
Bin 600 Cabernet Shiraz 2022 with Gift Boxes
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Bin 600 is the expression where Penfolds deliberately broke its own South Australian orthodoxy: the blend draws on both Barossa Valley fruit — anchored by Kalimna's 290-hectare property, where phylloxera-free ancient sandy loam and deep alluvial soils produce Cabernet Sauvignon and Shiraz of unusual concentration — and Paso Robles/Napa Valley fruit from Penfolds' California operations, a cross-continental assembly that no other Australian house attempts at this tier.
Kalimna's soils, free of phylloxera since vines were first planted here in the 1880s, yield fruit with a density and structural grip that underpins the blend's architecture. The Barossa floor's low-vigour ancient soils stress the vine naturally, concentrating berry size and phenolic load without irrigation intervention.
Winemaking follows the Penfolds red-wine template: fermentation with acclimatised pure yeast cultures in temperature-controlled stainless steel, with maturation in American oak hogsheads previously used for Grange (Bin 95) — barrels that carry residual tannin structure and vanilla-cedar imprint from their first fill, moderating the new-oak impact while preserving the house's mid-palate richness. The Cabernet Shiraz co-ferment or blended assembly is a Penfolds signature that dates to Bin 389.
What distinguishes Bin 600 within the range is its binational DNA — the only Penfolds red to formally integrate California and Barossa fruit under a single label — making it a structural argument for winemaker craft over single-origin purity. The 2022 vintage in Barossa delivered moderate temperatures and even ripening, supporting fruit clarity and tannin definition across the growing season.
Details
- Country
- Australia
- Region
- South Australia
- Variety
- Syrah
- Vintage
- 2022
- Bottle size
- 750 ml
Taste profile
- Body
- Full
- Acidity
- Medium
- Tannin
- Medium-High
Pairs well with
- Cured meats & charcuterie
- Lamb dishes
- Grilled red meat & steak
- Braised & slow-cooked meat
- Hard & aged cheese
Sommelier’s pick: Slow-roasted Wagyu beef short rib with bone marrow jus · Lamb rack with rosemary and black garlic crust · Charcoal-grilled dry-aged ribeye with chimichurri
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