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Penfolds Kalimna Block 42 Cabernet Sauvignon 1996

Cabernet Sauvignon from Barossa Valley, Barossa, Australia
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    Winemaker Notes

    Exceptional vintage conditions in the Barossa Valley in 1996 presented Penfolds winemakers with the opportunity to make this one-off, special bin wine in the tradition of the legendary Bin 60A, Bin 7 and Bin 90A.

    Penfolds Kalimna Block 42 was made from a single block -- Block 42' or Golf Course Block' -- of the renowned Penfolds Kalimna vineyard, the oldest Cabernet Sauvignon vineyard in Australia. The wine was made from the same 110-year-old patch of vines from which came Max Schubert's 1953 Grange Cabernet', the first (1964) vintage of Bin 707 and the 1963 Bin 64 Kalimna Cabernet Sauvignon, which won the prestigious Jimmy Watson Trophy in 1964.

    Penfolds Block 42 is a captivating example of a single block of high-quality Kalimna Cabernet Sauvignon, featuring concentrated varietal flavours, complexity of balanced oak and a fine tannin finish. Experience has shown that wines sourced from this prestigious block are capable of long-term cellaring in optimum conditions. Enjoy it with a casserole or roast beef.

    Nose: Compelling savoury and spicy notes -- ginger, nutmeg and cardamom -- interwoven with carob/dark chocolate flavours against a background of lightly charred, cedary oak.

    Palate: Archetypical Barossa Valley Cabernet Sauvignon -- perfectly balanced and integrated with no rough edges. Concentrated fruits -- blackcurrant and dark plum -- merge into the chocolate and licorice spectrum. Hints of black olive and mineral elements. Rounded fine tannins in synergy with supportive oak.

    Critical Acclaim

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    Penfolds

    Penfolds Wines

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    Penfolds Wines, Barossa Valley, Barossa, Australia
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    Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of stand-out wines both white and red have been released under the Penfolds masthead.

    Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.

    Barossa Valley

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    Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

    The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

    Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    NDV435065_1996 Item# 10992