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Penfolds Kalimna Block 42 Cabernet Sauvignon 2004

Cabernet Sauvignon from Barossa Valley, Barossa, Australia
  • JS100
  • RP97
  • WS97
  • WE97
13.5% ABV
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13.5% ABV

Winemaker Notes

Deep in color. This youthful, elemental wine shows a miraculous overlapping of aromas and flavors. The regional characters of both Coonawarra and the Barossa Valley are finely poised. The highly perfumed, chamomile/violet/mocha aromas, immense concentration, savory flavors and classically structured palate are in superb balance. This beautifully defined, cross-regional/ varietal with its meaty nuanced and fine-grained tannins will continue to evolve in the cellar for decades.

Critical Acclaim

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JS 100
James Suckling
This is phenomenal, with game, meat, deer and fruit. Black truffles. Wild fruit. Insane. Black and green olives. Full bodied, with big velvety tannins and a long, long finish. Amazing sliced meat and fruit character. Fabulous wine that just blows me away and makes me think of great pre-phyloxera Bordeaux of 1864 and 1865. From vines in the mid-1880s. About 10 acres. 500 cases. Screwcap.
RP 97
Robert Parker's Wine Advocate
It’s not known exactly when the Kalimna Block 42 was planted but there are suggestions that the vines existed during the latter part of the 19th Century. They could be the oldest Cabernet vines in the world, although the famous Metala Cabernet vineyard in Langhorne Creek was known to have been planted in 1891 so could very well pre-date Kalimna. Regardless, I’ve been there and the vines are truly old. Only very rarely does Penfolds release this as a single vineyard wine, when the Cabernet is so fabulous it can’t possibly be blended. The 2004 Block 42 Kalimna Cabernet Sauvignon was such a vintage. Matured in 100% new American hogsheads for 13 months, it displays a very deep garnet-purple color and profoundly earthy / gamey aromas over black cherry preserves, creme de cassis plus scents of leather, pencil shavings, Mediterranean herbs, black truffles, underbrush and black olives. The elegant, medium-bodied palate is tightly-knit and led by structure with a high level of grainy tannins, very high acid and a long earthy finish. Approachable now, it should continue to evolve and drink to 2025+.
WS 97
Wine Spectator
Delicious stuff; not huge, but impeccably balanced, nuanced and tremendously long and pure. It's a cascade of currant, blueberry and plum fruit shaded on one side by subtle, toasty oak, on the other by hints of minerality and exotic spice. But it's the elegance and the length that make this a winner.
WE 97
Wine Enthusiast
This is incredibly dark, concentrated stuff from what may be the oldest (planted in 1886) continuously producing Cabernet vineyard in the world. Minty, herbal notes combine with chocolate and cassis to yield a complex, balanced whole. Despite the density of the fruit, there’s absolutely no sense of heaviness or excessive weight, and while the tannins appear creamy on the midpalate, they fan out into a silky sheen on the lingering finish. About 500 cases produced. Drink 2012–2030. Cellar Selection.
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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.

JFG147150_2004 Item# 147150