95 points | James Suckling

Penfolds Bin 311 Chardonnay 2018 “This moves into refined and very striking style with a wealth of lemons, white peaches and nectarines on offer, as well as nicely curated hazelnut-oak. The smoothly honed palate has deep-set peach flavors and a succulent, cool-mineral and grapefruit finish. The finest Bin 311 to date.”

93 points | Wilfred Wong of Wine.com

“The Penfolds Bin 311 Chardonnay 2018 is beautifully layered and finishes nicely. TASTING NOTES: This wine is redolent of ripe fruit, light minerality, and a hint of oak in its aromas and flavors. Try it with pan-fried chicken thighs and wild mushrooms over egg noodles.” (Tasted: August 29, 2020, San Francisco, CA)

92 points | Jeb Dunnock

“Bottled under screwcap, the 2018 Chardonnay Bin 311 comes all from cool climate sites in southeastern Australia and was brought up in French oak. Its light gold hue is followed by a racy perfume of stone fruits, crushed citrus, white flowers, and salty minerality. With plenty of richness, medium body, and nicely integrated acidity, this rock-solid Chardonnay is drinking great today yet has the class and balance to evolve for 4-6 years or more. It’s an impressive Chardonnay.”

92 points | Robert Parker

“The 2018 Bin 311 Chardonnay is a multiregional blend sourced from Adelaide Hills (43%), Tumbarumba and Tasmania—it was previously a single-region bottling. Essentially, it’s now a blend of barrels that didn’t make it into the Reserve Bin label from the Adelaide Hills and barrels from Tumbarumba and Tassie that didn’t make the Yattarna grade. Fermented and aged in 30% new French oak (20% second use and 50% older), it reveals hints of vanilla buttercream on the nose, paired with notes of pineapple, orange, pear and melon. It’s medium-bodied, plump and creamy across the palate, then crisp and focused on the finish.”

92 points | Wine Enthusiast

“This now-multiregional Chardonnay blend from wine giant Penfolds is a pretty, fruity number with both the polish associated with this brand and upfront appeal. Waxed apple, peach and lime aromas kick things off. There’s a fringe of salt, like the rim of a margarita glass. Laser-like acidity slices through the highly textural palate, leading once again to a long, salty finish.”