Penfolds Bin 28 Kalimna Shiraz 2020

Winery Background and History

Penfolds, founded in 1844 in Adelaide by Christopher and Mary Penfold, stands among Australia’s most historic and revered wineries. The Bin 28 label, introduced in 1959, originally featured fruit exclusively from the Kalimna vineyard in the Barossa Valley. Today it remains a multi-region, warm-climate Shiraz blend showcasing Penfolds’ legacy of rich, approachable reds that reflect both traditional sourcing and modern blending mastery  .

Producer and Wine Maker

Penfolds’ in-house winemaking team—led by Chief Winemaker Peter Gago—crafts Bin 28 by blending fruit from multiple South Australian regions. Their aim is to produce a ripe, generous Shiraz with texture, regional depth, and consistency across vintages using Penfolds’ hallmark techniques  .

Vineyards and Micro Climate

The 2020 edition draws Shiraz grapes from McLaren Vale, Barossa Valley, Padthaway, and Clare Valley. These warm-climate regions contribute ripe black fruit, rich spice, and structural weight, while diurnal temperature shifts and varied soils add complexity and balance  .

Vinification & Aging Methods

After fermentation, Bin 28 is matured for 12 months in American oak hogsheads, with about 16 % being new oak. This imparts a subtle layer of oak-inflected spice and texture while allowing the fruit’s natural richness and varietal character to shine  .

Tasting Notes

Deep black-ruby plum with a magenta rim. The nose features warm-climate Shiraz aromatics: blackcurrant, black plum, ironstone, dark chocolate, and cola, with pastry-like chocolate gateau and North African spice accents—paprika, cinnamon, pepper, cloves, and fennel. The palate is rich and dense: chocolate mud cake, cinnamon-poached cherries, coconut shavings (like a Bounty bar), plum pudding, Vietnamese pho-like complexity, turmeric, star anise, cola with bitters—supported by chewy, mouthcoating tannins and cherry-pip acidity  .

Food & Wine Pairing

Pairs beautifully with robust dishes: richly spiced lamb or beef, slow-cooked stews, dishes with layered spices (like pho or Moroccan-style stews), and savory profiles that match its depth and complexity  .

Service Methods and Temperatures

Serve at 16–18 °C. Decanting 30 minutes enhances aromatics and softens tannins. Use a full-bodied red wine glass to capture its dense, layered bouquet and rich palate.

Storage and Aging Potential

Peak drinking window spans from now through 2040. With careful cellaring, tertiary complexity—earth, spice, subtle savoury notes—will develop while preserving its velvety richness  .

Grape Varietals & percentage used

100 % Shiraz  .

ABV

14.5 %  .

Scores

• Tastingbook “Tb” score – 93 points (multi-critic/user aggregated)  .

• Ken Gargett – 94 points  .

• Andrew Caillard MW – 95 points  .

• Dannika Wright / Langtons – 90 points  .