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PenfoldsBin 28 Kalimna Shiraz 2018
Pairs well with Duck
Barossa Valley, Australia
About this product
Pairs well with DuckBarossa Valley, AustraliaGenerous, self-assured and backed by pedigree
A showcase of warm-climate Australian shiraz
Matured for 12 months in seasoned American oak
Region: Barossa Valley, McLaren Vale, Padthaway, Wrattonbully, Fleurieu, Robe, Mt Lofty Ranges, Adelaide Hills, Langhorne Creek
Colour: Deep dark cherry-red.
Nose: Initially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond. And then a pause to imbibe the aromatic atmospherics of a patisserie: Cr?me anglaise, cannoli with vanilla custard ... and classic bourbon vanilla at that! A croquembouche's (profiterole) hazelnut brittle. Grated chocolate - both white and dark. Fresh, awakening.
Palate: Medium-bodied. Raspberry/chocolate flavours with a sprinkling of spice and cola. Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile. Diagnosis: Tannins - integrated/embedded - supportive, not standing apart. Oak - no obtrusive flavours to speak of ... yet all the benefits of a calm maturation is seasoned hogsheads. Acidity - in tune with the wine's weight and structure. Cure: Rest in bottle for a year or two. Needs time.
Oak: 12 months in seasoned American oak hogsheads.
Food Match: Roasted duck breast with cucumber and black bean.
Winemaker: Peter Gago, Chief Winemaker
Drink Until: 2038
South Australia's viticultural regions experienced relatively dry conditions, and near long-term winter/spring temperatures during vine dormancy and at the beginning of the growing season. After a racing start, a short spell of cooler weather in early November slowed down grapevine development. Warm and sunny weather prevailed throughout most of spring, providing optimal conditions for flowering and fruit-set. Summer was warm, Barossa Valley experienced 22 days of temperature greater than 35?C while McLaren Vale experienced 17 days of temperature greater than 35?C - with a maximum of 42.1?C on January 18th. Padthaway, Robe and Wrattonbully also had a warm, dry growing season by regional standards. Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm and dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes.
A showcase of warm-climate Australian shiraz
Matured for 12 months in seasoned American oak
Region: Barossa Valley, McLaren Vale, Padthaway, Wrattonbully, Fleurieu, Robe, Mt Lofty Ranges, Adelaide Hills, Langhorne Creek
Colour: Deep dark cherry-red.
Nose: Initially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond. And then a pause to imbibe the aromatic atmospherics of a patisserie: Cr?me anglaise, cannoli with vanilla custard ... and classic bourbon vanilla at that! A croquembouche's (profiterole) hazelnut brittle. Grated chocolate - both white and dark. Fresh, awakening.
Palate: Medium-bodied. Raspberry/chocolate flavours with a sprinkling of spice and cola. Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile. Diagnosis: Tannins - integrated/embedded - supportive, not standing apart. Oak - no obtrusive flavours to speak of ... yet all the benefits of a calm maturation is seasoned hogsheads. Acidity - in tune with the wine's weight and structure. Cure: Rest in bottle for a year or two. Needs time.
Oak: 12 months in seasoned American oak hogsheads.
Food Match: Roasted duck breast with cucumber and black bean.
Winemaker: Peter Gago, Chief Winemaker
Drink Until: 2038
South Australia's viticultural regions experienced relatively dry conditions, and near long-term winter/spring temperatures during vine dormancy and at the beginning of the growing season. After a racing start, a short spell of cooler weather in early November slowed down grapevine development. Warm and sunny weather prevailed throughout most of spring, providing optimal conditions for flowering and fruit-set. Summer was warm, Barossa Valley experienced 22 days of temperature greater than 35?C while McLaren Vale experienced 17 days of temperature greater than 35?C - with a maximum of 42.1?C on January 18th. Padthaway, Robe and Wrattonbully also had a warm, dry growing season by regional standards. Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm and dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes.
Generous, self-assured and backed by pedigree
A showcase of warm-climate Australian shiraz
Matured for 12 months in seasoned American oak
Region: Barossa Valley, McLaren Vale, Padthaway, Wrattonbully, Fleurieu, Robe, Mt Lofty Ranges, Adelaide Hills, Langhorne Creek
Colour: Deep dark cherry-red.
Nose: Initially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond. And then a pause to imbibe the aromatic atmospherics of a patisserie: Cr?me anglaise, cannoli with vanilla custard ... and classic bourbon vanilla at that! A croquembouche's (profiterole) hazelnut brittle. Grated chocolate - both white and dark. Fresh, awakening.
Palate: Medium-bodied. Raspberry/chocolate flavours with a sprinkling of spice and cola. Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile. Diagnosis: Tannins - integrated/embedded - supportive, not standing apart. Oak - no obtrusive flavours to speak of ... yet all the benefits of a calm maturation is seasoned hogsheads. Acidity - in tune with the wine's weight and structure. Cure: Rest in bottle for a year or two. Needs time.
Oak: 12 months in seasoned American oak hogsheads.
Food Match: Roasted duck breast with cucumber and black bean.
Winemaker: Peter Gago, Chief Winemaker
Drink Until: 2038
South Australia's viticultural regions experienced relatively dry conditions, and near long-term winter/spring temperatures during vine dormancy and at the beginning of the growing season. After a racing start, a short spell of cooler weather in early November slowed down grapevine development. Warm and sunny weather prevailed throughout most of spring, providing optimal conditions for flowering and fruit-set. Summer was warm, Barossa Valley experienced 22 days of temperature greater than 35?C while McLaren Vale experienced 17 days of temperature greater than 35?C - with a maximum of 42.1?C on January 18th. Padthaway, Robe and Wrattonbully also had a warm, dry growing season by regional standards. Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm and dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes.
A showcase of warm-climate Australian shiraz
Matured for 12 months in seasoned American oak
Region: Barossa Valley, McLaren Vale, Padthaway, Wrattonbully, Fleurieu, Robe, Mt Lofty Ranges, Adelaide Hills, Langhorne Creek
Colour: Deep dark cherry-red.
Nose: Initially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond. And then a pause to imbibe the aromatic atmospherics of a patisserie: Cr?me anglaise, cannoli with vanilla custard ... and classic bourbon vanilla at that! A croquembouche's (profiterole) hazelnut brittle. Grated chocolate - both white and dark. Fresh, awakening.
Palate: Medium-bodied. Raspberry/chocolate flavours with a sprinkling of spice and cola. Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile. Diagnosis: Tannins - integrated/embedded - supportive, not standing apart. Oak - no obtrusive flavours to speak of ... yet all the benefits of a calm maturation is seasoned hogsheads. Acidity - in tune with the wine's weight and structure. Cure: Rest in bottle for a year or two. Needs time.
Oak: 12 months in seasoned American oak hogsheads.
Food Match: Roasted duck breast with cucumber and black bean.
Winemaker: Peter Gago, Chief Winemaker
Drink Until: 2038
South Australia's viticultural regions experienced relatively dry conditions, and near long-term winter/spring temperatures during vine dormancy and at the beginning of the growing season. After a racing start, a short spell of cooler weather in early November slowed down grapevine development. Warm and sunny weather prevailed throughout most of spring, providing optimal conditions for flowering and fruit-set. Summer was warm, Barossa Valley experienced 22 days of temperature greater than 35?C while McLaren Vale experienced 17 days of temperature greater than 35?C - with a maximum of 42.1?C on January 18th. Padthaway, Robe and Wrattonbully also had a warm, dry growing season by regional standards. Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm and dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes.
- TypeShiraz
- Size750mL
- RegionBarossa Valley
- Current Vintage2018
- Standard Drinks8.6
- Alcohol Volume14.5%
- CountryAustralia
- StateSouth Australia
- Brand NamePenfolds
- Wine MakerPeter Gago, Chief Winemaker
- Food MatchDuck
- ClosureCork
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