The classic Bin 28 Kalimna Shiraz, first vintaged in 1959, was originally a single vineyard wine. During the early 1960s it quickly established a strong reputation as an "authentic Barossa type red" which would develop "additional character" with further cellaring. Bin 28 has very clear ripe fruit definition, with plenty of fruit volume, ripe tannin structure and underlying savoury nuances. In exceptional vintages it can age for decades. The fruit is nowadays sourced from the Barossa Valley, McLaren Vale, Clare Valley, Langhorne Creek and Padthaway. Penfolds winemaking philosophy, incorporates a very strict level of fruit selection and barrel fermentation in seasoned American oak.
Ned Goodwin MW and Langton’s Head of Domestic Buying Ramon Gunasekara discuss the newly released reds, including Bin 28 Kalimna, Bin 150 & Magill Estate, from the Penfolds Collection 2020.
Deep, dense purple/red colour. Somewhat shy, closed and quiet to sniff, then concentrated and dense, floral and black fruited, closely packed and tight in the mouth. Excellent wine. Very long carry and superbly structured, with ample supple tannins. Will age superbly.
95 points, The Real Review (August 2012)
Barossa, McLaren Vale, Langhorne Creek, Wrattonbully and Robe. Big, dense, rich blockbuster style. Has an ""old vine"" feel about it with intense berry, plum, choc/mocha, liquorice and tar. Good energy, not at all heavy or porty. Lovely wine.
95 points, The Real Review (February 2013)
Bright colour and personality, this represents excellent value, as the bouquet reveals a depth of dark fruit and complexity of character often seen in more highly regarded bins from Penfolds; bright fruited, layered and long, there is an evenness to this wine that rings true with the house style and will be certain to engage and please avid consumers of the brand.
94 points, Wine Companion (January 2013)
It’s clean as a whistle, well fruited, well balanced and well ripened. It tastes of plums and brackeny blackberry, soy sauce and slippery vanillin oak. The fruit here has a gritty, mulberried, almost seaweed-like character, and the finish is warm with salty alcohol. A chalky churn of tannin sticks through the finish. It tastes like a wine where the sugars built (slightly) ahead of the flavours. It’s well put together and, I suspect, will age long term – there’s a lot of tannin here and with air, good grunt of fruit – but there’s nothing top-notch about it.
90+ points, The Wine Front (March 2013)
South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.
Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.
The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.
It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.Andrew Caillard MW, Langton's
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.