Penfolds Bin 28 Kalimna Shiraz 2018

"A famous wine from the Penfolds stable at the relatively budget priced end. This is a blend of lots of South Australian regions and really shows the Penfolds winemaking DNA from the first engagement on the nose through to the generous opulent palate. It's all matured in seasoned American oak for 12 months and such concentrated fruit needs that oak treatment. The creamy vanillin oak marries neatly with the fruit. A wine for the cellar and one of the best of these in recent years."  Ray Jordan, The West Australian – 95 points

"Deep crimson. Intense dark cherry, blackberry, graphite tarry aromas with mocha espresso notes. Dense blackberry pastille, dark cherry fruits, plentiful, vigorous fine muscular/ chalky tannins and mocha dark chocolate notes. Finishes brambly firm and long. An assertive Bin 28 with plenty of richness, volume and torque but should settle down with a few years of bottle age. One to keep for a while."  Andrew Caillard MW - 94 points

"An historic site of old vine material melded to American oak. A paean to a traditional Australian approach that remains a paradigm of inspiration. Glossy opaque. Black cherry, plum, charcuterie, baking spice, anise, black olive and a curl of creamy coconut-vanillin. Unashamedly rich and heady, in the vein of fine examples of yore. This wine has an attractive build, growing in stature with each sip and a bit of air. Expansive, palate-staining and dutifully long. Compellingly concentrated and intense."  Ned Goodwin MW – 94 points

"A strong vintage for warmer-climate shiraz and this wine is certainly reaping the benefits. The nose has such eclectic fruit aromas that run a full spectrum, from the lighter spiced red-fruit aromas to red plums, through blue fruit to darker blackberries and plums. The palate has impressively layered flavors that run the same broad spectrum as seen on the nose and the tannins are so well groomed and run very, very long. Holds fruit flavor deep. Will age very well for 15-plus years."  Nick Stock, JamesSuckling.com – 94 points

"I am a long-term fan of this wine. While it had a 'quiet period' for a few years it bounced back several years ago when finer quality fruit was sent its way to restore its reputation and reward its fans. It always seems such a hard-working wine, making effort on the nose and palate to entertain, but it doesn't need to summon up extra effort in 2018 because this is a fabulous success. In addition to the lush, open, generous fruit there is another factor which I greatly admire. On the finish, there is a savoury, adroit, mineral-soaked element which adds gravitas to the whole experience. Bin 28 acolytes will miss this, as they will be gulping down the expressive fruit at speed, but if they slow down, there is a finish, seemingly stolen from a more serious wine, which is bolted onto the end of this well-meaning creation. There is precision here – I have never written this about Bin 28 – and it is not borne of muscle or intensity but it is crafted to give just that bit more élan to proceedings, and it works."  Matthew Jukes - 18/20 points

"While named for a Barossa vineyard/locale, the 2018 Bin 28 Kalimna Shiraz, like other recent vintages, is blended from various South Australian GIs. With its rich, dark-berried fruit accented with vanilla, it does a more-than-credible job re-creating that northern Barossan idiom. It's full-bodied, concentrated and plush without going over the top, finishing long and velvety. While it may not have single-vineyard snob appeal, it's a delicious wine for drinking over the next decade and a relative value."  Joe Czerwinski, Wine Advocate - 93 points

"Led confidently by the Barossa and McLaren Vale, this is a classic South Australian shiraz, brimming with supple black and red berry fruits and bountiful milk chocolate and coconut American oak. Peter Gago considers this warm and dry vintage 'terrific' for Bin 28. It's given birth to a succulent and glossy style, braced with Penfolds classic firm, fine tannins, built exactingly to the Kalimna recipe – yet for me lacking the lift, purity are stamina of the most alluring seasons."  Tyson Stelzer - 92 points

"The first Kalimna Shiraz (in '58) was entirely from the Kalimna Vineyard, but the ensuing decades have turned Kalimna into a trademarked gallop around 9 SA regions, the wine matured in used American hogsheads. If you want a friendly labrador wine, this is it."  James Halliday, Halliday Wine Companion - 92 points

"Deep, dark red/purple colour, with a smoky, toasty-charred oaky bouquet, with underlying blackberry and dark plum fruits. Traces of star anise and graphite, the finish lingering with drying tarry tannins. Fleshy and deep, a wine with potential to reveal more in time. A stylish wine with stuffing as well as elegance. (Barossa Valley, McLaren Vale, Padthaway, Wrattonbully & five other regions)."  Huon Hooke, The Real Review - 92 points

"Lots of texture here. It's creamy and smooth, all vanilla, dark chocolate and cloves, with blackberry and plum-like fruit as the conveyor. It sits on the warm side of medium weight and while its style is clear so too is its balance. They know what they're doing at Penfolds. Tannin is firm but well placed and length is decent. This ticks all the boxes and is reliably good."  Campbell Mattinson, The Wine Front - 92 points 

The following text is taken from an article by Ken Gargett in Quill & Pad, https://quillandpad.com

Peter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.

Max Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.

Since that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.

Alongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.

Gago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).

Gago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.

The thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.

Among his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.

Anyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).

Gago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.

Gago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.

In 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.

During his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.

In 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.

Very recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.

And should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.

What is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.

After the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.

As the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.

By the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.

In 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.

In 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.

In 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.

Soon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.

Despite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.

Two years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.

We want you to enjoy your wines as soon as possible and endeavour to dispatch orders as quickly as we can. It may take us a little longer during sales or peak trading periods, so kindly keep that in mind if you are purchasing for a special occasion.

Shipping Cost

Delivery is free on any order of 12 or more bottles to Adelaide, Brisbane, Canberra, Melbourne, Sydney, Perth, Gold Coast, Newcastle, Sunshine Coast, Wollongong and rural Victoria.

On orders of 12 or more bottles to all other areas, we cover a percentage of the shipping costs. Shipping is calculated at checkout.

For orders of less than 12 bottles Australia wide, shipping is calculated at checkout.

Insurance

All orders are fully insured.

Standard Delivery

We use Australia Post and a Specialist Wine Courier (Anonymous Wine Freight) for domestic deliveries. Your location will determine which of these delivery services will be available.

Couriers will not telephone ahead to notify you of time of delivery and delivery on specific days can not be guaranteed.

While a large number of destinations are serviced within 48 hours or less, please allow up to 14 days for delivery within Australia.

Specialist Wine Delivery Service

We offer a specialist temperature-controlled wine delivery service called Anonymous Wine Freight to deliver your wine if you live close to the CBD in Adelaide, Brisbane, Melbourne, Sydney or Perth, or live in Byron Bay, Gold Coast, Mornington Peninsula or Geelong. If Anonymous Wine Freight services your postcode, the option to use them will appear on checkout. Here is a link to the list of postcodes they service. 

They are highly recommended as they ship in refrigerated transport to climate-controlled warehouses in each metro area before they make their way to your delivery address in air-conditioned vehicles for the last kilometers. In addition, they will even call you by phone at the time of delivery if they encounter any problems.

Please find their delivery schedule below.

Pick-up

If you live in Melbourne, you can pick up your order from our office in Camberwell by prior arrangement. Please select the 'Pick Up' delivery option during checkout and we will contact you to arrange a suitable time for pick-up once the order has been packed.

What if I won’t be home?

If you may not be home at the time of delivery and would like the wine left in a safe place, please give Authority to Leave (ATL) and any delivery instructions in the 'DELIVERY INSTRUCTIONS & ATL' at the bottom of the shopping cart, located just above the CHECKOUT button. 

If you have requested delivery with Australia Post and have not given Authority to Leave, a signature will be required on delivery. If you miss the postman, the order will be taken to your local Post Office for collection.

If you have requested delivery with our specialist wine courier (Anonymous Wine Freight) and have not given Authority to Leave, the driver will phone you for instructions if you are not at home at the time of delivery. If he can't contact you, the order will be taken to their local depot and can be re-delivered subject to a $20.00 fee.

Summer Heat Policy

If during hot weather you would like us to delay dispatch of your order to avoid potential heat damage to your wine please let us know. We are more than happy to store your order in our climate controlled warehouse until the weather is cooler. Please add the request in the 'DELIVERY INSTRUCTIONS & ATL' at the bottom of the shopping cart, located just above the CHECKOUT button.

Alternatively, we may email you and request to delay dispatch of your order until the weather is cooler. If this happens, you can of course request immediate delivery if you wish.

International Shipping

We deliver wine to a number of destinations worldwide. If you require overseas delivery, please email us with the relevant information and we will advise you if we can deliver to your selected destination and the shipping costs involved.

International orders are supplied GST free. Please be aware that you will be responsible for the payment of all duties and taxes that are levied by your local authorities.

Minimum order requirements apply.