Winemaker Notes
Professional Ratings
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Decanter
Clearly defining what many customers expect from a conventional Australian Shiraz, this has sunny, fresh and vibrant fruit aromas and flavours swirling in the glass: big blackberry in an embrace with satsuma plum. Generous in body without being flabby, the disciplined oak and tannin regime pulls the belly taut to ensure the palate finishes clean and lean. Say yes to another glass – especially as it offers very good value.
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Australian Wine Companion
McLaren Vale, Barossa Valley, Padthaway, Wrattonbully fruit. Matured 12 months in seasoned American oak hogsheads. Classic Bin 28. Layers of black fruits, well supported by American oak and nuanced with a hint of smoked charcuterie. Fine-grained tannins support a finish of good length. A good Bin 28, to be sure, though it lacks the brightness, precision and refinement that has characterised the elevation of the labels that surround it in the Penfolds portfolio.
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Wine Spectator
Ripe blackberry, blueberry and framboise flavors are plump and balanced, with notes of rosemary, sage, black walnut liqueur, Dutch cocoa powder and dried violet, followed by wonderfully velvety tannins on the finish.
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Robert Parker's Wine Advocate
The 2019 Bin 28 Kalimna Shiraz blends fruit from McLaren Vale, Barossa Valley, Padthaway and Wrattonbully and puts it into used American oak hogsheads for a year prior to bottling. Scents of vanilla jump out on the nose but quickly recede under a wave of gently caramelized plums and cherries. Full-bodied and supple on the palate, it's concentrated and lush, with a rich, velvety finish.
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James Suckling
Has quite a distinctive McLaren Vale nose of ripe red and dark-plum aromas, as well as spice and cedary oak. The palate delivers a creamy feel and a plush texture. Good all-round appeal, well-curated and medium-bodied. The obsolete “Kalimna” badge has been dropped with this release. A blend of McLaren Vale, Barossa Valley, Padthaway and Wrattonbully. Drink while young.
Since 1844, Penfolds has been grounded in experimentation, curiosity and uncompromising quality. Their success has been driven by a lineage of visionary winemakers. It began with Dr. Christopher and Mary Penfold, the pioneers who dreamed big, inventing tonics, brandies, and fortified wines made from grapes and Australian sunshine. It continued with celebrated winemaking legends including Max Schubert, who pushed the development to extraordinary, bold new heights. It is this pioneering spirit and curiosity that still rings true after nearly two centuries, it is what has helped Penfolds become one of the most celebrated winemakers in the world today.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.