2010 Penfolds Bin 95 Grange Shiraz 750ml
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Accolades
• 19/20 – Jancis Robinson (Oct 2024) When to drink: 2022 to 2052
• 100 Points – Falstaff (Jun 2020)
• 99 Points – Wine Enthusiast (Jan 2016)
• 99 Points – Robert Parker’s The Wine Advocate (Nov 2014)
• 98 Points – Jeremy Oliver (Jan 2011)
Critic Tasting Highlights
Falstaff (100/100, Jun 2020): “Tiefdunkles Rubingranat, violette Reflexe… intensive süße Gewürze, Sandelholz, Nougat. Stoffig, fein strukturiert, reife Kirschen im Nachhall, wirkt unwiderstehlich.”
Wine Enthusiast (99/100, Jan 2016): “Inky, embryonic wine with notes of grilled meat, vanilla and plum. Full-bodied with chewy tannins and a deep, ripe core; will age 50+ years.”
Producer Notes
Deep inky purple to crimson.
A Grange of remarkable power and finesse — a classic “iron fist in velvet glove” style.
Seductive inky, elderberry and blackberry fruit with star anise, leafy nuances and mocha oak.
An extravagant, expressive palate of musky dark fruits and plentiful satin-like tannins, supported by subtle ginger and mocha oak.
Superb fruit and tannin ripeness with wonderful concentration and balance — a classically structured and beautifully proportioned Grange with superb ageing potential.
Blend: 96% Shiraz, 4% Cabernet Sauvignon
Regions: Barossa Valley, Clare Valley, Adelaide Hills, McLaren Vale, Magill Estate (Adelaide)
Drinking Window: 2020–2060
Vineyard & Winemaking
Sourced from Penfolds’ finest vineyard parcels across South Australia, the 2010 vintage is often cited as one of the greatest modern Grange releases. The fruit was hand-picked, fermented in open fermenters and matured for 20 months in new American oak hogsheads.
Specifications
Winery: Penfolds
Wine: Grange Bin 95
Country: Australia
Region: South Australia, Barossa Valley, Clare Valley, Adelaide Hills, McLaren Vale, Magill Estate (Adelaide)
Vintage: 2010
Variety: Shiraz (96%), Cabernet Sauvignon (4%)
Style: Red – Full-Bodied and Structured
Alcohol: Approx. 14.5% ABV
Closure: Cork
Drinking Window: 2020–2060
Volume: 750ml
Food Pairing
Perfect with slow-cooked beef, venison, or aged hard cheeses.
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