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WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 4 closely-agreeing California 2018 ratings (Sonoma Cabernet Sauvignon; Sonoma Pinot Noir; Central Coast Pinot Noir; Paso Robles Reds).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Product information compiled from producer, importer and reference sources.
Penfolds' Napa Valley Cabernet — house blending philosophy transplanted to Rutherford/Oakville gravel, aged in American and French oak under Peter Gago's direction.
When Treasury Wine Estates moved Penfolds' multi-regional blending doctrine — forged over 175 years in South Australia — into Napa Valley, the result was the Quantum series: a deliberate act of institutional transgression that subordinates single-terroir appellation thinking to winemaker authorship.
Bin 98 is the Cabernet Sauvignon expression of that experiment, sourcing fruit from Napa Valley's gravelly benchland soils where alluvial fan deposits over clay subsoil concentrate berry intensity and sharpen structural definition through moderate water stress.
Vinification follows Penfolds' red-wine protocol: temperature-controlled fermentation using acclimatised yeast cultures, with maturation in a combination of American and French oak — a deliberate echo of the Bin 707 and Grange lineage, where oak is a structural tool rather than a flavour additive.
The 2018 growing season delivered exceptional concentration across Napa, and Penfolds' house philosophy of selecting only fruit that meets cross-vintage consistency standards means the selection rate here is stringent. What no Napa peer does: Penfolds applies the same multi-vineyard blending logic that built Grange — prioritising mid-palate richness and ageability over single-block provenance storytelling.
The 2018 vintage across the Penfolds collection earned eight perfect scores from leading critics and 98 pts from Wine Spectator; drinking window extends well into the 2030s.
** Vintage may change — please confirm with our team.
Sommelier’s pick: Dry-aged prime ribeye with bone marrow butter · Braised lamb shoulder with black garlic and rosemary jus · Wagyu beef short rib with truffle polenta
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