Description

Penfolds Bin 28 Kalimna Shiraz

South Australia’s wine districts experienced a cool and wet winter and spring, which provided the vines with good soil moisture profiles. Longstanding rainfall records were broken across South Australia, with some regions experiencing minor flooding. October was windy, which caused some challenges with fruit set, however these winds warded off any danger from frost in Padthaway and Barossa Valley vineyards. The prevailing cool conditions extended the growing season with flowering and veraison both later than expected. There were no heatwaves, with only a handful of days recording temperatures above 40 degrees. Warmer weather in March was welcomed, allowing the grapes to finish ripening with great color and varietal character. Harvest for shiraz grapes didn’t commence until mid-March, a month later than the previous year.

Penfolds Bin 28 Kalimna Shiraz Notes To Your Senses:

• TASTE: Well-balanced and whirling with black fruits. Structurally with well integrated tannins
• AROMA: Red licorice, red-currants, goji berry, wild raspberry and a red-fruited chutney
• APPEARANCE: Crimson red
• ABV: 14.5%

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product

Instructions:

serve chilled or at room temperature