Penfolds

Bin 28 Kalimna South Australia Shiraz

9.046 ratings
9.16 pro ratings
South Australia, Australia
Shiraz
Beef, Venison, Chocolate & Caramel, White Rice, Lamb, Pasta, Potato, Mushrooms, Salami & Prosciutto, Chili & Hot Spicy, Tomato-Based, Pork, Pungent Cheese, Hard Cheese, Onion, Shallot, Garlic
Top Notes For
Martin Bergo

Even if some might come from the american oak, the methol-spiciness so often associated with Aussie shiraz’es (and referred to as eucalyptus) is extreme in this wine. It is nevertheless well made, balanced, dark, tannic and sumptuous. Had with brazilian beef.

Even if some might come from the american oak, the methol-spiciness so often associated with Aussie shiraz’es (and referred to as eucalyptus) is extreme in this wine. It is nevertheless well made, balanced, dark, tannic and sumptuous. Had with brazilian beef.

May 14th, 2020
Chris McClellan

Big, bold, red/blue fruits dominate. Snooth tannins, nice level of acid, big new American oak with dill in the back. Boozy, all around great shiraz.

Big, bold, red/blue fruits dominate. Snooth tannins, nice level of acid, big new American oak with dill in the back. Boozy, all around great shiraz.

Jun 7th, 2017
David T

Independent Sommelier/Wine Educator

9.3

Nose of; dark currants, tatty notes, blackberries, black plum, black raspberries, decayed dark florals, spice and lite baking spices. Palate of; dark tarry currants on entry, meaty tannins, dark chocolate, mocha, caramel, vanilla, cinnamon, nutmeg, medium intensity clove, black licorice, star anise, blackberries, black plum, black raspberries, raspberries, dark cherries, amazing fresh red florals, tough leather, crushed rocks in dark moist earth with a very dark finish and nice acidity. I wouldn't open this again until 2026. It's huge. Photo of the old bins and the conveyor they use to move the fruit into their concrete fermenters.

Nose of; dark currants, tatty notes, blackberries, black plum, black raspberries, decayed dark florals, spice and lite baking spices. Palate of; dark tarry currants on entry, meaty tannins, dark chocolate, mocha, caramel, vanilla, cinnamon, nutmeg, medium intensity clove, black licorice, star anise, blackberries, black plum, black raspberries, raspberries, dark cherries, amazing fresh red florals, tough leather, crushed rocks in dark moist earth with a very dark finish and nice acidity. I wouldn't open this again until 2026. It's huge. Photo of the old bins and the conveyor they use to move the fruit into their concrete fermenters.

Apr 19th, 2017
Boris Mathiszik

Just as great as the 12s and 13s I have tried. Beautiful wine. Rating Re-affirmed 5-7-17.

Just as great as the 12s and 13s I have tried. Beautiful wine. Rating Re-affirmed 5-7-17.

Apr 2nd, 2017
Miki Sano

after watching the stage

after watching the stage

Feb 15th, 2018
Fauxakim

Plums? Perhaps a bit too sour plums though. Some tobacco, a little chocolate & boozy as f**k.

Plums? Perhaps a bit too sour plums though. Some tobacco, a little chocolate & boozy as f**k.

Jan 2nd, 2018
Howard Kang

인회형이 사준것

인회형이 사준것

Jan 1st, 2018
Bill Sweeney

This 2014 Shiraz paired nicely with lamb chops. Fruit flavors dominate at first. Nice acidity. Had at a restaurant but I would buy this at home.

This 2014 Shiraz paired nicely with lamb chops. Fruit flavors dominate at first. Nice acidity. Had at a restaurant but I would buy this at home.

Jul 2nd, 2017
Levi Joseph Dawson

Forgive me father, for I have sinned! Delicious ripe fruits and manageable pepper, amazingly full and vibrant, tannin is smooth (although I'm sure the steak I had this with contributed to that), good acid, almost black plum coloring. Medium viscosity, just wonderful.

Forgive me father, for I have sinned! Delicious ripe fruits and manageable pepper, amazingly full and vibrant, tannin is smooth (although I'm sure the steak I had this with contributed to that), good acid, almost black plum coloring. Medium viscosity, just wonderful.

Apr 18th, 2017
Kevin Løk

A robust red. Tannins are a bit too heavy. Like I seem to say constantly, I wonder if time would mellow this out. But for now it's not great on its own. With some rare red meat it would probably be solid.

A robust red. Tannins are a bit too heavy. Like I seem to say constantly, I wonder if time would mellow this out. But for now it's not great on its own. With some rare red meat it would probably be solid.

Feb 12th, 2017