Penfolds Bin 600 Cabernet Shiraz + 1 x Premium Wine Toolkit

Bin 600 is intrinsically linked to Penfolds beginning in California, a narrative that now spans three decades. In 1998, Penfolds
imported a heritage selection of vine cuttings from South Australia’s esteemed Kalimna and Magill Estate vineyards and planted
them in Californian soil. The original name of the Camatta Hills vineyard was called Creston “600” Ranch, a special place in the
Penfolds California timeline for it serves as a reference point to the start of our American journey. Creston Ranch is now honoured
in the wine’s name, Bin 600. In recognition of Penfolds history within our Californian wine story, grapes from the original 1998 vine
cuttings feature in this cabernet shiraz blend. A blend that has been revered and championed by Penfolds in our modern
winemaking era.

GRAPE VARIETY:
83% Cabernet Sauvignon, 17% Shiraz

VINEYARD REGION:
Napa Valley, Sonoma, Paso Robles

WINE ANALYSIS:
Alc/Vol: 14.5%, Acidity: 6.19 g/L, pH: 3.81

MATURATION:
17 months in American oak (40% new)

VINTAGE CONDITIONS:
Plentiful winter and spring rainfall set the vines up perfectly for the start of the growing season. In many Californian regions, budburst
was two weeks later than long-term average. Summer was generally mild, with no prolonged hot weather. These conditions allowed
the grapes to ripen slowly, allowing excellent varietal flavour development. Shiraz was especially strong with excellent phenolic
content, while cabernet sauvignon was marked by fine tannins and fresh acidity.

COLOUR:
Garnet core with a cherry-red rim.

NOSE:
Ample, indulgent. A “European” savoury aroma profile, refined, inviting.
Spicy marinated olives, fetta, semi-dried tomatoes. Coppa cured pork, saucisson sec.
An exotic deviation towards Thai red curry paste, freshly ground by mortar and pestle. Thyme flowers, lavender, violets. Slow cooked
comfort food, braised lamb with winter root vegetables. Barley and mushroom risotto. Concentrated bone broth, beef consommé.

PALATE:
A glossy and resolved palate, malt and toast.
Generous, sweet fruits. The sweet American oak wraps around the core of dark fruits encapsulating everything the wine holds within.
When the oak bubble is pierced, a burst of custard, goji berries, medjool dates and choc-malt creaminess is released.
Oregano, hazelnut and cinnamon season the palate.
Structurally, the wine flares rather than focusses to a finish. A clarity to the tannins, a resolved palate