Penfolds Bin 138 Barossa Valley Shiraz Grenache Mataro (6 Bottles) 2014
  • A Shiraz inspired by the wines of Southern Rhone
  • Cherry and strawberry fondue aromas
  • Distinctive plum and underlying spicy notes

Penfolds Bin 138 Barossa Valley Shiraz Grenache Mataro (6 Bottles) 2014 x6

Product Code: AR134

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Bin 138 draws its inspiration from the wines of Southern Rhône, where Shiraz, Grenache and Mataro are blended in varying proportions to create full-bodied wines possessing rich and heady perfume. Each year fruit for Bin 138 is sourced from old Barossa Valley vines (some more than 100 years old) and then matured for 12 to 15 months in seasoned oak hogsheads to allow the different varietals to shine through. Bin 138 is defined by its distinctive plum, raspberry pastille and underlying spicy notes.

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Now - 2025


64% Shiraz, 21% Grenache, 15% Mataro








Grenache driven aromatics. Cherrystrawberry fondue aromas somewhat indulged by a spray of fairy flosssherbet dustiness. A more down-to-earth cold meatloaf savouriness, although some persuasion required to aromatically detect aspic jelly.


Medium-bodied with an ethereal lightness. Structurally perceived as an initial (enveloping) outer husk of berried flavours and tactile mouth imprint attaque, followed by a mid-palate burst of fruits. This palate package is wrapped within a weave of seasoned oak, adhered via crisp acidity and tannins.


Above long-term average winter rainfall occurred throughout the Barossa Valley region providing adequate soil moisture for the upcoming growing season. It was a warm, dry start to spring with below-average rainfall initiating budburst earlier than normal. Frost episodes were infrequent. The 2013 spring season was the windiest in 47 years in the Barossa, this coupled with cool nights, created variability with fruit-set reducing potential yield during the flowering period. 2014 brought high temperatures which reduced yields further during veraison for the fourth year in a row. A short heatwave caused the vines to shut down and slow grape maturation. The remainder of the growing season was warm and dry. This ensured desired flavour development and acid retention resulting in impressive fruit quality

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