THE PENFOLDS COLLECTION 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 1 29/08/2018 3:37 PM TWE1874_TastingBook_275x205_V7_Digital.indd 2 29/08/2018 3:37 PM The Penfolds Collection 2018
The Penfolds Collection 2018 adds another chapter to our long lineage of fine wines. A celebration of five vintages, seven varietals and fifteen regions.
Each wine in the Collection is a testament to our distinctive and recognisable ‘House Style’; the ultimate expression of Penfolds time-honoured tradition of sourcing the best fruit from the best regions. At the heart of the philosophy is balance; that each wine will gradually develop with careful cellaring whilst also satisfying wine lovers globally on release.
With this release, our historic blends, significant milestones and heritage vineyards are honoured by our custodians. Together they make The Penfolds Collection something extraordinary.
TWE1874_TastingBook_275x205_V7_Digital.indd 3 29/08/2018 3:37 PM “The spoils of terra rossa soils, latitude and limestone – a magical mix shared by both Coonawarra and Wrattonbully”.
“Wrattonbully grapes appear in Grange for the first time – did any of these vineyards exist in Max Schubert’s days at Penfolds? We suspect not.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 4 29/08/2018 3:38 PM GRANGE 2014
OVERVIEW The original and most powerful expression of Penfolds multi-vineyard, multi-district blending philosophy, Grange is arguably Australia’s most celebrated wine and is officially listed as a Heritage Icon of South Australia. Crafted utilising fully-ripe, intensely-flavoured and structured shiraz grapes, the result is a unique Australian style that is now recognised as one of the most consistent of the world’s great wines. With an unbroken line of vintages from the experimental 1951, Grange clearly demonstrates the synergy between shiraz and the soils and climates of South Australia.
GRAPE VARIETY 98% Shiraz, 2% Cabernet Sauvignon
VINEYARD REGION Barossa Valley, McLaren Vale, Wrattonbully, Coonawarra, Clare Valley, Magill Estate
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.7 g/L, pH: 3.6
MATURATION 20 months in 100% new American oak hogsheads
VINTAGE CONDITIONS Above average winter rainfall equipped the vines across South Australia with healthy soil moisture profiles. Spring in the Barossa Valley was the windiest in 47 years with significant heat records set. Warm conditions prevailed during summer and throughout veraison. However, just as vintage was about to commence an extreme rainfall event occurred in the Barossa Valley and Clare Valley slowing harvest. This extra time allowed grapes to ripen evenly with good flavour and tannin development. By contrast, McLaren Vale had 21% less rain than the long-term average from September to March. September was the wettest of the spring months with a hailstorm and windy conditions prevailing from October through to November, while harvest in McLaren Vale was delayed due to a rain event in mid-February. Wrattonbully and Coonawarra both enjoyed good winter and spring rainfall, with cold and wet conditions carrying well into December. There were heat spikes through summer, with temperatures reaching 43ºC on February 2nd. By mid-autumn the weather had settled down to generally cooler conditions, optimal for slow ripening. Across South Australia, shiraz benefited from the long spell between veraison and harvest, with grapes exhibiting brightness, crisp acid retention and impressive fruit quality overall.
COLOUR Deep plush garnet throughout – from core to rim
NOSE An indulged aromatic meander: • First in the kitchen – umami expressed primarily via wafts of shiitake mushroom stock, hoisin and XO sauce … enhancing scents of dry-aged beef and game meats. • Then outside – olive-leaf, cardamom, sage and thyme … “a stroll through a South Australian olive grove”… saltbush, acacia, dried and dusty bracken. • To the cellar – fresh and familial lifted formic and barrel-ferment nuances. Followed by a return to reality: • Quite simply, an unmistakable youthful ‘Grange’ nose. Awakened primary fruits and stylish oak interlocked and indistinguishable. As expected.
PALATE Savoury, not fruity. Tastes/flavours remind of slow cooked beef ragout, chicken liver game terrine. Red liquorice also apparent. Integrated oak – spicy, almost ‘non-American’ oak … but it is. As it always is. A core of 100% new Quercus alba. Poised yet powerful. A balanced, tightly-knit and woven structural ‘tapestry’. Not to be constrained by dimension or frame. Tannins with attitude! Nonetheless respectful. Type? Slatey tannins … alluvial, silty (certainly not muddy!). Long and lingering – tactile impressions indistinguishably and slowly fuse/merge into an aftertaste memory. Until the next sip! A Grange to create new friends – this 2014 offering a subtly different structural mosaic; different tone and timbre.
PEAK DRINKING 2020 – 2045
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 5 29/08/2018 3:38 PM “Yattarna’s 21st Birthday! No doubt this important milestone release will sit comfortably alongside the memorable 2011 Yattarna.”
“Without wishing to sound pretentious – style and class, with presence. Makes a statement. Respectfully.”
“Not ready, needs to open up! A peruse of the drinking window may suggest it’s not quite ‘timeless’ but heading that way!”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 6 29/08/2018 3:38 PM YATTARNA Bin 144 Chardonnay 2016
OVERVIEW Launched in 1998 with the 1995 vintage, Yattarna is the result of one of the most comprehensive, focused and highly publicised wine development projects ever conducted in Australia. The aspiration and independence of mind across generations of Penfolds winemakers inspired the ambition to create a white wine that would set a standard for ultra-fine Australian chardonnay. Selectively sourcing only the very best chardonnay fruit from cool climate regions, coupled with sensitive winemaking, the style continues to evolve. Yattarna reflects Penfolds patience and continued commitment to its original goal, its very name being drawn from Aboriginal language, meaning ‘little by little, gradually’. Each vintage provides the opportunity to further raise the quality bar.
GRAPE VARIETY Chardonnay
VINEYARD REGION Tasmania, Henty, Adelaide Hills, Tumbarumba
WINE ANALYSIS Alc/Vol: 13.5%, Acidity: 7.1 g/L, pH: 3.14
MATURATION Eight months in French oak barriques (35% new)
VINTAGE CONDITIONS Tasmania’s Derwent Valley experienced a dry winter followed by significant spring rain. Above average temperatures persisted through the growing season to harvest, encouraging vines to set a balanced crop with healthy canopies. An excellent vintage for both yield and quality in Tasmania. Henty in Victoria enjoyed good winter rainfall, with regular showers in spring. Conditions for the harvest were benign, favouring good yields and optimal ripeness. The Adelaide Hills growing season was mild and dry. Conditions for fruit-set and flowering were favourable and contributed towards above average yields. Cool February conditions ensured ripening was steady and the slightly early start to vintage was a result of a mild and dry growing season. 2016 was a warm, relatively dry and early vintage for Tumbarumba, with harvest commencing 2 to 3 weeks early. Growing conditions were close to ideal, with good winter rains, a warm and clear spring and a rain free harvest.
COLOUR Pale straw with faint lime-green hues
NOSE Stylish and classy – a lovely purity of expression with native fruits and hints of lemon zest, finger lime and crushed nasturtium leaf. Such fruits appear to get a ‘free ride’ – courteously propelled by fine, integrated French oak … a barrel fermentation dividend? Upon a swirl and a little air, subtle notes of crushed honeycomb and camomile arise. Refined and classic. Right now, a touch on the closed side, certainly demanding a decant … and time.
PALATE An initial detection of peach and nectarine from the white stone fruit spectrum but the real feature of the palate is its poise and perfectly pitched (grippy) acidity. The palate seems to just effortlessly glide linearly, retaining intent and purpose, yet structurally possessive of a velvet sheen that charms and disarms. Supported by ultra fine cedary French oak. All tasted is both succulent and lingering, from the first sip to long after the last! Not trying too hard; balanced, patient and relaxed. Rationalises the pursuit to source the ‘finest’ Chardonnay fruits accessible from anywhere in Australia. At any cost.
PEAK DRINKING 2020 – 2035
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 7 29/08/2018 3:38 PM “Penfolds ‘Grange of cabernet’. Again. Arguably not classically cabernet, certainly classic 707.”
“Needs time to unravel – much more to be revealed. As it reluctantly unfurls we’re now cognisant that it’s barely the start of this wine’s journey (July 2018).”
“Sadly, nowadays ever so much harder to find on shelf. Make more? If only … .”
“Decanting mandatory. Decanter optional. Timing critical.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 8 29/08/2018 3:38 PM BIN 707 Cabernet Sauvignon 2016
OVERVIEW Bin 707 perfectly reflects the Penfolds ‘House Style’ through a cabernet sauvignon lens: intensely-flavoured fruit; completion of fermentation and maturation in new oak; expressing a Penfolds understanding of multi- vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other Penfolds wines) nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full-bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australia’s finest cabernets.
GRAPE VARIETY Cabernet Sauvignon
VINEYARD REGION Coonawarra, McLaren Vale, Barossa Valley, Adelaide Hills
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.8 g/L, pH: 3.69
MATURATION 20 months in new American oak hogsheads
VINTAGE CONDITIONS Autumn and winter were relatively dry and cool across South Australia. Temperatures during the growing season were significantly above the long-term average in all regions, with Coonawarra recording nine days above 35ºC in December alone. Record low rainfall prevailed through September to March with the annual rainfall in Coonawarra 38% down on the average. The McLaren Vale region also experienced record low rainfall and warm weather in late spring/early summer. Cooler conditions in late February favoured the late ripening cabernet sauvignon. The Barossa Valley had 100mm less than the long-term average winter rainfall. Spring and summer were both relatively dry and warm. December was particularly hot, with access to water vital to support the vines. Some relief arrived in January and February when temperature dipped significantly. Cooler weather and rain in March slowed ripening. After a hot beginning, the welcome milder ‘Indian summer’ conditions leading into harvest across South Australia ensured even ripeness and optimal flavour.
COLOUR Squid ink blackness
NOSE A brooding dark amalgam of black pudding, sweetbreads and marrow. Confirmed: no mention of (ferric) haemoglobin. Promise. A brisk swirl of the glass reveals scents of nori, oyster/blackbean sauce and iodine. A concession of varietal alignment – cabernet florals, blackcurrant and black mulberry. Complexingly, a suggestion of beurre noisette sauce – avec sage. Detection of a 100% new oak footprint? Maybe, if you really try … swamped by an overload of background ‘aromatic noise’?
PALATE Expansive. Even. Expressive. Engaging. Enigmatic. Svelte tannins. Please explain – a compacted felt texture (dense/firm/softened/malleable). Be warned – senses led astray – ambushed by tannins, seduced by generosity and power, waylaid by luxurious fruits and balance. Innocence lost. Oak, as per nose, completely ingested. Flavours - where to start? Above descriptors on nose, convey to palate. Organoleptically as one. Implores secured time in bottle – for so many reasons. No. 1 – heightened hedonistic drinking enjoyment over time.
PEAK DRINKING 2022 – 2050
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 9 29/08/2018 3:38 PM “R-rated RWT in 2016 – not for the meek! Never averse to clichés so willing to concede that this wine certainly packs a punch; takes no prisoners.”
“Yes, be warned. Charm abounds, so this wine’s ‘excesses’ surely can be forgiven? Confirming: a formidable 2016 combination of the best of site/variety – Barossa/shiraz.”
“The twentieth RWT release! But who’s counting …! Don’t tell the collectors.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 10 29/08/2018 3:38 PM RWT BIN 798 Barossa Valley Shiraz 2016
OVERVIEW RWT Barossa Valley Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange, expressing instead, single region Barossa Valley shiraz matured only in French oak. The initials RWT stand for ‘Red Winemaking Trial’, the name given to the project internally when developmental work began in 1995. Naturally, now no longer a ‘Trial’, RWT Shiraz was launched in May 2000 with the 1997 vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive. RWT is made from fruit primarily selected for its aromatic qualities and lush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level.
GRAPE VARIETY Shiraz
VINEYARD REGION Barossa Valley
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.8 g/L, pH: 3.72
MATURATION 12 months in French oak hogsheads (72% new)
VINTAGE CONDITIONS The 2016 Barossa Valley harvest was outstanding, for both yield and quality. Autumn and winter were dry and cool with the Barossa Valley 100mm down on the long-term average winter rainfall. Record low rainfall and much warmer weather prevailed through September to December. The vines were given some relief in January and February when cooler conditions were recorded. The relatively mild ‘Indian summer’, characterised by an absence of extreme heat, ensured the fruit was able to ripen evenly, developing desirable flavours and firm tannins.
COLOUR Deep magenta, purple on rim
NOSE Alluring, invoking. Sweet, aromatic, spicy (cardamom, cinnamon, lavender) … can aromas of butter chicken be mentioned in this context, in a tasting note?! Ascent of tangelo/blood orange spikes – propelling a chinotto/citrus lift. Dusty white chocolate, cocoa butter, and Italian temptations – panna cotta, zabaglione … and what can only be an illusion of tiramisu! Oak – bound to be lurking there somewhere! Camouflaged? Decant more aggressively to reveal?
PALATE Conceded. It is: glossy, flamboyant, ostentatious. Is not: over-ripe, alcoholic, extracted. Thereby hits the stylistic Barossa/shiraz bulls-eye … with a little help from fastidiously selected French oak. This oak tightens/focuses/encapsulates. Simultaneously structurally tackled by embracing, ripe tannins. This fruit is then surely shrouded, submissive? Never. Archetypal blueberry bavarois and blackberry fruits brazenly strut across the palate. Dense, bountiful, and was there mention of lengthhhhhhhh …?!
PEAK DRINKING 2020 – 2040
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 11 29/08/2018 3:38 PM “Delivered to blueprint – regional, cool climate and chalky cabernet.”
“Tight and focussed. Tightly-wound. Tense. Textbook.”
“Be selfish – don’t share. Well, only if you must. Sparingly.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 12 29/08/2018 3:38 PM BIN 169 Coonawarra Cabernet Sauvignon 2016
OVERVIEW Created to reflect a Penfolds contemporary winemaking approach, emphasising both regionality and maturation of cabernet sauvignon in fine-grained French oak. A style that is immediately Penfolds, whilst simultaneously illustrative of its ongoing search for diversity and style separation. An honest reflection of the region bearing testament of Penfolds longstanding commitment to the vineyards of Coonawarra.
GRAPE VARIETY Cabernet Sauvignon
VINEYARD REGION Coonawarra
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.7 g/L, pH: 3.61
MATURATION 13 months in new French oak hogsheads
VINTAGE CONDITIONS Rainfall 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 expected of Coonawarra. The time between budburst and flowering was the fastest on record at 58 days. December was especially warm with nine days recorded over 35°C. By contrast January and February were much milder, delivering an extended ripening period that was ideal for high quality cabernet sauvignon.
COLOUR Vibrant dark red
NOSE Instantly, varietal Coonawarra, replete with terra rossa dust. Agreed, aromatically ticks all the regional/varietal boxes: primarily blackcurrant, crème de cassis, black olive, aniseed, and a hint of violet. Yet there’s much more to intrigue – cinnamon bark/stick, chocolate truffle dust/copha powder, dried porcini mushroom. Oak well hidden, hesitantly arising sometime later sitting in glass. Surely not ashamed at being completely new? And French. Unlikely.
PALATE Defined – structurally, an assertive firm line striding across a buffed core. And yet, still lively and vivacious – an intriguing palate that unfolds, or more aptly volatilises/sublimes. Flavours suggestive of Italian meats (shaved ham, prosciutto and venison), overlaying a cedar/spice base. Lively acidity and phenolics – cranberry and pomegranate the offending partners. Cranberry the major suspect, consorted by pomegranate. Rhubarb not reported. Sits confidently on palate. Balanced, complete.
PEAK DRINKING 2022 – 2042
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 13 29/08/2018 3:38 PM “In 2016: ostentatious, not subtle. Yes, this monopole is quite showy and flamboyant this time around.”
“100% new oak? No apologies. An 13 month sojourn in these 300 litre wooden vessels is barely noticeable in this substantial Magill Estate offer.”
“Needs time. Beckons food.”
“Very Penfolds – with greater license to be so than any other Penfolds wine … from the site where it all began – approx 1.75 centuries ago!”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 14 29/08/2018 3:38 PM MAGILL ESTATE Shiraz 2016
OVERVIEW The single vineyard Magill Estate Shiraz is intrinsically linked to Penfolds beginnings. Sourced from the Magill vineyard on the edge of Adelaide’s eastern suburbs (just eight kilometres from the city’s CBD), fruit is crushed, fermented and matured on-site at the original Penfolds Magill Estate Winery, established in 1844. Magill Estate Shiraz, first produced in 1983, is an elegant, medium-weight style with velvety texture and fine tannins, matured in both French and American oak. It is a sleek, contemporary wine, yet crafted the original way: hand-picked, vinified in open fermenters and then basket pressed to complete fermentation in barrel.
GRAPE VARIETY Shiraz
VINEYARD REGION Magill Estate
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.8 g/L, pH: 3.68
MATURATION 13 months in new French and American oak
VINTAGE CONDITIONS The Magill Estate vineyard recorded maximum and minimum temperatures well below average during winter and early spring while winter rainfall was below the long-term average. The record low rainfall prevailed through the growing season while warmer than average weather in late spring and early summer ensured the vines were moving along nicely after a slow start. Some relief was provided by the onset of cooler weather in January and February. The relatively mild conditions during harvest ensured the fruit was able to ripen evenly across all blocks. The grapes were harvested by hand on February 11th and 12th.
COLOUR Lively deep magenta
NOSE Already mentioned – very Penfolds … instantly from the very first inhalation. Florals omnipresent – lavender, lilac, nasturtium? Welcomed V.A. propelled by Magill fruits, coupled by a barrel ferment nut husk(iness). Now to the ever so alluring bakery artefact: • Croissant … sweet/flaky pastry (oak derived?) • Crème brulée … burnt sugar (and hazelnut/mocha Italian liqueur?) • Torte … chocolate/truffle, praline
PALATE Forceful. A palate certainly densely packed, yet still structurally meshed, woven. In 2016 the microclimate(s) and soils of Magill’s undulating 5.2ha have released flavours of liquorice (red), anise, sour cherry and molasses. Also, and not to omit – hazelnut brulée snap/crust, possibly derived via both oak and fruit? A structural sum of its (winemaking) parts – open fermentation/daily rack and returns/basket pressed/ barrel fermentation – texturally consistent, tannins explained; balance and longevity ensured. A Magill 2016 time capsule in your 750ml bottle. Might some of what is noted above still be perceived in the decades ahead? All will be revealed … in time.
PEAK DRINKING 2020 – 2035
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 15 29/08/2018 3:38 PM “We’d like to say: St Henri, 1895 – 2015: A style 120 years young! But, we don’t know for sure. Some records indicate the first St Henri may have been created as early as 1890!”
“St Henri: style conviction. Definition. Still a ‘Claret’ style, but not legally. Distractingly a 7% Cabernet inclusion reminds us of earlier times, and its earlier moniker.”
“A rock solid core. Drive, vivacity and freshness. New oak? Shock/horror – no, why?”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 16 29/08/2018 3:38 PM ST HENRI Shiraz 2015
OVERVIEW St Henri is a time-honoured and alternative expression of shiraz, and an intriguing counterpoint to Grange. It is unusual among high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn’t succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, large oak vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of cabernet is sometimes used to improve structure, the focal point for St Henri remains shiraz.
GRAPE VARIETY 93% Shiraz, 7% Cabernet Sauvignon
VINEYARD REGION McLaren Vale, Robe, The Peninsulas, Barossa Valley, Wrattonbully, Adelaide Hills, Mt Benson
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 7 g/L, pH: 3.66
MATURATION 12 months in 50+ y.o. large oak vats
VINTAGE CONDITIONS Rainfall in autumn and early winter were close to the long-term average in most of South Australia’s main growing regions. However, the rain stopped abruptly in early August with only a few light spring showers recorded. September through to March saw record low rainfall, stretching water supplies. Warm and dry conditions during flowering and fruit-set resulted in rapid grapevine growth and early flowering. During early summer temperatures dropped below average with no major heat waves recorded. The harvest progressed rapidly, with most blocks of shiraz picked earlier than usual. Although the conditions resulted in lower than anticipated yields, the quality of fruit across the board was exceptional.
COLOUR Deep magenta, foreboding core
NOSE Instantly recognisable. First impression – Penfolds. Second – St Henri. Wafts ascend akin to roasted meats – seared crust of venison, game meats. Then a sprinkling of crushed kola nut, star anise, black liquorice, quince paste. A further swirl or two unleashes more familial St Henri markers of dark chocolate ganache and a biscotti nuttiness.
PALATE Complete, no gaps – spills across the palate avec a coating of fine (emery paper) polished tannins – inducing a ‘St Henri silkiness’. An assertive wedge of fruit – dark berried – boysenberry, loganberry, and blackberry – á la ‘Fruits of the Forest’. Yet, there’s much more – certainly not only appealing fruit, friendly tannins and balance. Add: luminosity, buoyancy, vibrancy, harmony … quite the package! Needs some time in bottle to unfurl, complex … ever so youthful, yet dangerously accessible. Patience.
PEAK DRINKING 2020 – 2045
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 17 29/08/2018 3:38 PM “Up there with the 2009 Bin A. Brave words indeed! Time will tell. If so, then tantamount to the finest Bin A released this century?!”
“An extravaganza of chardonnay sensorial ‘excesses’ … somehow captured at 12.5% Alc/Vol in the Hills of Adelaide”.
“Yet again, so different to Yattarna. Same variety, same producer … BUT poles apart stylistically. As requested.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 18 29/08/2018 3:38 PM RESERVE BIN A Adelaide Hills Chardonnay 2017
OVERVIEW Reserve Bin A Chardonnay has evolved into a wine that is now a distinctive, single-region style in its own right, with a contemporary and expressive Adelaide Hills chardonnay persona. Fruit is hand-picked into small bins and then whole-bunch pressed. A portion of the juice is incrementally filled to barrel directly from the press and allowed to undergo a natural fermentation, sans inoculation. Every new and seasoned French oak barrique is its own unique 225-litre ferment. Enhanced mouthfeel and complexity is achieved by fermenting and maturing on solids with regular yeast lees stirring. 100% malolactic fermentation (all natural).
GRAPE VARIETY Chardonnay
VINEYARD REGION Adelaide Hills
WINE ANALYSIS Alc/Vol: 12.5%, Acidity: 7.0 g/L, pH: 3.2
MATURATION Eight months in French oak (40% new)
VINTAGE CONDITIONS Above average winter and spring rainfall offered the vines in the Adelaide Hills healthy soil moisture profiles for the growing season. September rainfall was significantly above the long-term average. Cool days and cold nights slowed vine growth in early spring with temperatures eventually warming in October. A mild and mostly dry start to summer was followed by two significant rain events after Christmas. January was mild with few hot days and unseasonal rain. The lower than average temperatures and abundant rainfall during the growing season and veraison produced a vintage that challenged both winemakers and viticulturists alike. Moving into March, mild days slowed ripening with cool nights and warm days persisting until harvest. Mild conditions allowed for a long hang time resulting in terrific flavour development and welcomed acid retention.
COLOUR Vibrant light straw with lime green hues
NOSE Archetypical Adelaide Hills – ostensibly white stone fruits peach and nectarine. Sensitive batonnage of yeast lees has coaxed out a complexing nuttiness – assorted cashew, almond and Brazil nut with an ever so slight trace of nutmeg. Latent wafts of sulphide/struck match (almost) bring closure … until a beguiling mortar and pestle, (brine) ground oyster shell scent tip toes across the finish line.
PALATE Unravels in the glass to reveal an enthralling and multi-dimensional package – line, depth, weight …! A ‘big’ wine, certainly not shy in character! Big? Voluminous, yet controlled – restraint/precision wrestling with energy/tension. No losers. Hints of citrus and nashi pear with the reported 40% of new oak totally absorbed, barely noticeable. Checked? Yes, 40% new! Impressively well-integrated and complex!
PEAK DRINKING Now – 2028
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 19 29/08/2018 3:38 PM “Certainly not a definitive example Bin 389 of yore – this 2016 vintage release retains style yet pushes cabernet/shiraz blend boundaries … ever so deftly!”
“Coincidentally or otherwise, a Japanese ‘demeanour’ unfolded during preview tastings – many Japanese-linked descriptors availed, some used, others not.”
“Quercus alba – are you sure?! … Savoury, sandalwood nuances noted. No doubt, however, about this wine’s captivating sheen/poise.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 20 29/08/2018 3:38 PM BIN 389 Cabernet Shiraz 2016
OVERVIEW Bin 389 is often referred to as ‘Baby Grange’, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. Bin 389 exemplifies the judicious balance of fruit and oak.
GRAPE VARIETY 51% Cabernet Sauvignon, 49% Shiraz
VINEYARD REGION Barossa Valley, Coonawarra, McLaren Vale, Padthaway, Wrattonbully
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.9 g/L, pH: 3.64
MATURATION 12 months in American oak hogsheads (37% new)
VINTAGE CONDITIONS Autumn and winter were dry and cool across South Australia’s growing regions. Record low rainfall prevailed through September to March. These conditions delayed the start of the growing season in the Barossa Valley and other warmer regions. However, in cooler Coonawarra, budburst, flowering, veraison and harvest were all earlier than is usually expected. Warm conditions prevailed across all regions in the early part of the summer allowing vines to develop healthy canopies and good bunch set. Late rain in January and early February was a welcome relief across South Australia. Temperatures in spring and early summer were above the long-term average, resulting in an early harvest for shiraz. Cooler conditions followed from mid-February which suited the later ripening cabernet sauvignon. Grapes across all the main growing regions were able to ripen evenly and develop desirable flavours.
COLOUR Bright garnet
NOSE An immediate ascent of scent – no need to wait or to vigorously swirl this wine to tease out ‘what lies beneath’! Dark berry fruits consistent to both varietal persuasions, (cabernet and shiraz), overtly courted by elements of ponzu, soy, sesame and dried shiitake mushroom. Senses are easily conveyed to a forest after rain – wet bracken, liberated mulch, damp soils. Naturally (new and used) oak plays a (minor) role in this fanciful aromatic romp.
PALATE Flavours and textures akin to marbled Kobe beef and an earthy accompaniment of black liquorice root and anise. Structurally bold with little protruding – integrated, fine … and has comfortably already “settled into place”. ‘Appetising’ acidity – a non-intrusive and refreshing granita-like bite/attaque. Assam tea maltiness and tannins merge with impressions of wet slate, pencil lead/graphite … no doubt somehow linked to earlier partial barrel fermentation and oak maturation. Needs time, as per most Bin 389’s at release. Perhaps a little longer for this vintage? Our recommendation – your choice.
PEAK DRINKING 2020 – 2046
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 21 29/08/2018 3:38 PM TWE1874_TastingBook_275x205_V7_Digital.indd 22 29/08/2018 3:38 PM “This last Penfolds release from the 2014 vintage is now off from the starting gate … ready for the marathon! Grange – built for distance. Or a sprint. Your choice.”
“The effect of the Valentine’s Day rain? A slight hiccup … offering a timely pre-harvest vintage mnemonic – Feb 14, 2014. Seems like a long time ago.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 23 29/08/2018 3:38 PM “Competitive for regional attention - assertive McLaren Vale cabernet tussles with confident Coonawarra cabernet. In this blend, we win!”
“Well-heeled ripe (fruit) tannins – sitting back confidently. Compliant cabernet sauvignon tannins? Surely not?!”
“Very cabernet, very 2016, very complete. Endorsed widely.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 24 29/08/2018 3:38 PM BIN 407 Cabernet Sauvignon 2016
OVERVIEW Launched with the 1990 vintage in 1993, Bin 407 was developed in response to an increased availability of high quality cabernet sauvignon fruit. Inspired by Bin 707, Bin 407 offers varietal definition and approachability, yet still with structure and depth of flavour. Textbook cabernet sauvignon, the varietally expressive Bin 407 highlights the rewards of Penfolds multi-region, multi-vineyard blending, with a core of ripe fruit supported by sensitive use of French and American oak.
GRAPE VARIETY Cabernet Sauvignon
VINEYARD REGION Coonawarra, McLaren Vale, Barossa Valley, Wrattonbully, Padthaway
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.6 g/L, pH: 3.63
MATURATION 12 months in French oak (25% new) and American oak hogshead (9% new)
VINTAGE CONDITIONS Autumn and winter rainfall across South Australia’s main growing districts were below average, conditions that prevailed through spring. Temperatures in spring and early summer were above the long-term average, allowing vines to get away to a quick start. Some late rain in January and early February was a welcome relief, refreshing stressed vines and improving yields. Cooler conditions followed from mid-February which suited the later ripening cabernet sauvignon. Warmer districts had a break with some early March rain delaying the harvest and allowing great flavour development. The cooler districts in the south-east were picked two weeks earlier than usual. Grapes across all the main growing regions were able to ripen evenly and develop desirable flavours, outstanding colours and fine tannins.
COLOUR Deep and prominent – solid red
NOSE Where to start? So immediately true to variety. Punchy, not shy. Beneath: Subtle forest floor earthiness, laced with liquorice, fennel and anise with a sceric of non-aggressive fresh spearmint. Above: Sugar pastille wafts – somewhat reminiscent of the fruit bon bons of youth … more prescriptively/realistically – blackcurrant jelly bean. In between: Summer pudding fruit generosity – suggestive of a cherry clafoutis? Or maybe a fleshy red cherry trifle, avec sponge cake? Yes please. Absorbed: Stylish/coiffured oak … want to say classy, but might sound pretentious? Next time.
PALATE Bountiful red cabernet fruits complexed by cut tobacco (pouch) and darkened spices. Seamless, with a tightness/tension between acidity and tannins. These tannins are ripe and friendly – currently perceived as fruit, not oak tannins. Oak – quite possibly partially contributing to the sweetness apparent on palate? Flavour and length. Lingers.
PEAK DRINKING 2020 – 2032
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 25 29/08/2018 3:38 PM “‘Heart of the Barossa’– very Marananga. Bin 150 – brimming with regional expression, its birth certificate now duly stamped, filed.”
“Still enjoying single-digit birthdays, this sub-regional style has benefited from ‘overnight’ recognition and acceptance. Humbly appreciative.”
“Savoury, ironclad Barossa tannins ➝ longevity. Bin 150 Marananga fruits, a silent partner.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 26 29/08/2018 3:38 PM BIN 150 Marananga Shiraz 2016
OVERVIEW Bin 150 Marananga Shiraz is a sub-regional expression that is unmistakably Penfolds in character. Conceived from the ancient soils of Marananga, which lie very close to the centre of the Barossa Valley floor – slightly to the North West, where warm dry conditions and rich red soils provide the backbone to some of the region’s best known wines. Each release delivers a contemporary shiraz alternative, framed by a mix of oaks; French and American, old and new – crafted in accordance with the traditional Penfolds method.
GRAPE VARIETY Shiraz
VINEYARD REGION Marananga, Barossa Valley
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 7.2 g/L, pH: 3.66
MATURATION 12 months in American (25% new) and French (7% new) hogsheads and puncheons
VINTAGE CONDITIONS Marananga, in the centre of the Barossa Valley, was a highlight in a very good 2016 vintage. Winter rainfall was only 72% of the long-term average. A warm, dry spring was ideal for flowering and fruit-set. Warm conditions prevailed in the early part of the summer allowing vines to grow well, with healthy canopies and good bunch set. Milder conditions in January allowed for optimal flavour development, with late rain refreshing the vines. Despite the challenges of a relatively dry season, ripening was even with smaller than average berries. Harvest in Marananga Barossa Valley commenced quickly with shiraz showing great colour, ripe tannins and complex flavours.
COLOUR Very deep dark red
NOSE Sub-region instantly ID’d - voluminous blue fruits and giveaway juniper. More than just ‘earthy’ – freshly tilled earth, coal/tar dust, gritty. Elemental. Tasting at this stage of bottle maturation – an ever so subtle hint of pâté topped with fortified gelatine. Well, maybe not so subtle! Oak? Pleasing not to have to blind pick its age or derivation!
PALATE Crunchy riberry, deemed a native superfood and often eaten raw – reportedly possessing ‘a refreshing, spicy flavour, with a hint of clove and cinnamon’. More familial, more primary - blueberry, glazed black plum and fig. Pronounced and omnipresent oak – still sensitively evoking a (teacake sponge) sweetness. A crisp and clean finish ensues, with a yoghurt “bite” (acidity) completing the package … oh, and were satin tannins mentioned?
PEAK DRINKING 2020 – 2032
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 27 29/08/2018 3:38 PM “Yet another fine shiraz from vintage 2016. Dense, linear, focussed.”
“At release will quickly and ravenously devour any food accompaniment. Be warned.”
“A more prominent maturation character evident in this release … not simply primary fruit laden. True to style.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 28 29/08/2018 3:38 PM KALIMNA® BIN 28 Shiraz 2016
OVERVIEW Bin 28 offers a showcase of warm climate Australian shiraz – ripe, robust and generously flavoured. First made in 1959, Bin 28 is named after the famous Barossa Valley Kalimna vineyard purchased by Penfolds in 1945 and from which the wine was originally sourced. Today, Bin 28 is a multi-region, multi-vineyard blend, with the Barossa Valley always well represented.
GRAPE VARIETY Shiraz
VINEYARD REGION Barossa Valley, McLaren Vale, Padthaway, Upper Adelaide, Wrattonbully
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.8 g/L, pH: 3.64
MATURATION 12 months in seasoned American oak hogshead
VINTAGE CONDITIONS All the major growing regions in South Australia experienced ideal conditions leading into the harvest of 2016. Overall, the season started off cool and dry, with low rainfall. Spring and early summer warmed up considerably resulting in an average growing season with little rainfall. A warm, dry spring was ideal for flowering and fruit-set. Warm conditions prevailed in the early part of the summer allowing vines to grow well with good bunch set. Milder conditions in January allowed for optimal flavour development, with late rain refreshing the vines. Despite the challenges of a relatively dry season, ripening was even with smaller than average berries. Harvest commenced quickly with shiraz showing great colour and complex flavours.
COLOUR Vibrant, dense plum red, red edges
NOSE A black Kalamata olive tapenade as a first impression, beneath an overlay of camphor and tobacco. How to say this politely? Boot polish, bitumen, cola, granite … darkened style/varietal base notes. Yet blackberry conserve and sour cherry fill the (fruity) treble register. Scents of cut straw/steel cut oats fill any aromatic chord gaps.
PALATE Full-bodied. Substantial. Framboise des bois (raspberry) with pips/vinegar – coulis or apothecary? Meat? Closest association noted – raw/rare venison. Not to deny the welcomed presence of chocolate torte and mocha flavours. A “cloaked” continuum of tannins that linger and reverberate with the discipline of a vinous pendulum. Finishes intact with a flourish of dusty graphite (input of oak?) and balanced acidity.
PEAK DRINKING 2022 – 2034
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 29 29/08/2018 3:38 PM “A cool climate offer in a warm year … a magical year for shiraz! i.e. 2016 + Coonawarra + 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
TWE1874_TastingBook_275x205_V7_Digital.indd 30 29/08/2018 3:38 PM BIN 128 Coonawarra Shiraz 2016
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 is sourced from the unique terra rossa soils of Coonawarra, a region that exemplifies the perfume, transparency and seductive nature of cool climate red table wines. Coonawarra has remained the sole 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.
GRAPE VARIETY Shiraz
VINEYARD REGION Coonawarra
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.6 g/L, pH: 3.64
MATURATION 12 months new French oak (30% new)
VINTAGE CONDITIONS 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.
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.
PEAK DRINKING 2019 – 2035
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 31 29/08/2018 3:38 PM “The 25th release of Bin 138 … originally titled Barossa Valley Old Vines Red. At Penfolds not abbreviated to GSM (or SGM). Cellar code: RRP – Rhône (inspired) Red Penfolds.”
“True to its original blueprint – not subservient to oak/alcohol/artefact. Food friendly, drinking friendly.”
“Intensity of colour pre-empts what follows … wants for little. An old vine in soil needs water, this wine in glass needs air.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 32 29/08/2018 3:38 PM BIN 138 Barossa Valley Shiraz Grenache Mataro 2016
OVERVIEW Bin 138 draws its inspiration from wines of Southern Rhône, where shiraz, grenache and mataro (mourvèdre) are blended in varying proportions to create full-bodied wines possessing rich and heady perfume. Each year fruit for Bin 138 is sourced from Barossa Valley vines (some more than 100 years old) and then matured in seasoned oak hogsheads to allow the different varietals to shine through. The first vintage release of this varietal blend was the 1992, labelled ‘Old Vine Barossa Valley’ – it was elevated to Bin status with the 1998 vintage.
GRAPE VARIETY 72% Shiraz, 16% Grenache, 12% Mataro
VINEYARD REGION Barossa Valley
WINE ANALYSIS Alc/Vol: 14.5%, Acidity: 6.5 g/L, pH: 3.63
MATURATION 12 months in seasoned French and American oak
VINTAGE CONDITIONS The 2016 vintage will be long remembered as exceptional in the Barossa Valley. Winter rainfall was only 72% of the long-term average. A warm, dry spring was ideal for flowering and fruit-set. Warm conditions prevailed in the early part of the summer allowing vines to grow well with good bunch set. Milder conditions in January allowed for optimal flavour development, with late rain refreshing the vines. The early ripening shiraz picked in February showed great intensity. A spot of March rain delaying the harvest of the later ripening grenache and mataro allowing for great flavour development. Despite the challenges of a relatively dry season, ripening was even with smaller than average berries. Older vines, such as those preferred for Bin 138, performed especially well in the prevailing conditions.
COLOUR Deep plum red
NOSE Wading into the savoury spectrum, albeit ‘spliced with spice’ – cinnamon, ginger and boiled-fruitcake ‘all-spice’. Extending this theme – reminiscent of a sniff of the (succulent) redcurrants adorning a Christmas cake. Less obvious, dates and dried fig. And for that matter, the lift incurred upon custard poured over aforementioned Christmas cake (brandy soaked?). Barossa shiraz, grenache and mataro – in 2016 hard to distinguish what comes from what! Good fun trying.
PALATE A relaxed Old World/Old Barossa disposition. Neither big nor brazen. Imminently drinkable. Lush texture with supple, fanning tannins (possibly assisted by the blend’s 16% Grenache blend shareholding). Lachsschinken (salmon ham) flavours and an ironstone core. Oak? “Sort of there, sort of not” repeated during tastings. Length, aftertaste? Imminently drinkable so initially difficult to gauge this potential attribute whilst sipping, sorry tasting! Answer: Long and lingering.
PEAK DRINKING Now – 2030
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 33 29/08/2018 3:38 PM “Still made at Magill from Adelaide Hills fruit and our only pinot noir in the Collection.”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 34 29/08/2018 3:38 PM BIN 23 Adelaide Hills Pinot Noir 2017
OVERVIEW Bin 23’s name is derived from the place the wine matures, ‘Cellar 23’ at Magill Estate. Bin 23 Adelaide Hills 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 the cool climate, high altitude Adelaide Hills wine region continues to grow from strength to strength with this Bin 23 Pinot Noir, following in the footsteps of the success and development of the Penfolds Cellar Reserve Adelaide Hills Pinot Noir. - Hand-picked, 15% whole-bunch inclusion - Cold soaked for four days - Matures on gross lees
GRAPE VARIETY Pinot Noir
VINEYARD REGION Adelaide Hills
WINE ANALYSIS Alc/Vol: 13.5%, Acidity: 5.8 g/L, pH: 3.6
MATURATION Nine months in French oak barriques (30% new)
VINTAGE CONDITIONS Above-average winter and spring rainfall offered the vines in the Adelaide Hills healthy soil moisture profiles for the growing season. The annual rainfall was the highest recorded since 1992. Cool days and cooler nights slowed vine growth in early spring with temperatures warming in October. The lower than average temperatures and abundant rainfall during the growing season and veraison produced a vintage that challenged both winemakers and viticulturists alike. The late flowering and veraison delayed the pinot noir harvest by several weeks. Weather conditions during ripening were generally dry with prevailing conditions favouring fully ripened grapes with well-developed colours and flavours.
COLOUR Stella cherry-skin core with an Amalia rose hue
NOSE Wafts of truffle and raspberry. Wild thyme blossoms and warm spices – cinnamon, nutmeg and sweet paprika. A nuttiness and dried leaf earthiness, no doubt from stalk inclusion, with subtle whiffs of truffle and porcini.
PALATE A continuum of flavour and structural connect … but if to deconstruct: • Fruit - cranberry, wild strawberry, raspberry and sour cherry. • Animal/game - sauccisson, jamón and venison. • Herb and spice - dried thyme, marjoram with pink peppercorn, nutmeg and cinnamon. • Acidity - crunchy quartz, river pebbles and slate. • Tannin - succulent and appetising. • Oak - creamy oak with touch of cedar and char.
PEAK DRINKING Now – 2021
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 35 29/08/2018 3:38 PM “A deliberately different Bin 311 – at a stylistic crossroad. It happens – e.g. when Bin 28 in the 1960’s outgrew Kalimna.”
“No intention to ever abandon Tumbarumba … yet Tasmania and Adelaide Hills fruits also coolly beckon.
“Add a little new oak to interlock any regional irregularity to seal the deal ➝ Bin 311 re-invention,r e-birth, resurrection!”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 36 29/08/2018 3:38 PM BIN 311 Chardonnay 2017
OVERVIEW Bin 311 Chardonnay truly reflects the winemakers’ mantra ‘we always go where the fruit grows best and where it best suits style’. In 2017, the fruit sourcing has moved to cool-climate multi-regional; Adelaide Hills, Tasmania, Tumbarumba. In true Bin 311 style, it exhibits lemon/lime aromas and a mineral acid backbone, complemented by barrel fermentation and maturation in French oak.
GRAPE VARIETY Chardonnay
VINEYARD REGION Adelaide Hills, Tasmania, Tumbarumba
WINE ANALYSIS Alc/Vol: 12.5%, Acidity: 6.4 g/L, pH: 3.17
MATURATION Eight months in French oak (25% new)
VINTAGE CONDITIONS The source regions for Bin 311 Chardonnay all enjoyed plentiful winter rainfall, with several records broken. In Tasmania, good winter rainfall continued well into spring. Tumbarumba in New South Wales was above the long-term average while the Adelaide Hills recorded the highest annual rainfall since 1992. Across all regions, the 2017 season was a return to more average conditions, following the warm, dry and early 2016 vintage. Maximum spring temperatures were low but minimum temperatures were higher than average and there was no frost. In contrast to the high rainfall in winter and spring, the season ended dry and clear. February conditions were unusually cool and dry, and as a result the grapes showed fine acidity and elegance. Harvest was pushed back by the generally cooler conditions, which allowed grapes to slowly develop flavour intensity. A warm and dry March provided a perfect end to the season with strong quality markers across all regions.
COLOUR Light straw
NOSE Fresh and inviting – complexed by yeast lees-derived nougat and ground pistachio/almond/roasted chestnut. Scents of deconstructed crème brûlée ‘(flamed top and custardy middle), enhanced by ripe white nectarine and peach fruits. A liberal sprinkle of crushed rock/pebble dust (quartz, limestone?) certainly adds interest.
PALATE A very lively palate of freshly sliced cucumber and lime citrus flavours hovering over a soft and succulent acid underpinning. A tight phenolic grip induces wonderful length and drive to the finish. A cool climate regional trio – three different chardonnay expressions of texture/acidity/tightness/purity coalesce, propelling combined fruits/flavours. A ‘new Bin 311’ is revealed. Nice.
PEAK DRINKING Now – 2025
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 37 29/08/2018 3:38 PM “SCREAMS Eden Valley!”
“A chlorophyllic wonderland … green across all sensorial interfaces except palate … whereupon it is certainly not!”
“One 750ml bottle – simply not enough!”
PETER GAGO Penfolds Chief Winemaker
TWE1874_TastingBook_275x205_V7_Digital.indd 38 29/08/2018 3:38 PM BIN 51 Eden Valley Riesling 2018
OVERVIEW Created in the 1990s as part of the evolving Penfolds white wine program, Bin 51 captures many of the attributes of the Eden Valley locale. The region’s high altitude and cool climate induces riesling with great finesse and elegance with a capacity for long-term cellaring. South Australia has gained worldwide recognition for producing world-class riesling and Eden Valley always features. In their youth, the wines possess scented floral and citrus aromas, with a mineral edge and marked natural acidity, contributing significantly to the palate texture and flavour. The evolution of Penfolds Bin 51 Eden Valley Riesling opens another chapter in a long history of Penfolds involvement in winemaking from this variety.
GRAPE VARIETY Riesling
VINEYARD REGION Eden Valley
WINE ANALYSIS Alc/Vol: 12.0%, Acidity: 6.0 g/L, pH: 3.00
MATURATION Three months in stainless steel
VINTAGE CONDITIONS Above average winter rainfall in Eden Valley provided good soil moisture profiles leading into spring. Drier conditions then prevailed from September through to April which was 22% down on the long-term average. Spring provided ideal conditions for flowering and fruit set while the growing season experienced temperatures above the long-term average, with twelve summer days recorded above 35°C. Healthy canopies shielded the grapes from adversity and with careful use of supplementary irrigation the grapes were able to ripen evenly across blocks. The 2018 vintage quality was exceptional, with lovely varietal flavour and natural acidity.
COLOUR Light lime green
NOSE Unashamedly Eden Valley fruits – ID’d instantly! All regional riesling markers on display. An array of florals – white spring flowers (jonquil), and hints of fresh lime. Crushed mixed-stone gravel … not quite at talc stage. Yet. Aromatically extols an undeniable purity, minerality and freshness!
PALATE Very lime – citrus driven palate augmented by just ripe Granny Smith apple, cucumber granita and traces of juniper berry. A distinct chalky acid presence noted, yet ideally balanced so as not to intrude or distract. Admittedly a wishful second guess, but no reason to suspect why this palate shouldn’t remain intact over the next decade or three! Imminently drinkable.
PEAK DRINKING Now – 2028
LAST TASTED July 2018
TWE1874_TastingBook_275x205_V7_Digital.indd 39 29/08/2018 3:38 PM NOTES
TWE1874_TastingBook_275x205_V7_Digital.indd 40 29/08/2018 3:38 PM NOTES
TWE1874_TastingBook_275x205_V7_Digital.indd 41 29/08/2018 3:38 PM NOTES
TWE1874_TastingBook_275x205_V7_Digital.indd 42 29/08/2018 3:38 PM TWE1874_TastingBook_275x205_V7_Digital.indd 43 29/08/2018 3:38 PM Penfolds Cellar Door
Penfolds Magill Estate 78 Penfold Road Magill South Australia 5072
Penfolds Barossa Valley Tanunda Road Nuriootpa South Australia 5355
penfolds.com
TWE1874_TastingBook_275x205_V7_Digital.indd 44 29/08/2018 3:38 PM