardamom, cinnamon, clove, star anise, cumin, bay leaf and nutmeg.
All three varieties carry their weight, all three generously add to the mix. Bin 138.

94 Points - Tony Love

93 Points - Andrew Caillard MW

93 Points - Angus Hughson

93 Points - Nick Stock, jamessuckling.com

91 Points - Huon Hooke

90 Points - Joe Czerwinski, Robert Parker's Wine Advocate

“Resisting the temptation to use new oak, upping the alcohol, or fruit outside of the Barossa, or adhering to a fixed cépage, … No need. 2.5 decades on – Bin 138 continues to evolve, true to style.”

- Peter Gago, Penfolds Chief Winemaker

Origin: Barossa Valley, South Australia.

Maturation: Seasoned French and American oak hogsheads.

Wine Analysis: Alc/Vol: 14.5%, Acidity: 6.2 g/L, pH: 3.58.

Variety: 68% Shiraz, 23% Grenache and 9% Mataro.

In stark contrast to the previous year, winter and spring rainfall was well above the long-term average setting the vines up for a strong start to the growing season. Most of the spring rain fell during September, with long-standing records broken. Windy conditions in October helped dry out the vineyards, and ensured there were no significant frost events to concern viticulturalists.

The temperatures over the growing season were generally cool, with only March being above the long-term average. It was the second hottest March recorded over a 30-year period. From late March the weather cooled significantly creating Indian summer conditions that extended ripening. Although berry and bunch weights were up on average, flavours were well developed thanks to the extra hang time.