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PENFOLDS
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750 ML
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Named for our original California vineyard, the Creston “600” Ranch, Penfolds Bin 600 California Cabernet Shiraz Red Wine is intrinsically linked to the American Dream we embarked on more than 20 years ago. Today, Bin 600 is made with grapes grown in California from the original heritage selection of vine cuttings we first planted back in 1998, now brought together as a signature Penfolds blend. Together these varieties offer a smooth and intense profile of earthiness, leather, and herbal tones. Since 1844, Penfolds has been grounded in experimentation, curiosity, and uncompromising quality. Founded in Australia by Dr. Christopher Penfold, a medical practitioner, and his wife Mary, Penfolds is one of the most renowned and iconic wineries in the world today.
Winery Notes Bin 600 is intrinsically linked to Penfolds beginnings in California, a narrative that now spans more than twenty years. 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 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 honored 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. Tasting Notes Color: Gleaming crimson, dark core. Nose: Spices waft – clove, sage and turmeric are in immediate suspension. Conversation diverts to cold coffee grounds, raw coconut kernel and jasmine tea. Fragrant salsa verde is dissected down to its components: flat leaf parsley, anchovy and basil. Oak provides a platform for these two varietal blending companions, a springboard for the blackberry and quince Palate: Medium-bodied: as intended. Sweet liquorice, brimming with potent aniseed forms the flavor backbone and contributes to the glycerous texture. Radiating from this backbone is pepper-rubbed pastrami, rare roast beef, cocoa dusting, semi-dried dates and freshly harvested persimmons.
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