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Penfolds Bin 28 Kalimna Shiraz
Penfolds Kalimna Shiraz is an icon, always ripe, robust and generously flavoured. The Bin 28 is named after the Kalimna vineyard that was purchased back in 1945 and from which the original fruit was sourced from. Today, the Bin 28 is a great example of the Penfolds dedication to multi-region, multi-vineyard blending. The Barossa Valley will always remain an integral part of the Bin 28 blend providing rich, vibrant primary fruit flavours.
Our Normal RRP: £29.99 now £27.99
Product Description
Penfolds was founded by a young English doctor who migrated to one of his country’s most distant colonies over a century and a half ago. Dr Christopher Rawson Penfold was born in 1811, the youngest of 11 children. He studied medicine at St Bartholomew’s Hospital, London, graduating in 1838. In 1844 Dr Penfold and his wife Mary purchased the Mackgill estate, “comprising 500 acres of the choicest land.” By all accounts it was Mary Penfold who was responsible for the management and early winemaking responsibilities of the fledgling wine estate. Initially the wines – made from Grenache – were prescribed as tonic wines for anaemic patients and the famous Penfolds slogan ‘1844 to evermore’ harks back to its origins as a prescribed tonic. Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry. The wine market was changing rapidly by the late 1940s, as soldiers returned from the war and new immigrants settled in Australia. For over 170 years, three distinct styles have underpinned the Penfolds winemaking philosophy: single vineyard or single block, single region or sub-region, and multi-region or multi-varietal blending. Penfolds single vineyard and single block wines are celebrated for their unique terroir and sense of place.
Deep, black-cherry red in colour. In a word, Shiraz. Style? Unhesitantly, warm(er)-climate. Generous, distinctive. An initial lift of coffee grind, mocha/malt and spice sequentially volatilise, consorting to form an initial aromatic wave. Then, ascending elements of dark chocolate, black licorice, European dark-berry fruit salad … with an emphasis on the dark/black! No new oak? Not part of the Bin 28 mindset. Yet so much more lies beneath … Full-bodied and multi-dimensional. An assortment of flavours, including blackcurrant, dates, beef and stout pie, dried fig … Expansive – length, depth and weight … reverberating with amplitude and attitude! Mid-palate fruit sweetness, aligned with solid/firm tannins, culminating in a long, lingering finish.
Grower: Penfolds
Grape Variety: Shiraz
Style: Rich and Fruity
Country: Australia
Appellation: Barossa Valley / McLaren Vale/ Langhorne Creek / Wrattonbully / Robe
Vintage: 2019/20
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Beef Stew with Red Currant Jelly and Cream
Cooking Time: 02 hrs 50 mins (approx.)
Number of Servings: 6
INGREDIENTS
4 pounds well-trimmed beef chuck, cut into 1-inch cubes
3 celery ribs, coarsely chopped
2 large carrots, coarsely chopped
2 medium onions, coarsely chopped
1 1/2 cups dry red wine
2 bay leaves
1 1/2 tablespoons juniper berries
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1/4 cup peanut oil
1/4 cup all-purpose flour
1/4 cup red wine vinegar
1/4 cup tomato paste
1 quart chicken stock or low-sodium broth
3/4 cup red currant jelly
Salt and freshly ground pepper
1/2 cup heavy cream
Spaetzle with Gruyère and Caramelized Onions
1. In a large bowl, toss the beef with the celery, carrots, onions, wine, bay leaves, juniper berries, rosemary and thyme.
2. Cover and refrigerate overnight, stirring a few times.
3. Drain the meat and vegetables in a colander set over a bowl.
4. Pick out the juniper berries and discard them; reserve the marinade. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
5. Add half of the meat and vegetables and cook over moderately high heat until lightly browned on the bottom, about 3 minutes.
6. Stir and cook until lightly browned all over, about 2 minutes longer. Transfer to a bowl.
7. Repeat with the remaining 2 tablespoons of oil and the meat and vegetables.
8. Return the meat and vegetables to the casserole. Stir in the flour and cook, stirring, for about 2 minutes.
9. Add the vinegar and stir to scrape up any browned bits from the bottom of the casserole.
10. Add the reserved marinade and the tomato paste and simmer, stirring, for 2 minutes.
11. Add the stock and 1/4 cup plus 2 tablespoons of the currant jelly, season with salt and pepper and bring to a boil.
12. Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, 2 to 2 1/2 hours.
13. Drain the stew in a colander set over a bowl. Transfer the pieces of meat to a platter.
14. Press on the solids in the colander to extract as much liquid as possible.
15. Pour the liquid back into the casserole and return the meat to the pot. Stir in the cream and bring to a simmer.
16. Season the stew with salt and pepper.
17. In a small saucepan, melt the remaining 1/4 cup plus 2 tablespoons of red currant jelly over moderate heat, stirring.
18. Ladle the stew into large shallow bowls.
19. Drizzle the warm jelly over the stew and serve with the spaetzle.
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