Penfolds, Bin 60A, Cabernet Shiraz, South Australia 2004

In stock
SKU
103433

"...game, smoked meat, earth, blackberry and black currant liqueurs, yeast, marmite-toast plus whiffs of dried lavender, cedar and bark." eRobertParker.com

£500.00
Total £500.00
More Information
Grape Blend Cabernet Sauvignon 56%, Shiraz 44%
Optimum Drinking 2020-2030
Winemaker Peter Gago
Organic No
Reviewer Score 99
Reviewer robertparker.com
SKU 103433

Penfolds Bin 60A Cabernet/Shiraz 2004 was purchased in its original wooden case and is a fine red wine blend of Coonawarra Cabernet from Block 20, and Barossa Shiraz from Koonunga Hill Block 56G and Kalimna Blocks 4 and 14. It was aged in 100% new American oak hogsheads for 13 months.

The origins of the Penfolds estate are set firmly in the medical sphere, and its reputation built up over the course of the 19th century based on the production of wines which were prescribed to patients by Dr Christopher Rawson Penfold who had settled in South Australia from Brighton in 1844. From the 1940s onwards the focus shifted in favour of producing table wines, and in 1951 the legendary chief winemaker Max Schubert began experimenting with the idea of making a long-lived red wine called Grange. The rest, as they say, is history.

"The release of the 2004 Bin 60A following the epic 1962 Bin 60A is old news now, but the wine was looking very fine indeed when I tasted it so I thought I'd add a note. Blended of 56% Coonawarra Cabernet from Block 20 and 44% Barossa Shiraz from Koonunga Hill Block 56G and Kalimna Blocks 4 and 14, the wine was matured in 100% new American oak hogsheads for 13 months. Very deep purple-black in color, it offers restrained notes of game, smoked meat, earth, blackberry and black currant liqueurs, yeast, marmite-toast plus whiffs of dried lavender, cedar and bark. Very crisp, very tight and very firm, this taut medium-bodied wine is still all structure at this stage, going very long and earthy in the finish. Give it time and consider broaching it from 2014. It should drink well into the 2030s if not beyond." robertparker.com

"Cherry, blackberry and sexy oak spices on the nose, with a suave smoky tone adding complexity. Very sweet and sappy, with fat but juicy flavors of cherry preserves, ripe plum and baking spices. This has great flavor extract and richness but it's not thick or viscous. A wine of great structure, depth and length finishing on a sweetly spicy note of new American oak." Josh Raynolds

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