Penfolds 'BIN 170' Shiraz 2010 - (Special Release to Commemorate 170 years since establishment)

In 1973, Penfolds crafted an experimental Bin 170 sourced entirely from the nineteenth-century
Kalimna Vineyard in the Barossa Valley. 100% Shiraz, all of the grapes were picked from Block 3C –
a venerated parcel that is often included in the Grange blend. In 2010, the Penfolds winemakers kept
Block 3C separate, realising they had the potential to re-create a Penfolds classic. Our Price $1,689 (WA98+)


 The Wine Advocate (Lisa Perotti-Brown) – Rated 98+ Points
“Commemorating 170 years of Penfolds and made with grapes from vines around 100 years old, in particular the Kalimna 3C clone, which is a block that almost always makes it into Grange, the deep purple-black colored 2010 Bin 170 Shiraz Kalimna Vineyard Block 3C absolutely “wows” with intense creme de cassis and mocha aromas that are quite meaty and nutty plus accented by some earthy undertones, hints of baking spices, mint and touches of violets. Very concentrated and complex on the medium to full-bodied palate, the firm, fine-grained tannins and vibrant acid lend support to the very rich, long and layered finish. Drink it now to 2025+.”

The Australian Wine Companion (James Halliday) – Rated 98 Points
2010 Penfolds ‘Special Bin 170 Block3C’ Shiraz (Barossa Valley) – “Early in its fermentation in 2010 it was clear this would be an utterly exceptional shiraz, and a hasty decision to complete its fermentation in French (not American) oak was taken, then 16 months in 55% new hogsheads. The aromas are hyper-fragrant, the silk and velvet palate of extreme length and finesse. drink to 2055;” 14.5% ABV; Cork.

Decanter Magazine UK – Mark O’Halleron 2014 – 
“In a recent tasting spanning almost every vintage of penfolds top red wines of the past seven decades, the 2010 drew unanimous superlatives. This was simply a marvellous season, but equally important is that it fell at a high point in Penfolds history. A dilligent regime of attention to detail in fruit selection and batching, greater attention to picking time to capture brighter fruit character, a move to ‘Bag Presses’ since 1998, earlier bottling to capture fruit definition, and stringent selection of more refined oak barrels have all conspired to elevate virtually every cuvee in the portfolio.