Penfolds Reserve Bin A Chardonnay is sourced from several vineyards in Adelaide Hills, particularly those located in Birdwood, Balhannah, Piccadilly, Woodside, Morialta and Gumeracha.

Most of the vineyards lie along a long stretch of varied, cool micro-climates along higher elevations in the hills. The wine centres specifically on 10 key vineyards, all owned by independent growers. Yields are kept low, at around three to four tonnes per hectare, to maximise flavour development and balance.

Typically, the wine is naturally fermented in new and one-year-old tightly-grained French oak barriques and then allowed to go through 100 percent malolactic fermentation to achieve further integration of fruit and oak.

Some parcels are purposely sulphite-influenced/fermented on solids with wild yeasts. At the end of fermentation, the wines are regularly stirred on their lees to bring more richness and depth of flavour. Once regarded as extreme winemaking practices, these techniques are now considered quite standard in achieving heightened complexity, flavours and texture.

Penfolds Reserve Bin A has profoundly influenced the style of ultra-fine Australian chardonnay. Its substantial wine show success has made it an aspirational benchmark for winemakers around the country.

1994 TO 2007 All past.

2008 ««««« Drink now to soon.

Pale-medium gold. Intense pink grapefruit, white apricot and flinty custard notes. A generous and well-rounded wine with complex grapefruit, grilled nut and tonic water flavours, attractive creamy notes, al dente textures and long fresh mineral but cutting acidity. Toasty notes add another layer of interest. Drink now to soon.

65 percent new French oak.

The drive, power freshness and energy of this wine is at an impressively high level . (JH)

Flint and smoke, oyster shell, grapefruit, and a touch of creamed honey. Fruit seems to be tiring just a fraction. (NR)

2009 ««««« Drink now to 2028.

Pale-medium gold. Developed butterscotch, flinty apricot, white peach and crème brûlée/grilled nut aromas. Sweet white peach, nectarine and apricot, flinty tonic water/bitter lemon water complexity, underlying toasty vanilla oak, chewy textures and fresh brisk acidity. Finishes creamy and minerally long.

62 percent new French oak.

Highly expressive and energising wine with smoky, exotic fruits, a touch of iodine/seaweed and superb minerality. (JR)

A tight punchy big bruiser of a chardonnay with loads of toast and cashew nut. A very powerfully concentrated wine. (FW)

2010 ««««« Drink now to 2032.

Pale gold. Fresh lime and grapefruit aromas with flinty/slaty herb garden and camomile notes. Generous grapefruit and flinty camomile flavours, fine loose-knit chalky textures, bitter lemon flavours, yeasty nutty complexity, attractive mid-palate richness and underlying toasty oak. Finishes smooth and minerally long. Superb line and length.

73 percent new French oak.

Ripe and full-bodied wine with pine, lime, lemon curd, grilled nut notes. Oak sits just a little heavy on the wine. (NR)

Pomelo/grapefruit fruit emerges from underneath the flint, toast, cashew and struck matchstick notes. Quite big and flavourful but has the finesse to age further. (JW)

2011 (Not made)

2012 «««« Drink now to 2032.

Pale gold. Intense flinty grilled nut, grapefruit, nectarine, honeydew and melon aromas with camomile herb notes. Well-concentrated with white apricot and yellow peach flavours, fine chalky loose-knit textures, attractive grilled nut, oatmeal and toffee notes and fresh toasty oak. Finishes al dente chalky but sinuous and minerally.

53 percent new French oak.

Reductive and quite oaky with attractive yellow grapefruit flavours, good density on the mid-palate and a stab of acidity that sharpens the finish. (NB)

Pear, melon, fennel aromas with touch of honey. Quite broad at first but then tightens up at the finish with mineral saline notes. (JR)

T H

E R

E W

A R

D S

O F

P A

T IE

N C

E

T H

E W

IN E

S

/

R E

S E

R V

E B

IN A

A D

E L

A ID

E H

IL L

S C

H A

R D

O N

N A

Y

1 3 51 3 4