Acidity in Penfolds Wines
As noted in a previous post Robert Parker, Jr raised the question of excessive levels of acid in Penfolds wines in his latest issue (#155) of The Wine Advocate. It is not the first time he has expressed this concern, comments were also made in Issue #148. Is he correct, or is his palate simply more sensitive to acid? Or are other components lacking in the wines that result in acid levels appearing to be excessive?

As the previous post noted other reviews of the Penfolds line did not note excessive acidity. Additional reviews from Robert Whitely of the San Diego Union Tribune, and Sue Courtney, also do not indicate a problem with acidity in their tasting notes.

Plotting out both pH and titratable acidity for RWT, St Henri, and Bin 389 from information provided on the Penfolds web site does not reveal any dramatic changes over the last 5-8 years. But there has to be an explanation out there somewhere!