2010 Penfolds, Bin 170 Kalimna Shiraz, Block 3C, Barossa Valley, Australia

2010 Penfolds, Bin 170 Kalimna Shiraz, Block 3C, Barossa Valley, Australia

Product: 20108111117
Prices start from £950.00 per bottle (75cl). Buying options
2010 Penfolds, Bin 170 Kalimna Shiraz, Block 3C, Barossa Valley, Australia

Description

Inky purple with hints of red in the glass. Lovely notes of mint, almost port-like red fruits such is the complexity and depth; all interwoven with cedar, tilled earth and then at the end of the nose – beautifully precise, dare I say perfect, blackberry and cassis fruit. This is phenomenally rich on the palate, with waves of dense, layered flavour; yet it is wonderfully fresh with no feeling of heaviness. All thanks to the striking acidity which draws all the way from the front palate and soars into and through the exceptionally long, mineral finish.

The harmony is completed by the tannins, which are impossibly fine yet simultaneously persistent and textured, leaving a haunting note of dry tobacco.With time in the glass, like all truly great wines, this develops enormously, with flavours of clove, honeyed meats and fresh leather. To show these remarkably complex aromas now is quite extraordinary and a sign of just how good this unique wine will become.

Fine Wine Team

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Critics reviews

Wine Advocate92+/100
Decanter96/100
Josh Raynolds, Vinous91/100
jancisrobinson.com18.5/20
Wine Advocate92+/100

Deep garnet-purple colored, the 2010 Bin 170 Kalimna Shiraz is only the second-ever release of this Bin with 1973 being the first vintage release. It has an attractive and very youthful blackberry and cherry nose accented by notes of violets, wild blueberries and cedar with touches of earth. Full-bodied, rich and built like a brick house, it has firm, fine tannins with bright acid that finishes with a concentrated and long length. Drink 2017 to 2027+.

Lisa Perrotti-Brown, Wine Advocate (Feb 2013)

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Decanter96/100
This is only the second release since 1973 from Block 3C of Penfolds’ Kalimna vineyard, whose centenarian vines regularly contribute to Grange. Ringing the changes, Bin 170 was matured in French oak hogsheads, 55% new, for 16 months. The palate is saturated with star-anise-edged blackberry and blood-plum fruit which rises in tandem with an exceptionally fine swathe of tannins, polished to a high sheen. Accessible yet slippery, there's much more to come.

Drink 2018 - 2050

Sarah Ahmed, Decanter.com (Sep 2018) Read more
Josh Raynolds, Vinous91/100
Dark purple. A pungent bouquet displays scents of ripe blackberry and cassis, vanilla, floral pastilles, clove and woodsmoke. Deep, supple and sweet, offering black and blue fruit flavors accented by black pepper and licorice. Broad, rich and lively, with fine-grained tannins that give focus and grip to the finish.

Josh Raynolds , vinous.com (Jul 2013) Read more
jancisrobinson.com18.5/20

In 1973, Penfolds crafted an experimental Bin 170 sourced entirely from the 19th-century Kalimna Vineyard in the Barossa Valley. 100% Shiraz, all of the grapes were picked from Block 3C – a venerated parcel that is often included in the Grange blend. In 2010, the Penfolds winemakers kept Block 3C separate, realising they had the potential to re-create a Penfolds classic – a one-off to commemorate the 160th anniversary of the brand. TA 6.4 g/l, pH 3.51. 16 months in French oak hogsheads (55% new, 45% one-year-old). Fantastic vintage, described by Gago as 'the millennium vintage a decade too late'.

They wanted to make something distinctive for the anniversary. Black core. Very intense, very ripe, sweet spice. Floral lift too. Violets. Much more savoury on the palate, rich in dark chocolate and cedary too. Top-notch French oak offsets the ripe sweetness of the fruit. Very concentrated. And has a lovely dry tannic finish. At the moment, less complex than the Grange but it has really great purity and depth and very fine lines and should turn into a beauty.



Drink 2018 - 2040

Julia Harding MW, Decanter.com (Feb 2014) Read more

About this WINE

Penfolds

Penfolds

Penfolds enjoys an iconic status that few New World producers have achieved. Established in 1844 at the Magill Estate near Adelaide, it laid the foundation for fine wine production in Australia.

The winemaking team is led by the masterful Peter Gago; it has the herculean task of blending the best wines from a multitude of different plots, vineyards and regions to create a consistent and outstanding range of wines. Its flagship wine, Grange, is firmly established as one of the finest red wines in the world.

Under Gago’s stewardship, the Penfolds range has evolved over time. Winemaking has moved away from New World heat and the sort of larger-than-life style that can mask individuality; the contemporary wines instead favour fine balance and typicity for the region or grape.

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Australia

Australia

Australia has come to represent the most 'successful' New World producer to date, the benchmark by which competitor winemaking nations have come to judge themselves. However it’s been achieved not without significant cost to an industry that has been forced to consolidate in ever-decreasing circles, in order to keep the wheels from falling off the Brand Australia juggernaut. In 2003-2004, 20 businesses accounted for 86 percent of all production. The prize has been a 24 percent share of the UK market (as well as a rapidly-improving one in the USA), ironically a position it held 'before the Wars' as a supplier of fortified 'Empire wine'.

Commercial viticulture was established during the early part of the 19th century, with South Australia the last to plant in the 1840s before quickly establishing itself as the major source of fortified wine. A post-WWII move towards consumption of still dry table wine, encouraged by the steady stream of immigrants, was accelerated by the introduction of German pressured fermentation vats, stainless-steel and refrigeration units during the 1970s, enabling winemakers to ferment to dryness. At the same time, French barrels made their debut, adding complexity and a premium allure, while fruit from new, cooler areas such as Coonawarra and Padthaway permitted lighter styles to be made.

These seismic improvements were not lost on the UK market, itself in near revolution during the early 1980s as Thatcher's government bounced the economy back to life. With Neighbours dominating the airwaves, supermarkets were given carte blanche to spread far and wide, immediately creating a demand for a new style of wine, namely a ‘brand’, with consumers only too willing to move from Bulgarian table wine to an Aussie fruit bomb – especially one with an Emu on the label.

The Australians grasped the opportunity, only too willing to supply the right product at the right price, supported by aggressive pricing and discounts. On the supply side, the structure of their industry allowed them to cross-border blend and so maximise production. Corporate consolidation further improved their effectiveness to compete on volume yet has not hitherto allowed them to grow sales value.

Only the ramifications of a current chronic seven-year drought, with saline levels at unprecedentedly high levels and the evaporation of the Murray Darling River (South Australia's only real source of irrigation since viticulture began) to a virtual trickle has prompted the Australian Wine and Brandy Corporation (AWBC) to finally enforce water quotas. Yet even when an oversupply still exists, key Australian brands are now being obliged to import wine from the likes of Chile to meet demand; 40 percent of wineries are running at a loss, largely as a result of over-capitalisation.

Meanwhile there's a significant minority of winegrowers making regionally expressive, terroir wines of real distinction clamouring to make themselves heard; unfortunately it is the corporates that control how the marketing budget is spent, the ‘big five’ comprising Fosters Wine Estates (Wolf Blass, Penfolds, Rosemount Estate, Lindemans), Hardys Wine Co. (Banrock Station, Leasingham), Orlando Wines (Jacob's Creek), Australian Vintage Ltd (McGuigan Wines, Tempus Two, Miranda), and Casella (Yellow Tail). Maybe global warming will have the final say.

Though blending away regional differences has essentially been key to Australia's brands competing, there is a range of regional styles that’s clearly defined and demanding recognition, notably Barossa Valley Shiraz, Eden Valley Riesling, McLaren Vale Shiraz and Cabernet Sauvignon, Langhorne Creek Cabernet Sauvignon, Coonawarra Cabernet Sauvignon, Wrattonbully Cabernet Sauvignon, Clare Valley Riesling, Adelaide Hills Chardonnay, Yarra Valley Pinot Noir, Hunter Valley Semillon, and Margaret River and Great Southern Cabernet Sauvignon.

Climatically the continent could be divided into two: a tropical weather pattern affecting New South Wales and the north, while the southern half of the country – covering the key viticultural states of Western and Southern Australia, Victoria and Tasmania – enjoys a less extreme band of warm to hot weather oscillating between 25 and 35 Celsius. Yet without the cool oceans enjoyed by California or the mountain ranges of Italy, the climate does not benefit from significant diurnal shifts in temperature, between day and night. There are, however, notable cooler spots such as Barossa ValleyClare ValleyEden ValleyCoonawarraWrattonbully, Adelaide Hills, Macedon Ranges, Yarra Valley and Tasmania. Relatively high humidity (around 55 percent) seems to be a prerequisite for successful photosynthesis in these climes.

Of the 167,000 ha producing 14.3hl of wine in 2005, the state of South Australia accounts for 43 percent of the vineyard area (ie Riverland, Barossa Valley, McLaren Vale); New South Wales, 24 percent (Riverina, Murray Darling, Hunter Valley); Victoria, 23 percent (Heathcote, Swan Hill, Yarra Valley); and Western Australia just 8 percent (Margaret River, Great Southern).

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Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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