68% Shiraz, 23% Grenache & 9% Mataró
Winery notes (2017 Vintage)
"Bin 138 draws its inspiration from the 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 and then matured for 12 to 15 months in seasoned oak hogsheads to allow the different varietals to shine through. Bin 138 is defined by its distinctive plum, raspberry pastille and underlying spicy notes. The first vintage release of this varietal blend was the 1992, labelled ‘Old Vine Barossa Valley’ – it was then elevated to Bin status for the 1998 vintage.
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… 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.
93/100 Andrew Caillard MW (2017 Vintage)
"Medium deep colour. Traditional Penfolds style with choco-berry graphite aromas with some herb garden notes. Generous and inky with attractive redcurrant, red plum flavours, fine loose knit slinky textures, underlying savoury roasted walnut notes and fresh long integrated acidity. Sturdy and "Penfoldsian" in character with attractive buoyancy of fruit and underlying vigour. Will keep but best to drink within a three or four-year time frame."