Penfolds Bin 150 Marananga Shiraz 2016
Style: Red Wine
Variety: Shiraz
Closure: Cork and Screwcap
Penfolds Bin 150 Marananga Shiraz 2016
Camberwell
Burke Road
Camberwell VIC 3124
Australia
Producer: Penfolds
Country: Australia
Region: Barossa Valley
Vintage: 2016
Critic Score: 96
Alcohol: 14.5%
Size: 750 ml
Drink by: 2050
Penfolds Rewards of Patience tasting panel 2021 - 5/5 rating
Bin 150 is a relative newcomer to the Penfolds stable, first produced in the 2008 vintage. The wine is sourced entirely from the highly regarded Marananga sub-region of the Barossa, where the ancient soils of Marananga provide the backbone to some of the region's best-known wines. The wine typically displays the sub-regional characteristics of saturated colours, dark fruit profile and ripe tannins, which are enhanced by the Penfolds method of vinification and the use of hogsheads and puncheons.
"The 2016 Bin 150 delivers the most handsomely powerful and attractive rugged red of this year's collection, packed with bold, and ripe dark fruits with deep-set power driving a long finish. For all this power, it feels almost effortless with such balance. There's a bold core of very ripe, dense and deep-set black fruit on the palate. The tannins wrap long and super deep. The density here seems effortless." James Suckling
The 2016 Bin 150 was matured for 12 months in American (25% new) and French (7% new) hogsheads and puncheons.
"A defining Barossa shiraz, instantly recognisable for its sub-regional character and authoritative Penfolds stamp." Nick Ryan, Penfolds Rewards of Patience tasting panel member.
"Deep crimson. Intense blackberry, blackcurrant and mulberry aromas with superb dark chocolate, roasted chestnut and vanilla notes. Inky deep with superb fruit density, blackberry, blackcurrant and mulberry fruits, fine grainy/al dente tannins and underlying roasted nut and vanilla notes. Finishes firm with lovely tannin plume. Drinking well, but will improve with time. Peak drinking now to 2050.
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." Penfolds
Expert reviews
"Deep crimson. Intense blackberry, blackcurrant and mulberry aromas with superb dark chocolate, roasted chestnut and vanilla notes. Inky deep with superb fruit density, blackberry, blackcurrant and mulberry fruits, fine grainy/al dente tannins and underlying roasted nut and vanilla notes. Finishes firm with lovely tannin plume. Drink now to 2050." Penfolds Rewards of Patience tasting panel 2021 - 5/5 rating
"Very deep, saturated red/purple colour, with mocha, espresso coffee aromas, charred oak adding to the panoply of empyreumatic nuances.The wine has tremendous concentration and fleshy richness, power and drive and mouthfilling properties. The tannins are firm and coat the mouth without being too assertive. A majestic shiraz. Drink 2020-2043." Huon Hooke, The Real Review - 96 points
"The powerful 2016 Bin 150 Marananga Shiraz managed to harness plenty of fruit impact and gives a clue to the style of Grange that we might expect from this vintage when it is released in 2020. For now the 2016 Bin 150 delivers the most handsomely powerful and attractive rugged red of this year's collection, packed with bold, and ripe dark fruits with deep-set power driving a long finish. For all this power, it feels almost effortless with such balance. The nose is all blackberries and tar, together with some iron and sanguine aromas and plenty of woody spices, black tea, raisins and an earthy, coal-smoke edge. There's a bold core of very ripe, dense and deep-set black fruit on the palate with dark plums, blackberry essence and a wealth of clove and cardamom spices. The tannins wrap long and super deep. The density here seems effortless. This has at least a decade of life ahead of it. Drink now or hold." James Suckling, JamesSuckling.com – 95 points
"Dense with crimson rim; great volumes of ripe, black-cherry-like aroma, with an exotic spicy-herbal overlay; exciting, buoyant palate with vivacious fruit, deliciously integrated with oak and tannin. A complete, generous and complex Barossa shiraz. Wow.” Chris Shanahan
"A complex shiraz with a pure stream of bitter dark chocolate, olive and blackberry jetting through the palate." James Halliday
"This is a Marananga of fine-grained, structural confidence, with the juicy, spicy red and black berry fruits of the district uniting with classic milk chocolate to compelling effect. A core of impressive, focused fruit integrity carries from start through long finish. A great Marananga with a strong future before it. Drink 2026-2036." Tyson Stelzer - 94 points
"Delicious. There is a superb lushness and depth of fruit here which is decadent and also controlled and it is this counterpoint between exuberance and complicity which will give the drinker so much pleasure over many years. There are chocolate, coffee, Turkish Delight and also cherry liqueur notes here which make my palate go into overdrive. There is the trademark 2016 velvetiness here and also a trace of coolness which refreshes the finish, but overall, this is a moreish and alluring Bin 150 and it nails the Marananga theme perfectly." Matthew Jukes - 18.5+/20 points
"Supremely elegant wine with cool-ripe black fruits, silky supple textures, attractive fleshiness and integrated acidity. Outstanding promise.” Dr Neil Beckett PhD, World of Fine Wine
"Unlike the Kalimna Shiraz, which is a multiregional blend, the 2016 Bin 150 Marananga Shiraz comes from that specific subregion of the Barossa Valley. It's a clear step up and a lovely wine, with bold berry fruit flavours framed by cedar and vanilla. It's full-bodied and plush, with that generous Barossa Valley character married to the dense Penfolds house style." Joe Czerwinski, The Wine Advocate - 94 points
"The oak turns slightly resiny here; the dials on the amplifier have been spun. Said oak is matched to rich, potent, blueberried fruit and wide dirt roads of tannin, the net effect both mouthfilling and impressive. Okay. We're getting serious here. We've been jabbing away but this wine throws a hook. It teeters on the edge of balance, it's the first wine up the Penfolds hierarchy in need of more time to find it rhythm. It will, it will. Drink 2020-2030+." Campbell Mattinson, The Wine Front – 93+ points
Awards
Penfolds Rewards of Patience tasting panel 2021 - 5/5 rating
Peter Gago
The following text is taken from an article by Ken Gargett in Quill & Pad, https://quillandpad.com
Peter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.
Max Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.
Since that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.
Alongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.
Gago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).
Gago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.
The thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.
Among his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.
Anyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).
Gago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.
Gago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.
In 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.
During his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.
In 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.
Very recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.
And should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.
What is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.
About the winery
After the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.
As the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.
By the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.
In 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.
In 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.
In 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.
Soon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.
Despite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.
Two years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – '1844 to evermore!'.
South Australia
South Australian is responsible for more than half the production of all Australian wine. It is home to more than 900 wineries across 18 wine regions. The regions are Adelaide Hills, Adelaide Plains, Barossa Valley, Clare Valley, Coonawarra, Currency Creek, Eden Valley, Kangaroo Island, Langhorne Creek, McLaren Vale, Mount Benson, Mount Gambier, Padthaway, Riverland, Robe, Southern Fleurieu, Southern Flinders Ranges and Wrattonbully.
Many of the well-known names in the South Australian wine industry established their first vineyards in the late 1830s and early 1840s. The first vines in McLaren Vale were planted at Reynella in 1839 and Penfold's established Magill Estate on the outskirts of Adelaide in 1844.
South Australia has a vast diversity in geography and climate which allows the State to be able to produce a range of grape varieties - from cool climate Riesling in the Clare and Eden Vallies to the big, full bodied Shiraz wines of the Barossa Valley and McLaren Vale. Two of Australia's best-known wines, Penfolds Grange and Henschke Hill of Grace, are produced here. There is much to discover in South Australia for the wine lover.