
Bin 128
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Bin 128 is Penfolds' deliberate exception to its own house doctrine: where Grange draws power from multi-regional blending, Bin 128 commits entirely to Coonawarra — a single, narrow strip of weathered limestone capped by iron-rich terra rossa clay, a soil profile that delivers structural precision and cooler-climate restraint rare in the Penfolds red portfolio. The cool Coonawarra microclimate extends hang time, concentrating dark fruit while preserving the natural acidity that underpins the wine's cellaring architecture.
Vinification follows the Penfolds red-wine template: acclimatised pure yeast cultures, temperature-controlled fermentation, and maturation in seasoned American oak hogsheads — the same vessel format used for Grange, but here in previously-used wood rather than new, allowing the limestone-driven fruit to speak without oak domination. The hogshead format (larger than a standard Bordeaux barrique) promotes slower, more even oxidative development through the aging cycle.
What distinguishes Bin 128 categorically is its position as Penfolds' only 100% Coonawarra Shiraz in the Bin range — a single-appellation wine from a house philosophically opposed to single-terroir orthodoxy, making it the most terroir-transparent expression in the entire Penfolds red lineup. The 2021 vintage in Coonawarra benefited from a mild, even growing season with well-distributed rainfall, producing fruit of natural balance and medium-full structure suited to drinking from 2026 through the mid-2030s.
Details
- Country
- Australia
- Region
- South Australia
- Subregion
- Coonawarra
- Variety
- Shiraz
- Vintage
- 2021 **
- Bottle size
- 750 ml
** Vintage may change — please confirm with our team before ordering.
Taste profile
- Body
- Medium-Full
- Acidity
- Medium-High
- Tannin
- Medium-High
Pairs well with
- Lamb dishes
- Cured meats & charcuterie
- Grilled red meat & steak
- Hard & aged cheese
- Duck & game birds
Sommelier’s pick: Slow-roasted lamb shoulder with rosemary and anchovy · Grilled wagyu bavette with bone marrow butter · Braised beef short rib with celeriac purée
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