2021 Penfolds, Bin 28, Shiraz, Australia

2021 Penfolds, Bin 28, Shiraz, Australia

Product: 20218231947
Prices start from £24.50 per bottle (75cl). Buying options
2021 Penfolds, Bin 28, Shiraz, Australia

Buying options

Available for delivery or collection. Pricing includes duty and VAT.


First produced in 1959, the Bin 28 has long been a benchmark Australian Shiraz and the 2021 is no exception. It leads with a delightfully opulent nose with notes of berries, spice and chocolate cascading out the glass. Richly fruited and plush on the palate, with tightly woven tannins and notes of cherry cola, coconut and plums.

Broad and expansive, the house style is evident with generosity of fruit particularly on the mid palate. It is rare to see such age worthy reds of this quality at such an affordable price.

Drink now - 2038

Alex Weller, Private Account Manager, Berry Bros. & Rudd

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Critics reviews

Jancis Robinson MW17/20

From vineyards in McLaren Vale, Barossa Valley, Padthaway, Wrattonbully and Clare Valley. Overall, summer and autumn conditions were cooler than average, allowing grapes to ripen slowly. Aged for 12 months in American oak hogsheads (7% new). TA 6.4 g/l, pH 3.69.

Very concentrated dark purple. High-toned, menthol nose. Very sweet and mellow texture. Very South Australian and satisfying. Long and very comfortable in its own skin. The fruit can stand up to the tannins well, and there is genuine persistence of flavour.

Drink 2023 - 2040

Jancis Robinson MW, JancisRobinson.com (July 2023)

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Wine Advocate92/100

The 2021 Bin 28 Shiraz hails from five regions: McLaren Vale, Barossa Valley, Padthaway, Wrattonbully and Clare Valley. The wine matured for 12 months in American oak (7% new), and this really amplifies the sweet fruit characters in the mouth. 

It’s already nicely integrated aromatically, despite being poured and opened in the same instance (i.e., no preparation before tasting), and is redolent with red and purple berry fruit. Spicy, full throttle and loads of tannin in the mouth. Nicely chewy. 

The first vintage of this wine was in 1959. 14.5% alcohol, sealed under a screw cap.

Drink 2023 - 2035

Erin Larkin, Wine Advocate (July 2023)

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James Suckling92/100

The type of full-weighted Australian Shiraz that many expect. While it could be argued that the style is a bit fusty, what cannot be denied is the moreish feel. Iodine, clove and boysenberry billow toward a nourishing and forceful finish, and the reality is that this cuvee, as with so many in the stable, is reliable and delicious. Sure, the oak is a bit fuzzy, but there is plenty to like.

Drink or hold

James Suckling, JamesSuckling.com (July 2023)

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Penfolds fans will fondly recall this Bin when it was called Kalimna Shiraz, first made in 1959 from the Barossa Valley vineyard Penfolds bought in 1945. Today Bin 28 is a multi-region Shiraz, but the Barossa fruit is always well represented. 

It may have lost the Kalimna name, but that traditional, old-school style remains: monolithically dark, brooding and tannic, with ultra-ripe sweet fruit, smoky oak (from 12 months in American hogsheads, 7% new) and roast meat and briney iodine note throughout.

Drink 2023 - 2050

Tina Gellie, Decanter.com (June 2023)

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The 2021 Shiraz Bin 28 is a little shy before building and offering broad blackberry, blackcurrant, blackberry and chocolate aromas with sweet oak in support. Supple and fleshy fruited in style with well-weighted tannins, it’s a nicely pitched South Australian Shiraz with good upfront generosity, which it will continue to hold over the short to medium term.

Drink 2023 - 2030

Angus Hughson, Vinous.com (July 2023)

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About this WINE



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 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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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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