Penfolds Bin 23 Adelaide Hills Pinot Noir is named after the maturation Cellar 23 at Magill Estate. Bin 23 Pinot Noir is a bold, new addition to the Bin collection and promises to be a dynamic member of the Bin family - reflecting its evolving style, regional definition and the complexities of the many & varied clones of Pinot Noir.

Red fruit aromas in the red cherry and redcurrant spectrum carry through onto the palate.

Harvested from 810 vines from the top of our Pinot block, clones Burg 80a, 0014 &; 140a. Light garnet in colour, showcasing the cool 2017 vintage, very aromatic with light berry flavours, a little sweetness mid palate with flavours of marzipan &; Turkish delight. The use of 25% new French oak (10 months) perfectly balances the fruit & soft tannins. Harvest Date 21 March 2017

Showcasing the strengths of the Adelaide Hills as a premier Pinot Noir regoin, Geoff Weaver crafts a Pinot of exceptional quality and pedigree. Noted for its aromas of red fruits with hints of leather and forest floor. Amazing acid that is a driver for this pure, fresh wine.

"A super example of Adelaide Hills Cabernet Sauvignon. It’s from Clarendon, an area consistently producing some of the finest red wines in the region. This has everything – poise, power, elegance and style – all delivered with a smooth deft touch. 95pts"(Wine Pilot). It has a dash of Shiraz, which adds to the complexity and spends a full 24 months in oak lending it "vanillin oak, cake spice and cigar characters on the nose" and making it "Flavoursome and highly enjoyable" (Sam Kim, Wine Orbit).

A vein of ironstone runs through the vineyard producing Syrah of exceptional quality. Landau displays red fruits, a medium-bodied palate with whole bunch influence giving, spice, complexity and structure. Downer naturally ferments the Landau with approximately 50% whole bunches and whole berries in small one tonne, open fermenters. Again, oak maturation is minimal, with the wine raised in older French oak puncheons for roughly 9-10 months. Adelaide Hills is buzzing with change and innovation and Murdoch Hill is a producer that is now at the forefront of this action. Its worth pointing out that Murdoch Hills is not a new player in the Australian wine scene - the Estate vineyards were planted by the Downer family in 1998. But it has been the return of the familys youngest member, Michael Downer, to take over the winemaking duties in 2012, that has created the excitement here. Pumped from stages at Vietti (Piedmont), Best's Great Western and Shaw+Smith, Downer has wasted little time in applying his experience and passion to his family vineyard practices and winemaking. The most obvious changes he has implemented have been bringing the winemaking in house (it was previously outsourced to a neighbouring winery) and the creation of the Artisan range of single-parcel, minimal intervention bottlings. Tapping into the freshness gifted by his high-altitude vines, while keeping winemaking artefact to a minimum, Downers approach has led to a range of juicy, vibrant wines that highlight the detail and freshness of each site. We are not the only ones who have been following this young winemakers progress with interest - Downer was a Young Guns of Wine finalist in 2014 and the joint winner of the Winemakers Choice in 2015. His wines have also been getting great reviews and a number of gongs in recent times (including two wines in the top ten at the Adelaide Review Hot 100 last year). The winemaking specs include wild yeast ferments, various degrees of whole bunch, extended skin contact and more and more older wood in the aging. Bottling is without any fining or filtration. In terms of the vineyards, the original 1998 Estate plantings are situated around the winery, nestled in the undulating hills of Oakbank. The shallow red loam soils here are shot through with varying levels of schist and ironstone. Varieties include Sauvignon Blanc, Chardonnay, Shiraz and Cabernet Sauvignon. In addition to the home vineyards, Downer also works with a range of nearby sites in Lobethal and Basket Range and the high altitude Uraidla vineyard in the Piccadilly Valley. These sources offer Downer a broad range of flavours, structures and textures with which to do his thing.

This complex and elegant wine has lifted aromas of fresh rich red fruits and white mint chocolate. Strawberries, raspberries, dark cherries and blackcurrants are the base of this wine but has depth in texture and flavour are given by rich tannins and subtle spice from ageing in French oak. Well matched to heavier weight dishes - veal and beef based. Also perfect with hard cheeses and aged cheddar.