x
  • Country ranking ?

    158
  • Producer ranking ?

    67
  • Decanting time

    2h
  • When to drink

    now to 2035
  • Food Pairing

    Lamb

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

1962 Penfolds Bin 60A Kalimna Shiraz, Coonawarra Cabernet is a legendary Australian wine. In a world where egos readily clashed, it unified wine critics and show judges. 1962 Bin 60A is Penfolds most successful show wine winning 19 trophies and 33 gold medal.  It was a profound oenological, physical and philosophical achievement for its time. Still fresh and alive, it is a lasting model of Max Schubert’s groundbreaking winemaking practices and ideas of multi-regional, and cross varietal blending.

James Halliday, Australia’s leading wine author, gave 1962 Bin 60A the ultimate tasting note; “an utterly superb wine, a glorious freak of nature and Man; ethereal and beguiling, yet the palate is virtually endless, with a peacock’s tail stolen from the greatest of Burgundies; the fruit sweetness perfectly offset by acidity rather than VA. The 100 point dry red? Why not!”

The grapes were foot-crushed. Max Schubert fermented the wine in the classical Penfolds winemaking style using header boards and rack & returns. Towards completion of fermentation the wine was basket pressed and barrel fermented.

The fame of Bin 60A reached all corners of the globe. Max Schubert’s direct contemporary Andre Tchelistcheff (1901-1994), the founding father of the modern Californian Wine industry, once demanded of a room of startled Napa Valley vignerons; “Gentlemen you will all stand in the presence of this wine! Len Evans (1930 – 2006), who apparently brought that bottle to California. once described the wine as “one of the great reds I cut my palate on, and proved forever that the two varieties can blend beautifully together.”

1962 Bin 60A is the only Australian wine to reach Decanter Magazine’s Top 10 ranking “wines to try before you die.” Harvey Steiman, Wine Spectator’s veteran Editor-at-Large said it is “one of the greatest wines I have tasted anywhere”.

1962  2/3rd Coonawarra Cabernet Sauvignon – Sharam’s Block & Block 20, - 1/3rd Shiraz – Kalimna Vineyards – original Shiraz blocks.

Fermentation / Stainless steel tanks with wooden header boards to submerge cap. Temperature maintained at less than 22o C. Daily rack and returns. Vinification took place at Magill and Nuriootpa.

Maturation / Fermentation completed in new oak.  Blending of components took place at Magill. Approximately 15 months maturation in American oak hogsheads (300 litres)

Comments / The legendary 1962 Bin 60A is the most famous wine ever produced by Penfolds. Similar vintage conditions inspired Penfolds to make 2004 Bin 60A, an homage wine.

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Wine Information

2004 Penfolds Bin 60A Coonawarra Cabernet Sauvignon Barossa Shiraz is a “select parcel” blend of Block 20 Coonawarra Cabernet Sauvignon, Koonunga Hill and Kalimna Vineyard Barossa Shiraz. The 1962-like vintage conditions in 2004 inspired the winemakers to recreate Max Schubert’s great wine. 2004 Bin 60A was vinified at Nuriootpa and Magill in open and closed headed down fermenters. The components completed fermentation in 100% new oak barriques before assemblage and bottling. 2004 Bin 60A, described as a wine “wrapped in a starless night sky” as a youngster, was initially released as a primeur or futures offer. It is still saturated in colour, powerful, dense and expressive with a long future ahead of it. Adelaide Advertiser’s Tony Love described it as “holding on to its inner truth.”

 

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Latest Pro-tasting notes

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Written Notes

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.

 

With a lot of changes happening around the Foster’s Group, it is business as usual at Penfolds…which seems to operate within its own world. But this is no small world. The vineyard holdings here are vast and the connections with growers go back generations. Chief winemaker Peter Gago is the very well spoken front-man for the production team backed-up Kym Schroeter in charge of the whites and Steve Lienert crafting some very fine, consistent and sometimes inspired reds. If Champagne is all about the art of blending, then Penfolds is the Champagne of Australian wine. Those that think large companies producing wines that emphasize blending can’t make great wines need to think about the Champagne model or simply try some of Penfolds top wines to become believers. That said – check out their recent single vineyard release: the very special 2004 Block 42 Kalimna Cabernet Sauvignon, the first release of a wine made purely from this 100+ year old single block (perhaps the oldest block of Cabernet in the world?) since 1996.

  • 99p

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.

  • 94p

This youthful, elemental wine shows a miraculous overlapping of aromas and flavours. The regional characters of both Coonawarra and the Barossa Valley are finely poised.

The highly perfumed, chamomile/violet/mocha aromas, immense concentration, savoury flavours and classically structured palate are in superb balance. This beautifully defined, cross-regional/ varietal with its meaty nuanced and fine-grained tannins will continue to evolve in the cellar for decades.

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Information

Origin

Magill, South Australia

Vintage Quality

Excellent

Other wines from this producer

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