2008 Australia

A blend of 98% Shiraz with a touch of Cabernet Sauvignon from across vineyards in the Barossa Valley, Clare Valley, and Magill Estate. Matured for 19 months in new American oak hogsheads.

First vintage since 1976 to be awarded 100 points by the Wine Advocate 2008 was an early harvest.  A seamless growing season with steady, early season growth, followed by cool, dry conditions at the start of summer, and the anticipated rise in temperatures from the New Year. A vintage where the oldest vines with balanced canopies capitalised on the perfect growing conditions before the highest temperatures arrived.

Deceptively light in colour, with a broad (brick) rim. The extended aging reflecting in the colour as well as the nose, which is full of plum, loganberry, hint of leather, mocha, expresso bean. A smooth beautifully integrated rich bodied palate. Firm acidity, dusty tannins. The balance is impeccable, traditional Barossa indeed but not in the overly extracted style, a laid back style but far from facile – this is superb and a joy to drink now but will age effortlessly over the next few decades. 2018 – 2025+

Deep garnet-purple in color, the 2008 Hill of Grace has a slightly closed nose before giving subtle notes of ripe black cherries, blackberries and violets with hints of cedar, pepper, green tea and cumin. There's a slight raisin character on the full-bodied palate with crisp acid, dense fruit and firm, grainy tannins, finishing long.
Lisa Perrotti-Brown - Wine Advocate - Issue#206 Apr 2013

The 2008 vintage of Bin 169 Coonawarra Cabernet Sauvignon is the inaugural re-release of this label - modelled on the earlier ‘one-off’ 1973 Bin 169. The creation of Bin 169 reflects a contemporary Penfolds winemaking approach, emphasising both regionality and maturation of Cabernet Sauvignon in fine-grained French oak.

An honest reflection of the region and a testament to Penfolds longstanding commitment to the vineyards of Coonawarra. Dark magenta, with a deeper/darker core. The nose is regal, yet modern. Lifted high notes—an intriguing mix of root vegetables... rhubarb, turnip, radish, parsnip, white chocolate and clove. Scents of blackberry conserve, fig paste, black olive, oregano, bay leaf, paprika do appear on the aromatic radar. A hint of oak, replete with mustard powder/Indian spice artefact. Fresh wafts of new, sweet polished leather.

The palate is lively, stylish, confidently and assertively medium-bodied, Coonawarra. Rhubarb compote carries over onto the palate, energised by blackcurrant and quince allies and red fruits (cranberry and persimmon). Tomato chutney/relish/pulp... giving way to savoury tapenade, Dutch red licorice. The feature here is texture... structurally woven, a mesh rather than a coating—tightened by oak, bound by powdery Coonawarra Cabernet tannins. Good grip, natural acidity. Deep and long.

"This inaugural release is a contemporary Penfolds reflection and showcase of Cabernet and of Coonawarra.”
(Chief Winemaker, Peter Gago)

A highly successful and alternative expression of Shiraz, St Henri does not rely on any oak, making it a bold alternative to Grange. This wine is rich and plush when young, gaining soft, earthy, mocha-like character as it ages.

From all the wines of the Penfolds stable, it is the St. Henri which I think offers the most poise and finesse; combining power and opulence with purity and a velvety, silky texture. No new oak is used during maturation, allowing a focus on the intense, dark fruit which is cool and fresh with a eucalypt hint on the nose. There’s loads of fleshy fruit across the palate but the sense of precision remains throughout. The tannins and acidity are beautifully managed, a wine made to reward patience, drink 2018-2035+.
(Martyn Rolph, BBR Fine wine)

Red Winemaking Trials. This Barossa Shiraz was first made in 1997 after several
years of the aforementioned trials. Opulence is the keynote here and, whilst this
opulence is highly seductive in the wine’s youth, this can and will age impeccably
well.

The 2008 RWT Shiraz is 100% Barossa fruit aged in French oak, with around 60%
being new. Deep and dense, it has a classic Barossa nose of eucalyptus and spicy,
dark berries. The ripe black fruit carries onto the palate, seamlessly merging with very
fine tannins. Could this be the best RWT ever?
(Fergus Stewart, Berrys' Fine Wine Advisor)

First produced in 1964, this is Penfolds’ finest Cabernet Sauvignon, and is again
amongst the very best that Australia can produce. The wine is deliberately “largescale”,
with the ripest and best fruit selected from Coonawarra, Barossa Valley and
Wrattonbully.

There is an effortless class to Bin 707 that always leaves me in awe. Of course the
fruit is intense and yes, there is a generous lick of oak (16 months in american barrels)
on the nose and palate, yet the overall feel is of restrained brilliance. The quality of
the fruit is sumptuous - loaded with cassis and cream, but it's the balance of the wine
that leaves you wanting more. Not at all heavy, rather a wine with great lift and
energy, and with wonderful persistence on the palate. Give it 8 -10 years, then rejoice
in having made a brilliant buying decision.
Philip Moulin, Berrys' Fine Wine Advisor

The Magill Estate is a 5.2 hectare vineyard located in the city of Adelaide. The
vineyard consists of three blocks of Shiraz planted in 1951, 1967 and 1985. Gentler
and more “laid-back” than RWT and Grange, with a focus on purity and freshness
rather than power.

Very pure with wonderfully sweet fruit whilst retaining freshness throughout.
Weighty and textured on the palate with layer upon layer of concentrated fruit.
Gentle, very fine tannins provide a rounded, velvety mouthfeel. Exceptional length,
the flavours go on and on. Tight-knit at this stage but loads and loads here. Drink
from 2020.
(Martyn Rolph, Berrys' Fine Wine Advisor)

The Gask is sourced from a single plot of painstakingly nurtured Shiraz nestled into the eastern slope of Mount McKenzie. Planted in 1960, this elevated site yields small, intense berries that possess great intensity of flavour without sacrificing balance & poise. After hand harvesting in early April this small batch was destemmed into two cement vats where it spent seven days before being ‘gravity-drained’ and basket pressed. The juice was later racked into old French barriques where it completed a slow malo-lactic fermentation and was aged for a total of 18 months. As with all Torbreck wines wines, it was bottled without the use of fining or filtration.

A blend of 57% Merlot and 43% Cabernet fermented using traditional methods followed by maturation in French oak. A nose full of plum, damson and violet followed by a palate which has refreshing acidity with the aforementioned oak nicely balanced by a core of sweet black fruit.
Nick Stewart, BBR Buying Department