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Penfolds Bin 311 Tumbarumba Chardonnay 2014

  • JS93
  • WW92
  • W&S91
  • RP91
750ML / 12.5% ABV
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Try the 2016 Vintage 47 99
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750ML / 12.5% ABV

Winemaker Notes

Very light straw color. Time on the yeast lees and regular stirring has delivered a bin 311 of great aromatic complexity. Biscuity, brioche amid scents of roasted nuts - hazelnut and macadamia. Elements of sea spray with honeydew and guava fruits are present on the nose as well. A leesy complexity, quite biscuity, shortbread, and at the same time this wine manifests an understated elegance, adorned with lemon curd and citrus. A balanced chalky acid structure courts a classic tapered finish.

Critical Acclaim

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JS 93
James Suckling
Another skilled execution of edgy, modern Australian chardonnay from the cool climate of Tumbarumba, this has a heap of powerful fruit in the lime and nectarine spectrum, boosted by some lees-derived creamy and savoury notes, delivering biscuity complexity. Flavors are all nicely integrated, stony and smooth, beautifully balanced.
WW 92
Wilfred Wong of Wine.com
The 2014 Penfolds Bin 311 Chardonnay—produced from the cool climate region of Tumbarumba in New South Wales, Australia—is a beautiful wine. Bright with fresh stone and core fruits, it delivers excellent and rewarding textures, and a finish that is crisp and long. The wine's bright acidity makes it a delectable choice with shellfish. (Tasted: October 31, 2016, San Francisco, CA USA)
W&S 91
Wine & Spirits
Peter Gago’s team at Penfolds has used Bin 311 to explore a range of cool-climate chardonnay sites as part of their Yattarna program. Tumbarumba, in New South Wales, is a town on the western flank of the Snowy Mountains, its high-altitude vineyards supplying fruit for this vintage of Bin 311. Aged for eight months in older oak barrels, it’s a gentle chardonnay with the cool feel of spring water running over river stones. Light scents of chamomile and orange come up in the finish. For hamachi sashimi.
RP 91
Robert Parker's Wine Advocate
The 2014 Chardonnay Bin 311 has a lovely grapefruit and white peach nose with hints of brioche, cedar and almonds plus a touch of honeycomb. Tight, light to medium-bodied, clean and fresh in the mouth with great intensity, it has a long, mineral finish. Rating: 91+
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Penfolds

Penfolds Wines

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Penfolds Wines, Australia
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Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of stand-out wines both white and red have been released under the Penfolds masthead.

Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.

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Australian Wines Rated 90+

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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

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