
Bin 28 Shiraz
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Bin 28 carries a lineage directly tied to Penfolds' Kalimna property in the Barossa Valley — a 290-hectare estate where Shiraz roots push through ancient, phylloxera-free deep sandy loam and alluvial soils, a geological circumstance that has kept these vines ungrafted and continuously producing for generations. That soil profile, low in nutrients and moisture-retentive at depth, drives the concentrated, generously fruited character that defines Bin 28's mid-palate weight. Sourced across multiple South Australian districts under Penfolds' deliberate house philosophy — fruit quality over single-terroir purity — the blend is assembled to hit a consistent structural target vintage after vintage, a discipline enforced by one of the longest winemaking lineages in the New World. Maturation takes place in American oak hogsheads previously used for Grange, meaning the wood has already surrendered its primary tannin load to one of Australia's most celebrated reds; what remains imparts subtle vanilla integration and spice without overwhelming the fruit. No new oak is introduced, a deliberate restraint that separates Bin 28 from the more oak-assertive Bin 707 or Grange itself. The special feature here is provenance by proxy: every barrel in this wine has already shaped Grange, making Bin 28 the only widely accessible Penfolds red whose oak regime is a direct downstream consequence of the flagship. The 2021 vintage from Barossa delivers the house's signature dark-fruited density with the structural composure to reward 8–12 years of cellaring.
Details
- Country
- Australia
- Region
- South Australia
- Variety
- Shiraz
- Vintage
- 2021 **
- Bottle size
- 750 ml
** Vintage may change — please confirm with our team before ordering.
Taste profile
- Body
- Full
- Acidity
- Medium
- Tannin
- Medium-High
Pairs well with
- Indian & spiced dishes
- Cured meats & charcuterie
- Hard & aged cheese
- Grilled red meat & steak
Sommelier’s pick: Slow-braised lamb shoulder with harissa and preserved lemon · Char-grilled wagyu ribeye with bone marrow butter · Kangaroo fillet with bush tomato jus
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