Penfolds Bin 28 Shiraz 2024
Style: Red Wine
Variety: Shiraz
Closure: Cork
Penfolds Bin 28 Shiraz 2024
Warehouse
34 Redland Drive
Vermont VIC 3133
Australia
Critic Score: 95 and 18/20
Alcohol: 14.5%
Size: 750 ml
Drink by: 2040
Penfolds Bin 28 Shiraz is the archetypal warm climate Australian shiraz - ripe, robust and generously flavoured. First made in 1959, Bin 28 was named after the famous Barossa Valley Kalimna vineyard purchased by Penfolds in 1945 and from which the wine was originally sourced. Today, Bin 28 is a multi-region, multi-vineyard blend, with the Barossa Valley always well represented.
"Deeper, swarthier and more overtly Aussie than the honed 2023, this is a much chewier and spicier wine, and there is, accordingly, more action and drama on the finish. It needs time, and it certainly possesses more tannin and more energy than many, but this will be a mighty Bin 28. It also needs air, and over half an hour or so, it certainly started to make moves on the palate. This is a superb gauge of its potential, and I urge Bin 28 lovers to put down a few cases for 2035 onwards!" Matthew Jukes
The 2024 Bin 28 Shiraz was sourced from vineyards in McLaren Vale, Barossa Valley, Padthaway, Clare Valley and Fleurieu. The wine was matured for 12 months in American oak hogsheads (9% new).
"Deep crimson with a bright, youthful rim. The bouquet is richly layered and immediately evocative, opening with pipe tobacco, worn leather and black tea. Sweet elements of vanilla custard, milk chocolate and Copha weave through darker notes of Black Forest cake, quince paste and dried fig. Savoury complexity builds with juniper berry, black pudding, foie gras and pepper, underscored by hints of parfait and cracked black pepper. The palate is bright and energetic, driven by forest fruits of mulberry and boysenberry with lifted notes of raspberry coulis. Caper and pan‑meat savouriness add intrigue, balanced by vanilla anglaise and subtle root beer spice. Juicy, salivating acidity creates tension through the mid-palate, framing firm, focused tannins dusted with cocoa powder. Generous yet controlled, the finish is long, confident and unmistakably Bin 28. Peak drinking: Now-2045." Penfolds
Expert reviews
"For me, this must surely sit amongst the very best of the series. Opaque maroon with a gleaming dark crimson rim, there is generosity here. On the nose, we have notes of plums, chocolate, blackberries, coffee grinds, hints of blueberries (actually, something more reminiscent of blueberry ice cream), freshly unearthed beetroot and exemplary oak integration giving hints of vanilla. The structure is seamless and finely balanced, with such an appealing creamy texture. There is excellent length here and fine, if ever-so-slightly-silty tannins. A line of crunchy acidity provides the freshness and energy, and this should drink very well over the next fifteen to twenty-five years. Definitely one the best from the series. Drink: 2026-2051." Ken Gargett, Wine Pilot - 95 points
"Deep crimson. Fragrant blackberry, dark plum, dark chocolate aromas with hints of sesame and spice. Chocolaty and velvety with ample choco-berry fruits, sinuous/ vigorous tannins, attractive mid-palate volume and well-integrated acidity. Builds up firm with bittersweet, juicy fruit. Plenty of presence, vinosity and torque. Could last a long distance. Drink now – 2038 " Andrew Caillard MW, The Vintage Journal Penfolds Collection 2026 - 94 points
"The 2024 Bin 28 Shiraz is defined by its élevage. The ripe, powerful fruit shows brilliant weight and cohesion across the five regions, and I think perhaps that the cepage could not possibly be any different than it is, to support the oak framing here. It has notes of sticky, sweet licorice and dark berries, with milk chocolate and fennel seeds to close. This is a comforting, powerful, plush wine that I am sure will have a long future in front of it. Drink 2026 - 2034." Erin Larkin, Wine Advocate - 94 points
"Deeper, swarthier and more overtly Aussie than the honed 2023, this is a much chewier and spicier wine, and there is, accordingly, more action and drama on the finish. It needs time, and it certainly possesses more tannin and more energy than many, but this will be a mighty Bin 28. It also needs air, and over half an hour or so, it certainly started to make moves on the palate. This is a superb gauge of its potential, and I urge Bin 28 lovers to put down a few cases for 2035 onwards!" Matthew Jukes - 18+/20 points
"Deep magenta-splashed crimson in the glass. Aromas of ripe blackberry, boysenberry and damson plum, as well as hints of tea cake, baking spices, black pepper, plum conserve, vanilla pod, wood spice, warm earth and milk chocolate. It sits at the lower end of full bodied, with pure, ripe berry fruits, a slide of sarsaparilla, cocoa nibs and crushed stone on the palate. Finely grained tannins and bright acidity provide ample architecture for further cellaring here. Drink by 2040." Dave Brookes, Halliday Wine Companion - 93+ points
"Very deep, dark, dense purple-red colour, black in its heart. Blackstrap licorice, ironstone, chocolate and blackberry aromas; A full-bodied shiraz with assertive but balanced tannins which are velvet-smooth and round. A subtle lacing of coconut oak. This is a serious shiraz which will live long and take a while to build its complexity. A Bin 28 to tuck away; no hurry to drink it. Drink: 2028–2044." Huon Hooke, The Real Review - 93 points
"The famous 'crushed ants' descriptor is usually reserved for Grange, but I see a rendition of it here. This wine is a solid offering of pure, sweet plum with a liberal-but-appropriate cloaking of smooth, vanillin oak. In fact oak-wise this wine harks to a degree back to days of yore, and personally I think that’s a good thing. Lots of plum-driven fruit. A swish of vanillin oak. It smells and tastes like Penfolds. If you’ve always had a soft spot for Bin 28, this is the kind of release that developed that soft spot in the first place. It’s a very good Bin 28. Drink 2026-2033+." Campbell Mattinson, The Wine Front - 93 points
"Dense and compact, with plenty to unpack for the patient taster. Wild mulberries, blackcurrants and blueberries mingle with Tahitian vanilla pod and an herbal note of wet native bush. There is a flamboyant elegance here, the fruit tightly interwoven with oak spice. On the palate, the oak and fruit tannins have formed tightly wound chains, creating a generous structure kept firmly in check by a healthy stream of acidity. The alcohol contributes more to the wine’s body than to any sensation of heat. Drink: 2027 – 2045." Lisa Cardelli, Wine Pilot - 93 points
"Densely packed black fruits with bitter chocolate, tobacco, mint and red brick. The palate is full-bodied and rounded with firmly integrated tannins and a savory mineral-edged finish. Nicely balanced and classical. Drink or hold." Ryan Montgomery, JamesSuckling.com - 93 points
Peter Gago
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.
About the winery
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!'.
South Australia
South Australian is responsible for more than half the production of all Australian wine. It is home to more than 900 wineries across 18 wine regions. The regions are Adelaide Hills, Adelaide Plains, Barossa Valley, Clare Valley, Coonawarra, Currency Creek, Eden Valley, Kangaroo Island, Langhorne Creek, McLaren Vale, Mount Benson, Mount Gambier, Padthaway, Riverland, Robe, Southern Fleurieu, Southern Flinders Ranges and Wrattonbully.
Many of the well-known names in the South Australian wine industry established their first vineyards in the late 1830s and early 1840s. The first vines in McLaren Vale were planted at Reynella in 1839 and Penfold's established Magill Estate on the outskirts of Adelaide in 1844.
South Australia has a vast diversity in geography and climate which allows the State to be able to produce a range of grape varieties - from cool climate Riesling in the Clare and Eden Vallies to the big, full bodied Shiraz wines of the Barossa Valley and McLaren Vale. Two of Australia's best-known wines, Penfolds Grange and Henschke Hill of Grace, are produced here. There is much to discover in South Australia for the wine lover.